Orleans Beignet (Desserts, Gluten-Free, Paleo, Vegetarian)

The beignet was brought by French colonists to New Orleans in the 18th century. From then on, they have become quite entrenched in the cuisine of Louisiana.

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Orleans Beignet (Desserts, Gluten-Free, Paleo, Vegetarian)
Servings
15–18 beignets
Ingredients
  • 1 teaspoon cinnamon
  • ½ cup room temperature water
  • Coconut oil, for frying
  • ¼ teaspoon active dry yeast
  • 1 egg
  • ¼ cup evaporated coconut milk
  • ½ cup coconut sugar
  • Equal parts arrowroot flour and maple sugar for powdered sugar substitute
  • 3 cups Paleo flour
  • 1½ tablespoons coconut oil
  • pinch of salt
Servings
15–18 beignets
Ingredients
  • 1 teaspoon cinnamon
  • ½ cup room temperature water
  • Coconut oil, for frying
  • ¼ teaspoon active dry yeast
  • 1 egg
  • ¼ cup evaporated coconut milk
  • ½ cup coconut sugar
  • Equal parts arrowroot flour and maple sugar for powdered sugar substitute
  • 3 cups Paleo flour
  • 1½ tablespoons coconut oil
  • pinch of salt
Instructions
  1. Sift Paleo flour to remove large clumps and set aside.
  2. In a bowl, mix together water, yeast, and sugar. Let stand for about 8 minutes.
  3. In a separate bowl, whisk egg, evaporated milk and salt.
  4. Add yeast mixture.
  5. Add ½ the amount of flour and mix.
  6. Add coconut oil, remaining flour and cinnamon.
  7. Knead with hands to ensure all ingredients are mixed well.
  8. Mold dough into a large ball and cover bowl with a towel. Let stand for at least 1–2 hours.
  9. Heat oil in a small saucepan over medium heat.
  10. Form dough tightly into 1–2 inch balls just before you try to make sure they stay intact.
  11. Fry dough balls for 3–4 minutes on each side or until golden-brown.
  12. Cool on a paper towel and serve with powdered sugar substitute.

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