I totally meant to make these….err! No I didn’t! I was actually supposed to be making gluten and dairy free profiteroles at the time but accidentally made these instead. Sometimes these baking boobs are only good for one thing – the bin. On this occasion they looked too good to bin so I had a nibble, then another just to make sure…then I boiled the kettle and thought ‘these would be nice with a cup of tea’. By the time the kettle had boiled I had pretty much eaten the whole batch!
No worries I thought, I had a piping bag full of this new exciting recipe so I piped another batch out to see if it was fluke. I’m pleased to say it wasn’t and the resulting bake was another batch of light fluffy little puffs of sugar free, dairy free, gluten free treats. Now I had already eaten a batch just as they were but I thought to myself these would be lovely with a hint of cinnamon so that’s what I did, I mixed a teaspoon of cinnamon with a teaspoon of icing sugar, dusted the remaining puffs and hey-presto! Cinnamon Puffs were born.
Did you know? Cinnamon has oodles of health benefits! No, neither did I until Cindy Wilson approached me with her blog entry 23 Benefits of Cinnamon, really fascinating stuff.
It’s well worth mentioning however, that Beth grabbed a couple for herself prior to dusting and sandwiched them together with a little slice of cheese and some tomato ketchup! Not my cup of tea, the tomato ketchup that is, but I liked where she was going with this and it got my little grey cells thinking. These would be just as lovely savoury and I’ll be making these again for maybe a special occasion as canapes, I’m thinking;
- Cream cheese and smoke salmon, caviar or chives
- Cheese and red onion relish
- Hummus and red pepper
The possibilities are endless. Anyway, I digress. Here is the recipe for Cinnamon Puffs but if you do make these and choose to sandwich them with a savoury or sweet alternative then please do contact me with your creations and let me know what you think firstname.lastname@example.org
- 130 g buckwheat flour
- 40 g tapioca starch
- 40 g rice flour
- 20 g coconut flour this adds a delicate natural sweetness, use cornflour as an alternative if you wish
- 130 g dairy free margarine
- 130 ml water
- 4 eggs
- 1 tsp cinnamon
- 1 tsp icing sugar
Preheat the oven to Gas 7/220C
Sieve all the flours into a bowl to ensure you incorporate all the grains.
In a large saucepan add the margarine and water and heat on a high temperature until the mixture reaches a raid boil.
Remove from the heat and throw in the flour all at once, beat quickly to work out any lumps.
Add the eggs and beat one at a time working quickly to reduce risk of eggs scrambling, continue with process until all eggs have been added.
Spoon the mixture into a large piping bag and dollop walnut sized blobs onto a prepared baking sheet. you should be able to fit 15-20 on a sheet as these do not spread dramatically.
Pop into the oven and bake for 18-20mins
Remove once lightly golden.
Transfer immediately to a cooling rack and repeat process with remaining mixture.
Once the puffs have cooled completely dust with cinnamon sugar or leave savoury and sandwich/top with whatever you fancy.