Briefly mix butter and apple flakes in a planetary mixer fitted with a paddle.
Add in egg yolks and vanilla, mixing until combined.
Mix in sorghum flour and salt. Sir with the mixer on low until combined into 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.
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. Scoop and spread 38Â° Brix Apple PurÃ©e 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.
- 1 cup and 6 tablespoons clarified butter
- 1 Â¼ cups apple flakes
- 2 egg yolks
- 1 Â½ tablespoons vanilla extract
- 3 cups of Apple PurÃ©e
- 4 cups and 2 tablespoons sorghum flour
- 2 teaspoons salt
Gluten Free Apple Cinnamon Newtons
Serves: 24 persons
Amount Per Serving:
|% Daily Value*|
|Total Fat 12.35 g||18.5%|
|Saturated Fat 7.47 g||35%|
|Trans Fat 0.0 g|
|Cholesterol 42.23 mg||14%|
|Sodium 141.04 mg||5.9%|
|Total Carbohydrate 24.07 g||8%|
|Dietary Fiber 0.99 g||0%|
|Sugars 2.11 g|
|Protein 2.9 g|
|Vitamin A 11.5 %||Vitamin C 1.17 %|
|Calcium 0.49 %||Iron 1.8 %|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
El Paso, TX Health Coach Clinic
Recipe posted by: Simply Sorghum
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