These Baked Sourdough Apple Fritters are packed full of fresh apples, easy to make and beyond delicious. If you’re heading out apple picking this fall, you must make these fritters. They’re a perfect autumn treat.
Ingredients
- 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 organic cane sugar
- 1 tsp vanilla powder
- 1 tsp ground cinnamon
- 2 tsp baking powder
- ½ tsp salt
- 60 g coconut oil, ghee or butter, melted
- 300 g granny smith or honeycrisp apple, cored and diced
Method
- 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.
- In a separate bowl, whisk together the millet flour, sorghum flour, tapioca starch, sugar, vanilla powder, ground cinnamon, baking powder and salt.
- Add the dry ingredients to the wet, and stir well until you get a smooth batter with no flour clumps.
- Add the melted coconut oil, ghee or butter and mix until well incorporated. The dough will be very sticky.
- 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.
- Preheat the oven to 220 °C and line a baking sheet with parchment paper.
- Stir the chopped apple into the dough, and place heaped tablespoons of dough onto the prepared baking sheet. Bake for 14-15 minutes.
- 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.
- Let cool on a wire rack for several minutes. They are best enjoyed warm. Bon appétit!
