Fried maple pastries
(like Beaver Tails) Recipe Gluten-free and dairy-free (casein-free).

ORGANIC INGREDIENTS

• 255 g (1 2/3 cup) all-purpose flour "La Merveilleuse"
• 2,5 ml (1/2 tsp) baking powder
• 2,5 ml (1/2 tsp) salt
• 0,5 ml (1/8 tsp) ground nutmeg
• 0,5 ml (1/8 tsp) ground cinnamon
• 125 g (1/2 cup) any non-dairy milk substitute*
• 2,5 ml (1/2 tsp) baking soda
• 57 g (1/4 cup) cane sugar
• 60 ml (4 tbsp) light olive oil
• 1 large egg, separated
• 5 ml (1 tsp) vanilla extract
• 1 ml (1/4 tsp) cream of tartar
• Canola oil for frying
• Maple butter for topping

PREPARATION

1. In a bowl, mix the flour, baking powder, salt, nutmeg, and cinnamon. Set aside.
2. In a small bowl, dissolve the baking soda in the non-dairy milk substitute. Set aside.
3. In a large bowl, whisk together the sugar, oil, egg yolk and vanilla extract until frothy and creamy.
4. Add the milk substitute and baking soda mixture and beat again.
5. Add the dry ingredients to the liquids and mix with a wooden spoon until evenly combined.
6. Beat the egg white with the cream of tartar until stiff and fold gently into the batter using a spatula.
7. Let the dough rest for 15 minutes.
8. Meanwhile, heat the oil in your fryer to 180 °C (350 °F).
9. Cut 6 rectangles of parchment paper slightly larger than the pastries, and oil them.
10. Spread into oval-shape patties about 1/2 cm high and the size of your choice on the parchment. Use a slightly damp spoon to make spreading easier.
11. One at a time, place the patties into the hot oil. The paper should peel away from the patty, so remove it with tongs. Let cook for a few minutes, turning them over as soon as they turn golden brown.
12. Place them on a plate covered with paper towels to remove excess oil.
13. Repeat for all remaining dough.
14. Let cool before brushing with maple butter.