So, at the end of the week, most of us will surely resolve to hit the gym, eat healthier and drop a few pounds in 2010. So, if you are anything like me, you want the night before the resolutions begin to really count. This year, try making these simple gf, dairy-free (casein-free), soy-free, nut-free and egg-free funnel cakes. They are really delicious, and I’ll bet that they taste great with champagne and strawberries. Just be very careful not to burn yourself over the hot oil. It’s edited out in this video, but the first time we shot it, my husband burned his finger. Here’s to a healthy and prosperous New Year, one filled with lots of good, allergy-free baking and eating (in moderation, of course).
Funnel Cakes
canola oil for frying
1 TBS cider vinegar
2 c vanilla rice milk (I like to make my own from powdered rice milk for extra flavor)—2 TBS powdered rice milk mixed with 2 c tepid water
2 TBS applesauce
1 tsp vanilla extract
2 c Arrowhead Mills All-Purpose Baking and Pancake Mix
1 tsp xanthan
1 tsp soda
1/2 tsp salt
1 TBS sugar
1/4 c canola oil
confectioner’s sugar for dusting
Pour enough canola oil into a large saucepan pan to go halfway up the sides and then heat over high heat until a drop of batter piped into the hot oil sizzles. While you are waiting for the oil to heat, in a large mixing bowl, whisk together the vinegar, vanilla rice milk, applesauce and vanilla. Set aside. In the bowl of a stand mixer, stir together the baking mix, xanthan, soda, salt and sugar until they are well-combined. Beat in the wet ingredients, then stir in the 1/4 cup canola oil until it is combined. Pour the batter into a large funnel, with your finger over the spout to keep it from spilling out or into a piping bag fitted with a number 5 tip. When the oil is hot enough, release your finger from the bottom of the funnel and let the batter run out, moving the funnel around so that the cakes are vaguely spiral in shape. Fry the cakes for about 3-4 minutes per side or until the cakes are golden brown on both sides. Remove from the oil with a slotted spatula or slotted spoon and drain on paper towels. Dust with confectioner’s sugar and serve warm. Makes about 4-6 cakes.
