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Paleo Grain Free Funnel Cake

July 16, 2014 by predominantlypaleo 28 Comments

 

If you are anything like me, you grew up going to the County Fair, the State Fair, the Rodeo, or some other carnival-esque type event where eating ridiculous food was the norm. Whether you craved the corn dogs, lemonade, fried Snickers bar or some other insanely unhealthy “snack”, one thing was for sure – we splurged, and we splurged good!

Now, I should say that I don’t think EVERY food needs to be paleo-sized, and treats are still treats. But it sure is fun when you can indulge on OCCASION and revisit the magical yummies of childhood (or adulthood) without having ill effects! This Paleo Grain Free Funnel Cake is nut free, gluten free, grain free, and only has a small amount of maple syrup to sweeten them. Fried in avocado oil, you will get your good fats, safe starches, and not feel like a pile of blech when you treat yourself!

Ingredients:

  • 1 cup tapioca flour
  • 2 pasture raised eggs
  • 2 tablespoons pure maple syrup
  • 2 tablespoons avocado oil
  • Pinch of salt
  • Avocado oil for frying
  • 1 tablespoon maple sugar (or coconut palm sugar)
  • 3 tablespoons additional tapioca flour
  1. Heat avocado oil in a small sauce pan until it is about an inch deep (using a small sauce pan will help conserve how much oil you pour in)
  2. Mix 1 cup tapioca flour, eggs, syrup, 2 tablespoons avocado oil, and pinch of salt in a bowl
  3. Stir until well combined
  4. Next spoon the batter into a sandwich bag and once the oil is shimmering (hot enough to fry), cut the tip of the sandwich bag – I made my cut about 1/3″-1/2″ wide
  5. Now quickly drizzle the batter into the hot oil, overlapping and making sure to not concentrate on one area (you are basically making squiggles and curly cues as you drizzle)
  6. Allow the underside to brown, around 1 minute, then using a flat slotted spoon, flip the funnel cake over to brown the other side
  7. Remove from oil and place on a towel lined plate
  8. Combine the additional tapioca flour and maple sugar together and using a sifter sprinkle the sugar mixture on top of the funnel cake
  9. Serve hot!

AIP/EGG FREE Version:

  • 1 cup tapioca flour
  • 1/2 cup coconut milk
  • 1 tablespoon maple syrup
  • Pinch salt
  • 1 tablespoon avocado oil
  • Optional: 1 tablespoon water chestnut flour (helps with texture)
  • Avocado oil for frying
  1. Mix tapioca flour, coconut milk, maple syrup, salt and 1 tablespoon avocado oil until well combined
  2. See steps 4-9 above

Paleo Grain Free Funnelcake

 

IMG_2975Shared with Gluten Free Wednesdays

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Filed Under: dairy free, gluten free, grain free, nut free, paleo, refined sugar free, snacks, soy free, treats, yeast free

« Yuca (Cassava) Cake
Nut-Free Paleo Waffles {AIP VERSION} »


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Comments

  1. Raia says

    July 16, 2014 at 8:59 pm

    Sound delicious!

    Reply
  2. Asima says

    July 16, 2014 at 10:50 pm

    I’m new to your blog an love it all! I’m going to make your funnel cakes this weekend. As a side note, isn’t it advisable to use arrowroot over tapioca flour in its raw form? We just always hear how important it is to cook cassava and tapioca completely for it to be safe.

    Reply
    • predominantlypaleo says

      July 16, 2014 at 11:58 pm

      Tapioca flour is perfectly safe for consumption as it is sold. Raw cassava/yuca in its root form needs to be cooked and prepared properly to make sure the toxins are removed.

      Reply
      • Dana says

        November 7, 2016 at 4:45 pm

        Personally I find I get reflux if I eat too much tapioca. If someone else has that problem they could certainly attempt arrowroot instead.

        Reply
    • Aisha says

      October 1, 2020 at 10:28 am

      I tried the aip version but my cakes stuck to the bottom of the pan what could b the reason?

      Reply
      • predominantlypaleo says

        October 8, 2020 at 4:13 pm

        Was your oil hot enough? If not the batter will sink.

        Reply
  3. Tanya @ Feed The Clan says

    July 17, 2014 at 4:11 pm

    Amazing! Why didn’t I think of this! Funnel cakes were definitely my favorite childhood splurge. My friend and I would make these at home whenever we had a sleepover. Now I can teach my girls how to make a healthier version!

    Reply
    • predominantlypaleo says

      July 18, 2014 at 8:40 pm

      Yay!

      Reply
  4. Mariha says

    July 17, 2014 at 10:20 pm

    Is the avocado oil essential? I am allergic to avocados (I sometime weep over this fact) and haven’t dared to try just the oil yet. Could I substitute?

    Reply
    • predominantlypaleo says

      July 18, 2014 at 8:29 pm

      You can sub for the oil of your preference!

      Reply
  5. Alaena @ Grazed & Enthused says

    July 18, 2014 at 2:10 pm

    Omgsh! What a FUN and creative idea! I never ate funnel cakes growing up, but I always was curious what they tasted like! Definitely going to try your AIP version soon 🙂 In the picture, is the AIP one the lighter cake and the regular Paleo one the darker cake?

    Reply
    • predominantlypaleo says

      July 18, 2014 at 8:29 pm

      Actually these are all the regular Paleo version – the AIP was a little smaller and crispier, as there was no egg to puff it up 🙂

      Reply
  6. Shirley @ gfe & All Gluten-Free Desserts says

    July 23, 2014 at 4:04 pm

    Fabulous, Jennifer! Had to feature these on Gluten-Free Wednesdays this week! http://bit.ly/gfw072314 As I shared there, I would have fared so much better with these funnel cakes than the gluten-full ones back in the day! Oh, also shared your awesome new ebook there. 🙂

    xo,
    Shirley

    Reply
    • predominantlypaleo says

      July 23, 2014 at 11:26 pm

      Yay Shirley! So glad you liked em! And yes, me too! Lots of gluten back in the day. Thanks for your support as always!

      Reply
  7. Nikki says

    August 8, 2014 at 8:48 pm

    This is making my mouth water!
    I know you said we could use the oil of our choice, but I’m curious why you chose avocado?
    Thanks!

    Reply
  8. joanna says

    September 1, 2014 at 10:57 pm

    i just saw a funnel cake on the food network carnival foods show where they covered it in candied bacon and maple syrup!!!! i am so happy i found your recipe so i can make it paleo friendly!! the bacon and maple addition would take this over the top.

    Reply
    • predominantlypaleo says

      September 2, 2014 at 6:48 pm

      That sounds amazing!!!! Might have to try that sometime!

      Reply
  9. Kristen says

    October 13, 2014 at 11:15 pm

    I’d recommend using a sturdy plastic bag — I’m planning to try a freezer bag next time. My dough was sort of taffy-like in consistency and it ripped open the cheap sandwich bag I used. Still tasted fantastic! It was just a little messy… 🙂

    Reply
  10. Rachel @ Grok Grub says

    November 19, 2014 at 1:22 am

    I was telling my Lyft driver last night about growing up going to the rodeo. He (being from California and personally unfamiliar with such colorful experiences) was fascinated.

    Reply
    • predominantlypaleo says

      November 19, 2014 at 5:26 pm

      LOVE IT!!! Those are memories to last a lifetime. Nothing like a Texas rodeo!

      Reply
  11. Matt says

    October 21, 2015 at 8:04 pm

    Great recipe! Any idea what temperature the oil should be at, thermometer wise or medium- high etc? Thanks so much for posting!

    Reply
    • predominantlypaleo says

      October 22, 2015 at 2:20 am

      I should probably use a thermometer next time. I’d guess around 300? Maybe less. I typically preheat on medium/high for about 5 minutes before frying if that helps.

      Reply
  12. Kaley Wied says

    January 26, 2017 at 3:02 am

    I just wanted to let you know that I made the AIP version and they WERE FABULOUS. I can hardly believe how easy it was to whip together! The funnel cakes sank and stuck to the bottom of the pot of oil so I was nervous that I would have to pry it off with the tongs. However, I was pleasantly surprised when a small push released them from the bottom! They were super tasty and crunchy. The longer you let them cook, the crispier they get. I found that I liked them slightly under done because then they were softer. The super crunchy ones ripped up your mouth but it was SO worth it! They were UH-MAZING when topped with maple syrup and a handful of berries! Yum! Thanks for the recipe!

    Reply
    • predominantlypaleo says

      February 1, 2017 at 4:17 pm

      Yay!!!

      Reply

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About

Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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