Recipe: Baked Apple Strawberry Fritters :: MMM (Must Make Monday)

Recipe: Baked Apple Strawberry Fritters :: MMM (Must Make Monday)


How did it get so late so soon?
~ Dr. Seuss

 

I have been a collector of recipes for as long as I can remember but I never manage to find enough time to try all the recipes I collect and that was the reason my MMM (Must-Make-Monday) series was born. The idea was to force myself to choose at least one recipe from my Must-Make-List each week. I would post the results here on my blog. Solid idea, or so I thought, but with my recipe collection growing faster than the speed of light, I could use a month of Mondays and still not get to all the recipes in my collections. That’s the other thing, since I started this series, my collection has become plural. It started with the Must-Make-Page on my blog site but now, I also have a Must-Make Board on Pinterest.

One of the things I like about my MMM (Must-Make-Monday) series, is that it forces me to follow through and use some of the recipes in my collections. After using a recipe, I check it off my Must-Make-List and add it to my Made-This (TAB). You can view archive postings from my MMM (Must-Make-Monday) series, by clicking on my Must-Make-List page and then clicking on the Made-This TAB.

To start things off this week, here are a few recipes, that I’ve come across recently. Categorized but listed in no particular order, these are recipes that I would love to try but haven’t gotten around to yet. They are to become the newest additions to my Must-Make-List.

Important *** I have not tagged these recipe links as Gluten, Grain, Sugar, Dairy, Egg or Nut Free, nor have I labelled them as Vegan or Vegetarian. Please review and confirm the recipe meets your dietary requirements before you begin baking.

Beverage:

  • homemade ginger ale by a sage amalgam. I have made my own version of ginger ale (note to self, I’ve got to get that recipe posted) but this recipe is a bit different from mine. I would like to give it a try.
  • Strawberry Lavender Lemonade by Fragrant Vanilla Cake. Oh, this lemonade looks so refreshing!

Sweet:

  • Double Chocolate Date and Almond Cookies by Easy Natural Food. These have everything I love, all in one cookie! :)
  • Avocado Chai Tea Cake by Gluten Free Gidget. Avocado in a cake? Sure, why not? I’ve used avocados to make fudgesicles and chocolate pudding. I bet it gives this cake a nice creaminess and I am loving chai spices these days.
  • Chocolate Coconut Bars by Good Girl Gone Green. These no-bake bars sound really good. Tucking this recipe away as an option for those hot summer days when I don’t want to use the oven.
  • Chocolate Buckwheat Cake by Smitten Kitchen. A gluten free recipe from Smitten Kitchen for a cake with chocolate and buckwheat flour…of course I’ve got to try it!
  • Post Workout Creamsicles by Healthful Pursuit. I already make some avocado based Fudgesicles, I love the idea of also having some healthy Creamsicles to tuck away in the freezer.
  • Chai Spice Doughnuts With Almond Frosting by Healthful Pursuit. I love chai spices, I love doughnuts, I love almonds, what’s not to love about this recipe? Leanne has several chai spiced recipes on her site and a very impressive recipe page! I can hardly wait to get back there to browse through her recipe index.
  • Coconut Raspberry Rhubarb Crumble Tart by Fragrant Vanilla Cake. I’ve never tried a coconut rhubarb combination before. This Crumble looks amazing!
  • Almond Butter Health Balls by Daily Bites. These just sound plain yummy.
  • Creamy Avocado Green Tea Popsicles by Munchin With Munchkin. Green Tea Popsicles? Now why didn’t I think of that?

Salad:

  • Horseradish Dill Vinaigrette For One by The Roasted Root. I add horseradish to some of my dips and sauces but never thought to use it in my homemade salad dressings.

Savoury:

  • Roasted Sugar Snap Peas by GraceLaced. I just love snap peas and I bet I would love them even more if they’re roasted. So easy to do. I might even try roasting them on the barbecue.
  • Pot Pie Cupcakes by Fork and Beans. I have made small Pot Pies before but never in a cupcake or muffin tin. I believe food is meant to be fun. You should see these little gluten free savory pies, they are adorable while also looking delicious!
  • “Whole Wheat” Flour Tortillas by Tessa The Domestic Diva. I have not had much luck with making my own tortillas but these by Tessa sure sound promising.

Miscellaneous:

  • This month, Raj and Sonia from Flip Cookbook, are the hosts for Go Ahead Honey Its Gluten Free. The theme this month is, something from Mom’s Recipe Box. What is your favourite gluten free food from Mom’s Recipe Box? To be featured in this fun carnival, be sure to send in your gluten free recipe to Flip Cookbook before May 28th.
  • Interested in more gluten free recipes? Weekly Gluten-Free Roundup by Maura at Celiac Kitchen Witch. I love browsing through the weekly roundup that Maura compiles. You should sign up to receive it.

Click here to see a text listing of my gluten free recipes.

Now, to give you an idea about what’s been cooking in the Fox Kitchen lately…

My experiments in the kitchen didn’t go all that well this week. I think I was feeling overconfident and ended up making too many adjustments to the original recipes.

I tried to make a Blueberry Lemon version of this Blackberry Coconut Lime Muffins (Grain Starch Dairy Corn Soy Refined Sugar Free) by Real Sustenance. My cupcakes ended up being too moist and they sunk in the middle. They tasted good, but weren’t presentable enough for me to share with guests, so I ate them…all of them :-)

I had high hopes for these Coconut Almond Shortbread. Gluten Free and Grain Free, they would fit nicely with my preferred diet these days but I messed around with the recipe and ended up with something that crumbled the moment I put a knife to it. I guess I added too much coconut flour. Despite the crumbly dryness, these tasted really good! So…

yep, you guessed it, I ate them…all of them :-)

Feeling satiated but a bit deflated, I decided it was a good time to go back to a recipe I was already familiar with. My little grandson requested pancakes and yogurt for lunch and I immediately thought of these little Apple Raisin Mini Pancakes. Based on this GAPS Apple and Raisin Pancakes recipe by Debbie at Easy Natural Food. They are naturally Gluten-Free, Grain-Free and Sugar-Free, I love that they have no added sweeteners, the sweetness comes from the fruit.

I opened my fridge to pull out some ingredients for the little pancakes, and that’s when some overripe strawberries practically jumped out at me. Of course! Why not try some fresh strawberries in place of the dried fruit? Perfect!

And perfect they were! Just the way I wanted them to be, but what should I call them?

They didn’t resemble pancakes anymore. I wasn’t sure about calling them fritters because fritters are usually fried, not baked. After some head scratching and knowing I had already fallen far behind with this posting, I decided fritters they will be!

Recipe: Baked Apple Strawberry Fritters

View Print Friendly Recipe Here

Summary: Healthy, delightful little apple and strawberry fritters, baked, not fried. Serve warm with yogurt for dipping.

Gluten Free | Grain Free | Sugar Free | Vegetarian

Inspired by  GAPS Apple and Raisin Pancakes by Easy Natural Food.

Ingredients

  • 1 egg, lightly beaten
  • 2 Tbsp almond flour
  • 1 Tbsp coconut flour
  • 1/4 Cup plain unsweetened yogurt (I used my SCD 24 hr homemade)
  • 1/4 Cup fresh strawberries, hulled and chopped
  • 1/4 tsp cinnamon
  • Pinch of salt
  • 1 apple, peeled, cored and grated (I use Gala apples)
  • 1 Tbsp psyllium husk

Instructions

  1. Preheat oven to 350 F. Lightly grease or line a small cookie sheet with parchment paper.
  2. In a small mixing bowl, whisk together almond flour, coconut flour, psyllium husk, cinnamon and salt. Set aside.
  3. In another small mixing bowl, blend egg and yogurt.
  4. Peel, core and grate the apple. Add the apple and strawberries to the wet ingredients. Stir.
  5. Add the wet ingredients to the dry ingredients. Stir until incorporated.
  6. Drop by tablespoonful on prepared cookie sheet.
  7. Bake for 15 minutes, remove from oven, flip the fritters over. Return to the oven for another 10 minutes or until lightly browned.
  8. Serve warm with yogurt for dipping.

Quick notes

  • These are really good with a tiny drizzle of Maple Syrup.

Variations

  • These little fritters would be great with other fruits. I plan to try apples and blueberries or maybe an apple, cranberry combo next time.

Recipe by Laureen

Preparation time: 10 minute(s)

Cooking time: 25 minute(s)

Diet type: Vegetarian

Diet tags: Gluten Free | Grain Free | Sugar Free

Number of servings (yield): 2

This recipe featured atAllergy Free Wednesday

 

This posting is linked to the following events:

Slightly Indulgent Tuesdays hosted by Amy at Simply Sugar and Gluten Free

Traditional Tuesdays hosted by Lea Harris at Nourishing Treasures

It’s a Keeper Thursday hosted by Christina at It’s a Keeper

Gluten Free Wednesdays hosted by Linda at Gluten-Free Homemaker

Whole Food Wednesday hosted by France at Beyond The Peel

Real Food Wednesday hosted by Kelly at Kelly the Kitchen Kop

Allergy Free Wednesdays hosted by Tessa at Tessa Domestic Diva

Bake With Bizzy hosted by Bizzy B Bakes

Pennywise Platter Thursday hosted by Kimi at The Nourishing Gourmet

Gallery of Favorites hosted by Alea from Premeditated Leftovers

Foodie Fridayhosted by Diane at Simple Living with Diane Balch

Make Your Own! Mondays hosted by Lea at Nourishing Treasures

Melt In Your Mouth Monday hosted by Jane at Make Ahead Meals For Busy Moms

Tuesday Talent Show hosted by Nikki at chef in training

Fat Tuesday hosted by Jill at Real Food Forager

Copyright © foxinthekitchenblog.com

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Laureen Fox is an enthusiastic amateur cook and Canadian Food Blogger from Vancouver BC. She loves spending her days creating good wholesome food in the Fox Kitchen. Evenings will find her blogging about the best that living without gluten has to offer.
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14 comments

  1. Winnie says:

    WOW these look and sound sooooooooooooo good
    I’ve never eaten baked apple-strawberry fritters but I’m sure want to try now
    Thanks for sharing

  2. Hhhmmm, strawberries, good idea! Love the yogurt as dipping sauce idea too! It’s funny….I originally called these fritters too, but renamed them because they were not fried. Maybe I should have stuck with my original instinct!

    • Laureen says:

      Hi Tessa, I need a good tortilla recipe so I can make quesadillas on the barbecue. The prepacked brown rice tortillas I get at the market are too stiff and crumbly :(

  3. Hi Laureen, These look delicious. Sometimes its good to reset the clock and make something that you know will work out. I’ve had a brutal cooking week and nothings worked out well. I’m feeling very deflated. Maybe I should make these!

    • Laureen says:

      Hi Kammie, you should be able to use flax meal or chia seeds instead of the psyllium husk or you could try leaving it out altogether. I’m not sure the recipe is totally dependent on psyllium. I like to use psyillium for its binding properties, in place of zantham gum and for it’s high fibre nutritional value. Hope this helps. Thanks for stopping by and leaving a comment.

  4. What a great round up of recipe links. I also like that you shared your experiments in the kitchen (which look delicious even if they didn’t turn out exactly as you planned!). As for your Baked Strawberry Apple Fritters, they do sound very yummy indeed. I like the strawberry apple combo and it is so nice when something like this is baked and not fried!

    • Laureen says:

      Ahh, my tasty kitchen disasters…I’m eating my way through a few more this week but I learn something from each yummy disaster and that brings me closer to perfection ;)

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