In the Netherlands, many homes will be serving a plate of oliebollen and/or apple beignets. Oliebollen are definitely not healthy as they are a sweet dough fried in oil, however they are a special treat. The original recipe calls for yeast and are served with powdered sugar for dipping. I have decided to keep the yeast out and we enjoyed ours dipped into a little pure maple syrup.
Ingredients (makes 10-12)
- 3/4 cup tapioca or arrowroot starch
- 1/2 cup rice flour
- 1/2 cup buckwheat flour
- 1 tablespoon psyllium husk
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/4 cup raisins/currents (optional)
- 1 teaspoon apple cider vinegar
- 1 1/4 cup non dairy milk
- 1 egg
- 1 shredded apple
- 1 teaspoon gluten free vanilla
- 10 drops liquid stevia
- oil for frying (I used grapeseed oil)
Directions
- Heat a small but tall pot of oil. I used about 2-3 cups of oil and cooked 2-3 at a time. You could use a larger pot to cook more but it will take longer to heat. I turned the oven fan on high and it kept the oil smell way down. Bring the oil to 180 C.
- In a small dish combine apple cider vinegar and milk and let sit.
- In a mixing bowl combine all dry ingredients including the raisins.
- In a small bowl blend the egg, apple, vanilla and stevia.
- Add the egg and milk mixtures to the flour bowl and stir to combine.
- With the aid of two large spoons form balls out of the batter, drop these into the hot oil. Fry for 2-3 minutes flipping them over until they are golden brown.
- Drain the oliebollen onto a paper towels.
- Enjoy. In my opinion they are best served right away while still warm.
