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Holiday baking for me at all times means cookies. While nearer to Christmas, I wish to bake gingerbread, sugar cookies and kołaczki, through the pageant of lights, it’s all rugelach for me. For these of you who aren’t aware of rugelach (or rugelah), they’re a cream-cheese primarily based cookie of Polish-Jewish origin (now we have a lot in frequent already), and they’re scrumptious…
This explicit vacation cookie is a Hanukkah staple, however I’ve undoubtedly seen them at Christmas gatherings as properly. Traditionally, rugelach is crammed with dried fruit, jam, nuts and spices, although trendy variations can embody every little thing from nutella and all various kinds of candy substances, to onion jam and bagel seasoning for a savory twist. I’m a traditional form of gal, although, and so my favourite fillings are nuts and cinnamon. Feel free to get artistic, although!
The Low Carb, Gluten-Free, Vegan Rugelach Dough Ratio
Okay, so just about all baking relies on ratios, however rugelach particularly so. Traditional dough is actually simply equal components butter, cream cheese and flour. Super easy. Most trendy takes on the dough add a little bit vanilla and sugar, although I want to maintain issues as minimalist as potential with the dough and defer to the filling for the flavour. Because we’re utilizing low carb, vegan substances, this ratio doesn’t actually work out as properly. Instead, we’re going with 1:1:1 vegan butter, vegan cream cheese, lupin flour and as a bonus add-in, 1/four half coconut flour. I do know, I do know – coconut flour could be a divisive subject, however it’s vital right here to realize the proper texture.
Notes & Substitutions For Low Carb Vegan Rugelach
- This recipe scales up very well. I like making small batches, however you could possibly simply double, triple and even quadruple this. For small batches, I combine by hand, however you undoubtedly need to use a mixer if making a quadruple batch!
- Any bean flour will work right here! I’ve made this efficiently with lupin, chickpea and soy flours (the latter two I at all times get from Bob’s Red Mill). The texture is barely completely different with every: lupin is the densest, however it’s additionally lowest in carbs whereas chickpea is the lightest, but in addition highest in carbs. I included the vitamin data for utilizing lupin flour, but when you’ll be able to improve your carb consumption a bit, I actually suggest making these with a lupin-chickpea flour mix (or straight chickpea flour for these of you who’re simply low-carb and never keto!).
- For sweeteners, I want to make use of Lakanto. It’s the model I’ve discovered that works greatest for baking, and doesn’t upset my abdomen. You can save 20% should you store on their web site utilizing the code MeatFreeKeto.
- Be certain to make use of a vegan butter alternative that’s meant for baking (often present in stick type), not a ramification. Spreads don’t work the identical approach in recipes. They are a lot softer and sometimes include components to make them spreadable that may work in opposition to you in baking.
- Do not skip the chilling phases! These are crucial to the dough maintaining it’s form. Do you ever see these baking fails the place somebody simply has a pool of cookie dough that has all melted collectively within the oven? This is most actually because they didn’t chill the dough. It’s so essential.
- I’ll be trustworthy – rugelach takes some effort to make, however it’s scrumptious and I feel it’s properly value it.
- I attempt to offer correct dietary data, however as a result of there are such a lot of completely different manufacturers and forms of vegan cream cheese and butter on the market, your calculations might fluctuate barely.
Low Carb Vegan Rugelach (gluten-free, dairy-free)
- 4oz (~112g) vegan cream cheese
- 4oz (~112g) vegan butter
- 4oz (~112g) lupin flour
- 1oz (~28g) coconut flour
For the Dough
- 1oz (~28g) uncooked walnuts
- 2 tbsp granulated sweetener (save 20% with the code MeatFreeKeto!)
- 1 tsp floor cinnamon
For the Filling
- powdered sweetener (save 20% with the code MeatFreeKeto!)
- extra cinnamon
- Let the cream cheese and butter soften at room temperature, then cream them collectively till utterly easy. Stir within the flours till every little thing is totally mixed. The dough must be barely stiff, however nonetheless scoopable.
- Snag a bit of parchment paper, wax paper or plastic wrap and make a disk of dough that’s round 1″ (2.5cm) thick. Wrap it up and chill within the fridge for round four hours, till stable.
- While the dough is chilling, make the filling by mixing the filling substances collectively in a meals processor till it resembles the feel of moist sand (see photographs beneath).
- Remove the dough from the fridge and roll it out right into a spherical that’s round 1/eight” (4mm) thick. Spread the filling on prime of the spherical. I wish to make a few passes over the filling with the rolling pin so it stays in place, since we’re not utilizing a jam to make it stick.
- At this level, it’s possible you’ll need to stick the dough again within the fridge for one more 10-15 minutes, relying on how heat your kitchen is.
- Remove the dough from the oven and slice into 12 roughly equal triangles, such as you had been slicing a pizza. Roll every little triangle from the vast finish right into a cute little roll. Place the rolls on a baking sheet (I wish to line mine with a silicone baking mat) and chill for an extra 20-30 minutes.
- While the dough is chilling, preheat the oven to 350F (180C).
- After the dough has chilled, bake for 22-25 minutes, till golden throughout. Remove from the oven, let cool and sprinkle with both cinnamon, powdered sugar-substitute or no matter you need.
This low-carb, gluten-free and vegan twist on a traditional cream cheese cookie are the right vacation deal with!