Featured Recipe: Gluten Free Eclairs (Vegan, Egg & Dairy Free)
Featured Recipe: Gluten Free Eclairs (Vegan, Egg & Dairy Free)
Creamy, luscious and satisfying – these eclairs are a perfect replacement for the classic - 100% gluten free, dairy free and vegan!
Servings: 12 Eclairs
Ingredients
Choux Pastry:
- 1 Cup "Almond Breeze" Almond Milk (Unsweetened)
- 0.5 Cup Earth Balance (Unsalted)
- 2 tbsp “Canadian Heritage Organics” Maple Syrup
- 2 tsp "Simply Organic" Vanilla Extract
- 0.25 tsp "Redmond's Real" Sea Salt
- 1 Cup Pamela's Artisan Flour Mix (Gluten Free)
- 1 tsp Guar Gum
- 6 tbsp Egg Replacer
- 6 tbsp Water
- 1 tsp Baking Powder
Chocolate Ganache:
- 0.75 Cup “Enjoy Life” Chocolate Chips
- 3 tbsp "Almond Breeze" Almond Milk
Filling
- 2 Cups Whipped Coconut Cream
Instructions
- In a sauce pan, melt Earth Balance in almond milk and combine with maple syrup and vanilla extract and set aside.
- In a large mixing bowl sift together gluten free flour, guar gum, baking powder and sea salt.
- Gradually mix wet ingredients into dry until a smooth batter is formed.
- In a small bowl combine egg replacer with water and add into dough, ensuring a thorough mix.
- Preheat your oven to 425F.
- Using a piping bag, pipe 12 equal choux pastries onto a parchment lined baking sheet and bake for 20-25 minutes.
- Lower the heat to 350F and bake for another 5-10 minutes.
- With the oven off and the door slightly open, allow the pastries to rest for an additional 20 minutes. Remove from oven and allow to cool completely.
- Using a piping bag, pipe whipped coconut cream into each of the eclairs and proceed to your ganache.
- In a double boiler melt the chocolate chips and combine with almond milk.
- Dip the filled eclairs half way and allow to firm up before serving.
Notes
Each Serving Contains: 134 calories; 0 g protein; 8 g total fat (0 g trans fat); 15g total carbohydrates (2 g of sugar); 210 mg sodium
Baking powder isn’t in your ingredient list, but is in the instructions.
Hi there!
Thanks again for commenting. We’ve just heard back from the recipe creator: 1 tsp is the amount you’re looking for.
Enjoy!
-Your friends @ Nature’s Emporium
Hello,
what egg replacer is it? any particular brand? or can I make my own flaxeed egg?
Thanks
Hi, Nadia!
Thank you for the comment. No particular brand is needed – you can absolutely make your own using flax seed!
-Your friends @ Nature’s Emporium
Can I replace the glutenfree flour by a normal one and shall then other ingredients be removed completely or does the recipe remain the same?
Thanks, Caroline
Hi, Caroline!
You can absolutely replace gluten-free flour with a standard, all purpose flour. Shouldn’t require any additional changes!
-Your friends @ Nature’s Emporium
Hi! I’m willing to make these but I’m going to use regular all purpose flour; question is.. is the guar gum still necessary?
Hi, Silvia.
We can’t say for certain, but it may not be necessary given the more binding nature of all purpose flour. The only way to find out is to give it a try!
Good luck and let us know how it goes,
-Your friends @ Nature’s Emporium
It did not work… Very greasy and not puffy enough!
SAME! This didn’t work for me at all and I’m a skilled baker (used to own a bakery!) Mine turned into flat toast LOL. Flavour still good though!
Really excited to try these! Vegan choux pastry is the HOLY GRAIL ?