My ultimate favourite dessert has to be Apple Pie but with all the sugar and pastry and more sugar, (not to mention the custard that usually accompanies it). I needed an alternative.
Aside from the health considerations, it’s also way too hot to eat Apple Pie (tell my cravings that) so here is a clean, alternative to indulge in!
These sweet fritters are the ultimate fix without having to feel the tiniest bit guilty. They smell just like ….well, just how sweet, eat me now cinnamon and apple goodness smells!
Seriously, forget Yankee Candles- these will make your whole house smell divine and as well as being delicious straight out of the pan, they also work great cold as a lunch box treat (pack the berry sauce separately to avoid a soggy disappointment at lunch time!)
I fry mine in ghee because I love that buttery taste you get, plus ghee is a good source of vitamins D & E which helps maintain your metabolism and balance your hormones. If you’re not a fan of Ghee then use Coconut oil instead. Personally, I prefer using an unrefined variety as it has been less processed and most importantly not bleached or deodorised so it maintains that lovely coconut smell and taste.
These fritters are packed with chunks of apple but if you prefer you could also grate the apple which would result in a more pancake type outcome. I did try making these into muffins too but found the middle stayed gooey, will have another go and post a recipe if I can get it to work as I think they would be great this way!
I am not to intolerant to anything (food related that is!) but this recipe is Gluten & Lactose free.
For the frittata
4 large free range eggs
1tbsp. Vanilla essence
1 tbsp. Rice malt syrup
½ tsp cinnamon
2/3 cup almond meal
1/3 cup tapioca flour
2 tbsp. Coconut flour
2 medium sized Granny smith apples (small cubes or grated)
Coconut oil or ghee for frying
For the berry sauce
2 cups mixed frozen berries
2 tbsp rice malt syrup
Pop your frozen berries in a pan and pour the rice malt syrup in (you could use maple syrup if that’s all you have). Let it sit in the pan and start to defrost as you make a start on the frittata’s.
Mix the eggs, vanilla and rice malt syrup in a large bowl. Next add all the dry ingredients and mix until well combined. Finally add the diced apple and give it a good final mix to make sure everything is well combined. It will be thick like a cake mix if you have used apple cubes.
Heat the coconut oil or ghee in a large nonstick frying pan. When hot, add a dollop of the mixture and using two spoons/spatulas shape the frittata into a circle. Cook for around 2-3 minutes on each side or until they reach the colour you want.
Turn the berry mixture on a low heat and let it bubble slightly whilst you squish the berries to make a smooth mixture that you can drizzle over the fritters.
Enjoy warm or cold smothered in the berry sauce.
These keep well in the fridge for 2-3 days or can be made in a larger batch and frozen.