Some of you already know that I was born and raised in Mexico. Yup. I moved to the United States when I started attending university at age seventeen. I have traveled and lived in different countries, including the Dutch Caribbean, Argentina and Brazil, but my heart will always have a special place for Mexico. Here is my second favorite Mexican dessert recipe: gorditas de azucar with a super tasty gluten free twist.
Mexican Dessert Recipe: Gorditas de Azucar
This recipe is easy to make. It takes about 5 minutes to mix the ingredients, 15 minutes for the dough to rest in the fridge, about 15 minutes to cook a dozen and 5 minutes to cool. You can look at having a fantastically delicious dessert in 30 minutes (if you count the 15 minutes that the dough is resting in the fridge).
I say this recipe is totally worth it for the 5 minute prep time and 10 minute cook time, no? Try them! I am giving you the regular recipe, but in parenthesis I pointed out what ingredients to use to make this recipe gluten free and healthier. Feel free to mix and match as you please. This recipe makes 12 gorditas, if you are using a wide mouth mason jar to cut the circles.
The main picture show you what the regular gorditas de azucar will look like. In the other pictures, you see the gluten free version of the same. They look slightly different but they seriously taste the same. You can’t even tell that they are gluten free!
For this Mexican dessert recipe, you will need:
1 sprinkle of salt (I use Himalayan salt)
1 dash of aluminum-free baking powder
2-3 dashes of organic ground cinnamon
1/4 stick of butter, room temp
1/5 cup sugar (I use organic coconut sugar)
1 egg yolk
1/8 cup water or milk (I use my homemade almond milk recipe)
To prepare this Mexican dessert recipe:
Mix all of the dry ingredients in a bowl and all the wet ingredients in another mixing bowl. Now mix them together until they are completely incorporated. The dough will be a bit stiff and borderline crumbly, almost like the feel of play dough.
Once the dough is completely mixed and there is no more powder in the bowl, put the bowl in the fridge and set a timer for 15 minutes. Let it rest. This is the perfect time for you to start getting your fixings out and ready. We like our organic raspberry preserves, grassfed butter and a yummy cup of low-acidity coffee.
To cook this Mexican dessert recipe:
***Be careful to flip slowly and with both hands because this dough is crumbly.
- Once the 15 minutes are up, get the dough out and roll it out on a stick-free mat.
- Use a wide mouth mason jar or something similar to that size to cut some circles.
- Place those on a warm griddle.
- Then knead the dough, roll it out and cut some more.
- CAREFULLY flip the gorditas that are on the griddle.
- Keep cutting more gorditas out of the dough until you run out of dough.
- The gorditas will get a few darker spots and that is how you know they are ready.
- Cool for a few minutes. Meanwhile, get your favorite drink ready.
- Use your favorite additions to put on top of the gorditas. You can use raw honey or butter alone or butter and fruit preserves, jelly, etc.
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