Gluten Free Twinkies

I've been on a quest this week for gluten-free dairy-free twinkies and after several attempts (make that 7) I seem to have come up with a good approximation of this infamous Hostess treat. http://www.elanaspantry.com/gluten-free-twinkies/

• Ready In: 35 mins
• Serves: 4-8
• Yields: 8 twinkies

Ingredients

• 3  eggs, separated
• 1⁄4 cup  grapeseed oil
• 1⁄4 cup  agave nectar
• 1  tablespoon vanilla extract
• 1  tablespoon lemon juice
• 6  tablespoons  coconut flour
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon  celtic sea salt
• 2  egg whites
• 1⁄4 cup  agave nectar

Directions

1. TWINKIE.
2. -- -- --.
3. In a large bowl, whip egg whites to stiff peaks, then set aside.
4. In a medium bowl, whip egg yolks until pale yellow, then whip in grapeseed oil and agave.
5. Whip vanilla and lemon juice into egg yolk mixture.
6. In a medium bowl combine coconut flour, baking soda and salt.
7. Blend flour mixture into egg yolk mixture, then whip ingredients together until smooth.
8. Gently fold egg whites into yolk-flour mixture.
9. Spoon batter into Twinkie molds until they are half full (you will get 8 twinkies).
10. Bake at 350° for 11-12 minutes.
11. Remove from oven and allow Twinkies to cool.
12. -- -- --.
13. FILLING.
14. Whip egg whites to stiff peaks.
15. Blend in agave and re-whip until stiff peaks form again.
16. Place filling in Twinkie filling injector.
17. Place cooled Twinkie flat side up and inject filling into Twinkie in 3 spots on its flat (bottom) side.
18. Serve.