Calas

Ingredients:
1 cup leftover cooked rice
3 Tablespoons GF Flour Mix
3 teaspoons of sugar or 2 teaspoons of agave nectar
2 Tablespoons coconut milk (I frequently use regular milk)
1 egg (I use Energ-G Egg Replacer)
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1 teaspoon freshly ground nutmeg
1 1/2 teaspoons baking powder
1/2 teaspoon saltvegetable oil for frying
cinnamon sugar for coating after frying or honey for drizzling after frying
To make COCOA Calas: add 1/4 cup of unsweetened dark cococa powder to your mix. And omit other spices

Directions:
Mix together all ingredients (minus vegetable oil and topping of choice) in your mixer well. Heat your frying oil to 350F. Drop the calas by the tablespoon into the hot oil and fry until deep golden brown on the outside. A tad longer if you like to have a little crunch, which I do. Drain on paper towels after removing with a slotted spoon. Dust with powdered sugar or shake in a bag with powdered sugar or cinnamon sugar or drizzle with honey. Enjoy while warm! Makes 12 Tablespoon sized Calas.

Review:
Tastes like doughnuts! I love these puppies. Caden always has just a bite or two, says he likes them, then walks away. That’s okay. More Calas for me!