GET THE RECIPE!

BUÑUELOS DE VIENTO

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

BATTER/ STEP 1

In a small bowl combine almond milk, vinegar, flaxseed, water, and vanilla. Whisk to combine, set aside, and let rest for 5 minutes. Over a large bowl sift the flour, sugar, baking powder, and salt. Pour in the milk mixture and whisk to combine.

1

Pour in the oil and whisk until all the lumps in the batter have disappeared. The batter should be the texture of a thin pancake batter. Set aside and let rest at room temperature for 30 minutes.

2

BATTER/ STEP 2

3

Cooking the Buñuelos/ STEP 2

Heat oil to 350F. Place the mold in the oil and heat for 1 min. Remove mold from the oil and let excess oil drip off. Dip the mold in the batter, but only ¾ way.  Lift the mold from the batter and hold 10 secs. in the air.

4

Cooking the Buñuelos/ STEP 4

Submerge the mold in the hot oil for 3 sec then start shaking the mold to release the batter. If the mold doesn’t come off. Once the batter has been released from the mold fry until golden brown Let cool for a minute then dust with cinnamon-sugar.

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.

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