My Identity Outside Chronic Illness: Agave Sunrise Apples

It’s the week of my spoonie wedding, and the stress is high. I am rapidly transforming into a bridezilla supreme. A long time ago I saw a video in German about Apfels (which I learned was German for Apple) stuffed with marshmallows, chocolate, and caramel, then baked wrapped in Filo dough. It looked like a dream and I was even more impressed I could tell what was going on. (German is not one of the languages I speak or write.) In this dark hour of intense stress and monster transformation, I decided to create a healthy version of these Apfels with what I had on hand. Besides, when I had shown my mother the video literally in the bridal salon she told me I was not allowed to have that many calories.

The Creation of the Apples

My fiance and I finally moved in together. I was stressed and, knowing I needed to reach out to my partner, decided to create a recipe that would involve the two of us. Bear typically loves getting his hands dirty in the kitchen and is an excellent sous chef.

That being said, we recently both moved in, and don’t have my dream stocked pantry. I also wanted to make this low carb, and I didn’t want to make pastry dough myself as my hands have begun to feel an electric shock about every thirty minutes.

If you have difficulty using your hands (as I do now) you may want to spread this out over a few days (such as refrigerating the apples after peeling), or involving your friends and loved ones (such as a cooking party, hanging out with a friend, or involving your significant other as I did in this instance).

Agave Sunrise Apples

This is a baked apple recipe that uses agave nectar instead of sugar. Agave nectar is naturally low-glycemic making this more diabetic friendly.


  • 9 small sweet red apples
  • 2 Tbsp cinnamon
  • 1 Tbsp nutmeg
  • 1 cup Agave nectar
  • 2/3 cups water

What You’ll Need

  • 8″x8″ baking pan
  • Parallel fruit and vegetable peeler
  • Knife


The baked apples, after coming out of the oven, with the sauce in the bottom.
  • Preheat oven to 400 degrees
  • Wash and peel 9 apples.
  • Using a small knife, chop the small top and bottom parts of the apple off, then use the knife again to wiggle the stem out of the apple. I like to think of it as “picking the belly button” of the apple with the motion of the knife.
  • In a medium bowl, whisk together the ingredients and swirl the apples around in them. Make sure the top and bottoms are covered completely.
  • Using a fork, place the apples into a greased 8”x8” baking pan and stab the tops of the apples with the fork lightly. Pour the remaining mixture over the apples and into the baking pan.
  • Bake for 50 minutes.
  • After removing, find a large solid spoon and serve the apples on a small plate. Drizzle some of the remaining sauce in a pan over the apple and sprinkle with powdered sugar (if you want and can). Eat with a knife and fork.

I hope you all enjoy my experiment. It’s namesake is the song Tequila Sunrise. As someone who became a vegan baker (yes this recipe is vegan as well) in college and very, very innocent, I discovered agave nectar to bake with then. I would bring agave cupcakes to parties and people would mistakenly think they were spiked, and I had no idea why until someone was kind enough to explain to me that tequila was made from agave.

I think some grown ups could have some fun with this by adding some rum or whiskey to their mixture to bake the apples in. But don’t listen to me as I can’t card everyone who comes on this site.

Have fun, and happy baking!

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