Brazilian Rain Cakes with Whole Wheat Flour

Last week Little Joe went to a soccer camp with a World Cup theme.  On Friday they were supposed to bring a food from the country of the team they were on.  Little Joe was on Team Brazil.  So after a quick internet search of "easy Brazillian recipes" we landed on these Brazilian Rain Cakes, or Bolinhos de Chuva.  We, of course, put our own whole-wheat-twist on these Rain Cakes. 

These were an absolute hit with the boys.  I had to hide them so there'd be enough left to take to camp the next day.  They were devoured so quickly that this was the only photo I had time to get before I had to hide them.  The Rain Cakes are basically little dumplings rolled in sugar and cinnamon.  Simple and quick to make.

Brazilian Rain Cakes

by Joseph's Grainery

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PREP: 10
COOK: 5 MIN

A whole wheat treat the kids will love!

Ingredients 1 1/2 c Joseph's Grainer Soft White Whole Wheat Pastry Flour 1 - 1 1/2 c all purpose flour 3 Tbs sugar 1/2 tsp salt 2 eggs 1 c buttermilk (buttermilk substitute) 1 Tbs baking powder 1/2 c sugar 1 Tbs cinnamon oil for frying

Instructions

• In a bowl, stir the cinnamon into the 1/2 cup of sugar and it set aside.

• In a large bowl mix the flour, salt and 3 tablespoons sugar together.

• Stir in the eggs and buttermilk.

• Stir in the baking powder.

• In a deep skillet, pour 2 inches of oil and heat to 350 degrees fahrenheit.

• Scoop a tablespoon sized ball of batter with a spoon and drop it into the oil.

• Let them cook until golden brown and then place them on a platter with a paper towel to dry.

• Once cool enough to touch roll the cakes in the bowl of cinnamon and sugar and serve while warm