As autumn is blowing in strong, the children remind me of a Fall family tradition.
One Fall, while living in our stick and brick (S&B), we had an abundance of apples. We had a pantry lined with jars of applesauce and slice apples, a freezer full of apple pie filling, and best of all – canning memories with the besties. (Oh, it is easy to pine for those days). On that Fall day, which seems like so many moons ago, I began thumbing through the 70’s Better Home and Garden Cookbook, and came upon Apple Fritters. Who knew this recipe/ritual would become a pivotal turning point on the Trochesset wheel?
For weeks now, Maia has been reminding me, like a cold gusty Autumn wind, that it is Apple Fritter time. So, this morning we officially ushered in the Mabon season with these yummy little puffball donuts. They did not disappoint.
Because of some dietary changes we have made in our diets, we made them gluten, dairy, and “sugar” free. We used Pamela’s gluten free flour, chai seed egg substitute, and Agave syrup. Although I would still not consider this a health food, I feel this recipe is better for our digestive system. The flour substitute is an equal flour for flour. The chia seed is three tablespoons water and two tablespoons ground chia seeds mixed together to form and egg like liquid. And the Agave is an equal sweetener to sugar. Walla – Vegan, Gluten-free Apple Fritters!
I also think because of our dietary changes, and not eating sweets on a regular basis, today we enjoyed these little treats so much more. If you do choose to try these, be careful, they might turn into a forever kind of thing.