Post by Loupy on Oct 27, 2014 22:50:52 GMT -7
Apple Fritter Bites, gluten-free & dairy-free
From: Joanna @ injohnnaskitchen.com/
This recipe was inspired by a gluten-full, dairy-full recipe I saw over at Spiced. I have modified this recipe and tested it, making it gluten-free, dairy-free, refined sugar-free with exception of the glaze. I’ve used slightly different ingredients and amounts in a few additional spots and made it into fritter bites. I want to make sure I always give credit to other bloggers who inspire the recipes I share here!
Ingredients
For the dough:
1 teaspoon active dry yeast (make sure it is gluten-free, Red Star Platinum is not)
1 2/3 cups Johnna's Favorite Gluten-Free Flour Blend
1/2 cup coconut sugar
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1/4 cup unsweetened almond milk
2 large eggs from happy hens
2 Tablespoons coconut oil, liquified or other oil of your choosing
1 teaspoon vanilla bean paste or vanilla extract
4-5 cups grapeseed oil or healthy oil of your choice to fry in
For the apple mixture:
1 cup apples, peeled, cored and diced (I prefer honey crisp apples)
2 Tablespoons coconut oil
2 Tablespoons coconut sugar
1/2 teaspoon cinnamon
1/2 cup hard cider (regular apple cider may also be used)
For the glaze:
3/4 cup powdered sugar
2 Tablespoons unsweetened almond milk
1/2 teaspoon vanilla bean paste or vanilla extract
Instructions
For the dough:
In a large mixing bowl, combine yeast, gluten-free flour blend, coconut sugar, cinnamon and salt.
Mix to combine.
In a small mixing bowl, combine almond milk, 2 eggs, coconut oil and vanilla bean paste/extract.
Whisk to combine.
Add wet ingredients to dry, mixing to combine.
This will make a very sticky dough.
Transfer to a lightly oiled bowl.
Set in a warm, draft-free area and cover.
Allow to rise for 2 hours.
(Being gluten-free, this will not rise enormously.)
While dough is rising, make apple mixture.
For the apple mixture:
In a large, deep skillet, melt the coconut oil.
Add the apples, cinnamon and coconut sugar.
Stir to coat the apples well.
Then add the hard cider.
Cook for 7-8 minutes, or until apple cider has reduced into a thick syrup.
Remove from heat and allow to cool while the dough is rising.
You will want these to be room temperature when you work with them.
Return to dough:
After two hours, turn the dough out onto a well-floured piece of parchment paper.
Pat into a 10" x 10" square.
Gently spread the cooled apple mixture evenly over the top of the dough.
Fold as you would fold a letter into third.
The third on the left folds into the middle, the third on the right folds over the top.
Let dough rest for 30 minutes.
Heat oil while dough is resting to 375 degrees.
I use a dutch oven for frying.
Using a 1.5 Tablespoon cookie scoop (this is also a #40 portioner/disher), scoop balls of the dough and place in the hot oil.
Cook on one side for 1-2 minutes, until lightly browned.
Roll them over so they can brown evenly on both sides.
Remove from oil and allow to drain on a paper towel-lined baking sheet.
Do not fry more than 5 or 6 fritter bites at a time, as they could reduce the oil temperature.
Mix all glaze ingredients in a small bowl.
You may prefer to sift the powdered sugar.
In the batch I photographed, I did not sift and I see tiny clumps of powdered sugar.
This has no effect on the flavor, as they disappeared quickly.
Roll one fritter bite at a time through the glaze.
Place on a cooling rack with parchment beneath to catch any drips.
Once glaze sets up, dig in!
From: Joanna @ injohnnaskitchen.com/
This recipe was inspired by a gluten-full, dairy-full recipe I saw over at Spiced. I have modified this recipe and tested it, making it gluten-free, dairy-free, refined sugar-free with exception of the glaze. I’ve used slightly different ingredients and amounts in a few additional spots and made it into fritter bites. I want to make sure I always give credit to other bloggers who inspire the recipes I share here!
Ingredients
For the dough:
1 teaspoon active dry yeast (make sure it is gluten-free, Red Star Platinum is not)
1 2/3 cups Johnna's Favorite Gluten-Free Flour Blend
1/2 cup coconut sugar
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1/4 cup unsweetened almond milk
2 large eggs from happy hens
2 Tablespoons coconut oil, liquified or other oil of your choosing
1 teaspoon vanilla bean paste or vanilla extract
4-5 cups grapeseed oil or healthy oil of your choice to fry in
For the apple mixture:
1 cup apples, peeled, cored and diced (I prefer honey crisp apples)
2 Tablespoons coconut oil
2 Tablespoons coconut sugar
1/2 teaspoon cinnamon
1/2 cup hard cider (regular apple cider may also be used)
For the glaze:
3/4 cup powdered sugar
2 Tablespoons unsweetened almond milk
1/2 teaspoon vanilla bean paste or vanilla extract
Instructions
For the dough:
In a large mixing bowl, combine yeast, gluten-free flour blend, coconut sugar, cinnamon and salt.
Mix to combine.
In a small mixing bowl, combine almond milk, 2 eggs, coconut oil and vanilla bean paste/extract.
Whisk to combine.
Add wet ingredients to dry, mixing to combine.
This will make a very sticky dough.
Transfer to a lightly oiled bowl.
Set in a warm, draft-free area and cover.
Allow to rise for 2 hours.
(Being gluten-free, this will not rise enormously.)
While dough is rising, make apple mixture.
For the apple mixture:
In a large, deep skillet, melt the coconut oil.
Add the apples, cinnamon and coconut sugar.
Stir to coat the apples well.
Then add the hard cider.
Cook for 7-8 minutes, or until apple cider has reduced into a thick syrup.
Remove from heat and allow to cool while the dough is rising.
You will want these to be room temperature when you work with them.
Return to dough:
After two hours, turn the dough out onto a well-floured piece of parchment paper.
Pat into a 10" x 10" square.
Gently spread the cooled apple mixture evenly over the top of the dough.
Fold as you would fold a letter into third.
The third on the left folds into the middle, the third on the right folds over the top.
Let dough rest for 30 minutes.
Heat oil while dough is resting to 375 degrees.
I use a dutch oven for frying.
Using a 1.5 Tablespoon cookie scoop (this is also a #40 portioner/disher), scoop balls of the dough and place in the hot oil.
Cook on one side for 1-2 minutes, until lightly browned.
Roll them over so they can brown evenly on both sides.
Remove from oil and allow to drain on a paper towel-lined baking sheet.
Do not fry more than 5 or 6 fritter bites at a time, as they could reduce the oil temperature.
Mix all glaze ingredients in a small bowl.
You may prefer to sift the powdered sugar.
In the batch I photographed, I did not sift and I see tiny clumps of powdered sugar.
This has no effect on the flavor, as they disappeared quickly.
Roll one fritter bite at a time through the glaze.
Place on a cooling rack with parchment beneath to catch any drips.
Once glaze sets up, dig in!
