Love Twinkies? Try My Wholefood Gluten-free Twinkie Recipe. Perfect for IBS sufferers, Celiacs & Those Looking For a Twinkie Copycat!
Look at it.
Now look at it again.
Oh she’s gorgeous ain’t she.
I don’t have to live in America to know how good a Twinkie is. I’ve seen them, I’ve tasted them, they’ve changed my life in an instant.
The only downside, of course, is that the word ‘Twinkie’ is synonymous with the word ‘obesity’. That’s because your standard spongey Twinkie contains 39 ingredients, most of these being preservatives and real-food substitutes.
Eggs are replaced with…. monoglycerides and diglycerides to enable greater shelf life.
Cream is replaced with… this is actually polysorbate and not real cream.
Butter is replaced with… hydrogenated shortening (similar to margarine or vegetable oil spread), another way the Twinkie prolongs its shelf life. Butter flavouring is also added to the shortening which, scarily enough, is a chemical derived from petroleum.
Fat is replaced with… cellulose gum to keep the filling smooth and creamy.
All in all, it’s not looking good for the Twinkie.
If we’re to put our health at the forefront of our minds at all times, then enjoying a Twinkie is something most will have to pass on. Your body is receiving tonnes of saturated fat, sugars and no dietary fibre, as well as empty calories (meaning you won’t be full from this whatsoever, in fact you’ll probably be more hungry afterwards once the insulin spike hits).
So how do we have our cake and eat it too, so to speak? Giving up cakes and delicious treats isn’t fair but HAVE NO FEAR I have a healthy alternative for you…. And it comes straight from my kitchen.
If you’re looking for a gluten-free homemade Twinkie recipe that tastes better than the real thing – because it’s actually made with real ingredients and not chemicals – then give this recipe a go. I promise, you won’t regret it!
Ingredients
For the cake:
- 200g sugar
- 4 large eggs, beaten
- 1 tsp vanilla essence
- 100g butter
- 400g coconut flour
- 1 tsp cinnamon
- 2 tsp baking powder
- 2 tsp salt
For the filling:
- 100g butter
- 50g heavy whipping cream
- 200g icing sugar
- 1 tsp vanilla essence
Method
- Preheat your oven to 180c and grease a baking tin (I use several loaf tins and only fill them half way for a ‘Twinkie shape’)
- Cream together the butter and sugar and then sift in the flour and baking powder.
- Mix in the beaten eggs, vanilla, cinnamon and salt until well combined. If it’s too thick, add a little milk.
- Bake the sponge cake for around 25 minutes until golden brown.
- For the filling, cream the sugar and butter together. Add in the vanilla once these are well mixed.
- In a separate bowl, whip the cream until it holds its shape and then pour into the sugar mix.
- Once the sponge cakes have cooled sufficiently but not completely, poke two holes into either end of each sponge. With a straw, make a small hole in these pockets and, with a piping bag, pour the cream filling into the sponges.
- Serve immediately!
Love this recipe? Try out our Healthy Gluten-free Tootsie Roll recipe!
My Wellbeing Journal 