Although I am quite the dessert amateur, today I have a great treat in store for you! Something special straight from my grandfather’s maple syrup cookbook! Living gluten free certainly doesn’t mean living without delicious desserts. I love these tasty little treats, and from what I remember, the last time my mom made these for me as a kid I was quite the little glutton – I ate enough for three people! Sometimes it’s easy to forget that you can still make your favorite treats without gluten. Well today it’s time to change that; this recipe is quick and easy and perfect for a beautiful fall day!
Ingredients:
1 cup all purpose Cuisine Soleil flour
¼ cup Cuisine Soleil tapioca potato starch
1 tablespoon (15 ml) baking powder
1 pinch of salt
2 tablespoons (30 ml) of sugar
¼ cup (60 ml) softened butter
½ cup (125 ml) almond milk
1 cup (250 ml) water
2 cups (500 ml) maple syrup
** Instead of maple syrup I mixed a ½ cup of honey with ½ cup of warm water (1 cup in total). This was really good too!
To your mixing bowls!
1.
Place a fine sieve over a large bowl and sift the flour, baking powder, salt, and sugar. Add the butter and mix the ingredients until the mixture has the texture of course bread crumbs. Add the milk and mix until the dough is smooth and lump-free.
2.
In a large saucepan, mix the water and maple syrup and bring to a boil. Drop the dough, 1 teaspoon at a time, into the boiling syrup. Reduce to a simmer and leave covered for 30 minutes (don’t lift the lid during this time). The cooking process takes a bit longer than with wheat flour, but the results are totally worth it!
Even my “non-celiac” friends have tried making this and they don’t taste a difference!
Bon Appétit!