Low Iodine Apple Slices with Coconut Butter
Crisp, juicy apple slices paired with a warmly spiced coconut butter dip make for a snack that feels indulgent without any of the usual ingredient stress. The dip comes together in minutes — just coconut butter loosened with a little warmth, then stirred together with honey, Ceylon cinnamon, ground ginger, and a bright hit of fresh lemon juice. Each of those ingredients is naturally free from the iodine-heavy culprits that make so many packaged snacks and dairy-based dips off-limits during a low-iodine protocol. Coconut butter in particular is a brilliant swap here, delivering that rich, creamy texture you'd want from a dip without any dairy or sea-derived ingredients to worry about. Honeycrisp or Fuji apples are the ideal vehicle — sweet enough to complement the spiced dip, firm enough to hold up to dipping or drizzling. The lemon juice keeps the apple slices looking fresh and adds a subtle tartness that balances the honey beautifully. It's the kind of simple, whole-food snack that proves eating within tight dietary guidelines doesn't have to feel like a compromise.
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Learn more →Ingredients
2 servings
- 2 medium apples (such as honeycrisp or fuji), cored and sliced
- ¼ cup coconut butter, softened
- 1 tbsp honey
- ¼ tsp ceylon cinnamon
- ⅛ tsp ground ginger
- 1 tsp fresh lemon juice
Instructions
- 1
If the coconut butter is firm, set the jar in a bowl of warm water for 3–5 minutes, stirring once, until it is smooth and pourable.
- 2
In a small bowl, stir together the coconut butter, honey, Ceylon cinnamon, ground ginger, and lemon juice until fully combined and uniform in color.
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