Beignet Done That

My mother may be from the south but I doubt she's had anything as good as these. They're relatively-healthy beignets as they contain coconut oil and wheat flour as well as the other good stuff. They shouldn't be eaten on their own as they don't have any large amount of sugar in them, and although granulated sugar covers the top - when it's dunked in this delicious strawberry syrup, you won't care what anyone calls it.

(Beignet Ingredients)

• 1 and 1/2 a cup of All-Purpose Flour
• 1 and 1/2 a cup of Whole Wheat Flour
• 2 and a 1/2 tbl of Cold Coconut Oil (not Virgin)
• 3/4 a cup of Regular Soy Milk + 1 tbl Apple Cider Vinegar (with Mother)
• 1/2 a tsp of Iodized Salt
• 3 tbl Hot Water + 1 tbl Ground Flax Seed
• 1/2 a package of Rapid-Rise Yeast
• 1/8 a cup of Warm Water
• 1/8 a cup of White Sugar
• 3/4 tbl of Baking Powder
• 1/4 a tsp of Baking Soda

(Strawberry Syrup Ingredients)

• 1 Pint of Strawberries (washed, de-leaved, and cut into equal pieces)
• 1/4 a Cup of Cold Water
• 1/4 a Cup of Granulated Sugar
• A Squirt of Agave Nectar
• A Pinch of Iodized Salt
• Juice from an Orange Slice (about the size of the one on the photo.)

(Optional in case it doesn't thicken)

• A Small Slurry of Cornstarch and Cold Water

(Directions)

• Preheat oven to 400 degrees.
• For the Beignets: Mix all of the dry ingredients together except for the sugar and prep your egg batter (the flax + water. Let that sit for a while.
• Measure your coconut oil while it is still in liquid form. Pop that in the freezer for a moment after everything has been put in order and then mix it with your fingers into the dry mixture.
• Prepare the soy milk with the apple cider vinegar, then mix together the yeast, the warm water, and the sugar. Let the yeast mixture stand for 5 minutes after one stir then create a hole in the middle of your flour mixture and mix it. Mix it with a hand mixture (or a stand mixture) for about 5 minutes until it has all come together.
• Take the ball of dough and knead it with some all-purpose flour until it has become elastic. Split it up into equal pieces (I got ten) and let them rest in a warm place for 15-20 minutes. Meanwhile get started on that delectable strawberry syrup.


• For the Strawberry Syrup: Mix all of the ingredients together except for the orange juice and the slurry. Cook that on medium heat for about 5-10 minutes in a heavy=bottomed pot, then lower the heat to the lowest setting and add the orange juice.


• Cook that for about 5 more minutes and then add the slurry if it hasn't thickened and seems still slightly watery. Be sure to constantly stir in the area that you are placing the slurry into, and to make sure there weren't any lumps in it before hand.
• Once the thickness is to your liking, cut off the heat and strain it. It made about half a cup of syrup but you can always double up on the recipe.
• Grease a sheet pan with the oil of your choice and brush the tops of the beignets with it as well, and sprinkle some sugar on top.
• Bake for about ten minutes or so. To see if they're done, stick a knife in the middle-most one and if it comes out clean they are ready!
• Place more oil on top and dust them with the sugar of your choice (powdered or granulated).
• Dip into the strawberry sauce and Enjoy!