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Allergy-Free Beignets
Ingredients:
For this recipe you will need approximately 3 ¼ cups of My All Purpose Flour
1 packet of dry active yeast
1 tbsp. cane sugar
¾ cup warm water
½ cup organic soy milk (or rice milk)
1 tbsp. brown rice syrup
1 tbsp. Rumford® baking powder
2 tbsp. Earth Balance® margarine
Cooking oil (enough to submerge and deep fry the beignets) I prefer sunflower oil
Directions:
Stir the following ingredients together and set aside to begin proofing:
1 packet dry active yeast (about 1 tbsp)
1 tbsp pure cane sugar
¾ cup warm water
After about five minutes, add in the following to the yeast mixture:
½ cup organic soy milk (or rice milk) at room temperature, mixed with
1 tbsp. brown rice syrup
Stir well, and set aside.
Meanwhile, Into a large bowl, combine the following ingredients together in this order:
2 cups of Mom's All-Purpose Flour Blend©
1 tbsp. Rumford double acting baking powder
2 tbsp. Earth Balance margarine, at room temperature
The liquid you sat aside, that has been proofing
Stir until well combined. Then...
Add in another 1 ¼ cups of flour, and with a rubber spatula, work into a soft dough. It will be sticky. Cover the bowl with plastic wrap, and let it sit for about 20 minutes.
While this sits, begin to preheat a pan (or deep fryer) of sunflower oil (or other compatible cooking oil) to 350-360 degrees F.
Place the dough onto a clean surface that has been sprinkled with about ¼ cup more flour, and pat it into a ¼ inch thick square. You will need to generously sprinkle the top of the dough as you're patting it too, in order to prevent it from sticking to your hands. Cut dough into four sections lengthwise, then twice across into squares, and then halve the squares into smaller triangles, yielding 24 beignets.
Carefully drop the beignets into the hot oil in very small batches. Fry until golden brown and floating (2-3 minutes) turning every so often. Drain onto paper towels, and move to a serving plate. Sprinkle with
a heavy dusting of powdered sugar. Serve immediately, while still hot. Enjoy!
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