Ingredients for Gluten Free Twinkies
- Eggs
- 1/2 cup grapeseed oil
- Agave Nectar
- Vanilla Extract
- 1 tablespoon lemon juice
- 1 cup coconut flour
- 1 teaspoon baking soda
- Sea Salt
- 2 large egg whites (for filling)
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How to Make Gluten Free Twinkies
- Preheat oven to 350°F (175°C). Grease and flour your twinkie molds.
- In a large bowl, beat 4 large egg whites with an electric mixer until stiff peaks form. Set aside.
- In a medium bowl, whisk together 4 large egg yolks until pale yellow. Gradually whisk in 1/2 cup grapeseed oil and 1/2 cup agave nectar until well combined.
- Whisk in 1 teaspoon vanilla extract and 1 tablespoon lemon juice.
- In a separate medium bowl, whisk together 1 cup coconut flour, 1 teaspoon baking soda, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold the whipped egg whites into the batter until just combined.
- Spoon the batter into the prepared twinkie molds, filling them about halfway.
- Bake for 11-12 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the twinkies cool completely in the molds before removing.
- **For the Filling:**
- In a clean bowl, beat 2 large egg whites with an electric mixer until stiff peaks form.
- Gradually add 1/4 cup agave nectar and continue beating until stiff peaks form again.
- Transfer the filling to a piping bag or a zip-top bag with a corner snipped off.
- Once the twinkies are completely cool, pipe or spoon the filling into the center of each twinkie through 3 small holes on the flat side.
- Serve immediately or chill for later. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
3g
Fat
12g
Carbs
0g
