One of my most favorite treats as a child was funnel cakes. My mom would make them on occasion for a special breakfast. I wanted to pass on this happy experience for my family. Because funnel cakes generally have gluten and dairy, I had to make up my own recipe. I have a long history of recipe substitutions resulting in questionable outcomes (or complete disasters). But this worked out perfectly. Try it for big smiles at the breakfast table.
2 cups of gluten free baking flour 2 cups of coconut milk 1 tsp salt 1/4 cup cane sugar 2 tsp baking powder 3 eggs coconut oil - enough that when melted it makes a 1/4 inch layer on the bottom of your pan strawberries or blueberries powdered sugar
- Mix sugar and eggs. Stir in coconut milk. Slowly add dry ingredients. (Consistency check: It needs to be thin enough to run through a funnel smoothly but not rapidly. Add water if needed.)
- Once the oil is hot enough (Test by dropping in a small spoonful of batter and see if it starts to bubble almost immediately), fill up the funnel with 1/2 cup of batter while keeping your finger over the funnel spout.
- Hold the funnel over the pan, remove your finger, and have fun designing your funnel cake.
- Cook on one side until it's slightly crispy (similar to making pancakes, enough that you can flip it without it falling apart), then flip it over to cook the other side.
- Allow to cool on a paper towel.
- Serve and allow your kids to do their own toppings. Powdered sugar and fresh strawberries or blueberries are a big hit at our house.