It’s sourdough season and the first thing I want to make is these Vegan Whole Wheat Sourdough Beignets! It’s the perfect way to use up starter discard. They’re golden and crisp on the outside, with an interior that has air pockets that will make them pillowy soft and dusted with powdered monk fruit sweetener. I usually try to stay away from gluten, but the bacteria in sourdough actually makes it easier to digest AND lowers the glycemic index of a meal (doesn’t spike your blood sugar).
- 1 cup 100% hydration Sourdough Starter, fed and active
- 3 cups whole wheat flour
- 1/4 cup coconut sugar
- 1 tsp salt
- 2 tbsp melted coconut oil
- 3/4 cup plant milk
- coconut oil for frying
- powdered monk fruit for dusting
in the bowl of an electric mixer, Combine the sourdough starter, flour, coconut sugar, milk, melted coconut oil, and salt. Kneed on low speed for five minutes, until all the ingredients are combined and they do formed about a slightly sticky. Place the dough in a lightly greased pole, cover with plastic wrap and allowed to sit on the counter in a warm spot for 4 hours. It should be almost doubled in size. Place in the fridge, and allow it to proof overnight, or up to 48 hours. Heat a large skillet with about 2” of coconut oil in it until hot (325 degrees). Lightly flour the counter and roll the dough out into a large rectangle about a quarter inch thick. Cut the dough into squares of about 3 inches. Working with 4 to 6 squares at a time, drop the dough into the hot oil flipping them often until they are golden brown and puffed. This will literally take a few seconds, so don’t walk away. Transfer to a plate lined with paper towels then dust with powdered sugar. Repeat with remaining dough and enjoy while they’re still warm!
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