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Rosemary Vegan Funnel Cakes

Posted on by Alisa Fleming in Bread, Dairy Free Desserts, Dairy-Free Recipes with 1 Comment

This recipe for vegan funnel cakes is a “dessert” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Fraida Levilev. For the batter, she uses Almond Plus Protein AlmondMilk from So Delicious.

Vegan Rosemary Funnel CakesSo Delicious Dairy Free 3 Course Recipe Contest BadgeFor more details and to enter the recipe contest, see this post: http://www.godairyfree.org/news/so-delicious-dairy-free-3-course-recipe-contest

Special Diet Notes & Options: Rosemary Vegan Funnel Cakes

By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, soy-free, vegan, and vegetarian. Just use caution in the oil you select for frying, many vegetable oils contain soy oil. Canola or rice bran may be good options.

For tree nut-free vegan funnel cakes, So Delicious makes Coconut Milk Beverage that should work in place of the almond milk.

Vegan Rosemary Funnel Cakes
 
Prep time

Cook time

Total time

 

Author:
Serves: 4-5 funnel cakes

Ingredients
  • 1-1/4 cups flour
  • 3 tablespoons brown sugar
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 1-1/4 cups So Delicious Dairy Free Vanilla Almond Plus Protein AlmondMilk
  • 1 flax egg (1 tablespoon ground flax + 3 tablespoons water)
  • 1 teaspoon vanilla extract
  • ½-1 teaspoon dried rosemary (depending on how strong you want the flavor)
  • Pinch of cinnamon
  • Oil for frying
  • Confectioners’ sugar

Instructions
  1. Blend all the ingredients (but the oil and confectioners’ sugar) until you have a thick but pourable batter.
  2. Fill a pan with oil (should be at least 2 fingers height) and heat on medium-high.
  3. Test a little of the batter. It should fall to the bottom then float up. If not, add a little flour.
  4. Pour some batter into a funnel, covering the hole with your finger. Slowly guide the funnel over the pan.
  5. Let cook until golden brown on each side.
  6. Remove from pan to a plate covered with a paper towel, and sprinkle with confectioners sugar. Enjoy!

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About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry. Follow me on Google+.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

One Comment

  1. Almond Milk Around the Web - February 2, 2014 | Make Almond MilkFebruary 3, 2014 at 6:28 amReply

    […] Milk – for those that cook with almond milk rather than or in addition to drinking it, the GoDairyFree website has a recipe for Vegan Funnel Cake using almond milk! Who doesn’t love funnel […]

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