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!
- 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
- 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)
- Mix 1 cup tapioca flour, eggs, syrup, 2 tablespoons avocado oil, and pinch of salt in a bowl
- Stir until well combined
- 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
- 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)
- Allow the underside to brown, around 1 minute, then using a flat slotted spoon, flip the funnel cake over to brown the other side
- Remove from oil and place on a towel lined plate
- Combine the additional tapioca flour and maple sugar together and using a sifter sprinkle the sugar mixture on top of the funnel cake
- 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
- Mix tapioca flour, coconut milk, maple syrup, salt and 1 tablespoon avocado oil until well combined
- See steps 4-9 above
Shared with Gluten Free Wednesdays
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.
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.
Personally I find I get reflux if I eat too much tapioca. If someone else has that problem they could certainly attempt arrowroot instead.
I tried the aip version but my cakes stuck to the bottom of the pan what could b the reason?
Was your oil hot enough? If not the batter will sink.
Tanya @ Feed The Clan says
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!
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?
You can sub for the oil of your preference!
Alaena @ Grazed & Enthused says
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?
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 🙂
Shirley @ gfe & All Gluten-Free Desserts says
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. 🙂
Yay Shirley! So glad you liked em! And yes, me too! Lots of gluten back in the day. Thanks for your support as always!
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?
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.
That sounds amazing!!!! Might have to try that sometime!
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… 🙂
Rachel @ Grok Grub says
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.
LOVE IT!!! Those are memories to last a lifetime. Nothing like a Texas rodeo!
Great recipe! Any idea what temperature the oil should be at, thermometer wise or medium- high etc? Thanks so much for posting!
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.
Kaley Wied says
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!