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Old 05-22-2010, 08:49 PM   #1
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Twinkies

I found this recipe at a gluten free site:

Gluten-Free Dairy-Free Twinkies
3 eggs, separated
¼ cup grapeseed oil
¼ cup agave nectar
1 tablespoon vanilla extract
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

Gluten-Free Dairy-Free Twinkie Filling
2 egg whites
¼ cup agave nectar

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
4. Place cooled Twinkie flat side up and inject filling into Twinkie in 3 spots on its flat (bottom) side
5. Serve

I'm planning on using this as a cupcake recipe since I don't have any twinkie molds.

My question for all of you bakers - would simple syrup (water & xylitol) be an ok substitute for the agave nectar? Is there something better but still low carb? How about a sub for the grapeseed oil? I was thinking vegetable oil or melted butter may work but I don't know the consistency of grapeseed oil. Lastly, I don't mind the egg whites being raw in the icing but do you think HWC and simple syrup would taste better or too rich?

Any thoughts would be appreciated. Thanks!
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Old 05-23-2010, 05:50 AM   #2
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This recipe is interesting. I'm glad you posted it. I would use coconut oil instead of grapeseed oil, but I don't see why butter or vegetable oil wouldn't work. The tricky part is the agave syrup. I don't think substituting xylitol would be a problem in the cake part. I don't know if the xylitol syrup would recrystallize in the filling part. Try pre-melting the xylitol, and add it as a liquid to the whites. And please let us know about the results.
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Old 05-23-2010, 05:44 PM   #3
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This recipe does look interesting, indeed. I'd prefer the filling to be whipped cream with maybe a little vanilla instant pudding added.

I googled the agave nectar subs and this is what I found:

(It looks like you could use SF honey or maple syrup or Splenda. I'd probably try 1/3 C. Splenda then taste - add more if necessary - plus a couple teaspoons of water. If you try it let us know your subs and how they worked!)

Honey
Replace each cup of honey with one cup of agave syrup.

Maple Syrup
Replace each cup of maple syrup with one cup of agave syrup.

White Sugar
For each cup of white sugar replaced, use 2/3 of a cup of agave and reduce other liquids by 1/4 to 1/3 cup.
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Old 05-30-2010, 08:56 PM   #4
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Since it's a small amount, you could probably substitute SF honey. If using simple syrup, I would only use half as much -- the simply syrup is a lot more runny than the agave syrup. (You'll probably have to add a powdered sweetener if you use the smaller amount of simply syrup.)
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