On the eleventh day of Christmas, my true love gave to me…. Paleo Funnel Cakes!
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Oh my goodness, Jennifer Robins has outdone herself with this new cookbook, Down South Paleo. Honestly it is one of my favorite Paleo cookbooks to date. Fried chicken, biscuits and gravy, fried okra, fried green tomatoes, key lime pie, chicken and waffles, the list goes on! And don’t get me started on these Paleo Funnel Cakes.
As a Louisiana girl, I know my southern food. I basically grew up on Fried Chicken and Beignets. So I was hesitant about these funnel cakes at first. But they did not disappoint! My taste-testers first words were “Oh my” And then followed by “These taste like beignets!”. It’s safe to say all 6 of these funnel cakes are long gone at my house!
- Coconut oil or avocado oil for frying
- 1 cup (120 g) tapioca flour
- 2 pastured eggs
- 2 tbsp (30 ml) pure maple syrup
- 2 tbsp (30 ml) avocado oil
- Pinch of salt
- 1 tablespoon maple sugar or coconut palm sugar
- 3 tablespoons tapioca flour
- To make the funnel cakes, pour the oil into a saucepan to a depth of 1 inch and heat over medium-heat (using a small saucepan will help conserve how much oil you pour in). Combine the tapioca flour, eggs, syrup, avocado oil, and salt in a bowl. Stir until batter is well combined.
- Spoon the batter into a pastry bag and once the oil is shimmering (hot enough to fry in), quickly drizzle the batter into the hot oil, overlapping and making sure not to concentrate on one area (you are basically making squiggles and curlicues as you drizzle). Allow the underside to brown, around 1 minute, then use a flat slotted spoon to flip the funnel cake over and brown the other side. Remove the funnel cake from the oil and place on a towel-lined plate.
- To make the sprinkle, combine the maple sugar and tapioca flour in a small bowl. Using a sifter, shake the sugar mixture on top of the funnel cake. Serve hot!
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