Wednesday, June 29, 2011
Extreme Vegan Makeover: Banana Beignets Edition
How do you get me to eat dessert? Fry it! And have it not be too sweet. I know, I know, don't hate me. I just really don't like sweet foods. Instead, feel sorry for me that I have such an affinity for fried foods because that's not good for me, my health or my diet.
Still, every once in a while, I want to indulge in something decadent too. These Banana Beignets are perfect for that. They are fried dough (that's what "beignet" means in French) and filled with one of my favorite fruits: bananas.
They are really fast and easy to make. And while you can certainly have them for dessert, they are perfect for breakfast or brunch as well. Bananas are so versatile!
Here they are garnished with confectioner's sugar but the possibilities are endless. Try them drizzled with chocolate sauce, strawberry sauce or even a maple syrup. It's up to you how sweet you want them.
For me, I like them with just a bit of powdered sugar. They remind me of the zeppole that I used to get at Italian feasts (you know the ones you buy by the half dozen and they put them in the brown bag which quickly becomes saturated with oil? Yup, those zeppole!).
My Banana Beignets are not only Vegan but they are gluten-free. That makes me feel a little better about the fried part. I knew I had to post a recipe for a dessert item at some point so here it is. Mark the date, people! :)
3 very ripe bananas
¼ tsp. vanilla extract
1/16 tsp. almond extract
1/3 cup raw brown sugar
1 cup brown rice flour
½ cup chickpea flour
¾ tsp. baking powder
1 pinch nutmeg
1 pinch cinnamon
¼ - ½ cup soy creamer (or non-dairy milk)
Vegetable oil for frying
Organic Vegan powdered sugar, for garnish
Mash the bananas in a large bowl. Add the almond and vanilla extracts. Add the sugar and mix well.
In another bowl, mix the flour, baking powder, nutmeg and cinnamon. Combine the banana mixture with
the flour mixture. Mix well.
Add the soy creamer, mixing, until the batter is smooth and thick. Use as much creamer as you need to get the consistency of waffle batter. Let the batter rest while you heat the oil.
Heat 2 - 3 inches of oil in a large saucepan. If you are measuring the temperature, it should be 350 degrees (I just stick a wooden spoon into the pot and see if bubbles form around it).
Using a spoon, drop heaping amounts of batter into the oil. Let cook until golden brown, turning to cook on all sides. When done, remove beignet from the oil and drain on paper towels or a cooling rack. Fry them in small batches so the oil stays hot. If the oil gets too hot, reduce the heat.
Sprinkle with powdered sugar and serve.