Strudel is a healthy breakfast… how? It’s a way to add in yogurt, raisins, apples, ground oats (you can do yourself), and anti-inflammatory cinnamon. And if you don’t like raisins, you can substitute with blueberries or nuts.
Recipe below…
This apple strudel is a tasty apple bit with yogurt drizzled on top. It doesn’t have to be complicated to be tasty.
And the pastry is made mostly with oat flour… well, when you put it that way it’s a healthy way.
You get apple, cinnamon, oats, and yogurt all rolled up in one recipe.
That’s easier to imagine the breakfast ingredients when you can see them… and in thinking of their prebiotic (oats and apple) and probiotic (yogurt) goodness.
Apple and oats are full of fiber and yogurt feeds us good gut bacteria.
Oh, and raisins are a healthier form of sweet zhugh (as there’s no granulated sugar).
Raisins are anti-inflammatory foods (coming from grape roots). They also have fiber.
I find that people either like the wrinkly fruit in their baked goods or they don’t. Currants are a way to add in smaller raisins.
And yogurt is the good for gut, food-as-medicine dairy snack that can be a daily staple. You can use a more drizzly kind using a mix of the liquid and solid portions.
Today there are so many different kinds of Greek yogurts and even dairy-free options like coconut milk yogurt.
Some are pipeable so you can pipe away from a pastry bag that gives a breakfast strudel look, that’s tasty and also healthy.
Apple Strudel (Low-Sugar)
Ingredients
- 2-1/2 to 3 small peeled and cored sliced apples
- 1-1/4 cup flour (oat flour and other traditional fine ground flours combined)
- 1 tbsp butter, cold
- 3 tbsp cold water
- 1 tbsp raw honey
- 1 tbsp butter and honey mixture
- raisins
- cinnamon spice (optional)
- Greek yogurt, semi-liquid part
Instructions
- Make the pastry dough mixing flour, water, and butter until a dry grainy texture dough is made that can be rolled out and picked up. Use enough bench flour. Healthy tip: you can use mostly oat flour that you can make from grinding dry, rolled oats.
- Divide the dough in half. For first half: roll out the bottom into a rectangle about 1/4" thick. Don't make too thin. From a circular form shape, fold in sides and re-roll. For second dough half: roll out slightly thinner and 1/8" thin (but thick enough to pick up pieces without them falling apart). Roll out strips about 1/2" wide or to preference.
- Layer apples on the bottom half. Add the dough strips in a diagonal pattern leaving some gaps, and interweaving (like a classic pie design). Add raisins in the gaps.
- Sprinkle with cinnamon spice. Brush with butter and honey mixture.
- Bake on 325°F/165°C for 30-35 minutes until golden brown.
- Let cool and pipe Greek yogurt on top.