Real Snacks by Lara Ferroni. As Americans sit biting their nails over whether they will be able to buy classic snack cakes ever again, you can prepare them at home, and make them gluten free and vegan! Once again the ever considerate Lara Ferroni, author of another favorite of mine, Doughnuts, has included gluten-free and vegan (no eggs, no dairy) substitutions for her recipes. How great is that! Ferroni's book covers popular American snacks savory to sweet that are normally purchased. The subheading on her book states, "make your childhood treats without all the junk", sounds good to me. From the goldfish crackers to the Hostess style cupcakes on the cover, she does quite a comprehensive job of covering all the biggies. Being a food photographer, Ferroni's photos in Real Snacks, are top notch, style wise, and mouth watering, stomach wise. You can purchase a Twinkie mold baking pan , or you can create your own molds out of aluminum foil and a spice jar as in Todd Wilbur's video.
3/4 cup (90 grams) gluten-free all-purpose baking mix.
1/4 cup (30 grams) ground millet
1 teaspoon baking powder
1/2 teaspoon salt
4 egg whites
1/3 cup (66 grams) cane sugar
2 tablespoons honey
1/4 cup (2 ounces) water
2 tablespoons safflower oil
4 egg yolks
1 teaspoon vanilla extract
1 batch (about 1 cup) Snack Cake Crème
Preheat the oven to 350°F and lightly grease a canoe-style snack cake pan. If you don't have a snack cake pan, you can use 4-ounce loaf pans. Alternatively, create your own molds out of foil by shaping double thicknesses of aluminum foil around a spice bottle and setting the individual foil pieces next to each other in a cake pan.
Sift the all purpose baking mix, ground millet flour, baking powder, and salt together and set aside.
In a dry mixer bowl with dry beaters, beat the egg whites until stiff, about 2 minutes. Transfer the beaten egg whites to a clean bowl and set aside.
In the same mixer bowl, add the sugar, honey, water, oil, egg yolks, and vanilla and beat for 1 minute. Add the flour mixture and beat until smooth, about 2 minutes. Fold in half of the beaten egg whites; once the first half is fully incorporated, fold in the second half.
Pour the batter into the prepared molds, filling them 2/3 of the way full. Bake until golden, 15 to 20 minutes, rotating the pans halfway through baking. Cool the cakes in the pan for at least 20 minutes, then remove to a wire rack and cool completely before filling with the Snack Cake Crème.
To fill the cakes, use a skewer or chopstick to poke 2 holes partially through the snack cake from the bottom, and wiggle around to hollow out some space. Use a piping bag fitted with a Bismarck (#230) tip or a very small star-shaped tip to fill the cake with the Snack Cake Crème.
To make raspberry snack cakes, make the snack cakes as directed. Coat each filled snack cake with raspberry jam and dust with shredded coconut. They will be sticky and delicious.
Or for Chocolate-Coated Snack Cakes, try dipping your snack cakes in melted chocolate (Chocodiles anyone?!).
2 tablespoons ground millet flour
1/2 cup milk
1/2 cup (100 grams) cane sugar
1/2 teaspoon vanilla extract
4 tablespoons (1/2 stick) unsalted butter, cut into pieces
4 tablespoons coconut oil
Dash of salt (optional)
Combine the flour and milk in a saucepan over medium heat to form a thin, pale paste, about 4 to 5 minutes, stirring constantly. Be careful not to brown the roux. Stir in the sugar and continue to cook until smooth, about 2 to 3 minutes. Remove from the heat and stir in the vanilla. Cover and refrigerate to cool completely.
In the bowl of a stand mixer fitted with the whisk attachment, whisk the butter and coconut oil until light, about 1 minute. Add the cooled flour paste and beat until creamy, about 5 minutes. Store in an airtight container at room temperature for up to 2 days.
For vegan Snack Cake Crème, replace the milk with an equal amount of rice milk and the butter with an equal amount of coconut oil.
Yield: 8 large