Pueblo Pinon Cakes
Eat Pueblo Pinon Cakes plain if you want to savor the unusual taste of the pine nuts.
- 1 cup pinon nuts
- 1/3 cup powdered milk
- 1 cup whole wheat flour
- 1/2 teaspoon salt
- 1/2 cup water
- Vegetable oil
- Blend all ingredients in a food processor until a dough is formed, stopping once to scrape the bowl down.
- Heat 1/2 inch of oil in a skillet to 375 degrees F.
- Shape 2 tablespoons of dough into a ball. Flatten into a disk between your palms, then fry until brown on both sides, turning once. Do not cook so quickly that they brown on the outside and are uncooked on the inside. The total cooking time should not be much more than a minute.
- Drain on paper towels.
- Serve immediately with chile salsa for dunking.
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