📍 Where this dish comes from: Lima · Historic Center / Plaza Mayor (UNESCO)
Discover the history of this region →
Discover the history of this region →
Lima’s classic street-food donut rings, traditionally made from squash and sweet potato dough, reworked here with almond flour and finished with a spiced sugar-free syrup.
What You’ll Need
Servings: 6 servings
Calories: 260kcal
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 tsp psyllium husk powder
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground anise (optional)
- 1/2 cup mashed cooked butternut squash
- 2 large eggs
- 1 tbsp allulose
- 1 pinch sea salt
- Avocado oil, for frying
- 1/2 cup allulose (for syrup)
- 1/2 cup water
- 1 cinnamon stick
- 2 whole cloves
- 1 tsp orange zest
Instructions
- Mix the almond flour, coconut flour, psyllium husk, baking powder, cinnamon, and anise.
- Stir in the mashed squash, eggs, 1 tbsp allulose, and salt to form a thick, pipeable batter.
- Heat 2 inches of avocado oil in a pot to 350°F.
- Pipe or shape the batter into rings and fry 2–3 minutes per side, until deep golden. Drain on paper towels.
- Simmer the ½ cup allulose, water, cinnamon stick, cloves, and orange zest 8–10 minutes, until syrupy.
- Drizzle the warm syrup generously over the picarones just before serving.
Nutrition
Serving: 1serving | Calories: 260kcal | Protein: 6g | Fat: 22g | Fiber: 2g
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Health Benefits
- Almond and coconut flour replace the traditional starchy dough,
- and the syrup uses allulose instead of chancaca (raw cane
- sugar).