Strawberry season AND fair season is here!! So let’s make a gluten-free, dairy-free, vegan version of the fair treat: funnel cake! Top it with some fresh field strawberries and a couple scoops of your favourite ice cream for a delicious summer dessert.
INGREDIENTS
-Oil of your choice, for frying (we like to use organic red palm fruit oil)
TOPPING:
-Sweetener of your choice, for dusting funnel cake (we used organic cane sugar, powdered in a blender)
-Fresh field strawberries & ice cream of choice, for topping
BATTER:
-1 1/3c gluten free flour blend (we used Ardent Mills, from Costco)
-2tsp baking powder
-1/2tsp sea salt
-1 1/2c milk of choice (we used almond milk)
-3tbsp sugar of choice (we used powdered cane sugar)
-1tsp vanilla
-1 large egg, or flax egg (1tbsp ground flax + 3tbsp water)
DIRECTIONS:
Start by prepping your fryer oil, so it has time to come up to temperature while you prep the batter & toppings. Add 1-2inches of your oil of choice, in a large heavy-bottom pan or a dutch oven, over medium-high heat and bring to 375F.
Prep your toppings: we powdered cane sugar in a blender, chopped some fresh strawberries, and pulled some ice cream from the freezer so it has time to soften before serving.
Batter: add dry ingredients together, then add wet, and whisk just until smooth (a few lumps are ok, like pancake batter). Pour batter into a ziplock bag/squirt bottle/liquid measuring cup/etc for easy pouring.
Frying: Pour/squirt about 1/2c of batter into the hot oil, in a zigzag or swirl pattern to create a sort of lattice of batter. Let cook about 2 minutes per side until golden, flipping with tongs/spider/slotted spoon. Then remfinished funnel cake from the oil, and place on papper towel to drain off excess oil. Transfer to plate, add your toppings, and enjoy!!
You can find the full video here: https://youtu.be/ZmDKtMPSVaE
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