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ENLIGHTENED BAKING™ | Always Vegan & Gluten-Free
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Celine’s Vegan & Gluten-Free Sugar Cookies

December 15th, 2019 Posted by Uncategorized 0 thoughts on “Celine’s Vegan & Gluten-Free Sugar Cookies”


This is our signature recipe for Karma Baker‘s sugar cookies. They are late and crispy and not too sweet. They can be decorated with Celine‘s royal icing recipe, or white chocolate like we do with the bakery. Or enjoyed plain

 

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Crispy Sugar Cookies
Prep Time 30 min
Servings
cookies
Prep Time 30 min
Servings
cookies
Instructions
  1. Cream together Vegan butter and sugar until light and fluffy.
  2. Sift together dry ingredients and add to whipped butter. Combine until just blended. Add Vanilla and Maple syrup, mix until a ball of dough is created.
  3. wrap dough in plastic or waxed paper. Refrigerate at least 30 minutes.
  4. Preheat oven to 350 Pull dough from fridge and let sit at room temp for 10 min. Roll out in small batches to a 1/4" thickness and cut with a cookie cutter. Place cookies on a parchment lined baking sheet. Bake for 15 minutes at 350. Cookies will will become lightly browned on the edges.
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Vegan & Gluten Free Fried Donuts (Old Fashioned)

November 13th, 2017 Posted by Recipes 0 thoughts on “Vegan & Gluten Free Fried Donuts (Old Fashioned)”

If you’ve missed fried donuts.. these will fix all that!  I experimented with almond flour in this recipe and it resulted in light lovely tasting donuts! Coat them in a simple vanilla glaze, chocolate glaze or cinnamon sugar.  If you want a nut-free version and don’t want to use almond flour, sorghum will work great! And coconut oil is fantastic for frying in, especially if you are staying away from soy or canola oil.

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Vegan & Gluten Free Fried Donuts (Old Fashioned)
Prep Time 15 min
Cook Time 15 min
Passive Time 2 hours
Servings
donuts
Ingredients
Yeast Dough
Prep Time 15 min
Cook Time 15 min
Passive Time 2 hours
Servings
donuts
Ingredients
Yeast Dough
Instructions
  1. Warm the milk butter and sugar in a small bowl. Add in yest when cooled to 110 degrees. Combine next 8 dry ingredients in a large mixing bowl ad stir to blend.
  2. Add yest mixture, oil and egg replacement to the dry ingredients and mix by hand or on low speed for 2 min. Mix at medium speed for another 2 minutes.
  3. Roll out a sheet of plastic wrap over your board or table. Sprinkle with tapioca starch to avoid the dough from sticking. Pour out all of your dough/batter. If it is too stick to roll out, put in in the fridge for 20 minutes. Sprinkle with more tapioca and another piece of plastic wrap. With a rolling pin gently push or roll the dough out to about 1/2" thick.
  4. Using a 3" cutter or a large mason jar lid, cut out donuts. you should get about 8, presing back together loose dough. using a 1" cutter, cut out the centers to make donut holes.
  5. Cover with a dish towel and allow donuts to rise about 30 min in a warm (non-drafty) place, an OFF microwave oven works great.
  6. Make up some vanilla glaze. In a small bowl measure out your powdered sugar and then slowly add rice milk. Stir gently but constantly until all of the lumps are gone and the glaze is smooth.
  7. Heat about 4 cups of coconut oil in a deep sauce pan or deep fryer. Heat oil to 375 degrees. Prepare a pan with 3 layers of paper towels next to your work space to drain donuts.
  8. Place each donut gently into the oil for about 30-45 seconds. Flip with chop sticks, 30 seconds more on this side.
  9. Or until golden brown.
  10. Drain on paper towels for at least 10 minutes. Coat in glaze and allow to fully cool. Enjoy your warm donuts!!!
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Crispy Gluten Free and Vegan Sugar Cookies

February 23rd, 2017 Posted by Uncategorized 0 thoughts on “Crispy Gluten Free and Vegan Sugar Cookies”

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My grandma Lucy was the queen of sugar cookies. At Christmas she would make hundreds of thin crispy santas, bells and candy canes. I took for granted that each one was hand cut and ate them like crazy… but seriously what a job! hundreds! I dont know how she had the time. She had a job AND had 9 kids. Amazing. Her cookies were kinda like heaven.

And naturally, she used pure butter and glazed them with a sweet egg wash. The old fashioned way.

When we got our firsts requests for gluten free and vegan sugar cookies, my daughter was loving those soft cakey cookies from the grocery store. Yuck. But with that in mind, I created something similar at the bakery. We started out with a soft chewy sugar cookie. They were awesome, but I was missing my grandma’s thin crisps. So I tweaked the flour blend (gasp!) to take away the chewy and leave only crisp!

We LOVE them! They are not too sweet. You can easily just eat them as is, but we like to have fun and decorate them with our Vegan Royal Icing. THAT’s a cool recipe! Coming soon so stay tuned.

 

 

 

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Print Recipe
Crispy Sugar Cookies
Prep Time 30 min
Servings
cookies
Prep Time 30 min
Servings
cookies
Instructions
  1. Cream together Vegan butter and sugar until light and fluffy.
  2. Sift together dry ingredients and add to whipped butter. Combine until just blended. Add Vanilla and Maple syrup, mix until a ball of dough is created.
  3. wrap dough in plastic or waxed paper. Refrigerate at least 30 minutes.
  4. Preheat oven to 350 Pull dough from fridge and let sit at room temp for 10 min. Roll out in small batches to a 1/4" thickness and cut with a cookie cutter. Place cookies on a parchment lined baking sheet. Bake for 15 minutes at 350. Cookies will will become lightly browned on the edges.
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