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- 4 large apples (Granny Smith or Honeycrisp) - 2 tablespoons lemon juice - 1 teaspoon cinnamon - 1 cup almond flour - 1 cup gluten-free all-purpose flour - 1/2 cup coconut oil or unsalted butter, melted - 1/4 cup maple syrup or honey - 1 teaspoon vanilla extract - 1/4 teaspoon salt - 2 cups almond milk (or any plant-based milk) - 1/4 cup cornstarch - 1/4 cup sugar - 1 teaspoon vanilla extract Gathering quality ingredients is key. For the apples, I love to use Granny Smith or Honeycrisp. They give a great sweet and tart balance. The lemon juice and cinnamon add a fresh kick, making the apples shine. For the dough, almond flour is my go-to. It gives a nice nutty flavor. The gluten-free flour helps keep it light. Coconut oil or butter makes it rich and tasty. Maple syrup adds sweetness, while vanilla brings warmth. The salt enhances all these flavors. When it comes to the custard, almond milk gives a lovely creaminess. Cornstarch is our thickener and sugar sweetens the deal. Don’t forget that extra teaspoon of vanilla. It makes the custard sing! Make sure to measure carefully to get the best results. Quality ingredients make a big difference in taste. Keep it fresh, and you’ll have a delightful dessert ready to impress! First, take your apples and slice them thin. I love using Granny Smith or Honeycrisp apples for their tartness. In a bowl, mix the slices with two tablespoons of lemon juice and one teaspoon of cinnamon. This mix keeps the apples fresh and adds flavor. Let this sit for about 15 minutes to marinate. Now, let's make the dough. In a large mixing bowl, combine one cup of almond flour and one cup of gluten-free all-purpose flour. Add half a cup of melted coconut oil or unsalted butter, a quarter cup of maple syrup or honey, one teaspoon of vanilla extract, and a quarter teaspoon of salt. Mix until the dough forms. It should feel slightly sticky but easy to handle. Preheat your oven to 350°F (175°C). Roll the dough out between two sheets of parchment paper until it’s about a quarter inch thick. Cut the dough into rectangles, around 3x5 inches. Place these rectangles on a baking sheet lined with parchment paper. Bake them for about 12-15 minutes until they are golden brown. Once baked, allow the layers to cool completely before assembling. In a saucepan, whisk together two cups of almond milk, a quarter cup of cornstarch, a quarter cup of sugar, and one teaspoon of vanilla extract. Heat this mix over medium heat. Stir constantly until it thickens, which takes about 5-7 minutes. Once thickened, remove from heat and let it cool. Now it’s time to assemble! Take one baked dough rectangle and spread a layer of custard on it. Then, add a layer of your marinated apple slices. Repeat this process until you have built several layers, finishing with a final dough rectangle on top. Refrigerate the assembled dessert for at least one hour. This helps the layers set. When ready to serve, cut it into squares. You can dust the top with powdered sugar or some extra cinnamon for that final touch. Enjoy! To get the best texture for your dough, do not overwork it. Mix until just combined. This keeps it light and flaky. After cutting the dough into rectangles, let them cool completely. Cooling helps the layers firm up, making them easier to stack and serve. You can use different types of apples for unique flavors. Granny Smith adds tartness, while Honeycrisp brings sweetness. Feel free to add spices like nutmeg or allspice. These spices can enhance the apple flavor and give a warm, cozy taste to your dish. The way you arrange your slices matters. Stack the apples and custard neatly between the dough layers. For added flair, drizzle extra custard around the edges of the plate. You can also garnish with fresh mint leaves. This adds color and makes the dish look even more inviting. {{image_2}} You can change up the flours in this recipe. Use different gluten-free flours. Try oat flour or brown rice flour. Both can give unique flavors. Experimenting can lead to yummy results. For the custard, if you want a dairy-free option, use any plant-based milk. Almond milk works great, but coconut or oat milk are good too. You will still get a tasty custard. Add seasonal fruits to give your dish a fresh twist. Berries like raspberries or strawberries can work well. They add color and a sweet-tart taste. You can also adjust the spices. In fall, add nutmeg or ginger for warmth. In winter, try cardamom for a cozy flavor. These little changes can make your dish feel new. Making bite-sized Mille Feuille is fun! Cut the dough into smaller rectangles. This makes a perfect treat for parties or gatherings. When baking smaller portions, reduce the baking time. Check them around 8-10 minutes. You want them golden and crisp. They will be a hit with everyone! You can store your gluten-free apple mille feuille in the fridge for up to three days. Keep it in an airtight container to maintain freshness. To maintain texture, avoid stacking the layers. The custard may soften the dough if they sit too long together. For freezing, you can freeze the baked layers separately or the assembled dessert. Wrap each layer in plastic wrap, then put them in a freezer bag. This keeps them safe from freezer burn. When ready to eat, thaw the layers in the fridge overnight. For the best quality, assemble it after thawing. You might have some extra vanilla custard. Use it for other treats! It works great in parfaits with fruits or as a dip for cookies. You can also layer it in a bowl with granola and berries for a quick dessert. Get creative with your leftover custard, and enjoy its creamy goodness in new ways! No, I do not recommend regular flour. This recipe focuses on gluten-free ingredients. Gluten-free flour helps those with gluten sensitivities enjoy this dish. It offers a different texture but still provides great flavor. To thicken the custard, add more cornstarch. Increase it to 1/3 cup for a firmer texture. Also, make sure to whisk it as you heat. Stir constantly to avoid lumps. The custard thickens best at medium heat. Yes, you can make this dessert ahead of time. Prepare the layers and custard one day before. Store the layers in an airtight container. Keep the custard in the fridge. Assemble it just before serving for the best taste. Garnishes can elevate the dish's look. Use powdered sugar for a sweet touch. Drizzle extra vanilla custard around the plate. Fresh mint leaves add color and freshness. Cinnamon on top enhances the apple flavor. This blog post guides you through making a delicious Mille Feuille with apples, custard, and a gluten-free crust. You learned the key ingredients, step-by-step instructions, and some effective tips to improve texture and flavor. Remember, experimenting with flavors and presentation can elevate your dessert. Use seasonal fruits or mini versions for a fun twist. Enjoy your baking journey and impress with your homemade treat!

Gluten-Free Apple Mille Feuille with Vanilla Custard

Indulge in the delightful flavors of Gluten-Free Apple Mille Feuille, a delicious dessert that’s perfect for any occasion! With layers of tender, spiced apples and creamy vanilla custard sandwiched between golden gluten-free dough, this recipe is both easy and impressive. Whether you're gluten-sensitive or just love a good treat, this dessert will wow your guests. Click through to explore the full recipe and bring this tasty dish to your table!
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Ingredients
  

4 large apples (such as Granny Smith or Honeycrisp), thinly sliced

2 tablespoons lemon juice

1 teaspoon cinnamon

1 cup almond flour

1 cup gluten-free all-purpose flour

1/2 cup coconut oil or unsalted butter, melted

1/4 cup maple syrup or honey

1 teaspoon vanilla extract

1/4 teaspoon salt

For the Vanilla Custard:

2 cups almond milk (or any plant-based milk)

1/4 cup cornstarch

1/4 cup sugar

1 teaspoon vanilla extract

Instructions
 

Prepare the Apples: In a bowl, mix the thinly sliced apples with lemon juice and cinnamon. Set aside to marinate for about 15 minutes.

    Make the Dough: In a large mixing bowl, combine the almond flour, gluten-free all-purpose flour, melted coconut oil (or butter), maple syrup, vanilla extract, and salt. Mix until a dough forms. It should be slightly sticky but manageable.

      Shape the Dough: Preheat your oven to 350°F (175°C). Roll out the dough between two sheets of parchment paper to about 1/4 inch thick. Cut into rectangles (approximately 3x5 inches).

        Bake the Layers: Place the dough rectangles on a baking sheet lined with parchment paper. Bake for about 12-15 minutes or until golden brown. Allow to cool completely.

          Prepare the Vanilla Custard: In a saucepan, combine the almond milk, cornstarch, sugar, and vanilla extract. Whisk everything together until smooth. Heat over medium heat, constantly stirring until the mixture thickens (about 5–7 minutes). Remove from heat and let it cool.

            Assemble the Mille Feuille: Take one baked dough rectangle, spread a layer of custard on top, and add a layer of the marinated apple slices. Repeat the layers, finishing with a dough rectangle on top.

              Chill: Refrigerate for at least an hour to allow the layers to set properly.

                Serve: Cut into squares for serving and dust with powdered sugar or extra cinnamon on top, if desired.

                  Prep Time: 20 min | Total Time: 1 hr 30 min | Servings: 6

                    - Presentation Tips: Arrange the slices attractively on a serving plate, and drizzle some extra custard around the edges for an elegant touch. Garnish with mint leaves for a pop of color.