Ingredients
6 cups peach palm flour/ harina de chontaduro/ harina de pijibaye
1tsp agave sugar
1tsp baking powder
1tsp baking soda
1 egg
2 tbsp unmelted coconut oil room temperature
water
1/4 tsp canella
corn oil (for frying)
Preparation
Mix well the gluten free flour, baking powder and agave sugar. 2. Add the egg and coconut oil and mix until both are absorbed by the flour. 3. Add water a little at a time until it becomes a dough consistency (like tortillas). 4. Roll small balls of the dough (about 1/2 the size of your hand) into pancake-like shapes. 5. Let them sit for awhile so they can dry a bit. 6. This way they won’t absorb too much corn oil when you fry them. 7. Deep fry the buñuelos and sprinkle with canela and agave sugar. They should be nice and crisp
