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.