Thrive

Everyday Dairy-Free Living

Gluten free and Vegan Beignets

February 19, 2016
By: of Thrive
Prep 30 min
Cook 20 min
Yield 20-24

These Beignets would make the French Quarter proud. Besides warm and delicious, these fried doughnuts are Vegan and gluten-free to boot!

Directions

  1. In a measuring cup, warm 1 C. of the Coconutmilk to about 110 degrees (30 s in the microwave should do it). Add the warmed milk to a small mixing bowl, then whisk in the sugar and yeast until frothy. Let rest a room temp for 5 minutes.
  2. In a separate large mixing bowl, add in the remaining 1/2 C. of Coconutmilk (this can be at room temp), egg substitute, and salt—stir to combine. Add in 1 C. of the GF pizza crust blend, and combine with a wooden spoon until crumbly.
  3. With a fork or pastry cutter, cut in the 2 Tbsp of cold vegan butter until well combined and smaller crumbs have formed.
  4. Add the warm coconut milk mixture to the larger mixing bowl and stir to combine. Slowly add in the remaining pizza crust mix and stir/beat until smooth and the dough no longer sticks to the bowl.
  5. Once the dough is ready, turn it out onto a floured surface or pastry mat. Roll out the dough until about 1/2 inch thick.
  6. With a pastry knife or a floured butter knife, cut the dough into long strips about 2” wide. Now, think back to geometry class, because the shape you want the beignets to resemble is a parallelogram. The slanted sides help create two elongated corners on each beignet. With these being both gluten-free and egg-free, it’s this shape that will help your beignets achieve that rise in the middle upon frying.
  7. Slice the strips off at every 2” so that you have about 20-24 2”x2” parallelogram-shaped beignets.
  8. The beignets will need to proof for about 40-60 min. You can use a proof box or just preheat your oven and turn off the heat as soon as you see the temp reach 110 degrees. Place the beignets on a greased/lined baking sheet and cover with a towel before placing into the oven. The beignets are ready when they have risen to about 3/4” in height.
  9. In a small saucepan, heat the walnut oil to medium. There should be just enough oil in the saucepan that the beignets will float. Use the first beignet (or some of the scraps if you saved them!) to make sure you oil is hot enough—it should sizzle as soon as the dough hits the oil. Fry 2-3 at a time for about 1-2 minutes per side. Place the cooked beignets on a paper towel lined plate while you complete the remaining batches.
  10. Douse in powdered sugar and serve warm!

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