Cinnamon Beignets (vegan)

[Guest guest]

Yummy and quick!

 

Lisa T. Bennett, owner/chef

The Organic Goddess Vegan Bakery and Catering, Atlanta GA

 

* Exported from MasterCook Mac *

 

Cinnamon Beignets (Vegan)

 

Recipe By : adapted from Rosemarie Emro's " Bakin' without Eggs " , 1999

Serving Size : 24 Preparation Time :0:30

Categories : desserts Breakfast & Brunch

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups flour, unbleached

1/3 cup sugar, unbleached

3 1/2 teaspoons baking powder

1/4 teaspoon salt

1 1/2 teaspoons vanilla extract or flavor

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 cup soymilk

1 1/2 tablespoons lemon juice

2 tablespoons canola oil

Topping

1/2 cup sugar, unbleached

1 teaspoon ground cinnamon

 

1. Prepare oil - 3 1/2 inches deep in heavy saucepan or as directed in deep

fat fryer.

 

2. In a large bowl, combine flour, sugar, baking powder, salt, vanilla,

cinnamon, nutmeg, soymilk, lemon juice, and oil. Mix until dry ingredients are

moistened. Don't overmix.

 

3. Heat oil to 375 F.

 

4. Drop one teaspoonful of batter at a time into the oil, deep-fry only 3 at a

time. Keep checking thermometer.

 

5. Fry doughnut drops approximately one minute or until they rise to the top,

then turn them over and fry the other side until golden brown.

 

6. Remove with a slotted spoon or wooden chopsticks. Drain excess oil on paper

towels.

 

7. To prepare topping: On a flat platter or plate, mix sugar and cinnamon

together. Roll the warm beignets in cinnamon-sugar mix. If possible, serve

while warm , but they hold their texture and flavor well at room temperature.

 

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Per serving (excluding unknown items): 11 Calories; 1g Fat (88% calories from

fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 75mg Sodium

 

 

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