Gluten Free with a side of Paleo for the everyday kitchen.
I cannot even begin to tell a lie, I baked these chocolate chip pumpkin cookies for the millionth time in my life on September 1st. Yes, I am that person who loves fall. I am that person who puts her boots on in 90 degree weather sweating like crazy. I am that person who thinks that fall starts the minute August ends and September starts. I am THAT person.
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Ever craving something so much but you simply don’t want to go get it, or the best one you have ever had half way across the country? I mean that happens to me a lot… Especially with Apple Fritters! There is a tiny little hole in the wall that sells the best doughnuts and baked goods in Upstate New York that I could almost kill for one right now!
BUT…. then I got to thinking. With these magic hands of mine I could probably make some of the best ones I know! I was right (when am I not?).
The best part? They are gluten free! No Bloating YAY!
Turns out these gluten free apple fritters are really not that hard. I always pictured them to take like 5 hours from start to finish and then the only way to eat them was hot (that part is still true). But these take literally like 30 minutes from start to finish and they are super easy! I blown away that I could create this recipe and it be so simple that I just had to share with you all!
They are seriously a must in every household. Even if you aren’t gluten free that are so delicious, full of flavor, scrumptious, apples galore, and tasty! Did I mention DELICIOUS? I can’t stress that enough!
1/2 cup Brown Rice Flour
1/4 Tapioca Starch
1/2 Xanthan Gum
1/4 cup Sugar
Pinch of Salt
1 1/2 tsp Baking Powder
1/3 cup Milk (I used Almond)
1 egg
splash of Vanilla
1-2 tsp Cinnamon mixed with 5-4 tsp Sugar (depending on taste of cinnamon)
2-3 Peeled and Diced Apples
Coconut Oil for Frying (you can use any oil)
Topping
1 1/2 cups 10x Sugar (confectioner’s sugar)
2 Tbsp Milk (almond milk for me)
Mix together your flour, tapioca starch, xanthan gum, sugar, baking powder and salt. Set aside. In a mixer or large bowl whisk together your milk and egg and vanilla. Add in your dry mix and mix until well combined. Toss diced apples in the cinnamon sugar mixture. Then add the apples and the excess cinnamon sugar into the batter.
Heat up a deep pot (I used a sauce pan) with about 2 cups coconut oil and let it get to about 300 degrees Fahrenheit. We need the fritters to be floating for easy cooking. I used a cookie scooper to get the size of my apple fritters. Fry on both sides until golden brown and cooked thoroughly. This made about 12 apple fritters.
The bigger you make them the longer it will take to cook on the inside (but so worth it).
Once the gluten free apple fritters have cooled mix together your 10x sugar and milk until a glaze is make. Cot the tops of the fritters by sticking them face down in the glaze. Let set and enjoy!
Best served warm, gooey and in the morning for the best sugar rush!
Seriously, these gluten free apple fritters are the easiest thing to make for company coming and they look absolutely magnificent chilling in your cover stand on your island that you probably use once in a great while to make the kitchen look cute. Don’t worry, I am the same way! The goodies never stay long enough in this house.
You can use all sorts of apples for this just keep in mind the hard the apple is the easier it will stay together and the less mushy it will after it is cooked. I have make them with granny smith (they were so amazing!) but Fuji apples are what I typically have around the house to use and I wait until they are about to go bad on me (cut out the bad spots) and use them. No one eats them after that point, so I dice them up and whip up a couple of batches of these bad boys.
You can double the recipe and make them double the size for large and in charge ones! They are the best and just like the bakery style ones, but the smaller they are the more you can eat (my motto).
Let me know what you all think! This recipe is so simple and so yummy too!
Deliciously,
Gabby
Let’s be honest with ourselves… Take out food is probably the worst and best part of being an adult having what ever you want for dinner. I can’t deny that I myself have done it more times then i am proud to admit! Especially when it comes to Japanese or Chinese takeout food! BUT…
What is the BEST PART about Japanese or Chinese takeout?
If you’re anything like me it’s the rice. I NEEEEDDD ALL THE CARBS!
No but seriously, the fried rice is probably my favorite! All the flavors have melded together in perfect harmony and the smell is unbelievable!
Is your mouth watering yet?
Today, I behold to you this spicy chicken fried rice. A delicious twist on your favorite takeout food with an insanely amazing kick! No need to order out anymore instead keep that money in your pocket and eat your favorite takeout food!
I am so excited to share this spicy chicken fried rice with you! It is probably hands down one of my favorite recipes to make because it is so full of flavor and how incredibly easy it is make (you won’t believe it!).
The recipe is perfect to make with leftover chicken or even, dare I say, canned chicken. Yes! I said it! If it is rinsed well (just take a wire mesh colander and rinse with hot water) no one will even be able to tell. I think that is what make the spicy chicken fried rice the perfect week day night dinner!
Check it out!
2 Chicken Breasts cooked and shredded
3 Cups of Cooked Rice
1 cup Frozen corn
2 Cups Frozen peas and chopped carrots mixed
2 red Chile Peppers chopped (you can customize to your taste)
1 cup Slice Mushrooms
1 clove garlic
1/2 of a small white onion
3-4 Tbsp Soy Sauce (depending on your taste)
1-2 Tbsp Coconut Oil
Take a large skillet and preheat the coconut oil. Chop your garlic and place in pan with the onion. Add in your chile peppers, chicken and mushrooms. Let saute for a couple of minutes. Then add in your rice and mix around so that the rice can take on the taste.
Add in your frozen vegetables (you can use fresh vegetables but they need to be cooked and cold before going into the pan). Let the vegetables cook and then add in your soy sauce. Let cook for about 5 minutes on low until all the flavors have melded together.
Serve hot or use as meal prep for the best lunches in the office! Everyone will be envious, trust me!
Can I say that?
I mean it had us begging for more when it was gone! This spicy chicken fried rice is out of this world and perfect for lunches, dinner, meal prep, freezer meals, late night dinner (probably when your craving that takeout food the most!), or leftovers! I am always a huge fan of leftovers.
If you’re vegetarian you can make this without the chicken and it is still perfect! Just literally leave out the chicken and scarf down. No big deal.
I could seriously go on and on about this spicy chicken fried rice to the point that you may not want it anymore but I promise I won’t! I will let you be the judge of it! Go ahead make it! I want to hear how much you love it!
Deliciously,
Gabby
Can we talk about delicious foods for just a minute?
Okay, I know we talk about food all the time but what about high protein, high fiber and high in tasting good food? When does that ever happen?
NEVER, I TELL YOU! …
You scream for ice cream??? Okay, well maybe strawberry sorbet but hey who is keeping track? We have had so much luck here with strawberry season (Yes, sadly it is over here), but I was able to freeze/can/eat a heaping ton (That is a real unit of measure in my head). And every year I am just excited to come up with new recipes much like this one!
I have been inspired to do this paleo strawberry sorbet by a lot of bloggers. I mean a ton! I have seen so much ice cream here in the last week that I had to come up with my own! Of course in my mind it had to be some what healthy. I know it is dessert but we have to be a little bit conscious about what we eat right? …
