Peruvian Picarones

Recipes

The recipe makes 8 servings.

Ingredients:

For the picarones:
1 cup (100 g) almond flour
2 scoops HLTH Code Vanilla
½ cup (120 g) pumpkin purée
2 medium sized eggs
1 Tbsp (15 ml) melted butter
1 tsp baking powder
½ tsp ground cinnamon
¼ tsp ground nutmeg
Pinch of salt

For the syrup:
2 Tbsp (30 ml) water
1½ Tbsp (22 g) monk fruit syrup
¼ tsp ground cinnamon
⅛ tsp clove
1 tsp fresh lemon juice

For frying:
Avocado oil

Instructions:

For the picarones:

In a bowl, whisk together the eggs, pumpkin purée, melted butter, and HLTH Code Vanilla until smooth.

Add the almond flour, baking powder, cinnamon, nutmeg, and salt. Mix until a thick batter forms.

Lightly wet your hands or use a piping bag to form ring shapes, like skinny doughnuts.

Heat the oil in a skillet over medium heat. Fry the picarones for 2–3 minutes per side, until golden brown.

For the syrup:

In a small saucepan, combine the water, monk fruit syrup, cinnamon, and clove. Bring to a gentle simmer for 2–3 minutes, then stir in the lemon juice. Remove from the heat.

Drizzle the warm syrup over the picarones, and enjoy immediately.

Nutritional breakdown per bar. Recipe makes 8 servings.

190 Calories
9g Protein
15g Fat
3g Fiber
6g Total Carbs
3g NET Carbs