Gluten-Free Apple Strudel

by Amie on October 28, 2011

Everyday I fall a lil’ bit more in love with candles.

Ever tried this one?

I bet you haven’t.

Why?

Because it just launched.

Thank the lord for Yankee Candles.

What would I do without pretty flickering candles in my life?

Don’t they just seem to make everything so much prettier?

I mean, they add such ambiance, such passion, such inspiration.

Don’t they?

Like a romantic dinner by candle light.

Or more like me. Cooking alone. In my apartment.

Hehe.

Still, very romantic.

Last night I was on a baking mission.

As you can see if you peeked into my apartment window…my kitchen is upside down.

Lots of pots n’ pans and Bob’s fabulous gluten-free flour.

Lots of apple skins.

Lots of spices.

The smell of freshly chopped rosemary.

And my flickering lil’ Apple Strudel candle.

I’m a lucky lil’ duck to have one of these babies burnin’ in my kitchen while baking my holiday treats.

Candles just seem to just put me in the holiday spirit.

And quite simply, this strudel is one of the best gluten-free baked goods to come outa my tiny Manhattan apartment all season.

You want this.

Trust me.

There’s no such thing as just one bite.

You’d hurt my feelings.

You need at least two bites.

Strudel, anyone?

I’ve got six more over here if you’re hungry.

Apple Strudel

Gluten-Free

Makes 8 Strudels

Ingredients

  • 8 large organic McIntosh apples, peeled and sliced
  • 1 Tbsp. sugar
  • 1/4 cup fresh rosemary, very finely chopped
  • 1/4 cup sugar
  • 2 tsp. ground cinnamon, plus more for topping
  • 1/4 tsp. all-spice
  • 1 1/2 cup Bob’s Red Mill Gluten-Free All-Purpose Flour
  • 1 tsp. baking powder
  • 1/3 tsp. sea salt
  • 1/4 tsp. fresh organic orange zest
  • 2 Tbsp. freshly squeezed organic orange juice
  • 1/4 tsp. gluten-free almond extract
  • 2 large eggs

Directions

  1. Preheat oven to 350 degrees F.  Spray a baking dish with nonstick baking spray.  Sprinkle with 1 Tbsp. sugar and rosemary.  Add sliced apples; spread evenly.
  2. In a large bowl, combine flour, sugar, baking powder, sea salt and orange zest.  Add orange juice, almond extract and egg; mix well to combine and form a mealy texture.  Transfer mixture on top of apples in the baking dish.  Sprinkle with additional ground cinnamon.
  3. Bake for 40 minutes or until golden brown.
  4. Enjoy!

I’m excited to announce that I’ve been asked to become an editor for the Rodale Institute. I’ll be writing Clean Food articles, recipes and interviewing farmer’s for my stories.

I’m honored to have been invited to submit this recipe to my fellow blogger pal, Cathy’s  Healthy Thanksgiving Challenge.

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{ 14 comments… read them below or add one }

Deb October 28, 2011 at 1:43 pm

I recently got some Himalayan pink salt from Sustainable Sourcing https://secure.sustainablesourcing.com and I’ll have to try it out in this recipe. Their salt is gluten-free and made in an eco-conscious facility which is really important to me. Wanted to share that with others, too….

Reply

Amie October 28, 2011 at 7:59 pm

Thanks Deb; this sounds great. I’ll have to try it. Enjoy your weekend.

Reply

Alta October 28, 2011 at 2:45 pm

Ooh, rosemary in a dessert? I’m so there. This sounds lovely. And congrats on your new editor position! Yay!

Reply

Amie October 28, 2011 at 7:59 pm

Thank you, Alta; enjoy darling. Have a fabulous weekend! xo

Reply

Cathy @ What Would Cathy Eat? October 29, 2011 at 11:04 pm

Wow, this sounds amazing. Especially the rosemary part. Question, when you say “Bob’s Red Mill” do you mean their gluten free all-purpose flour? Thanks for participating in my Healthy Thanksgiving Challenge!

Reply

Amie October 30, 2011 at 9:54 am

Thanks Cathy; so happy to be a part of your Challenge. Yes, this is Bob’s All Purpose Gluten-Free Flour. Enjoy! xo

Reply

Debbie October 31, 2011 at 11:52 pm

Trying this out tomorrow!

Reply

Amie November 1, 2011 at 10:30 am

Thanks Debbie; enjoy darling!

Reply

Debbie November 1, 2011 at 10:55 am

I will post a picture when its done.

Reply

Katie gayle September 20, 2012 at 7:12 am

This sounds nice but it is not a strudel !

Reply

Amie September 22, 2012 at 1:56 pm

Thanks Katie; it’s my idea of a gluten-free strudel so I hope you enjoy it!

Reply

suzi January 19, 2013 at 12:36 pm

this sounds like something i am going to experiment a bit with… no eggs for me so i will sub flax seed meal and see how it turns out!! thanks for the inspiration once again!!

Reply

suzi January 19, 2013 at 12:46 pm

oh and one huge CONGRATS on the editorial position!! that is quite an honor!

Reply

Amie January 20, 2013 at 9:29 am

Thank you so much Suzi! Great to hear from you. Have a wonderful weekend!

Reply

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