Honduran Buenelos

• 6 cups peach palm flour/ harina de chontaduro/ harina de pijibaye
• 1tsp agave sugar
• 1tsp baking powder
• 1tsp baking soda
• 1 egg
• 2 tbsp unmelted coconut oil room temperature
• water
• 1/4 tsp canella
• corn oil (for frying)

1. Mix well the gluten free flour, baking powder and agave sugar.
2. 2. Add the egg and coconut oil and mix until both are absorbed by the flour.
3. 3. Add water a little at a time until it becomes a dough consistency (like tortillas).
4. 4. Roll small balls of the dough (about 1/2 the size of your hand) into pancake-like shapes.
5. 5. Let them sit for awhile so they can dry a bit.
6. 6. This way they won't absorb too much corn oil when you fry them.
7. 7. Deep fry the bunuelos and sprinkle with canela and agave sugar. They should be nice and crisp

sugar, baking powder, baking soda, egg, coconut oil, water, canella, corn oil

Taken from www.epicurious.com/recipes/member/views/honduran-buenelos-52090221 (may not work)