by
Health
Time
1h 30mCost
268 kcal
With its flaky crust and sweet filling, apple strudel is a beloved dessert recipe perfect to bake for friends and family gatherings. Now, you can prepare a healthier variation that is also dairy and gluten-free, with no refined sugars. The crispy pastry of oat and rice flour wraps a hearty filling of apples, flaxseeds, walnuts, spices, and honey.
The nutrients information on this page refers to a 2000 Kcal daily intake diet.
Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.
10
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| Rice Flour | 180 g |
|---|---|
| Ground Oat | 180 g |
| Salt | 1 pinch |
| Rapeseed Oil | 60 mL |
| Honey | 60 g |
| Eggs | 1 |
| Lukewarm Water | 70 mL |
| Raisins | 50 g |
| Orange | 1 |
| Apples | 3 |
| Lemon | 1 |
| Flax Seeds | 30 g |
| Walnuts | 35 g |
| Almond Extract | 1 tsp |
| Cinnamon | 0.25 tsp |
| Ginger | 0.25 tsp |
| Allspice | 0.25 tsp |
Combine rice flour, ground oat, and salt and then incorporate oil, half of the honey, and egg.
Add warm water and knead until the dough is smooth and moist.
Roll the dough into a ball and wrap it in cling film.
| Rice Flour | 180 g |
|---|---|
| Ground Oat | 180 g |
| Salt | 1 pinch |
| Rapeseed Oil | 60 mL |
| Honey | 60 g |
| Eggs | 1 |
| Lukewarm Water | 70 mL |
| Raisins | 50 g |
| Orange | 1 |
| Apples | 3 |
| Lemon | 1 |
| Flax Seeds | 30 g |
| Walnuts | 35 g |
| Almond Extract | 1 tsp |
| Cinnamon | 0.25 tsp |
| Ginger | 0.25 tsp |
| Allspice | 0.25 tsp |
Soak the raisins in orange juice, then drain and mix them with diced apples, remaining honey, flaxseeds, walnut pieces, almond extract, cinnamon, ginger, allspice and the zest of the lemon and orange.
| Rice Flour | 180 g |
|---|---|
| Ground Oat | 180 g |
| Salt | 1 pinch |
| Rapeseed Oil | 60 mL |
| Honey | 60 g |
| Eggs | 1 |
| Lukewarm Water | 70 mL |
| Raisins | 50 g |
| Orange | 1 |
| Apples | 3 |
| Lemon | 1 |
| Flax Seeds | 30 g |
| Walnuts | 35 g |
| Almond Extract | 1 tsp |
| Cinnamon | 0.25 tsp |
| Ginger | 0.25 tsp |
| Allspice | 0.25 tsp |
Roll out the dough over parchment paper and spread the filling over it.
| Rice Flour | 180 g |
|---|---|
| Ground Oat | 180 g |
| Salt | 1 pinch |
| Rapeseed Oil | 60 mL |
| Honey | 60 g |
| Eggs | 1 |
| Lukewarm Water | 70 mL |
| Raisins | 50 g |
| Orange | 1 |
| Apples | 3 |
| Lemon | 1 |
| Flax Seeds | 30 g |
| Walnuts | 35 g |
| Almond Extract | 1 tsp |
| Cinnamon | 0.25 tsp |
| Ginger | 0.25 tsp |
| Allspice | 0.25 tsp |
First, fold in the short sides and then roll the long side of the dough over the filling until is closed.
Place the strudel seam-side down over a non-stick baking tray.
| Rice Flour | 180 g |
|---|---|
| Ground Oat | 180 g |
| Salt | 1 pinch |
| Rapeseed Oil | 60 mL |
| Honey | 60 g |
| Eggs | 1 |
| Lukewarm Water | 70 mL |
| Raisins | 50 g |
| Orange | 1 |
| Apples | 3 |
| Lemon | 1 |
| Flax Seeds | 30 g |
| Walnuts | 35 g |
| Almond Extract | 1 tsp |
| Cinnamon | 0.25 tsp |
| Ginger | 0.25 tsp |
| Allspice | 0.25 tsp |
Bake the strudel at 190°C for 15 minutes, then lower the heat to 180°C and bake for additional 40 minutes.
Dust with confectioner's sugar and cut into slices before serving.
| Rice Flour | 180 g |
|---|---|
| Ground Oat | 180 g |
| Salt | 1 pinch |
| Rapeseed Oil | 60 mL |
| Honey | 60 g |
| Eggs | 1 |
| Lukewarm Water | 70 mL |
| Raisins | 50 g |
| Orange | 1 |
| Apples | 3 |
| Lemon | 1 |
| Flax Seeds | 30 g |
| Walnuts | 35 g |
| Almond Extract | 1 tsp |
| Cinnamon | 0.25 tsp |
| Ginger | 0.25 tsp |
| Allspice | 0.25 tsp |