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Holiday baking for me all the time means cookies. While nearer to Christmas, I prefer to bake gingerbread, sugar cookies and kołaczki, throughout the pageant of lights, it’s all rugelach for me. For these of you who aren’t accustomed to rugelach (or rugelah), they’re a cream-cheese primarily based cookie of Polish-Jewish origin (we have now a lot in widespread already), and they’re scrumptious…
This specific vacation cookie is a Hanukkah staple, however I’ve undoubtedly seen them at Christmas gatherings as effectively. Traditionally, rugelach is crammed with dried fruit, jam, nuts and spices, although trendy variations can embrace every part from nutella and all several types of candy substances, to onion jam and bagel seasoning for a savory twist. I’m a traditional sort of gal, although, and so my favourite fillings are nuts and cinnamon. Feel free to get inventive, 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 somewhat vanilla and sugar, although I favor to maintain issues as minimalist as doable 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 effectively. 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 generally is a divisive subject, nevertheless it’s obligatory right here to realize the right texture.
Notes & Substitutions For Low Carb Vegan Rugelach
- This recipe scales up rather well. I like making small batches, however you possibly can 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 all the time get from Bob’s Red Mill). The texture is barely totally different with every: lupin is the densest, nevertheless it’s additionally lowest in carbs whereas chickpea is the lightest, but additionally highest in carbs. I included the diet info for utilizing lupin flour, but when you’ll be able to improve your carb consumption a bit, I actually advocate making these with a lupin-chickpea flour mix (or straight chickpea flour for these of you who’re simply low-carb and never keto!).
- I like issues rather less candy, so I are likely to put solely 2 tbsp of sweetener within the filling. If you want issues on the sweeter facet, go along with the 4tbs, or no matter most accurately fits your style. 🙂
- For sweeteners, I favor to make use of Lakanto. It’s the model I’ve discovered that works finest for baking, and doesn’t upset my abdomen. You can save 20% should you store on their web site utilizing the code MeatFreeKeto.
- Be positive to make use of a vegan butter substitute that’s meant for baking (often present in stick kind), not an expansion. Spreads don’t work the identical manner in recipes. They are a lot softer and infrequently include components to make them spreadable that can work in opposition to you in baking.
- Do not skip the chilling levels! These are essential to the dough protecting 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 sincere – rugelach takes some effort to make, nevertheless it’s scrumptious and I feel it’s effectively price it.
- I attempt to offer correct dietary info, however as a result of there are such a lot of totally different manufacturers and types 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+four 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 part is totally mixed. The dough ought to 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 pictures 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 high of the spherical. I prefer 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, you might 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 extensive finish right into a cute little roll. Place the rolls on a baking sheet (I prefer to line mine with a silicone baking mat) and chill for a further 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!