Anzac Apple Strudel (Gluten Free & Vegan)
When I was staying at my grandmother’s house last summer I wanted to try and make her original apple strudel recipe. This one was filled with all the gluten and dairy so I wanted to make an attempt at a version I could enjoy! This strudel has a simple almond & oat crust. Almond flour has to be one of my favourite GF flours to use as it creates a lovely texture on nearly any bake. Being GF & vegan, this crust by nature is very crispy and crumbly which can be a bit fragile when constructing it – but hang in there it can be done! This bake is extra special with the addition of sweet Anzac biscuits. This Anzac apple strudel would be absolutely delicious with some almond milk ice cream!
Anzac Apple Strudel (Gluten Free & Vegan)
A light, flaky crust and sweet Anzac biscuits make this strudel extra special!
Ingredients
- 115 g Almond Flour
- 150 g GF Oat Flour *I use GF Oats blitzed into flour (see notes for discount)
- 135 g Potato Starch
- 85 ml Neutral Oil *I used Sunflower
- 60 ml Water
- 2 Apples diced
- 60 g Maple Syrup
- 50 g Crushed Anzac Biscuits *I used GF Oats Anzac Biscuits
- 1/2 Lemon juiced
- 2 tbsp Flaxseed Meal
- 1 tsp Cinnamon
- Almonds, Oats, Maple Syrup *for topping, optional
Instructions
- Preheat oven to 160c
- Whisk flours until combined. Add in oil and water. Kneed by hand until dough comes together and shape into a ball. Set aside.150 g GF Oat Flour, 135 g Potato Starch, 85 ml Neutral Oil, 60 ml Water, 115 g Almond Flour
- Prepare filling, adding all ingredients together until well combined.2 Apples, 60 g Maple Syrup, 50 g Crushed Anzac Biscuits, 1/2 Lemon, 1 tsp Cinnamon, 2 tbsp Flaxseed Meal
- Take dough and using a silpat or baking paper, gently begin to roll out into a rectangle shape (about 20x27cm or 8×11"). The gluten-free nature of this dough makes it rather fragile. Using another silpat or baking paper on top of the dough while you roll it out may prove helpful.
- Add an even layer of filling to top of rolled out dough
- Begin to roll, folding in edge of short sides and then rolling from long edge. This dough is crumbly, but also malleable so it is possible to fix up any edges or cracks that may appear in the dough as you roll it. Also using a silpat to press down firmly on the roll can help with structure.
- Brush top of roll with maple or brown rice syrup and top with extra rolled oats or almonds (optional). Score the top of the roll gently with a knife.
- Leave roll on the silpat or baking paper and transfer it all on to a baking sheet and bake for 40-45min.
- Allow to cool before slicing
Notes
* Gluten Free, Vegan Anzac Biscuits from GF Oats – Use promo code mindfulpeanut10 at checkout for an extra discount!