4 Sugar-Free Cuban Cassava Buñuelos (Paleo, Sugar-Free, Gluten-Free)
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| 4 Sugar-Free Cuban Buñuelos (Paleo, Sugar-Free, Gluten-Free) |
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.
These buñuelos are part of the popular tradition to celebrate Christmas and the end of the year in Cuba, other countries 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 which 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.
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 to myself let`s change it to see how it turns I switch the 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 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, and 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 you can`t stop eating them 😍
4 PALEO CUBAN BUÑUELOS (Paleo, Sugar-Free, Gluten-Free)
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
Inactive Time: around 1 hour
Frying Time: depends on a large or small pot, around 20 min
Total Time: 1.40 h
This recipe makes around 25 buñuelos
Ingredients:
1. Yuca and Malanga Buñuelos
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 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 with 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, and add the 1/4 cup remaining it will be sticky, you can put it in the refrigerator for 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, add a handful and make a long cylinder shape, about 1/2 inch, cut it and give it the shape you want, ring, 8, 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 the Syrup:
In a pot throw monk fruit sugar, then add water and gelatine, and whisk them to dissolve. Add the cinnamon stick, lemon zest, and anise. I personally don`t like the anises that`s why I skipped them.
Although I have done the syrup with gelatine, now I prefer to add instead of cream of tartar because when the dessert is cooled gelatin separates a little bit from the syrup, and the cream of tartar gives it more stability. Updated 4/25/2020
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 oil, and move on to the final bowl.
Dust cinnamon over them, and add the molasses on.
Enjoy!
1. Yuca and Malanga Buñuelos
- 1 pound yuca/cassava
- 1 pound malanga
- 1 egg
- 1/2 cup cassava flour
- 1 tsp sea salt
- 1/2 tsp cinnamon
- An abundant quantity of coconut, avocado, or another oil to fry them
2. Yuca Buñuelos
- 2 pounds of cooked yuca
- 1 egg
- 1/2 cup cassava flour
- 1 tsp salt
- 1/2 tsp cinnamon
- 1/2-1 tsp lemon zest
- 1/2-1 tsp ground anise
- An abundant quantity of coconut, avocado, or another oil to fry them
3. Easter Buñuelos
4. Wind Buñuelos with Molasses (different instructions see below)
Monk Fruit Syrup- 1 pound of cooked yuca
- 1/2 pound (malanga, sweet potato, butternut squash, sweet plantain, etc)
- 1 tsp salt
- 1/2 tsp cinnamon, ground anise, lemon, or orange zest
4. Wind Buñuelos with Molasses (different instructions see below)
- 1 3/4 cups cassava flour
- 4 tbsp butter
- 4 large eggs
- 1/2 tsp salt
- 1/2 lemon zest
- 1 cup of water
- 2 cups full-fat coconut milk or another milk
- 1/4-1/2 tsp cinnamon
- Molasses to serve over them
- 2 cups monk fruit granulated sweetener
- 2 cups of water
- 1 large cinnamon stick
- 2 or 3 anise
- 2 pieces of a large lemon or lime zest
- 1 tsp vanilla
- 1/4 tsp gelatine, or 1/4-1/2 tsp xanthan gum or another thickness
- 1/4 tsp cream of tartar (updated)
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 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 with 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, and add the 1/4 cup remaining it will be sticky, you can put it in the refrigerator for 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, add a handful and make a long cylinder shape, about 1/2 inch, cut it and give it the shape you want, ring, 8, 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 the Syrup:
In a pot throw monk fruit sugar, then add water and gelatine, and whisk them to dissolve. Add the cinnamon stick, lemon zest, and anise. I personally don`t like the anises that`s why I skipped them.
Although I have done the syrup with gelatine, now I prefer to add instead of cream of tartar because when the dessert is cooled gelatin separates a little bit from the syrup, and the cream of tartar gives it more stability. Updated 4/25/2020
It's better to do the syrup with Lakanto simply syrup or vanilla syrup which I like most, it is already made and does not separate at all, of course, you can make it with another sugar-free syrup. Updated 6/13/2021 so from now I will do my recipes with Lakanto or ChocoZero syrups.
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 have already done the hot syrup before you finish frying the buñuelos, they need to absorb it when they are just made, if not, they will be hard enough to absorb it internally.
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 have already done the hot syrup before you finish frying the buñuelos, they need to absorb it when they are just made, if not, they will be hard enough to absorb it internally.
In all the recipes, you have to work the dough once is mashed and hot.
In the Easter Recipe, you can use a 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 malanga, or butternut squash until you have the required amount for the recipe, and depends on the quantity you want to make.
You can substitute this syrup with melted chocolate, Lakanto or ChocoZero 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 cane sugar.
In the Easter Recipe, you can use a 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 malanga, or butternut squash until you have the required amount for the recipe, and depends on the quantity you want to make.
You can substitute this syrup with melted chocolate, Lakanto or ChocoZero 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 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 oil, and move on to the final bowl.
Dust cinnamon over them, and add the molasses on.
Enjoy!
The Nutrition Facts are based on 8 persons eating 3 buñuelos each one, adjust to your preferences.
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| Based on the recipe of Yuca and Malanga Buñuelos |
Will you make any of these recipes? Which one do you prefer?
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XO Marta
Do you want to see other Cassava/yuca recipes?
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! 💗
I want to see your creations! Follow me, tag, or pin the recipe when you do it.
Let`s Connect
XO Marta
Do you want to see other Cassava/yuca recipes?
SAVORY CASSAVA- CARROT WAFFLES OR TORTILLAS
SANDWICH BREAD
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! 💗
Thanks for sharing the best information and suggestions, I love your content, and they are very nice and very useful to us. If you are looking for the best Where To Eat in Singapore, then visit The Craver’s Guide. I appreciate the work you have put into this.
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