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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 3 |
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I've been on a quest this week for gluten-free dairy-free twinkies and after several attempts (make that 7) I seem to have come up with a good approximation of this infamous Hostess treat. /gluten-free-twinkies/ Ingredients:
3 eggs, separated |
1/4 cup grapeseed oil |
1/4 cup agave nectar |
1 tablespoon vanilla extract |
1 tablespoon lemon juice |
6 tablespoons coconut flour |
1/2 teaspoon baking soda |
1/4 teaspoon celtic sea salt |
2 egg whites |
1/4 cup agave nectar |
Directions:
1. TWINKIE.
2. - - -.
3. In a large bowl, whip egg whites to stiff peaks, then set aside.
4. In a medium bowl, whip egg yolks until pale yellow, then whip in grapeseed oil and agave.
5. Whip vanilla and lemon juice into egg yolk mixture.
6. In a medium bowl combine coconut flour, baking soda and salt.
7. Blend flour mixture into egg yolk mixture, then whip ingredients together until smooth.
8. Gently fold egg whites into yolk-flour mixture.
9. Spoon batter into Twinkie molds until they are half full (you will get 8 twinkies).
10. Bake at 350° for 11-12 minutes.
11. Remove from oven and allow Twinkies to cool.
12. - - -.
13. FILLING.
14. Whip egg whites to stiff peaks.
15. Blend in agave and re-whip until stiff peaks form again.
16. Place filling in Twinkie filling injector.
17. Place cooled Twinkie flat side up and inject filling into Twinkie in 3 spots on its flat (bottom) side.
18. Serve.
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