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Sweet-Tooth Saturday: Apple Fritters

Updated: Oct 9, 2017

Fall is here and I am pumped for a lot of reasons. This cooler weather is going to allow me to totally kick my training up a notch. I also love the edible offerings of fall and the colors. This is prime portrait season. I absolutely love photographing people in the fall. The colors are so warm and plentiful! Even though we are saying goodbye to Summer, great things are approaching.

One of our FAVORITE treats this time of year is apple fritters. My husband goes nuts for them so I try to liven up the weekends by busting out some fritters. Of course, I try to play with the recipe to make them a bit healthier.

This time I went for buckwheat flour. Buckwheat is a fantastic option. While it is still a carb rich food, it doesn’t spike glucose and insulin responses anywhere near the amount that simpler starches do. It’s also rich in magnesium and manganese as well as other phytonutrients. It can even help normalize your lipid profile if you are struggling with high cholesterol!

At the end of the day calories are calories and carbs are carbs, but I want fritters so I might as well reach for something that’s going to bump up the nutritional value of the things I am putting in my body, right?

So here’s a fun, healthier recipe for apple fritters you can start enjoying!




• 1 Cup Buckwheat Flour

• 1/4 Cup Rice Flour

• 1/3 Cup Coconut Flour

• 1 Tbs. Coconut Sugar

• Pinch of Stevia Leaf Powder

• 1 Tsp. Cinnamon

• Pinch of Salt

• 2 Eggs

• 2 Tbsp. Grapeseed Oil

• 2 Tsp Vanilla Extract

• 1 Cup Coconut Milk

• 1 apple finely chopped or Shredded


1. Add all the Dry ingredients to a Bowl and whisk together. Careful with the

Stevia leaf, if you get pure Stevia Leaf that has not been mixed with anything to

allow for 1:1 substitution it will be very sweet. Just spring a dusting onto the

palm of your hand and add from there.

2. Add The eggs, vanilla, and oil next. Mix until combined, then slowly add the

coconut milk. The batter should be thick enough where it would not run off the


3. Stir in the shredded apple. Mix until combined (do not over mix)

4. Heat enough oil just to lightly coat the bottom of a frying pan on medium heat.

Click HERE to download and print this recipe.

Why I didn’t use Almond flour: Here’s the deal: Almond Flour is definitely a low carb option, but careful not to use too much of it. The grinding process can accelerate rancidity and its super high in calories. I love to use it in my different cake recipes because it maintains that fluffy and moist texture but that’s the only place I use it in any significant quantity. I don’t make cakes very often so I don’t mind using it once in a while. I just don’t want to make a habit of putting it in everything I make!



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