EASTER CANDY PALEO VERSION: STUFFED PESTIÑOS

EASTER CANDY PALEO VERSION: STUFFED PESTIÑOS

It all started when Deborah, author of the blog Yocomosapiens launched a contest "PaleoClon" in which he challenged us to create a paleo version of typical desserts Easter.

This good girl, is taking the custom to throw challenges and without provocation: P. And as he did recently for a good cause. And of course, I played me some palms, and straining delighted.

My first problem was I ever prepared a traditional dessert santa / easter week. Yes, I have a lot of experience as taster, because my mother is very good baker, as evidenced by these fritters which has prepared this Easter:

The second dilemma, I was presented with the flour used. My first choice is usually coconut flour for its texture more like wheat flour, but I stayed home.

What I had in the pantry was also flour gluten free banana that had bought some in a neighboring business. I had no clear measures to get a crispy crust, but I'm delighted with the result.

I have to confess that the taste of these fritters are not a traditional sweet made CLONE of CLONE gluten, but they are real good like!

PALEO INGREDIENTS:

FOR THE MASS OF THE FRITTERS:

• 2 cups flour plantain (about 150 gr.). I bought the Native brand
• 1 egg camper
• 1/4 cup extra virgin olive oil (50 ml approx.)
• 1/4 cup of water (can be replaced by white wine).
• 2 tablespoons aniseed or ground
• 2 tablespoons tablespoon honey
• 2 level tablespoons tablespoon cinnamon
• 1 pinch of salt
• 1 pinch of baking soda

FOR THE CUSTARD

• 3 range eggs
• 1/2 cup coconut milk or almond
• 1 tablespoon honey
• 2 tablespoons kuzu or 1 tablespoon banana flour (used to thicken).
• 1 teaspoon vanilla extract (optional)

PREPARATION

FROM CUSTARD

• Beat the eggs with the other ingredients of the cream and put the mixture in a saucepan over low heat.
• Stir until you check it thickens and solidifies.
• Remove from heat and let cool.

MASS FRITTERS

• Beat egg with dill and add 1 tablespoon cinnamon, 1 tablespoon honey, salt and baking.
• Add a cup of flour, along with oil and water.
• Stir with a spoon until a smooth dough is formed. You will see that the texture is quite liquid and sticky.
• Add the second cup of flour and stir until the dough does not stick to your hands.
• Use an extra tablespoon of water if the dough is too brittle and prevents mold.
• Reserve at least an hour in the fridge.
• After this time, preheat oven to 160C.
• Take a ball of passes and Amasala hands to form a round cake about 8 cm in diameter:
• Grab a piece of baking paper and forms a comb, which has more than one layer to support the weight of the dough.
• Wrap the dough with the comb to shape bummer.
• Place fritters on baking paper on a tray suitable for the oven.
• Bake for 15 minutes, ensuring crisp.
• Heat a tablespoon of honey (microwave or double boiler) and mix with a tablespoon of cinnamon.
• After 15 minutes, take the baking tray and paint fritters with honey and cinnamon mixture. Fritters, Put in the oven for 5 minutes.
• After that time, take the fritters from the oven and let cool.
• Fill with pastry cream and serve