herb and onion funnel cakes

herb and onion funnel cakes

Spice up your May Day celebrations with this herb-y twist on classic funnel cake. Swap out sugar for SPICE!



Funnel Cake:

1/2 cup oat flour
1/2 cup coconut flour
1/4 cup almond flour
1/2 cup tapioca flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp xanthan gum
2 tsp paprika
at least 1/3 cup of chopped green onions, scallions, chives, & parsley
1 cup unsweetened almond milk
2 pasture-raised eggs, beaten
1 cup coconut oil
Garlic Herbs Sauce (optional):
3 garlic cloves, finely sliced
handful of scallions and parsley, chopped
3 tbsp olive oil



  1. Mix all dry ingredients, then add in herbs. Mix thoroughly. 
  2. Mix in almond milk and beaten eggs. Mix thoroughly and let stand for 10 minute to thicken. 
  3. While the batter is thickening, mix the garlic herb sauce ingredients and set aside.
  4. Heat coconut oil in a large saucepan or stock pot with tall sides. Let oil heat to 375 degrees Fahrenheit. 
  5. Fill a piping bag or squeeze bottle with the batter. Begin squeezing it into the oil in a slow and constant speed. Squeeze the batter in a swirling motion till it Is about 4 inches wide.
  6. Fry cake for 2 minutes or until golden brown. Briefly flip after the two minutes to finish cooking the top if the funnel cake is thick. 
  7. Remove from oil and drain on paper towels. Top with garlic herb sauce and serve.

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