4 Sugar-Free Cuban Cassava Buñuelos



4 Sugar-Free Cuban Buñuelos (Paleo, Gluten-Free, Sugar-Free, Plant-based, Whole30, Vegan).jpg
4 Sugar-Free Cuban Buñuelos 



Hey guys! how your weekend is going? What we would do without desserts? 😋 I know a few people don`t like them but the majority love them right?.

This buñuelos are part of the popular tradition to celebrate Christmas and the end of the year in Cuba, there are other countries that make them with different ingredients such as cornmeal, cornstarch, wheat flour, potatoes, yeast, milk or water, eggs, fruits, and cheese naming some of their ingredients, but Cuban people do them mainly with fresh cassava, and some variations too. We make them in the 8 figure that means good look, abundance, prosperity and so on or ring shapes.

The history of the buñuelos is ancient, they were seen for the first time in the Morisca area, located in the south of Spain influenced by the Arabs that consumed them since the 16th century covered with hot honey, hence our heritage of Spain, but then we adapted the recipe with our own ingredients, they are also be consumed in many Latin American countries, Africa, Asia, etc.  but you can find them in different shapes:  doughnuts, balls, sticks, small disks, etc, and they can be filled with savory ingredients or with sweet ones.







We like them too much! so we make a big batch because all family is gathered around the table to share our food and desserts,  and at least you can eat two of them, the issue with the traditional recipe is that it has lots of sugar, we make syrup with cane sugar, water, cinnamon stalk, anise, and lemon zest, and we submerge them in the syrup when they are finished frying so that they are soaked and absorb it, also the dough has wheat flour, so I decided to make them healthy, that`s why I am happy to share this recipe with you hoping that you enjoy them like we did.



4 Sugar-Free Cuban Buñuelos (Paleo, Gluten-Free, Sugar-Free, Plant-based, Whole30, Vegan) 2.jpg


One of our traditional recipes calls for the same quantity of yuca and malanga, salt, and wheat flour, I love both of them so I said myself let`s change it to see how it turns I switch  he wheat flour for cassava flour, and this makes a huge difference because they are gluten-free, grain-free, and also I am adding more fiber and minerals that make our gut healthy.

On the other hand, I made the syrup sugar-free with monk fruit sweetener, and it`s really good!. What can I say, guys? they are so good, my son that is a very picky person did not realize, shhhh 😇 can you believe it? I made around 25, sorry I did not count them, we were 4 persons, only 6-8 were left, oops! 😄

I am going to let you know the best-known recipes we have been making for a long time so that you can do any that you want to or have the ingredients to make it.

Well, let's do them! I assure you can`t stop to eat them 😍



4 PALEO CUBAN BUÑUELOS

Ingredients:
4 Sugar-Free Cuban Buñuelos (Paleo, Gluten-Free, Sugar-Free, Plant-based, Whole30, Vegan).jpg
1. Yuca and Malanga Buñuelos                                                                   
  1. 1 pound yuca/cassava
  2. 1 pound malanga
  3. 1 egg
  4. 1/2 cups cassava flour
  5. 1 tsp sea salt
  6. 1/2 tsp cinnamon
  7. An abundant quantity of coconut, avocado or another oil
2.  Yuca Buñuelos 
  1. 2 pounds of cooked yuca
  2. 1 egg
  3. 1/2 cup cassava flour
  4. 1 tsp salt
  5. 1/2 tsp cinnamon
  6. 1/2-1 tsp lemon zest
  7. 1/2-1 tsp ground anise
  8. An abundant quantity of coconut, avocado or another oil
3. Easter Buñuelos 
  1. 1 pound of cooked yuca
  2. 1/2 pound (malanga, sweet potato, butternut squash, sweet plantain, etc)
  3. 1 tsp salt
  4. 1/2 tsp cinnamon, ground anise, lemon or orange zest 

4. Wind Buñuelos with Molasses (different instructions see below)
  1. 1 3/4 cups cassava flour
  2. 4 tbsp butter
  3. 4 large eggs
  4. 1/2 tsp salt
  5. 1/2 lemon zest
  6. 1 cup of water
  7. 2 cups full fat coconut milk or other milk
  8. 1/4-1/2 tsp cinnamon
  9. Molasses to serve over them

Monk Fruit Syrup
  1. 2 cups monk fruit granulated sweetener
  2. 2 cups of water
  3. 1 large cinnamon stick
  4. 2 or 3 anise
  5. 2 pieces of a large lemon or lime zest
  6. 1 tsp vanilla
  7. 1/4 tsp gelatine, or 1/4-1/2 tsp xanthan gum or another thickness 
Instructions:

Peel and chop the malanga and yuca. Boil the pieces in abundant water with salt separately until fork tender. You can or can not add in the water the anises and the cinnamon stick, they will get the savor of them.

Drain them, take the yuca sticks out, and let them be warm to work with.

Throw the cooked pieces in the food processor, or mash them by a fork then add the egg, but if necessary, divide them in half and process them until they meet only in a part of the processor. If you do this second step because your processor is not large, do not put the egg until you have all the dough together in the bowl and then beat it, throw it and knead it.

Throw 1/4 cup of cassava flour, knead it, add the 1/4 cup remaining it will be sticky, you can put it in the refrigerator around 1/2- 1 hour or on the counter to rest while you are going to make the syrup, believe me, it makes a substantial difference, and it works for the first 3 recipes I am putting here.

If you don`t have time to let the dough rests, spread a little cassava flour on the counter, if not necessary but if you are in a hurry works well because the dough does not stick too much, ake a handful and make a long cylinder shape, about 1/2 inch, cut it and give it the shape you want, ring, 8, ball, stick, etc

Fry them in batches in abundant and hot oil, at medium-high temperature until they are golden and cooked for one side then turn them over. Transfer them to a container with absorbent paper.

To make de Syrup:

In a pot throw monk fruit sugar, then add water and gelatine, whisk them to dissolve. Add the cinnamon stick, lemon zest, and anises. I personally don`t like the anises that`s why I skipped them.


When it starts to boil reduce the temperature to medium and let it simmer for around 6 minutes.

Turn off the burner and stir in vanilla, whisk rapidly, cover it and leave it aside until it will be placed on the buñuelos, at that time if it is cooled, heat it up but do not let it boil.

When you are done frying, pass them to a large bowl, pour the hot syrup over and let them soak in it, wait around 15 minutes

Then, carefully pass those from the bottom up so that all get soaked in the same way.

Eat them hot, at room temperature or take them to the refrigerator and enjoy them!

Notes: You must already do the hot syrup before you finish frying the buñuelos, they need to absorb it when they are just made, if not, they will hard enough to absorb it internally.

In the Easter Recipe, you can use only one or small pieces or the mix of them, for example, a piece of sweet potato only with the yuca or a piece of sweet potato mixed with sweet plantain or taro root, or butternut squash until you have the required amount for the recipe.

You can substitute this syrup with melted chocolate, Lakanto Maple Syrup, honey or anything that fits your taste buds, but I just love this syrup above anything else, for me, it tastes like the real syrup I use to make with the cane sugar.


Instructions for the Wind Buñuelos with Molasses

In a small pot pour the milk and water, add the zest of half a lemon, salt and butter, when the mixture begins to boil, quickly pour all the flour and remove the pot from the heat.

Mix the entire contents of the pot well, until a homogeneous mixture is achieved, once the dough is ready and well mixed, add the eggs one by one, incorporating each one into the dough.

Let the dough rest for about 45-50 minutes at room temperature, then you can make balls, or simply take it by spoonfuls and fry them in abundant oil on both sides until they are golden and cooked.

Pass them to a paper towel to absorb the excess of oil, and move on the final bowl.


Dust cinnamon over them, and add the molasses on.

Enjoy!

This recipe makes around 25 buñuelos, so the Nutrition Facts are based on 8 persons eating 3 buñuelos each one, adjust to your preferences. Preparation Time: 20 min
Inactive Time: around 1 hour
Frying Time: depends on a large or small pot, around 20 min
Total Time: 1.40 h
Nutriton Facts Yuca and Malanga Buñuelos (Paleo, Gluten-Free, Sugar-Free, Plant-based, Whole30, Vegan),.jpg
Based on the  recipe of  Yuca and Malanga Buñuelos











Will you make any of these recipes?  Which one do you prefer?


I want to see your creations! Follow me, tag or pin the recipe when you do it.

Remember that "Your body is a temple, but only if you treat it as one". Astrid Alauda. 

If you like it, you can share it with your friends. It will be kindly appreciated by me. Thank you! 💗

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