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Parve
Medium
6 Servings
Allergens 
No Allergens specified
1 Hour, 30 Minutes
Diets
A warm and fragrant apple strudel that’s gluten free? Yes! Combined with the sweetness of this maple ice cream, it will be a favorite among the allergic and non-allergic alike.
3 cups gluten-free flour (I use Bob’s Red Mill)
2 tablespoons sugar
1 teaspoon baking powder
dash of salt
1 cup boiling water
1/2 cup oil
7–8 apples, peeled and sliced thinly
3/4 cup sugar
2 tablespoons Gefen Cinnamon
1 tablespoon Gefen Vanilla Sugar
oil, for smearing
10 ounces Gefen Whipped Topping
1/4 cup maple syrup
1 cup gluten-free oat milk
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, mix flour, sugar, baking powder, and salt.
Slowly add boiling water and oil and knead to form a dough.
Divide dough into two parts.
In a separate bowl, combine apples with sugar, cinnamon, and vanilla.
Roll out half of the dough into a thin rectangle.
Smear with oil and spread half of the apple mixture on top.
Roll up jelly-roll style and tuck in ends. Place on a baking sheet.
Repeat with remaining dough and apple mixture.
Bake for 50–60 minutes.
In the bowl of an electric mixer, beat whip until stiff.
Mix in maple syrup.
Slowly add oat milk and mix well.
Freeze overnight.
Defrost slightly, blend with an immersion blender, and refreeze.
Serve strudel warm alongside the ice cream.
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Can almond milk be used instead of oat milk (allergy purposes) ?
Sure, that should work. Enjoy!
-Chana Tzirel from Kosher.com