Mel Christensen

Mel Christensen

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Snowy Mountain Strudel


Snowy Mountain  Strudel

*Refined Sugar Free, Dairy Free (omit yogurt to serve)



  • 750g apples, peeled and sliced thinly & evenly
  • Juice and rind of one lemon
  • 2 tbsp maple syrup or honey (optional)
  • 100g raisins
  • 1 tsp vanilla extract/essence
  • 1 tsp almond extract/essence
  • ⅓ cup Natvia (or more if you have a very sweet tooth)
  • 100g almond meal, lightly toasted in the oven
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves
  • ⅓ cup chopped walnuts, lightly toasted in the oven
  • 4 slices of chia seed mountain bread or your choice of gluten-free wraps for GF option.
  • 2 tbsp Almond Milk to brush over the top



  1. Preheat oven to 180C. Line a baking dish (as close as possible to the dimensions of your mountain bread or wraps) with some baking paper.
  2. Peel and slice your apples, place them in a bowl and sprinkle with lemon juice and rind.
  3. Put your raisins in a small jug or cup, cover with boiling water and essences and soak for about 10 minutes. Squeeze out excess fluid
  4. Combine the toasted almond meal with the Natvia and spices.
  5. Combine apples with your drained raisins and walnuts. Add maple syrup or honey if desired.
  6. Line your dish with a piece of MB, cover with ⅓ of the dry (almond) mixture. Follow with ⅓ of the apple mixture and top with another layer of MB.  Repeat layering twice, finishing with a slice of MB.
  7. Using a pastry brush, cover the top of your strudel with the almond milk.
  8. Bake in oven for about 40 minutes.
  9. Stand for 10minutes (if you can bear it!)
  10. Slice into thick rectangles or triangles, and for extra effect you might like to dust with some powdered Natvia or Xylitol (I use my food processor to do this) & cinnamon powder.

*This dessert is delicious served with a dollop of thick, creamy vanilla yogurt if you are dairy tolerant. (Jalna Vanilla yogurt is ideal!)