Puff Puffs

puff puffs.JPG
puff puffs.JPG

Local Chef and Cooking Instructor, Salimatu Amabebe showed Kara how to make puff puffs!


  • 2 cups Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour
  • 1 cup cocoa powder
  • 1 cup coconut palm sugar
  • 1 tsp baking powder
  • 1 tsp vanilla
  • ¼ tsp salt
  • 1/8 tsp nutmeg
  • ¼ cup shredded coconut, toasted
  • 2 Tbsp maple syrup
  • 2-4 cups water
  • avocado oil for deep frying

To make the puff puff:

Combine the flour, cocoa powder, baking powder, coconut sugar, salt and nutmeg. Stir in vanilla and slowly add water until the batter is the consistency of a thick brownie batter.

Heat 1-1.5 inches of canola oil in a frying pan until hot. Using a small ice cream scoop or spoon, drop small balls of the batter into the oil. The batter should bubble and form a ball quickly. If the ball sinks to the bottom of the pan without bubbling, the oil is not hot enough.

Cover a large plate with paper towels and spoon out the puff puff when the balls are fried thoroughly or for 5-10 minutes.

Garnish with maple syrup coconut flakes. Serves 6-8.