Audra Lowe: Twinkies all love them love the taste but we hate the processed ingredients that come inside. But never fear because the diva of Dairy free desserts is right here to show us how to make a tasty Twinkie the healthy way. For many people Twinkies are beloved childhood treatment what if there are healthier versions out there to serve your kids. We met up with vegan pastry Chef Fran Costigan who showed us how to make a Twinkie that's organic, whole wheat, vegan and believe it or not very tasty too.
Fran Costigan: I don't believe in deprivation I believe in moderation and I know that having a piece of something that's really delicious is satisfying.
Female: First you need to make your Twinkie cakes dry ingredients including a cup of whole wheat pastry flour. And a cup unwheat white flour.
Fran Costigan: This recipe calls for 50% whole wheat pastry flour, which is that the same thing as whole wheat flour. Whole wheat flour is terrific for making breads but it will make your cake too tough.
Female: Six tablespoon of organic sugar, one teaspoon of aluminum free baking powder. A teaspoon of baking soda and half teaspoon of fine sea salts.
Fran Costigan: This are called chemical leaveners we have to get this cake to rise with that eggs.
Female: Shift the ingredients and then stir with the wire whisk.
Fran Costigan: I mixes it up to distribute the ingredients and array them a little bit and put them aside
Female: Next combine your wet ingredients, a third cup of organic canola oil.
Fran Costigan: I think it is important to try to use organic oils because if they're not organic and expeller press they've been treated with solvents. Heated and so on and that's not very good for us.
Female: Three fourths of a cup plus two tablespoons maple syrup, three fourths of a of a cup of soy milk.
Fran Costigan: And for people with soy allergies rice milk works equally well and in recipe.
Female: Two and a half teaspoons of apple cider vinegar and two tablespoons Vanilla extract.
Fran Costigan: You want to use a really nice real and pure vanilla extract because we have eliminated some flavors for sure, we don't have the flavored butter and milk and eggs.
Female: Mix the ingredients together and pour into well greased pan you can actually buy official Twinkie pan online or in kitchen stores. Then bake them on the center rack and move onto your cream.
Fran Costigan: What I've done ahead is pureed firm water packed tofu that's been blanch.
Female: Add four teaspoons of organic canola oil it is seven ounces of tofu and then add three tablespoons of agave syrup.
Fran Costigan: Agave is a relatively new sweetener from agave cactus.
Female: Add a pinch of salt and six tablespoons of organic sugar.
Fran Costigan: And now I'm going to put a little bit of lemon juice in just brightens the taste and now my vanilla again and a little bit of almond extract.
Female: Next add one and a half ounces of melted vegan white chocolate and make a slurry dissolving two tablespoons of roux into six tablespoons soy milk.
Fran Costigan: Okay, this is what we're looking for gunk into the tofu cream.
Female: Take the Twinkies from the oven and remove them from the pans and after they cool fill them your cream.
Fran Costigan: What I did here was took a pastry tip and I made three holes and pulled the plug cake out and with a pastry bag or spoon or however you do it just squeezing into each hole.
Female: And there you have it healthy version of a classic American treat.
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