Baked Sourdough Apple Fritters (makes 24): 150 g almond milk 20 g maple syrup 8 g psyllium husk powder 60 g unsweetened coconut yoghurt 180 g active sourdough starter 70 g millet flour 35 g sorghum flour 120 g tapioca starch 30 g coconut sugar or cane sugar 1 tsp vanilla powder 1 tsp ground cinnamon 2 tsp baking powder ½ tsp salt 60 g coconut oil, ghee or (vegan) butter, melted 300 g Granny Smith or Honeycrisp apple, cored and diced
Method: 1. In a large mixing bowl, combine the almond milk and maple syrup. Add the psyllium husk and whisk vigorously until it’s fully incorporated. Add the yoghurt and the sourdough starter to the mixture. Stir until everything is well incorporated. 2. In a separate bowl, whisk together the millet flour, sorghum flour, tapioca starch, sugar, vanilla powder, ground cinnamon, baking powder and salt. 3. Add the dry ingredients to the wet, and stir well until you get a smooth batter with no flour clumps. 4. Add the melted coconut oil, ghee or butter and mix until well incorporated. The dough will be very sticky. 5. Cover with a moist kitchen towel and let the dough proof at warm room temperature for 3-5 hours. It will have risen and feel light and airy like a pillow. 6. Preheat the oven to 220°C and line a baking sheet with parchment paper. 7. Stir the chopped apple into the dough, and place heaped tablespoons of dough onto the prepared baking sheet. Bake for 14-15 minutes. 8. Turn the oven broiler on high. Place the fritters under the boiler, about 7-8 cm away and broil for 1-2 minutes until the fritters start to brown. 9. Let cool on a wire rack for 10-15 minutes. These are best enjoyed warm. Bon appétit!
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Recipe 👇🏻
Baked Sourdough Apple Fritters (makes 24):
150 g almond milk
20 g maple syrup
8 g psyllium husk powder
60 g unsweetened coconut yoghurt
180 g active sourdough starter
70 g millet flour
35 g sorghum flour
120 g tapioca starch
30 g coconut sugar or cane sugar
1 tsp vanilla powder
1 tsp ground cinnamon
2 tsp baking powder
½ tsp salt
60 g coconut oil, ghee or (vegan) butter, melted
300 g Granny Smith or Honeycrisp apple, cored and diced
Method:
1. In a large mixing bowl, combine the almond milk and maple syrup. Add the psyllium husk and whisk vigorously until it’s fully incorporated. Add the yoghurt and the sourdough starter to the mixture. Stir until everything is well incorporated.
2. In a separate bowl, whisk together the millet flour, sorghum flour, tapioca starch, sugar, vanilla powder, ground cinnamon, baking powder and salt.
3. Add the dry ingredients to the wet, and stir well until you get a smooth batter with no flour clumps.
4. Add the melted coconut oil, ghee or butter and mix until well incorporated. The dough will be very sticky.
5. Cover with a moist kitchen towel and let the dough proof at warm room temperature for 3-5 hours. It will have risen and feel light and airy like a pillow.
6. Preheat the oven to 220°C and line a baking sheet with parchment paper.
7. Stir the chopped apple into the dough, and place heaped tablespoons of dough onto the prepared baking sheet. Bake for 14-15 minutes.
8. Turn the oven broiler on high. Place the fritters under the boiler, about 7-8 cm away and broil for 1-2 minutes until the fritters start to brown.
9. Let cool on a wire rack for 10-15 minutes. These are best enjoyed warm. Bon appétit!
can this be made with just ap flour @sourdoughwithrebecca
cant wait for you to have 100k subs😙❤
Looks beautiful can imagine the taste
The color and texture of the fritters look amazing