Unless you live in Seattle, I am not sure you can understand in a million years the weather we are having here. OMG. Days where there is literally ZERO UV rays. Like it is so dark at 11Am that it might as well be dusk. A really, wet, soggy, windy dusk. Even my dog is depressed. he just lies in his bed and stares out the window- unless of course I’m cooking bacon or chicken- then he sits under my feet and waits to trip me.

Gingerbread Funnel Cakes- GF and Vegan PHOTO 1

Also, did I tell you that I got a face peel on Monday? Well, I did. I was just trying to spruce myself up a little, and well, it didn’t really go as planned. I look like a burnt lobster with white eye sockets. It’s really bad. I am totally in that Sex-and the City episode where Samantha gets the pad face peel and then goes to Carries book party with a black veil on. Yeah. It’s really great… So I have just been sitting at home and trying not to scare people in public with my face. And my gimpy wrist. Gosh… my husband is SO LUCKY!!! But the good news is that I have gotten lots of baking done, and because it is basically night time 24/7 here, at least I haven’t had to worry about wearing sunscreen! Gingerbread Funnel Cakes- GF and Vegan PHOTO 2

One of the things I baked, well, fried this week were these Gingerbread Funnel Cakes! I have want dot deep fry something Gf and vegan for FOREVER and this was my chance. YUM.

Since gingerbread is one of my favorite flavor profiles of all time, I had to make these funnel cakes in this perfect flavor. That wonderful blend of molasses and heady spices is nostalgic and has an almost magical quality in my opinion. The scent could lure in even the most diligent dieter!(I know)

Gingerbread Funnel Cakes- GF and Vegan PHOTO 3

Gingerbread is also synonymous with the Holidays and one of the first things I think to bake in the blustery days of the chilly months. In a similar way that gingerbread is nostalgic, so are funnel cakes. I made these as a wonderful surprise for my own children after school one afternoon, but these would make such a wonderful addition to a Christmas brunch or even a really fun novelty dessert for a dinner party. Enjoy!

Gingerbread Funnel Cakes- gluten free and vegan
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • ½ cup coconut milk
  • 1 tablespoon apple cider vinegar
  • 1⅔ cups Gluten Free Flour
  • ¾ cup beet sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • ½ teaspoon xanthum gum
  • 2 teaspoons cinnamon
  • 1 teaspoon cloves
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • ⅓ cup canned pumpkin puree
  • 2 tablespoons molasses
  • 2 tablespoons vegetable oil
  • 2 teaspoons vanilla
  • Powdered Sugar
Instructions
  1. In a small bowl, combine the coconut milk and the vinegar and set aside for 5 minutes.
  2. In a medium mixing bowl, combine all of the dry ingredients.
  3. Add the pumpkin, molasses and the melted coconut oil and vanilla to the coconut milk and vinegar and then add them to the dry ingredients.
  4. Mix well until you have a batter. I then transfer the batter into a squeezy bottle or a large Ziploc bag and snip off a tiny corner to make a piping bag. This is the easiest way to handle the batter.
  5. Bring the oil up to between 350 and 375 degrees. I used a Waring Pro Deep Fryer (VERY handy by the way!!) but you could also use a heavy pot with a thermometer.
  6. You need to make sure your oil is nice and hot and then carefully squeeze some batter out into a swirly disc (they will all be different and messy in a lovely kind of way.)
  7. Fry for about 1 minute until deep brown and then flip and fry for about 30 seconds on the second side. Carefully take them out with a fry basket or a chinese spider and let any excess oil drain off of them. Set them on a rack to cool slightly. They will seem a little limp as you pull them out of the fryer, but they will crisp right up after they are removed. You can keep the funnel cakes warm in a 250 degree oven.
  8. Continue with the rest of the batter and when you are ready to serve, shake powdered sugar over the top and serve warm!

 

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Categorized: Breakfast, Dessert, Holidays, Recipe Index, Vegan
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Unless you live in Seattle, I am not sure you can understand in a million years the weather we are having here. OMG. Days where there is literally ZERO UV rays. Like it is so dark at 11Am that it might as well be dusk. A really, wet, soggy, windy dusk. Even my dog is depressed. he just lies in his bed and stares out the window- unless of course I’m cooking bacon or chicken- then he sits under my feet and waits to trip me.

Gingerbread Funnel Cakes- GF and Vegan PHOTO 1

Also, did I tell you that I got a face peel on Monday? Well, I did. I was just trying to spruce myself up a little, and well, it didn’t really go as planned. I look like a burnt lobster with white eye sockets. It’s really bad. I am totally in that Sex-and the City episode where Samantha gets the pad face peel and then goes to Carries book party with a black veil on. Yeah. It’s really great… So I have just been sitting at home and trying not to scare people in public with my face. And my gimpy wrist. Gosh… my husband is SO LUCKY!!! But the good news is that I have gotten lots of baking done, and because it is basically night time 24/7 here, at least I haven’t had to worry about wearing sunscreen! Gingerbread Funnel Cakes- GF and Vegan PHOTO 2

One of the things I baked, well, fried this week were these Gingerbread Funnel Cakes! I have want dot deep fry something Gf and vegan for FOREVER and this was my chance. YUM.

Since gingerbread is one of my favorite flavor profiles of all time, I had to make these funnel cakes in this perfect flavor. That wonderful blend of molasses and heady spices is nostalgic and has an almost magical quality in my opinion. The scent could lure in even the most diligent dieter!(I know)

Gingerbread Funnel Cakes- GF and Vegan PHOTO 3

Gingerbread is also synonymous with the Holidays and one of the first things I think to bake in the blustery days of the chilly months. In a similar way that gingerbread is nostalgic, so are funnel cakes. I made these as a wonderful surprise for my own children after school one afternoon, but these would make such a wonderful addition to a Christmas brunch or even a really fun novelty dessert for a dinner party. Enjoy!

Gingerbread Funnel Cakes- gluten free and vegan
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • ½ cup coconut milk
  • 1 tablespoon apple cider vinegar
  • 1⅔ cups Gluten Free Flour
  • ¾ cup beet sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • ½ teaspoon xanthum gum
  • 2 teaspoons cinnamon
  • 1 teaspoon cloves
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • ⅓ cup canned pumpkin puree
  • 2 tablespoons molasses
  • 2 tablespoons vegetable oil
  • 2 teaspoons vanilla
  • Powdered Sugar
Instructions
  1. In a small bowl, combine the coconut milk and the vinegar and set aside for 5 minutes.
  2. In a medium mixing bowl, combine all of the dry ingredients.
  3. Add the pumpkin, molasses and the melted coconut oil and vanilla to the coconut milk and vinegar and then add them to the dry ingredients.
  4. Mix well until you have a batter. I then transfer the batter into a squeezy bottle or a large Ziploc bag and snip off a tiny corner to make a piping bag. This is the easiest way to handle the batter.
  5. Bring the oil up to between 350 and 375 degrees. I used a Waring Pro Deep Fryer (VERY handy by the way!!) but you could also use a heavy pot with a thermometer.
  6. You need to make sure your oil is nice and hot and then carefully squeeze some batter out into a swirly disc (they will all be different and messy in a lovely kind of way.)
  7. Fry for about 1 minute until deep brown and then flip and fry for about 30 seconds on the second side. Carefully take them out with a fry basket or a chinese spider and let any excess oil drain off of them. Set them on a rack to cool slightly. They will seem a little limp as you pull them out of the fryer, but they will crisp right up after they are removed. You can keep the funnel cakes warm in a 250 degree oven.
  8. Continue with the rest of the batter and when you are ready to serve, shake powdered sugar over the top and serve warm!

 

Recipe by Heather Christo (http://heatherchristo.com)