Breads

want more treats?

Nov 11

Open post by sweetlymeasured with ID 17995365321059136

Rice paper Chocolate beignets

INGREDIENTS

2 large eggs , Plus one yolk
3/4 cup coconut milk
1 tsp Vanilla extract
3-4 tbsp coconut sugar
3 sheets of rice paper, cut in half after dipping to make 6 halves
1 tbsp Powdered sugar for dusting
Chocolate filling
2/3 C Semi sweet chocolate chios
INSTRUCTIONS

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Make the batter: Mix the dipper: In a shallow dish wide enough for your rice paper, whisk together the 2 eggs, the extra yolk, coconut milk, and your choice of raw cane or coconut sugar until smooth and well combined.
Fill and fold: Lay the damp rice paper halves flat. Sprinkle a few chocolate chips onto the center of each half. Fold and wrap the edges inward to form neat, secure square shapes.
Bake: Arrange your squares on the prepared baking sheet. Bake at 400°F until they are set, warm, and wonderfully crisp. Dust with powdered sugar
Serve: Let them cool for just a minute and enjoy!
NOTES

Pistachio crinkle

Ingredients:
2 tbsp Ground pistachio powder
3 tbsp powdered sugar** (a must for texture and color) , or finely blended raw cane sugar
1 tbsp Whisked egg
1 tbsp full-fat coconut milk, (or dairy free yogurt)
1 tbsp refined coconut or avocado oil, Liquid
1/2 tsp vanilla extract
Tiny splash almond extract, optional
1/4 cup Plus 1 tbsp, almond flour
1/2-1 tbsp coconut flour (see instructions)
1/4 C tapioca flour
1/2 tsp of baking powder
Pinch of salt
Topping
2-3 tbsp Extra powdered sugar for rolling
INSTRUCTIONS

Instructions:
Preheat oven to 325°F and line a tray with parchment paper.
In a small bowl, mix pistachio powder, coconut oil, powdered sugar, egg, vanilla, almond extract, and coconut milk until smooth.
Add almond flour, tapioca flour, baking soda, and salt. Stir until a thick dough forms. It will be fairly sticky— this helps it spread. If it’s too sticky to handle add one more tbsp coconut flour.
Roll into a big ball and coat in powdered sugar.
bake for 10–12 minutes, until edges are set and top is crackled.
Let cool 5–10 minutes before eating — it sets as it cools!

I saw this trend and had to hop on.

I see chopped pecans and I’m already pulling out my little cast iron sk