Gluten-free Christmas "sonhos" with a hint of orange and cinnamon
Light, fluffy, and full of flavor. A gluten-free version of the classic that fills the kitchen with the spirit of Christmas.
There are flavors that are pure memory and tradition. Christmas "sonhos" are one of them.
In this version of ours, we leave the gluten aside but keep the essential: lightness, comfort, and that irresistible aroma of orange and cinnamon that turns the house into a true embrace.
Made with light flours and natural ingredients, these "sonhos" are soft, golden, and perfect for sharing.
Ingredients (10 to 12 units)
Dry:
- 100g rice flour
- 50g almond flour
- 40g sweet cassava starch
- 1 tsp gluten-free baking powder
- 1 pinch of salt
- 1 tsp ground cinnamon
Wet:
- 250ml plant-based drink (almond or gluten-free oat)
- 30g coconut sugar
- 1 tbsp mild olive oil (or melted coconut oil)
- Zest of 1 orange
- 2 eggs
- 1 tsp vanilla extract
To coat:
-
Mixture of coconut sugar and ground cinnamon
Preparation
-
Heat the plant-based drink with the coconut sugar, orange zest, and olive oil until it reaches a boil. Add this mixture to the flours and stir until a thick dough forms. Add the eggs, one at a time, mixing well between each addition. You should have a creamy and elastic dough.
-
Resting:
Let the dough rest for 10 minutes to firm up. -
Frying:
Heat oil in a deep frying pan (or a small pot) and, using two spoons, form small balls of dough. Fry over medium heat, turning to brown evenly. Remove and place on paper towels. -
Finishing:
While still warm, roll the "sonhos" in the coconut sugar and cinnamon mixture.
These "sonhos" are proof that tradition and balance can go hand in hand.
Served warm, they are perfect for sharing between laughs and conversation, with the aroma of cinnamon reminding us that Christmas is also celebrated at the table.
