Gluten-free Candida friendly Twinkie

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    kjones02
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    I adapted this from Elana’s Pantry. I have made them twice now, and I think they are delicious!
    I don’t have a twinkie mold, but I put them in a muffin pan, so somewhat similar!

    3 eggs, separated
    ¼ cup olive oil
    ¼ cup yogurt
    (I used my non-dairy homemade yogurt I have been making; greek yogurt I am sure will be fine)
    1 tablespoon vanilla extract
    1 tablespoon lemon juice
    6 tablespoons coconut flour
    ½ teaspoon baking soda
    ¼ teaspoon celtic sea salt
    stevia to taste

    1. In a large bowl, whip egg whites to stiff peaks, then set aside
    2. In a medium bowl, whip egg yolks until pale yellow, then whip in olive oil and yogurt
    3. Whip vanilla and lemon juice into egg yolk mixture
    4. In a medium bowl combine coconut flour, baking soda and salt
    5. Blend flour mixture into egg yolk mixture, then whip ingredients together until smooth
    6. Gently fold egg whites into yolk-flour mixture
    7. Spoon batter into Twinkie molds (muffin pan) until they are half full (you will get 8 Twinkies)
    8. Bake at 350° for 20 minutes
    9. Remove from oven and allow Twinkies to cool

    Twinkie Filling
    2 egg whites
    ¼ cup yogurt
    1 tbsp. coconut flour (used this to thicken up my filling to get into the cake)
    stevia to taste

    1. Whip egg whites to stiff peaks
    2. Blend in agave and re-whip until stiff peaks form again
    3. Place filling in Twinkie filling injector (I had a some type of meat injector, which worked fine.)
    4. Place cooled Twinkie flat side up and inject filling into Twinkie in 3 spots on its flat (bottom) side (I injected here and on the sides till I used up my filling)
    5. Serve

    Enjoy!!!

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