The carnival favorite you know and love gets a Paleo makeover in this recipe for Funnel Cake Dippers. Pure ingredients create a version of a summertime classic that even a caveman would approve of.
Nothing makes us nostalgic for fair rides and oversized stuffed animals quite like the funnel cake. A day at the amusement park or summertime festival wouldn’t be complete without this treat.
Problem is, they are hard to come by during the cooler months. With this Paleo version, you can make this decadent dessert any time you have a craving!
Funnel cakes are known for their doughy texture with a light crunchiness, typically achieved with all-purpose wheat flour. Tapioca starch is the perfect substitute because of its super light consistency — and it also happens to be Paleo-friendly. This flour is very cost-effective and nice to have on hand for baking or thickening sauces.
Funnel cakes are often round with layers of dough intertwined. In this recipe, you will notice that the funnel cakes are in the form of sticks, or “dippers” as we call them.
This makes them easier to pick up and snack on, and makes them perfect for dipping into the coconut cream sauce.
Coconut dipping sauce is very simple to make. All you will need is a can of full-fat coconut milk. The coconut milk will be refrigerated to separate the creamy fat portion from the liquid.
Then, when you scoop out the cream, it can be whipped with the sweetener of your choice—in this case coconut sugar—for a sweet sauce that pairs nicely with the funnel cake dippers.
I will admit, I was a bit intimidated to make this recipe. I do not typically fry anything, so getting near hot oil had me a little wary. Boy, was I mistaken.
Once I had my first few strips of batter going, I was really excited by how simple the cooking process was. The oil did not splatter at all.
My advice is to go slowly. Work in batches of no more than two or three at a time, and be sure to have a good hold on the bag, only letting a small amount of batter out at a time. Once you get going, it’s a piece of (funnel) cake.
Funnel Cake Dippers
- 2 eggs
- 1 cup + 1 t tapioca flour
- 2 T honey
- 2 cups + 2 T avocado oil
- 1 T coconut sugar
- For Coconut Dipping Sauce
- 1 can full-fat coconut milk
- 2 tbsp coconut sugar
How to Make it
For Coconut Dipping Sauce:
1. Place can of coconut milk in refrigerator overnight. Open can and spoon out the solid fat portion into a mixing bowl. Discard the liquid portion. Add 2 tbsp coconut sugar. Using a hand mixer, beat until thick and sugar is dissolved. Place in refrigerator.
For Sugar Topping:
1. Combine 1 tablespoon coconut sugar and 1 teaspoon tapioca starch in a small bowl. Set aside.
For Funnel Cakes:
1. Heat avocado oil in a medium baking pan over medium/high heat. Oil should be lightly shimmering.
2. Combine tapioca flour, eggs, honey, and 2 tablespoons avocado oil in a mixing bowl. Stir to form batter.
3. Pour batter into a sandwich bag and snip one corner with scissors, about 1/3 inch wide.
4. Gently squeeze bag over oil in lines going up and down to form funnel cake dippers. Allow to brown 1 minute, then flip and cook the other side 1 minute.
5. Remove from oil with a slotted wood spoon and place on a paper towel-lined plate.
6. Sprinkle with sugar topping and serve with dipping sauce.
(You’ll Also Love: MIni Coconut Sugar Churros)