Makes about 5 funnel cakes.

Equipment

  • 1 tall, heavy-bottomed pan, about 9” wide x 4” deep
  • 1 small splatter screen/guard (small enough to fit inside the pot when the handle is bent at a 90-degree angle)*
  • Candy thermometer
  • 1 cup measuring cup
  • Stainless steel spatula
  • Small sieve

*If the screen has plastic inside the steel handle, use a hammer to break the plastic and remove it. Otherwise, the plastic will melt into the frying oil. You can find small splatter screens/guards at hardware stores and on Amazon.com.

Ingredients

  • 1-1/4 cups almond flour
  • 1 cup unsweetened almond milk
  • 5 eggs
  • 1/4 cup coconut flour
  • 1/4 cup arrowroot flour
  • 2 Tbsp honey
  • 1/4 tsp sea salt
  • 1/4 tsp baking soda
  • 1/4 tsp NuNaturals liquid vanilla stevia
  • 2 Tbsp melted coconut oil

Directions

  1. In a blender, purée all of the ingredients, adding the melted coconut oil last, just before blending. Set the batter aside.
  2. Fill the pot to about 2” high with melted coconut oil, and turn the heat to medium.
  3. Bend the handle of the splatter screen/guard so that it makes a right angle, and place it

into the oil. (See diagram.)

  1. Place the candy thermometer in the oil.
  2. Fill the measuring cup half full, or three-quarters full for a fatter fried dough. Make sure that the measuring cup is dry before adding the batter. If water makes contact with the oil, it will splatter, and someone could get burned.
  3. When the thermometer reaches 325°F, put on oven mitts, and take out the thermometer. Slowly pour the batter into the oil in a spiral motion.
  4. If the screen floats, use your mitted hands to press it down by the handle.
  5. Count 5-10 seconds, and lift the screen handle to remove

the funnel cake. Let the excess oil run back into the pot.

  1. Put the screen on a plate, and use the stainless steel spatula to scrape the funnel cake off. 10. Use the sieve to sprinkle the top of the funnel cake with raw cacao powder, and serve it hot. 11. Scrape the crumbs off the screen, and put the screen back into the pot.
  2. Put the thermometer back in the pot, and when it reaches 325°F again, make another funnel cake.
  3. Save any leftover batter in a glass jar in the refrigerator, and let it warm on the counter for an hour before use. You can speed up this process by putting the jar in a bowl of hot water. To reheat leftover funnel cakes, preheat your oven to 375°F. Put the leftovers on a baking sheet, and bake them for about 5 minutes or until hot.