SPICY GOOLGOOLAS SERVED WITH CHOCOLATE SAUCE

Preparation: 10 to 15 minutes Cooking Time: 5 to 8 minutes

2 cups (500ml) white plain flour

3 tbsp (15ml) baking powder

¼ cup (60 ml) brown sugar

¼ cup (60 ml) dessicated coconut

1 cup (250ml + 30ml soy or almond milk 1 ripe banana mashed oil for frying for deep frying

For the chocolate sauce

1 85g Aero (Dark)

1 tsp (5ml) refined coconut oil

Method:

In a large mixing bowl, add the flour, baking powder, brown sugar and dessicated coconut. Add the milk, a little at a time until you have a thick batter (you may not need all the milk). Mash a banana into the mixture. Heat oil in a deep pan. The oil should not be too hot or too cold.

Oil test: drop a small amount of batter into the heated oil. It will take a few seconds to pop up. This is the perfect temperature.

Use your fingers to scoop small amounts of batter into the pan.

They will pop up into the oil after a few seconds.

Allow it to fry, turning the goolgoolas over every now and then.

When cooked and nice and brown, remove with a slotted spoon, then drain on a paper towel.

In a small microwave bowl, break up the chocolate into small pieces. Microwave on high at 30-second intervals and stir each time until fully melted.

Once melted, spoon in the coconut oil.

Sweet serving suggestions: Dunk one side of the goolgoolas into the sauce, or alternatively generously drizzle chocolate sauce over the goolgoolas.