I’ve been skating twice now this winter, and growing up in Ottawa, this means that I have now been craving those amazing BeaverTails that are so delicious straight off the Canal.
So without further ado, here is my current top-11-allergen-free adaptation! Heavily adapted from this recipe until I could eat it, and hopefully so can you. Enjoy.
- Blend together the dry ingredients:
- 1 1/4 c tapioca starch
- 1/2 c coconut flour (or another absorbent GF flour like Oat flour or Brown rice)
- 1 cup white rice flour
- 1 1/8 tsp baking soda
- 1 tsp salt
- 1/8 tsp powdered ginger (or nutmeg)
- 2 tsp ground chia (or flax would probably work too)
- 3/4 c sugar
- Mix the wet ingredients in another bowl, or stand mixer:
- 1 Tbsp rice vinegar (or another strong acid)
- 1 cup (minus 1 Tbsp) milk substitute of your choice
- 6 Tbsp Aquafaba (this is the water drained from cooked beans, cooked chia, cooked flax, etc… it works like egg whites. It is miraculous.)
- 1/4 c vegetable oil of your choice (eg. corn or canola)
- 2 c mashed sweet potato
- Add the dry ingredients to the wet ones and mix until combined.
- Chill the dough in the fridge 2-24 hours. Pro tip: Go skating!
- On a floured silicone mat (or parchment paper, etc), roll out dough to 1/4″ thickness. Using the blunt side of a table knife, cut out shapes as desired.
- Note: that the delicacies served on the Rideau Canal are ~3″x8″ ovals.
- I found that size was difficult to handle without a frying basket, so I made shapes the size of my utensils instead. It was much easier.
- Or make them 3/4″, cook them longer, and make regular doughnuts!
- This dough can be frozen, then thawed before frying… I think.
- Find things for helping you flip the doughnuts. Metal ones with slots are ideal. I might go ahead and buy a frying basket… Then pre-heat oil for frying- you want to aim for 375F-425F.
- While the oil is pre-heating, you should also get a plate ready for the finished creations, and also get a container ready with the topping:
- white sugar
- raw sugar (or light brown sugar)
- a light sprinkling of powdered ginger (or cinnamon)
- Add the doughnuts when your oil is hot, and flip them over once they are golden brown. When both sides are golden brown, remove, and toss immediately into your topping mixture.
This makes plenty- definitely enough to share! Let me know if you have an allergen that you’re trying to avoid- I might have an idea of how you can adapt the recipe 😀
PS I was reminded that topping options on the canal vary. Topping above is similar to the originals. But you can also try Killaloe Sunrise with Cinnamon, white sugar, and a squeeze of fresh lemon; Chocolate icing with pumpkin seed butter; or mashed garlic in margarine with your favourite safe cheese.