Little apple strudel-variation (gluten free, vegan, sugar free)

Do you know these situations when you sit together with your friends, someone tells a story and suddenly your mind starts working and you find yourself somewhere completely different?

This is how I got the idea for today’s recipe.

My friend was talking about how time consuming home made apple strudel was and that she was forced to bake one once, cooking in a group of people. She was especially annoyed by cleaning up and making the dishes afterwards and the strudel didn’t even taste good … no wonder you buy a ready made apple strudel from the supermarket next time… right??

Well, … or you make a really simple version of the traditional apple strudel. Handy, no dishes needed and on top of that gluten free, vegan and sugar free!

Exactly that popped up in my mind during our conversation and I could hardly wait, to be in my kitchen two days later and give it a try. And it worked out! With the use of a little helper called rice paper!

You can really create sooo many delicious snacks (savory or sweet) with it and it is always easy to make, gluten free and comes out as a handy little snack.

So today I’ll share my little apple strudel-variation with you, which you hopefully enjoy as much as I do! And I will definitely invite my above mentioned friend for a little apple strudel-afternoon soon ;-)

And these are the ingredients (for 6-8 rolls):

1 large apple
1-2 tbsp coconut blossom sugar
1 handful of raisins
1 pinch of vanilla (ground)
cinnamon

For the dip:

1 large tablespoon of cashew butter
1 pinch of vanilla (ground)
agave syrup

Preparation:

Cut apple into small cubes, heat it in a saucepan over medium heat and sprinkle coconut blossom sugar over it.
Let simmer for about 5 minutes. Thereby the coconut blossom sugar caramelizes and nicely covers the apples.
Season to taste with vanilla and cinnamon.
Then soak rice paper. I use a large plate and fill in a little water, so that the rice paper sheet is slightly covered. Soak rice paper for about 1 minute until it has softened (possibly turn it once).
Take the rice paper carefully off the plate to avoid tearing it, put on a board or a plate, and add 1-2 tablespoons of the apples on the lower third. Then fold over the sides and roll it (see photos).
For the dip, simply stir cashew butter with a pinch of vanilla and agave syrup to taste.