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.
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