Recipe of the Quarter
4/23/2021
Gluten-Free Easter Plait with Rooibos Tea Syrup
Courtesy of Raymond Maarman, Executive Chef at Great Plains Duba Plains Camp
Ingredients:
- 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
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For the syrup:
- 2 ½ cups white sugar
- 1 ½ cup rooibos tea
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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!
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4/23/2021
Earth Day 2021
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