One of the hardest things when it comes to food being gluten and dairy free is not being able to enjoy the sweet treats that are part of our cultures. For those unaware, my family is originally from Egypt and my husband is from Pakistan. Both of those cultures have delicious, melt in your mouth, immediately spike your blood sugar desserts, that on occasion we both indulge in. Think gulab jamun, basboosa, baklava, among others. Unfortunately, they’re also always made with bleached flour, butter, milk, and at times yogurt.
This sweet treat has a couple different names – when I made it, I actually didn’t really know what I made. In Arabic it’s called Loqmat Al Kadi, but can also be called Loqaymat, Loukoumades or Lokma. This dessert is common in Egypt, Turkey, Greece and Cyprus, each country with its own variation.
Typically, it is a pastry that is made of flour and yeast, then soaked in a syrup is basically a fried donut, but much tastier than what you can get at your local chain donut shop.
The challenge was to find a gluten free, dairy free version of this sweet dumpling, a task much more difficult than I had presumed, so I decided to wing it! I ended up using cassava flour – a gluten-free, grain free flour, made out of yuca root. However, it doesn’t rise like wheat flour so adding yeast wasn’t going to happen. Instead of milk and butter, I opted for vanilla flavored coconut milk yogurt, and water. Voila! 3 ingredient pastry.
We did end up frying the lokma’s outside using the grill’s burner in avocado oil as a healthier alternative to vegetable oil, but also because avocado oil has a higher smoke point than most oils, making it a better option for frying.
The end result was surprisingly delicious. I didn't know what to expect since I made these while fasting and couldn't taste test, but the smell was amazing! I'd love to know how this recipe turns out for you!