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.
Please visit the original recipe for the gluten free dairy free twinkie filling!
- Yield: 8 twinkies
- Difficulty: Easy
- Total: 35-40
- Active: 20-25
Ingredients (8)
- 3 eggs, separated
- ¼ cup grapeseed oil
- ¼ cup agave nectar
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- 6 tablespoons coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon celtic sea salt
Instructions
- In a large bowl, whip egg whites to stiff peaks, then set aside
- In a medium bowl, whip egg yolks until pale yellow, then whip in grapeseed oil and agave
- Whip vanilla and lemon juice into egg yolk mixture
- In a medium bowl combine coconut flour, baking soda and salt
- Blend flour mixture into egg yolk mixture, then whip ingredients together until smooth
- Gently fold egg whites into yolk-flour mixture
- Spoon batter into Twinkie molds until they are half full (you will get 8 twinkies)
- Bake at 350° for 11-12 minutes
- Remove from oven and allow Twinkies to cool