Vegan Apple Pockets

Ingredients

• 4 Medium Gala or Granny Smith Apples, Peeled & Sliced 1/4 Inch Thick
• Juice of 1 Lemon
• 1/2 Teaspoon Cinnamon
• 1/4 Teaspoon All Spice
• 1/4 Teaspoon Nutmeg
• 1/4 Cup Sugar
• 1 1/2 Tablespoons Corn Starch

• 1/2 Cup Rice Milk
• 1 Teaspoon Vinegar
• 1 1/3 Cups Graham Flour
• 1 1/2 Tablespoons Corn Starch
• 1/4 Teaspoon Salt
• 1/4 Teaspoon Baking Soda
• 1/2 Teaspoon Baking Powder
• 1 Teaspoon Sugar
• 1/4 Teaspoon Cinnamon
• 1/4 Teaspoon Nutmeg
• 1/4 Teaspoon All Spice
• 1 Teaspoon Molasses
• 3 Tablespoons Canola Oil

• 1 1/2 Cups Confectioner's Sugar
• 1 Teaspoon Vanilla
• 3 Tablespoons Rice Milk

Directions

In a microwavable glass bowl mix in all filling ingredients cover. Place bowl in microwave and cook 8 to 9 minutes.

Preheat oven to 350 degrees.

For the pastry dough start with mixing together the rice milk and vinegar and set aside. In a mixing bowl add flour, corn starch, salt, baking soda and powder, sugar, cinnamon, nutmeg and mix together. Then add molasses and oil and mix together with the rice and vinegar mixture, kneading it into a ball. Dump out onto a floured surface and roll dough 1/8 inch thick. Using a 6 inch cereal bowl to trace around, cut out the pockets with a paring knife.

Spray heavy cookie sheet with nonstick spray. Lay dough circles onto cookie sheet, fill with 1/4 cup of apple filling, fold over and crimp edges with a fork. Poke pockets with a fork on the top three times to allow steam escape while cooking. Spray tops lightly with nonstick cooking spray. Cook 10 to 15 minutes or until lightly brown. Let cool for 30 minutes before glazing.

Mix together glaze ingredients in a bowl large enough so that the pockets will go down into it. Take pockets off cookie sheet and place a wire cookie rack into it. Carefully dip pockets into glaze, covering both sides and place on the wire cookie rack to drip.