Venezuelan Inspired Arepitas Dulces (Sweet Arepas)

Arepitas Dulces (Sweet Arepas) are fried cornmeal cakes spiced with Anise. It is popular in Venezuela and other Spanish speaking countries. The cornmeal should be naturally Gluten Free but check your product labels nonetheless.

My love affair with Arepas started as a child. We made regular Arepas at home, on a griddle, but I especially loved the crunchiness of fried Arepas. These Arepitas Dulces has that crunch from frying with a hint of anise which makes it even more delicious. I also take a little creative license with my recipe and I steep my water with Star Anise which is similar but has a sharper flavour than Anise, it's so so good!

Trinidad is quite close to this Spanish speaking neighbor. Traveling to and from Venezuela was affordable so it was easy to import some of that culture into our own. Also, Spanish as a language is taught at all of our high schools, it's familiar whatever the level of your understanding (I paid attention, puedo leer, escribir y hablar espanol).

I can still remember the joyousness of getting together as a family and with friends, some of whom were from Venezuela. Food and music were central to those gatherings. We cooked, we ate and we danced. Put on salsa or merengue music and you'd be sure that there would be hips swaying and intricate foot movements that could leave someone dizzy. It was absolutely loud and glorious fun!

To make these Arepitas Dulces, I use PAN brand of white pre-cooked cornmeal. I do not add any leavening agents nor do I mix the cornmeal with another type of flour, even though there are recipes that do so. In spite of that the Arepas "fluff" in the oil as they cook. It helps if you leave the dough to rest for a while, ensuring it is moist, before making the Arepas.

Arepas can be served with a variety of sides, Queso Blanco is typical. Cut the Arepas the way you would a bread bun and fill with whatever your heart desires.

I consider myself fortunate that Arepas is now firmly a part of my "heritage" as is all the other cultural identities that surround me. Buen Provecho!

Venezuelan Arepitas Dulces (Sweet Arepas)

Anise Seeds adds the distinct flavour

Star Anise makes the flavour even richer

Arepitas Dulces (Gluten Free, Vegan Recipe)

Ingredients

1 cup of very warm water 1/2 - 1 tbsp sugar 1/4 tsp salt 1/2 tsp whole anise seeds** 1 cup white cornmeal*

Oil for frying

*I use P.A.N. Pre-Cooked White Corn Meal

Note: The Arepas can also be cooked on a hot griddle, a slight char on each side is expected

Directions To the cup of warm water add the sugar, salt and anise seeds

You could add the anise seeds to the dry mix and steep the water with 2 to 3 pods of star anise (similar but stronger in taste, see photo above)

Stir to dissolve the sugar, cover and allow to steep for about 10 minutes

Add the warm water mix to the cornmeal and knead to form a smooth ball, with no cracks (add more water if needed)

Cover the dough and leave to rest for another 10 minutes (keep the dough moist)

Prepare your pot and heat up your oil for deep frying

Separate dough into 6 or 8 pieces and while you work with one piece keep the rest covered to prevent it from drying out

Roll each piece into a ball, then press with your palms to flatten into a disc about 2 1/2" diameter and 1/4" thick

When the oil is hot, fry the arepas (not all at once) until lightly golden on each side. The aprepas will puff up and float to the surface of the oil

Drain on paper towels and serve immediately with your side of choice

You can always adjust the salt, sugar & anise to your liking

Chocolate Chip Pinwheel Cookies (GF and Vegan)

Chocolate Chip Pinwheel Cookies

(makes 10 – 12 cookies)

Ingredients

½ cup brown rice flour

¼ cup almond flour

¼ cup potato starch

¼ tsp xanthan gum

1 tsp baking powder

¼ tsp salt

¼ cup coconut palm sugar

1 tbsp coconut oil

¼ cup coconut milk

¼ tsp vanilla extract

2 tsp unsweetened dutch processed cocoa powder*

1 oz chocolate chips

potato starch for rolling out the cookies

Notes

*If you are using natural cocoa powder replace the baking powder with ½ tsp baking soda

You can use a pre-packaged gluten free flour blend, preferably a “light” blend for cake or pancakes and not a bread mix. Omit the xanthan gum if already in your mix

With the addition of the cocoa powder you may need to add a little more sugar. You can taste the cookie dough and adjust accordingly

The coconut palm sugar gives the cookies a nice brown colour and adds a “caramelly” taste to the cookies. You can also use regular brown sugar instead

Directions

In a mixing bowl add the dry ingredients and stir to combine. Leave out the cocoa powder and chocolate chips

Add the wet ingredients to the flour mixture. Knead or mix until the dough is slightly sticky but holding together, add a little water or milk at a time if needed.

Divide the dough in two. To one piece fold in half of the chocolate chips and set aside

To the other piece add the cocoa powder and mix well to combine. If needed use a teaspoon or 2 of water to properly work in the cocoa powder and to keep the dough sticky. Fold in the remaining chocolate chips.

On a surface lightly dusted with potato starch, flatten each piece of dough with your hands.

Place one piece on top of the other in whichever order you prefer. Using a rolling pin, roll out the dough as one to about ¼ inch. Ensure that your work surface is always lightly dusted and the dough is not sticking to the surface

Starting at one end roll the dough unto itself to form a cylinder. Wrap the dough in plastic wrap and refrigerate for about 15 minutes or until it is firm to the touch and easier to handle

Line a baking sheet with parchment paper and preheat the oven to 350F

When ready take the dough out of the refrigerator and remove the plastic wrap. Slice along the length of the cylinder into discs about ½ – ¾ inch in thickness. Place the discs unto the lined tray, flatten to your desired thickness leaving space in between each cookie

Bake for 8-10 mins until the tops are lightly browned or until the cookies are set

Cool and enjoy! Store in an airtight container on your kitchen counter for up to 5 days, (if your kitchen is hot and humid, store in the refrigerator).

Peanut Butter and Chocolate Chip Cookies

Peanut Butter and Chocolate Chip Cookies

Ingredients

4 tsp flax meal

2 tbsp water

1 cup almond flour

1/2 tsp xanthan gum

2 tsp baking powder

3 - 4 tbsp sugar

1/2 tsp salt

3 tbsp peanut butter

1 tsp vanilla extract

¼ cup chocolate chips

Notes

You can substitute any gluten free flour for the almond flour. If your flour blend contains xanthan gum and/or salt there is no need to add any extra.

If your peanut butter is sweetened or contains salt you may have to adjust the recipe accordingly.

The recipe is very forgiving, you can add ingredients even after forming the dough but preferably before adding the chocolate chips. It is safe to taste the cookie dough.

Directions

Preheat oven to 350°. Line a tray with parchment paper and set aside

Mix the flax meal and water, set aside for a few minutes

Combine all of the dry ingredients in a mixing bowl

Add the flax mixture, peanut butter and vanilla extract to the dry ingredients

Mix well, adding some water if necessary until the dough is holding together. Stir in the chocolate chips, distributing evenly throughout

Pinch off pieces of the dough, about 1 tablespoon at a time and roll each piece into a ball.

Place the balls of dough unto the parchment lined tray with about 1/2” of space between them. Flatten the cookies to your desired thickness. I used a fork to imprint a pattern on each cookie. If you find the dough difficult to handle place in the refrigerator to chill for a few minutes

Place the tray in the oven and bake for 10-12 minutes

When the cookies are done, carefully remove from the tray and place on a wire rack to cool. The cookies will firm up as they cool

Store in an airtight container, I keep mine refrigerated. Enjoy!