Gluten Free Apple Pupusas

Apple Pupusas     ©Diane Ebiln

Apple Pupusas ©Diane Eblin

I had so much fun making the Salvadoran Pupusas the other day that were filled with pork, that I have been thinking about what else to use for filling. We had friends over for dinner and I made my Mini Tomatillo Chicken Burgers and Mini Black Bean Cakes with Creamy Tomatillo Salsa and served Strawberry Margaritas.  I wanted a Mexican type dessert and had really loved the doughy goodness of the pupusas.  So I thought why not fill it with baked apples and cinnamon.

I mixed the dough for this sweet dessert just like the savory meal.  This I would change the next time I make these.  I’ll add a little sweetness.  The apples were cooked in the crockpot all day with a little apple juice, raisins and cinnamon.  I’m not very good at the shape of pupusas or working with the dough just yet.  That will never stop me from trying.  I actually think these are better shaped in the half moon in stead of a circle.

The apples were a little too wet and they kept sliding around while I was trying to shape them and poking through the dough.  I gave up and just cooked the pupusas I had created in the hot frying pan with coconut oil.  When they came out I sprinkled with Penzeys Korintje Cassia Cinnamon and added a little more apples with a scoop of ice cream (Purely Decadent Coconut milk and dairy free).  We tasted them and noted it needed more sweetness.  I made more and then drizzled them with raw honey.  This helped a lot.  We all liked them a lot more and they quickly disappeared.  I’m grateful to have such good friends to let me play with our food.   dinner-with-friends

So to sum it up, these are gluten free, dairy free, vegetarian and vegan.  They are low cost and quick to make if you don’t count the time the apples are cooking in the crockpot.  I don’t count that.


6 diced organic apples, without peels
1 cup organic apple juice
handful organic raisins
1-2 tsp cinnamon

1 tsp arrowroot slurry


Add all ingredients to crockpot, set to low and cook 3-6 hours.  This made tons of filling and I’m still using the extras.  Great for breakfast topping too.

The dough is simply 2 cups of masa and 1 1/4 cups water.  Add more of either to adjust the dough.  It should hold together but not be too wet.  Just play with it and adjust as needed.

So what else are we going to use for filling for pupusas?  Let me know your ideas and we’ll play together!

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