Glad to find a new home for this ethnic inspired hand bound book. It's about to start it's journey as a well cherished recipe book for an up coming chef! 

With winter comes cravings for comfort foods and for someone like me with a sweet tooth, the challenge is finding sweet things I can eat that are enjoyable and healthy when eaten in moderation. That's why I chose Puff Puff, a popular West African dumpling. It was nostalgia that led me back to this beautiful snack, as I remember fondly eating it at family gatherings as a child. From the moment I poured the flour into a bowl, to the moment I mixed the ingredients together by hand, I couldn't help but smile, as I remembered fun childhood memories from innocent young times. I guess that's why some say that cooking is therapeutic. 

Puff puff is traditionally made with plain or self-raising flour, but I wanted to make a contemporary version using organic and gluten free ingredients.  It's a dish for someone with a sweet tooth, so I used a 100% organic coconut sugar  and as the coconut sugar wasn't so strong to taste, I used organic honey as a side sauce to give it a little tasty sugary boost! Puff Puff or West African dumpling as I like to call it, is usually deep fried and for this I used 100% organic rapeseed oil. Achieving the right consistency took some experimentation as the conventional puff puff is usually a rounded shape, but using an alternative flour with xanthan gum as a binding agent came out really well I could barely tell the difference. The proof as they say, is in my picture! Hope you find your perfect winter warmer. Bon Appétit!