Baked, not fried! These are so good, you won’t even notice they’re not fried, and your body will thank you! These are a great travel item, and good for breakfast, too.

Inspired by Feed Your Skull

Makes approximately 6-10 fritters, depending on the size you want to make them!

Prep Time: 10 minutes

Cook Time: 10-15 minutes

I decreased the quantity of nutmeg and ginger from the original recipe.  Do what your tastes enjoy.


  • 1/4 cup water
  • 1/2 cup medjool dates, pitted
  • 1 cup chopped apple (about 1/2 an apple)
  • 1 cup whole wheat pastry flour (option for GF is to use garbanzo or other gluten-free flour)
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon sea salt
  • 1/3 cup unsweetened plain almond milk
  • 1 teaspoon vanilla extract
  • 1 cup diced apple (about 1/2 an apple; set aside)


  1. Preheat oven to 350F and line a cookie sheet with parchment paper or lightly grease it.
  2. In a food processor (mini or large) or blender, combine water, medjool dates, and chopped apple until smooth like apple butter. Set aside.
  3. In a medium bowl whisk the dry ingredients (flour, baking powder, cinnamon, ginger, nutmeg, and salt) until blended. Add the almond milk, date/apple mixture and vanilla extract and stir to combine. Fold in the diced apples and give it one final stir.
  4. Using a serving spoon, drop 6 lumpy ‘fritter’ shapes evenly spaced onto the parchment paper (about 3 tablespoons each).
  5. Bake for 12-15 minutes. Enjoy!
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