Gluten-free sourdough fritters
Gluten-free sourdough fritters, light as a feather, combined with fruit, jam and agave syrup are simply irresistible.
Ingredients
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1st day of fermentation
- 150 ml water
- 100 g Bakery mix Liana
- 1 tbsp of yeast
2nd day dough
- 350 ml lukewarm milk
- 100 g Bakery mix Liana
- 3 KL coconut oil
- 1 bag Vanillin sugar Liana
- 1 egg
- 1 tbsp honey
- pinch of salt
Next we need
- oil
- jam, Nutella, chocolate, fruit, agave syrup / maple syrup
- Mix the bakery mix, water and yeast in a bowl with a spatula. Cover with foil and leave to rise until morning.
- In the morning, add the ingredients from the next day to the leaven, mix with a mixer and let it rise covered with foil for 2 hours.
- Grease the pancake pan with oil and let it get really hot. Spoon the dough onto a hot pan and bake until golden on both sides.
- Serve smeared with jam or nutella with fruit topped with maple or agave syrup.
A good tip:
If we don't have a pancake pan, we can use an ordinary one. Pour the dough with a spoon into a circle and bake on both sides.
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Ingredients
Add to cart
Print recipe
Share on Facebook
1st day of fermentation
- 150 ml water
- 100 g Bakery mix Liana
- 1 tbsp of yeast
2nd day dough
- 350 ml lukewarm milk
- 100 g Bakery mix Liana
- 3 KL coconut oil
- 1 bag Vanillin sugar Liana
- 1 egg
- 1 tbsp honey
- pinch of salt
Next we need
- oil
- jam, Nutella, chocolate, fruit, agave syrup / maple syrup
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