Tuesday, September 25, 2012

Refined Sugar-Free Apple Fritters

I have a pretty fantastic Apple Fritter recipe, but I've been trying to limit my refined sugar intake...and these would just be an overload, and my digestive system would not enjoy that.  So, I made some the other night minus the white sugar and they were pretty good.  I glazed them with a homemade powdered coconut sugar glaze, but really they didn't even need it, they were sweet enough without.

This post is featured on Slightly Indulgent Tuesday, Allergy Free Wednesdays and Whole Food Fridays.

Refined Sugar-Free Apple Fritters
1 cup gluten free flour blend
2 tablespoons coconut sugar
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/3 cup So Delicious Coconut milk
1 egg
1 tablespoon honey
1 cup chopped apple
canola oil or unrefined coconut oil for frying

1 cups powdered coconut sugar*
2 T So Delicious Coconut milk


Combine flour, coconut sugar, salt, baking powder, cinnamon.  Stir in milk, egg and honey until smooth.  Fold in apple. 

Heat oil on medium high.  If you are using coconut oil, make sure it doesn't get above 350F (that's the smoke point of the oil). Oil is ready when dough floats to top.  Carefully add dough to oil in heaping teaspoons.  Cook until brown, about 1-2 minutes, then flip.  Cook another 1-2 minutes, until both sides are browned.  Transfer briefly to paper towels to absorb excess oil, then transfer to cooling rack. 

Make glaze by stirring milk and powdered sugar together in a small bowl.  Dip warm donuts into glaze, and let set on a cooling rack (make sure paper towels are under the rack to catch the excess glaze).  Once set, dip the other side into the glaze and let set again.  Best served warm.

*To make homemade powdered sugar: blend together 1 cup coconut sugar and 1 tablespoon tapioca starch on high in a high powered blender (like a blendtec) for ~30 seconds.  This will make lots of dust, so let it settle for a few minutes before opening it up.

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