This DIY wholesome snack is a gluten-free treat for the whole family. The apples make for classic fall flavors, but you can enjoy them year-round!
- 1 cup and 6 tablespoons clarified butter
- 1 ¼ cups apple flakes
- 2 egg yolks
- 1 ½ tablespoons vanilla extract
- 3 cups 38° Brix apple purée (Brix is a measurement of nutrients and sugars found in plant-based juices and purées. Apple purée at 38° Brix is very concentrated. Unsweetened applesauce from the grocery store is usually around 9° Brix. You can find this ingredient at specialty food stores or online. )
- 4 cups and 2 tablespoons sorghum flour
- 2 teaspoons salt
- 1 teaspoon cinnamon
- Briefly mix butter and apple flakes in a planetary stand mixer fitted with a paddle.
- Add egg yolks and vanilla, mixing until combined.
- Mix in sorghum flour and salt on low until combined in a dough.
- Scoop half of the dough between two sheets of wax paper and flatten into a rectangle with rolling pin to one-fourth of an inch. Place on large cookie sheet. Roll out other half of dough in the same way as the first.
- Put the sheets in the freezer for 15 minutes or until firm.
- Stir the cinnamon in the apple purée.
- Remove the first sheet from the freezer and peel off the top wax paper sheet. Place the wax paper side down on a baking sheet. Spread the apple purée evenly onto rolled out dough sheet. Remove one layer of wax paper off the second dough sheet. Place second half of dough (wax paper side up) over top of filling and evenly press to remove air pockets. Bake for 25-30 minutes at 325° F. Cool and cut into 2-inch squares.
This recipe originally appeared on SimplySorghum.com, which was recognized as the Grain Product of the Year for 2020 by Mindful Awards. The recipe was provided courtesy of Kansas Grain Sorghum and edited for our audience. Read the original recipe here.