Paleo Baked Apple Fritters
I love apple fritters so in light of my desire to avoid gluten, dairy and refined sugars, I decided to create my own recipe!
I love apple fritters so in light of my desire to avoid gluten, dairy and refined sugars, I decided to create my own recipe!
- Carbohydrate 4.42140604067461 g
- Cholesterol 0.40833333250489 mg
- Fat 0.150363645651076 g
- Fiber 0.697721900701523 g
- Protein 0.414156770147796 g
- Saturated Fat 0.0728299478031699 g
- Serving Size 1 1 Serving (38g)
- Sodium 11.0306874782534 mg
- Sugar 3.72368413997308 g
- Trans Fat 0.03067678124068 g
- Calories 20 calories
Step-by-step
- Preheat oven to 350 degrees
- In one bowl mix together all your dry ingredients (larger of two).
- In second bowl, cream together the monk fruit and butter. Then add egg, followed by yogurt and vanilla and mix together well.
- Add the wet ingredients to dry and gently mix together with a rubber spatula.
- Gently fold in apple chunks.
- Drop by spoonfuls into mini cupcake pan or, I used a donut pan. This dough expands a fair amount so don’t over fill.
- Bake for 15 minutes, you may need a minute or two longer, depending on your oven.
- I drizzled mine with a Carmel sauce from Walden Farms but they taste great without any topping, too!
- ENJOY!
Ingredient weights and measures reveal little about how grain-free batters behave when exposed to heat. Unlike standard wheat flour, alternative flour blends lack gluten networks to trap expanding gases, relying heavily on the correct balance of eggs and leavening agents to maintain structural integrity. Creaming the fat and sweetener thoroughly incorporates microscopic air pockets, which helps offset the density typical of paleo baked goods.
The Role of Sequencing and Temperature
Mixing wet and dry components separately prevents premature activation of the baking powder before the batter hits the 350 degree oven. Fold the peeled apple cubes in last to avoid breaking down the fruit and releasing excess moisture into the dough. Portion the batter into a greased donut pan or mini muffin tin, filling each cavity only halfway because the mixture expands significantly during baking. Bake for 15 minutes, watching for lightly golden edges that indicate proper doneness without drying out the crumb.
Scaling and Equipment Adjustments
Multiplying this yield requires attention to pan capacity, as overcrowding the oven alters circulation and unevenly bakes dense batters. Working in distinct batches yields more consistent crust formation across all portions.
