Ingredients:
Serves: 4-8
Yield: 8 twinkies
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.
Serves: 4-8
Yield: 8 twinkies
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 Get Ready lol
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
Still cooling.
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.
No comments:
Post a Comment