Feb 15

Feb 15 Rosas do Egito or Florones

Rosas do Egito or Florones

These snacks / desserts are one of my favorite, simple foods from childhood. My mother did not make them often, but when she did, they were thoroughly enjoyed. I was so delighted when I was successfully with making a paleo batter and getting the technique down. I hope that you enjoy them as much as I do.

Ingredients

1 egg
1 tsp. coconut sugar
1/2 tsp. vanilla bean powder
1/2 cup non-dairy milk (hemp, coconut, etc.)
1/2 cup paleo all-purpose flour
1 pinch of sea salt
avocado oil for frying
sugar (powdered) & cinnamon for dusting

Method

Mix first 6 ingredients. Batter will be like that of a crepe.
Heat oil in a small, deep pot. Use enough oil to enable the mold to be fully immersed without touching the bottom of the pot.
Allow oil to begin boiling. Preheat mold by immersing it in the oil. Allow excess oil to drip off.
Dip hot mold in batter, it should hiss. Be careful to not allow batter to reach top of mold so that it may be removed whole when cooked.
Fry each rose until golden, between 30-60 seconds.
Remove mold from oil allowing excess oil to drip.
Remove rose using a fork onto a paper towel.
Mix sugar & cinnamon.
Dredge or dip rose in mixture. Enjoy.