A Gluten-Free Twinkie...and a Cherry on Top

Many times I have envisioned myself recreating favorite foods of my childhood to be healthy and gluten-free. When I saw a recipe for a healthy and gluten-free Twinkie created by a gluten-free master, Elana of Elana's Pantry , I decided that she should get the "Takes the Cake" award, if ever there was such award.

For concern that my kids would see me reading her blog with the mouth-watering Twinkie picture, I quickly closed the page. I began wondering how would they understand having to wait for me to order a Twinkie pan. Without a "Twinkie pan" or injectors to fill the twinkies in site, I decided to bake into cupcakes and top with a cherry sauce and coconut cream in hopes of filling my children (and husband) with delight.

It is unusual that I find a recipe that only needs a slight modification to fit my needs. In this case, I replaced the vanilla extract with fresh lemon juice and used canola oil just because I don't have the grapeseed oil as used by Elana.
This cake recipe is deliciously simple and light in texture, which doesn't usually go along as a description of healthy gluten-free delights. I believe this cake will be a favorite of my families' for many years to come. Thank you, Elana!

Gluten-Free Dairy-Free Twinkies
(reprinted with permission by Elana of Elana's Pantry)

3 eggs, separated
¼ cup grapeseed oil (I use canola oil)
¼ cup agave nectar
1 tablespoon vanilla extract (I use fresh lemon juice)
1 tablespoon lemon juice
6 tablespoons coconut flour
½ teaspoon baking soda
¼ teaspoon celtic sea salt

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 grapeseed oil and agave
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 until they are half full (you will get 8 twinkies)
8. Bake at 350° for 11-12 minutes
9. Remove from oven and allow Twinkies to cool

For the complete recipe for making Twinkies, please visit Elana's site. I know you will enjoy her recipes and beautiful photos.

Now for my additions:

Cherry Sauce

approximately 1/2 of a 10-ounce bag of frozen organic cherries
1 Tablespoon arrowroot powder
1 Tablespoon fresh lemon juice
2 Tablespoons raw honey
just a bit of water to make the sauce

Cook on low heat and stir until thickened.

Coconut Creme Topping
1 can of coconut milk, full fat, chilled in the refrigerator
agave nectar to your taste
When ready to serve remove the canned coconut milk from the refrigerator. With a spoon remove the fat or solid part of the coconut milk, leaving the liquid behind. Add honey to sweeten to your taste. Whip with a hand mixer until creamy.

Sending lots of love to all my readers. Enjoy!