Servings: 8-10 depending on size
Prep time: 5 min
Cooking time: 5 min
- 1 ¼ cup gluten-free flour blend (or substitute with regular flour)
- 1/2 cup almond pulp*
- ¼ cup powdered sugar (monk fruit sweetened or regular sugar)
- 1 cup non dairy milk (Cashew, Coconut, Oat etc.)
- 1 tsp baking powder
- ¼ tsp salt
- Avocado Oil (substitute with Canola oil)
- Sugar for dusting
Heat oil in a pot until it reaches about 350 degrees.
In the meantime combine all ingredients into a large bowl and mix until smooth. Add more milk if batter appears to be too thick.
Using either a funnel or a piping bag slowly pour the batter into the hot oil forming layered circles. Fry the batter for about 1-2 minutes on each side. Use a metal strainer to transfer funnel cakes onto paper towels. Wait for about 5-10 minutes, then dust cakes with some extra powdered sugar and enjoy. Store funnel cakes in airtight containers.
*squeeze out any excess liquid.