Apple Pie Filling

1. In a medium sized pot over medium heat, combine diced apples, lemon zest, lemon juice, coconut sugar, cinnamon, tapioca starch, and sea salt, and mix until everything is all nicely coated. Then pour in the water and stir until combined.
2. Cook for 10-15 minutes, stirring every few minutes so the apples cook evenly. Don’t allow them to overcook.*
3. Remove from heat and set aside until ready to roll the taquitos.

Assembly

1. Place maple sugar and cinnamon in the bottom of a shallow dish or plate and mix together until evenly distributed. 
2. Lay a gluten free tortilla flat and top with 2 TBSP apple pie filling along one side of the tortilla.
3. Fold over the edge then tightly roll up the tortilla. 
4. Brush the taquito with avocado oil.
5. Roll the taquito through the cinnamon sugar mixture. 
6. Repeat with remaining apple pie filling and tortillas.
7. Cook taquitos as desired, in the oven or in air fryer as instructed below. 
8. Remove from heat. 
9. If using the caramel sauce, drizzle over the taquitos with a spoon, fork, or in a drizzle bottle. 
10. Serve immediately and enjoy!

Oven Instructions

1. Preheat oven to 350F and brush a baking dish with some avocado oil. 
2. Place taquitos in the baking dish seam side down.
3. Bake for 12-15 minutes or until taquitos start to crisp and become golden brown.** 

Air Fryer Instructions

1. Preheat air fryer to 400F.
2. Place taquitos in the basket of the air fryer, seam side down, spacing them out to avoid overcrowding. Work in batches if necessary. 
3. Bake for 4-5 minutes until crisp and golden brown.

Caramel Sauce (Optional)

1. To a small saucepan over medium heat, add coconut cream, coconut sugar, and sea salt, and stir until combined.
2. Once mixture comes to a boil, reduce heat to low and allow to simmer 20 – 25 minutes, stirring intermittently.***
3. The sauce is ready once it has reached a dark amber color and is thick enough to coat the back of a spoon. Remove from heat and set aside to cool.