The kind folks behind Good Morning Paleo, which I reviewed yesterday have allowed me to share one more recipe with you.
Again, it’s a fruit-based one. I’m kinda fruit-crazy at the moment. It’s a summer thing.
Don’t do what I did and think that ground almonds are a proper substitute for ‘almond meal’ You need the actual almond flour otherwise they won’t stand up to frying.
My advice with these guys is to go gentle. They make a soft, delicious pancake with a delicious nutty flavour but you can’t manhandle them in the pan or they will break apart.
And with that caveat out of the way….
*From Good Morning Paleo by Jane Barthelemy. Reprinted with permission from Da Capo Lifelong 2014.
Quick and easy fritters are a delightful treat to wake up to. Granny Smith apples are low in fructose sugars, plus they’re particularly high in antioxidants Vitamin C and flavonoids to help neutralize harmful free radicals. Freeze leftovers for up to 6 weeks with a piece of parchment paper between each fritter and reheat for a quick meal.
Yield: Eight to nine fritters, 3 to 4 inches each; serves two • Equipment: A food processor or small blender is helpful but not required
- 2 large eggs
- 1 Granny Smith apple, unpeeled, cored, coarsely chopped (if mixing by hand, grated)
- 1/2 teaspoon vanilla
- 1/2 cup almond meal
- 1∕8 teaspoon unprocessed salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- brown sweetener is optional, 0 to 1 1/2tablespoons (TMBL note: I used 1 tbsp of coconut palm sugar)
- 1/4 cup chopped nuts, such as almonds, walnuts, pecans, soaked and toasted if possible
- 1 tablespoon coconut oil for frying
- Prepare syrup or any toppings desired.
- In a food processor, small blender, or mixing bowl, place the eggs, apple, and vanilla. Process until the apple and peels are as liquefied as possible.
- To the egg mixture, add the almond meal, salt, cinnamon, and baking soda. Choose your sweetener and sweetness level. Add and mix briefly. The batter should be fairly thick.
- Add the nuts and mix briefly so they remain in large pieces.
- In a large nonstick skillet, melt the coconut oil over medium heat. Flick a drop of water into the hot pan—when it sizzles, it’s ready. Spoon the batter in small pancakes about 3 inches in diameter and allow it to spread. Cook on the first side, for 1 to 2 minutes, until the bottom is golden brown. Flip, and cook on the other side, about 1 minute. Adjust the heat if necessary. It’s easiest to use two spatulas to flip them, as they’re soft.
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