Recipe of the Quarter

• 4 cups gluten-free flour
• 1 cup cooked sweet potatoes
• ½ cup coconut oil
• ¼ cup white sugar
• ½ teaspoon salt
• 2 eggs
• 1 packet (2 ¼ tsp.) instant yeast
• 1.5T berbere spice –substitute ground cardamom and nutmeg together
• 1.5T ginger powder
• 1.5T cinnamon
• 1T naartjie (tangerine) peel –substitute orange
• 1 cup lukewarm almond milk
• 2C vegetable oil for frying
• 2C coconut desiccated for coating

For the syrup: 

• 2 ½ cups white sugar
• 1 ½ cup rooibos tea

Method:

• Peel the sweet potatoes and boil in water, drain and mash until smooth and set aside.
• Beat eggs slightly and mix with coconut oil, sift flour, mixed spices, salt, add sugar and yeast.
• Next, combine the egg mix with the mashed potatoes.
• Add the warm milk and remaining dry ingredients and knead for 10 mins.
• Leave the dough covered (it should rise and double in size) for about an hour. Once risen, twist into circles or in any desired shapes.
• Let it rise for another half an hour. In the meantime, bring the oil to medium heat in a medium pot.
• Fry the braided plait on medium heat until both sides are light brown.
• Drain on absorbent paper.
• Make the syrup by slowly boiling the rooibos tea and sugar together and dip the fried plait in the syrup.
• Set aside and dust it in the desiccated coconut.
• Enjoy with a delicious cup of tea or coffee!