This recipe for vegan baked apple fritters is actually an oldie-but-goodie for me: I adapted it from a magazine a few years back and had my version published in the local newspaper.
One thing I like about this recipe is that it’s different. I make so many cookies and quick-breads this time of year, these fritters are nice alternatives. Not to mention these are so wholesome they could work as breakfast treats!
No adjustments should be necessary at lower elevations. Just one note if you’re intimidated by yeast: I am, too! So, if I can handle this recipe, I’m sure you can.
How to make Vegan Baked Apple Fritters
Recipe Author: Onlinefoodblog.com
1 T milled flax seed + 3 T water
2 t active dry yeast
½ C non-dairy milk
2-1/3 C white whole-wheat flour
¼ C organic cane sugar
2 T pure maple syrup
2 T coconut oil, melted
½ t salt
1 large organic apple (tart kind preferable), peeled and diced
1 t cinnamon
- Combine milled flaxseed and water in a small bowl. Let that stand for at least 3 minutes.
- Heat the milk to warm (30 seconds in the microwave should do the trick).
- Pour into a large bowl and sprinkle yeast overtop. Let stand for 5 minutes or until foamy.
- Add 1-1/3 C flour, sugar, maple syrup, coconut oil, salt and flax mixture to the yeast mixture.
- Stir until smooth.
- Add in an additional 1 C flour. Stir until a soft dough forms.
- Turn the dough out onto a floured surface.
- Knead until smooth and elastic OR transfer to an electric mixer with a dough hook and mix 10 minutes on medium speed.
- Grease the sides of a large bowl with a bit of coconut oil.
- Place dough ball back in the bowl and turn it around a few times to cover with the oil.
- Cover and let the dough rise for about 1-1/2 hours in a warm place (ideally 85 degrees).
- To see if dough has risen enough, press two fingers into the dough. If the indentation remains, dough is good to go.
- Toss the diced apples and cinnamon together.
- Bake in a 400-degree oven for 15-20 minutes, until tender. (Alternatively, microwave the apples for 3-4 minutes.)
- Divide dough into 12 equal portions.
- On a floured surface, roll each section into a 3-inch circle.
- Divide filling among the rounds.
- Gather dough around the filling and pinch at the seam to seal.
- Place each fritter, seam side down, in a cup of a greased or non-stick muffin pan.
- Cover the muffin pan with plastic wrap and let the dough rise for 40 more minutes.
- Uncover dough and bake in a 400-degree oven for 20 minutes, or until lightly browned.
- Allow fritters to cool for 2 minutes in the pan, then remove each fritter and allow to cool on a wire rack.
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