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Gluten-Free Apple Fritters with Glaze (Low Histamine & Oxalate)

These low histamine apple fritters were originally going to be baked, buuuuuut my boyfriend accidentally got refined coconut oil instead of regular, and here we are. Then he reminded me that it’s the first official day of fall, so we should do something special to celebrate autumn. That brought upon the glaze! I think you’ll love these simple apple fritters and vanilla glaze just as much as we do, and with none of the refined sugars.

About this recipe

Low Oxalate Recipe: it can be hard to find low oxalate recipes, so this is my contribution! Add a bit more glaze and use a sturdier varietal of apple to make this into a sweet holiday dessert.

Low Histamine Dessert. These mildly sweet fritters are low sugar, low oxalate, and gluten-free; even the glaze highlights the delicious fall flavors of the apples.

Strongly Antihistamine: between the apples and the monk fruit, these fritters are packed with strongly antihistamine foods, meaning that they contain plant chemicals which inherently help your body calm histamine production.

Ingredients

Cassava Flour: also known as yuca flour, cassava flour has become quite popular in the low histamine community; I even use it in my pizza dough recipe, which is purposefully dense. This is because cassava flour is heavier than the traditional stuff, so you need to weigh it out in larger amounts rather than measure it traditionally (that is, by volume). This is also a low oxalate option in small amounts, like in one serving of these gluten-free apple fritters.

White or Brown Rice Flour: You’ll quickly realize that either brown or white rice flour is usually the base for a gluten-free flour blend, which should clue you in on its potential. But I’ve never really noticed a flavor or texture difference between them, so I always buy the “healthier” option of brown rice flour, so do whatever you tolerate best. Just DON’T use sweet rice flour, which is much more glutinous and would change the texture.

Psyllium Husk Powder: this replaces gluten in the gluten-free flour, but it does absorb very large amounts of liquid quickly, so it means you need to add the liquids and blend them fast.

Monk Fruitwhen you’re trying to eat low-sugar, monk fruit extract will be one of your best friends. It packs a sweetness level approximately 200x that of table sugar, so it should be used sparingly.

Apples: you can use any sturdier, more tart varietal, like Granny Smith or McIntosh; it’s very similar to what you would use to make my baked apples.

Coconut Oil: this is for frying the fritters, so I also recommend using as little as possible, even tilting the pan to increase the fritters’ contact with the oil.

Vanilla Powder: this dried, powdered form of the vanilla bean is twice as powerful as the traditional vanilla extract, but be careful that you buy real vanilla, without added sweeteners.

How to make apple fritters: step-by-step instructions

Step 1. Combine all the dry ingredients in one bowl: cassava flour, rice flour, psyllium husk, cardamom, ginger, cinnamon (if using), baking powder, salt, and monk fruit.

Step 2. In a separate bowl, mix the egg, maple syrup, and milk until well-combined, then set aside. Wash and cut up your apples into small chunks, the same size as each other but whatever size you’d prefer.

Step 3. Add the flour mixture and water to the egg mixture, and then quickly stir until well combined, as the psyllium husk will absorb a lot of liquid immediately. Drop in the apple chunks and mix until just-combined, then heat your oil.

Step 4. Add 1/3 cup of oil to a pan over medium heat, then after about 2 minutes you can drop in your first two fritters. You’ll know the oil is hot when you put a wooden spatula into the oil and it lightly sizzles; if it starts smoking, then take it off the heat immediately.

Step 5. Each side will need 2-3 minutes to cook, and you should be able to easily flip the fritters with tongs once they’re cooked on either side. If you’re running out of oil near the end and don’t want to waste more, just tip the pan to deepen the oil that’s in contact with the batter. As they finish cooking, place each fritter on a metal cooling rack or a paper towel on the counter; once they’re done you can make your glaze.

Step 6. To make the glaze, simply put the sugar, coconut milk, and a dash of salt in a pan over medium-low heat and stir well. Let the mixture heat up until simmering (it will be quite dark), and let it bubble for one minute.

Step 7. Turn off the heat and put the pan on a cool burner, then stir in the vanilla. Your glaze is now ready and can be drizzled on your fritters!

Recipe notes & tips

Cutting the Apples: You can use any type & size of apples, but I wouldn’t recommend mincing the apples, as it makes the dough flavor overpower the apple. If you’re not sure where to start, aim for 1/4′ squares.

Making the Glaze: I’ve tried multiple times making this with just coconut oil (not coconut butter), but it burned almost immediately. Every. Time. So this glaze should take just 4-5 minutes to come together, so keep an eye on the pan while you make it.

Homemade Apple Fritters Recipe Card

As always, if you like the recipe, I really appreciate a review or comment!

Simple Apple Fritters with Vanilla Glaze (Low Oxalate)

Simple Apple Fritters with Vanilla Glaze (Low Oxalate)

Yield: 8 fritters
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

These low-sugar, gluten-free apple fritters are mildly sweet and full of flavor, the perfect low histamine dessert for fall.

Ingredients

  • 1/2 cup cassava flour
  • 1/2 cup white rice flour
  • 2 1/2 teaspoons psyllium husk powder
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon (if tolerated)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon sea salt + dash of salt
  • 1/4 teaspoon monk fruit
  • 2 large apples, cubed
  • 1 Tablespoon maple syrup
  • 1 whole egg
  • 1/3 Cup non-dairy milk
  • 1/3 Cup coconut oil (for frying)
  • 4-5 Tablespoons water

For the Glaze

  • 3 Tablespoons sugar of choice
  • 1/4 cup coconut cream
  • 1/4 teaspoon vanilla powder

Instructions

  1. Combine all the dry ingredients in one bowl: cassava flour, rice flour, psyllium husk, cardamom, ginger, cinnamon (if using), baking powder, salt, and monk fruit.
  2. In a separate bowl, mix the egg, maple syrup, and milk until well-combined, then set aside. Wash and cut up your apples into small chunks, the same size as each other but whatever size you'd prefer.
  3. Add the flour mixture and water to the egg mixture, and then quickly stir until well combined, as the psyllium husk will absorb a lot of liquid immediately. Drop in the apple chunks and mix until just-combined, then heat your oil.
  4. Add 1/3 cup of oil to a pan over medium heat, then after about 2 minutes you can drop in your first two fritters. You'll know the oil is hot when you put a wooden spatula into the oil and it lightly sizzles; if it starts smoking, then take it off the heat immediately.
  5. Each side will need 2-3 minutes to cook, and you should be able to easily flip the fritters with tongs once they're cooked on either side. If you're running out of oil near the end and don't want to waste more, just tip the pan to deepen the oil that's in contact with the batter. As they finish cooking, place each fritter on a metal cooling rack or a paper towel on the counter; once they're done you can make your glaze.
  6. To make the glaze, simply put the sugar, coconut milk, and a dash of salt in a pan over medium-low heat and stir well. Let the mixture heat up until simmering (it will be quite dark), and let it bubble for one minute.
  7. Turn off the heat and put the pan on a cool burner, then stir in the vanilla. Your glaze is now ready and can be drizzled on your fritters!

Notes

Cutting the Apples: You can use any type & size of apples, but I wouldn't recommend mincing the apples, as it makes the dough flavor overpower the apple. If you're not sure where to start, aim for 1/4' squares.

Making the Glaze: I've tried multiple times making this with just coconut oil (not coconut butter), but it burned almost immediately. Every. Time. So this glaze should take just 4-5 minutes to come together, so keep an eye on the pan while you make it.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 169.41kcalTotal Fat: 10.24ggSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 24mgSodium: 65.41mgmgCarbohydrates: 20.98ggFiber: 3gSugar: 15.78ggProtein: 1.45gg

Nutrition data is primarily accumulated from online calculators for convenience and courtesy only, and can vary depending on factors such as measurements, brands, and so on. We encourage you to double-check and make your own calculations.

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S

Monday 14th of November 2022

What if I would rather bake them?

Max

Tuesday 15th of November 2022

I don't think they'd cook in the same way, but you could try a similar amount of time in an air fryer on 425F or 450F.

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