Mini Apple Fritters (Grain Free, Dairy Free)
These delicious mini oven-baked fritters are a healthier alternative to a traditional deep fried nut. They have an amazing flavor and texture, even without frying, thanks to heat treating method of the tapioca starch, similar to making choux pasty.
These bite sized apple fritters are a delicious and healthier alternative to traditional deep-fried fritters. Made in mini muffin pan they come together easily.
They are made with wholesome ingredients, these fritters are gluten-free, dairy-free, and refined sugar-free, making them suitable for those following a paleo or clean eating lifestyle.
These baked paleo apple fritters are best enjoyed either on their own or with a drizzle of my coconut butter glaze.
Tips for achieving the Best mini Fritters
- Cut your apples small so they cook evenly and thoroughly.
- Use lemon juice or apple cider vinegar to prevent browning of your apples
- Ensure your fritters are slightly cooled before adding glaze, otherwise it will melt off completely
- always measure your coconut butter when it is softened in the jar (otherwise you will scoop off oil from the top of the jar!)
- To make sure your glaze is not too thick/frosting like, add more coconut or almond milk if necessary.
Mini Apple Fritters (Grain Free, Dairy Free)
Ingredients
- 1 Cup Apple (peeled and diced), (1 large apple)
- 1 Cup coconut milk, canned, (or coconut yogurt)
- 3 Large eggs
- 3/4 Cup Coconut, maple, raw cane, or granulated sugar of choice
- 2 Cups Tapioca flour , (or arrowroot)
- 1 Cup Almond flour
- 1/2 teaspoon nutmeg
- 2 tsp baking powder
- 1/2 teaspoon salt
- 1/2 Cups refined melted coconut oil
- 1 teaspoon vanilla extract
Glaze
- 1/4 Cups maple syrup or powdered sugar
- 1/3 Cup dairy free milk of choice
- 3-4 tbsp coconut butter , (melted to soften in jar before measuring)
Instructions
For the Apple Fritters:
Prepare the pastry :
- Preheat your oven to 400°F (190°C) and line a baking sheet with parchment paper.
- In a medium saucepan, combine the canned coconut milk (or coconut yogurt), coconut oil, and sugar. Heat over medium heat until the mixture begins to simmer and the sugar is dissolved.
- Once simmering, remove the saucepan from heat and quickly add in the tapioca flour, almond flour (or arrowroot powder), nutmeg, and salt. Stir vigorously with a wooden spoon until the mixture forms a dough and pulls away from the sides of the pan.
- Allow the dough to cool slightly, then add the eggs one at a time, stirring well after each addition until the mixture is smooth and glossy.
- Fold in the diced apples until evenly distributed throughout the batter.
Bake the Fritters:
- Using a spoon or cookie scoop, drop tbsp sizes spoonfuls of the batter in the oiled mini muffin pan
- Bake in the preheated oven for 15 minutes, or until the mini fritters are puffed up and golden brown. The fritters should be firm to the touch.
For the Coconut Butter Glaze:
Prepare the Glaze:
- In a small bowl, combine the melted coconut butter, maple syrup, coconut milk, and vanilla extract. Whisk until smooth. If the glaze is too thick, add more coconut milk, a teaspoon at a time, until it reaches your desired consistency.
Glaze the Fritters:
- Once the fritters are slightly cooled, dip each fritter into the coconut butter glaze or drizzle the glaze over the top using a spoon.
- Allow the glaze to set before serving.I
