Gluten-Free Apple Fritters

Baked apple fritters on a serving board.

Gluten-Free Apple Fritters

These baked Gluten Free Apple Fritters are studded with chunks of juicy apple, folded into an applesauce dough, baked until golden, then glazed.

Course Breakfast

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 265kcal

Author Tessa

Ingredients

1 cup oat flour
½ cup almond flour
⅓ cup tapioca starch
⅓ cup coconut sugar
2 teaspoons baking powder
1 ½ teaspoons ground cinnamon
½ teaspoon salt
½ cup unsweetened almond milk
½ cup unsweetened applesauce
3 tablespoons coconut oil melted
1 teaspoon pure vanilla extract
½ teaspoon psyllium husk powder
1 apple peeled and diced (Honeycrisp or Gala)
1 cup organic powdered sugar or powdered monk fruit sweetener
2 tablespoons unsweetened almond milk for glaze

US Customary - Metric

Instructions

Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
In a large bowl, whisk together the oat flour, almond flour, tapioca starch, coconut sugar, baking powder, cinnamon, and salt.
In a separate bowl, whisk together the almond milk, applesauce, melted coconut oil, and vanilla extract. Whisk in the psyllium husk powder and let the mixture sit for 2-3 minutes until it thickens and turns gel-like.
Pour the wet ingredients into the dry ingredients and stir just until combined. Gently fold in the diced apple.
Scoop 2-3 tablespoons mounds of batter onto the prepared baking sheet, spacing them a few inches apart. Using a standard ice cream scoop for this works well. Flatten each slightly into a rough fritter shape using an extra piece of parchment paper.
Bake for 20 minutes or until golden brown and a toothpick comes out clean. Let the fritters cool on the pan before glazing.
Whisk the powdered sugar with almond milk until smooth and pourable, adding more milk gradually if needed. Drizzle or dip the tops of the fritters in the glaze. Let set for a few minutes before serving.

Notes

Psyllium husk needs a few minutes to bloom and thicken before baking, so don't skip the resting time in the wet mixture. Without eggs, the batter will be slightly softer and the fritters won't rise quite as much. This is normal. If the batter still seems loose after resting, let it sit a few extra minutes rather than adding more flour. For lower sugar, swap the glaze for a light cinnamon-sugar dust before baking.

Storage: The fritters are best eaten the day they were made. If needed, you can store leftovers in an airtight container at room temperature for up to 3 days. Freezing isn't recommended.

Nutrition