Organic Vegan Gluten-Free Twinkies

As Promised.
Can I just say that it was near impossible to find all of the ingredients for this stuff.
So, They aren't completely organic, but a majority of the products that I used are organic.
They are 100% vegan and gluten-free though.


Goodness Gracious. What an experiment.


Let's just say that when I got the cake batter together... and it smelled awful, and didn't taste very good... I was not feeling confident.
I was sure that these little cakes would taste terrible after they baked.
It took me hours and I made three different icings for the center before deciding to take the simplest, most delicious route... and made a Vegan Buttercream frosting.


Wow. Am I surprised at the outcome.
These Twinkies are not only Vegan, Gluten Free and mostly Organic, but they also taste pretty darn good.
They are Sweet and fluffy and even have a Twinkie texture.
They were actually a little too moist when they came out of the oven and they stick to everything.
but overall... I am very pleased and proud to present......
I got the recipe from Scoochmaroo on instructables.com... but I varied her recipe greatly
and ended up using my own filling...

Organic Vegan Gluten-Free Twinkies

Ingredients:

Cake:
1 1/2 cup Bob's Red Mill Gluten-Free All-Purpose Baking Flour
1/2 cup Bob's Red Mill Stone Ground White Rice Flour
1/4 tsp Arrowroot
6 Tablespoons Florida Crystals Pure Cane Organic Sugar
1 teaspoon Aluminum-free baking powder
1 teaspoon baking soda
 ½ teaspoon Wegmans Fresh Ground Sea Salt
1/3 cup 100% Natural Wesson Vegetable Oil
 ¾ cup Wegmans Grade A, dark amber Maple Syrup
2 T Organic Agave syrup ¾ cup Wegmans Organic Rice Milk
1 Tablespoons Pure Vanilla Extract
1 Tablespoon Flavorganics Organic Coconut Extract
2 1/2 teaspoons Wegmans Apple Cider Vinegar



Filling:
3 Cups Woodstock Farms Organic Powdered Sugar
1/3 cup Organic Earth Balance Whipped 
2 Tablespoons Wegmans Organic Rice Milk
1 teaspoon Pure Vanilla Extract




Preparation:
1. Preheat oven to 325 degrees.
2. For Twinkies: Fold sheets of aluminum foil in half and cut to create 3x5in sheets. Roll them around mini spice containers and fold in at the ends to create little Twinkie shaped boats. Line the boats into a cake pan and spray the insides with vegetable oil. (For little cupcakes, spray mini muffin pan). Set aside.
3. Sift together flours, arrowroot, sugar, powder, soda and sea salt, stir until well mixed together.
4. In a separate bowl whisk together oil, syrup, Agave, Rice Milk, Vanilla, coconut, and Vinegar. Let sit in refrigerator for 5 minutes. Whisk again.
5. Beat dry and wet ingredients together until smooth.
6. Fill Twinkie boats a little more than half full, they rise a lot.
7. Bake about 20-25 minutes until they look spongy and toothpick test is clean.
8. Remove from oven and let cool 5-10 minutes in foil. Remove the foil and let them cool on a rack or parchment papered plate the rest of the way.
9. Use a thick straw to puncture a hole most of the way if not all the way through the Twinkie.
10. Put in refrigerator while making Filling.
11. Filling: Mix together Sugar, Vanilla and Earth Balance. Slowly add in Rice milk until desired thickness is achieved. 
12. Use a piping tool or cut a hole in the corner of a ziplock baggie with the filling to fill the Twinkies.
Voila.  Keep leftovers refrigerated.