We seem to have moved waaaaaay beyond the whole “A is for Apple… J is for Jacks” jingle. I’m not even going to link to the website for Kellogg’s Apple Jacks. It’s suuuuuuper annoying. And not really at all cute. Or nostalgic. And it turns out—Apple Jacks are now red and green.
Not cool, Jack.
These little beauties taste just like I remember old school Apple Jacks to taste. I haven’t had them in years, so I really don’t know what in the world they have done with the cereal. But if they’ve done anything with the taste, it’s not what I’d call a brilliant move.
No Toucan Sam, like in Froot Loops. Which reminds me: If you haven’t yet, you should totally see my recipe for Gluten-Free “Froot Loops.” That’s some good stuff.
Speaking of good stuff, these “cinnamon toasty apple jacks” are, indeed, good stuff. They’re sweet and tasty, and almost taste like crunchy little apple pies. But they’re for your milk!
And part … of this complete breakfast.
Firstly, you’ll need some freeze-dried apples. I used this brand, but I wish I had had a better option. They annoying insist upon coming in these little single-serve packs. And, in my ongoing quest to take personally every inanimate with which I interact, I found that offensive.
I’m sure there are better freeze-dried apple options. I just didn’t know about them. Perhaps you know about them. Tell us all about them in the comments. It’s only fair. To share.
So, yeah. I also added some ground freeze-dried strawberries. I did it for the color! It didn’t add any real strawberry taste. It just kinda brought out the taste of the apples.
Freeze-dried fruit is such a happy mystery. If I were a better person, I’d buy some sort of freeze-drying contraption and freeze-dry everything.
I really really really really really want to make gluten-free freeze-dried astronaut food. If I win the lottery (which is highly unlikely since I don’t actually play the lottery and any darn fool knows you gotta be in it to win it), that’s the very first thing I’m going to do. Buy a freeze-dry-inator.
Moving right along, you cut out the shapes, and then create holes in the centers.
Then sprinkle cinnamon sugar on top.
Toss in some chopped freeze-dried (read: astronaut) apples. And bake. This time, we bake it low (250 degrees F) and slow (about 20 minutes).
|Apple Jacks, Gluten-free style|
- 1 cup (140g) high-quality all-purpose gluten-free flour
- 1/2 teaspoon xanthan gum (omit if your blend already contains it)
- 2 tablespoons (16g) cornstarch
- 2 tablespoons (12g) cultured buttermilk blend (I use Saco brand)
- 40g finely ground freeze-dried apples (ground in a blender until a fine powder results)
- 7g finely ground freeze-dried strawberries (ground in a blender until a fine powder results)
- 1/8 teaspoon kosher salt
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup (100g) granulated sugar
- 7 tablespoons (50g) confectioner’s sugar (plus more for dusting, if necessary)
- 1 teaspoon ground cinnamon
- 3 1/3 tablespoons (40g) vegetable shortening, melted
- 1/4 cup cream or milk (not nonfat), at room temperature
- 30g freeze-dried apples, chopped into small pieces – divided
- Cinnamon-sugar mixture (to taste), for sprinkling
- Preheat your oven to 250 degrees F. Line a rimmed baking sheet with parchment paper and set it aside.
- In a large bowl, place the flour, xanthan gum, cornstarch, buttermilk blend, finely ground apples, finely ground strawberries, salt, baking powder, baking soda, 100 grams granulated sugar, 50 grams confectioner’s sugar and ground cinnamon. Whisk to combine well. Add the melted vegetable shortening (no need to let it cool after melting in the microwave) and cream or milk, plus 10 grams of the chopped freeze-dried apples, and mix to combine. The dough should come together. Once it begins to come together, knead it with your hands until it forms a smooth but stiff dough.
- Place the dough between two pieces of unbleached parchment paper, and roll until is no less than 1/4 inch thick. With the small end of a large, plain piping tip, cut rounds out of the dough (see photo). Press the round out of the tip through the top onto the prepared baking sheet. Repeat with the rest of the dough, and place less than an inch apart on the baking sheet (they won’t spread during baking). Gather scraps and reroll as necessary.
- With either a toothpick or a plain #2 piping tip, press a small hole in the center of each round of dough. If using a toothpick, move it in a tight circular motion to widen the hole or it will seal up during baking.
- In a small bowl, combine the remaining 20 grams chopped freeze-dried apples and the cinnamon sugar mixture. Sprinkle the mixture generously over the top of the dough on the baking sheet.
- Place the baking sheet in the center of the preheated oven, and bake for 18 to 20 minutes, or until the pieces are puffed and pale golden. Remove from the oven and allow to cool slightly. If any of the centers have closed during baking, gently prod them back open with a toothpick.
- Allow to cool completely on the baking sheet. They will crisp further as they cool.
P.S. If you haven’t yet, please pick up a copy of My Cookbooks!