HOLIDAY BUÑUELOS WITH CARAMELIZED BANANA

We worked super hard to make a gluten-free, grain-free tortilla that stays soft and pliable — but we’re definitely not mad when it gets fried into a perfectly crispy treat. Behold: COYOTAS BUÑUELOS, our favorite holiday treat. Snack on them like chips with your coffee, or turn them into a centerpiece dessert with caramelized bananas and a scoop of ice cream.

Serves 6 (12 buñuelos)

Total Time: 15 minutes

INGREDIENTS

12 small Coyotas tortillas
About 1 1/2 cups avocado oil, for frying
½ cup coconut sugar (Big Tree)
1 tablespoon ground cinnamon
6 ripe bananas
2 tablespoons butter or ghee (Maple Hill)
Vanilla ice cream (Ice Cream for Bears)
Fresh mint leaves, optional, for finishing

INSTRUCTIONS

1. In a small bowl, mix the coconut sugar and cinnamon together. Set aside.

2. Pour the avocado oil into a shallow, heavy-bottomed pot or pan and heat over medium heat. The oil should be hot but not smoking. To test, dip the edge of a tortilla into the oil—if it immediately sizzles, the oil is ready.

3. Carefully fry the tortillas one at a time (or in small batches) until golden and crisp, about 30–45 seconds per side. Transfer to a plate lined with paper towels to drain. While still hot and glossy, generously sprinkle both sides with the cinnamon sugar mixture.

4. In a cast iron or heavy skillet, melt the butter or ghee over medium heat. Peel the bananas and slice them lengthwise. Place them cut-side down in the pan and cook until deeply caramelized and golden, 2–3 minutes per side. Remove from heat.

5. To assemble, place a caramelized banana on top of each fried tortilla. Using a fork, gently smash and spread the banana across the surface of the buñuelo. Finish with a scoop of vanilla ice cream and, if you like, a few fresh mint leaves. Serve immediately while warm and crisp.