GET THE RECIPE!
1 cup almond milk, unsweetened 2 tsp. apple cider vinegar 1 tbsp. ground flaxseed ¾ cup water 1 tsp. vanilla extract 1 ½ cups all-purpose flour 2 tbsp. sugar ½ tsp. baking powder ¼ tsp. salt ¼ cup Primal Kitchen Avocado Oil 1 cup Cinnamon-sugar
STEP 1
STEP 2
The batter should be the texture of a thin pancake batter. Let rest at room temperature for 30 mins. Heat oil to 350F. Place the mold in the oil and heat for 1 min. Remove mold from the oil and let the excess oil drip off. Dip the mold in the batter, but only ¾ way. Do not completely submerge the mold. Hold the mold in the batter for 10 secs. Lift the mold from the batter and hold 10 secs in the air.
STEP 3
– The oil must be at 350°F. Use a candy thermometer to properly measure the temperature of your oil. If your oil is too hot the dough will cook right on the mold. If it is too low the buñuleos come out greasy.• If you don’t preheat the mold in the oil, the batter will stick to it.