Vanillekipferl (vegan, gluten free, opt. refined sugar free, soy free)

Vanillekipferl

(gluten free, vegan, soy free, optional: refined sugar free)

I love Vanillekipferl. Their sweet, nutty vanilla flavor gives me the perfect Christmas vibes. Unfortunately, they usually contain wheat and eggs.

So I decided to try making my own, gluten free and vegan ones. I tried the recipe last year for the first time and they turned out pretty good! Some broke, but that's the problem with every Vanillekipferl recipe out there, if you roll them too thinly or work the dough when it's too warm.

This year I changed the recipe a little bit and they didn't break! They're super easy to make and taste just as the original.

Vanillekipferl

Serves: 1 1/2 baking trays
Cooking time: 15 minutes
Preparation time: 10 minutes
Rest time: 2 hours
Total time: around 3 hours

Ingredients

• 100g gluten free flour blend (I used the one by Schär) or Buckwheat flour
• 50g white rice flour
• 45g coconut sugar (you can use any solid sugar you like)
• 100g vegan margarine (You may be able to sub for coconut oil or almond butter but I can't promise a safe product with this)
• 55g ground almonds or ground hazelnuts (I used hazelnuts. Don't use nut flour!)
• dash of vanilla extract (for a non-refined sugar free version: a package of vanilla sugar = 8g)
• pinch of salt
• 1 tbsp ground flax seeds + 3 tbsp water

For decoration: powdered sugar (you can dip the ends in melted chocolate instead of covering it in sugar - but then it's not a Vanillekipferl anymore)

Instructions

• make your flax egg, set aside
• combine the rest of the ingredients, add the flax egg
• make a dough, cover it (or wrap it in plastic foil) and let it rest in the fridge for a minimum of 2 hours
• preheat your oven to 180°C
• pop the dough out of the fridge and divide it in 4 parts
• roll each part to a sausage shape, divide it into more parts
• form small 'Kipferl' out of the dough and set them on a lined baking sheet (be careful, the dough might break! That's normal. Just work it a little more and it will be fine)
• Put them into the oven for around 15 minutes, depending on the size of your Kipferl
• When the edges turn a little brown, they're ready
• Let cool for around 10 minutes and cover them in powdered sugar
• Let cool completely before putting them into a box (or eat right away)