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    You are at:Home»Dairy-Free Recipes»Breakfast»Dairy-Free Danish Puffs

    Dairy-Free Danish Puffs

    4
    By Alisa Fleming on May 17, 2014 Breakfast, Dairy Free Desserts, Dairy-Free Recipes

    This recipe for dairy-free Danish puffs is an entry in our Spring Fling Dairy-Free Recipe Contest, created and submitted by Pam Correll. To qualify, the recipe includes Coconut Milk Beverage by So Delicious Dairy Free.

    Dairy-Free Danish Puff - Made with buttery coconut oil and a sweet almond glaze

    Spring Fling Dairy-Free Recipe ContestFor more details about the recipe contest, see this post: www.godairyfree.org/news/spring-fling-dairy-free-recipe-contest

    Special Diet Notes & Options: Dairy-Free Danish Puffs

    By ingredients, this recipe is dairy-free / non-dairy, peanut-free, soy-free, and vegetarian.

    For tree nut-free and dairy-free Danish puffs, use the Coconut Milk Beverage option, skip the almond topping, and look for a tree nut “safe” almond extract – interestingly enough, most of them are nut free!

    Dairy-Free Danish Puff
     
    Print
    Prep time
    20 mins
    Cook time
    50 mins
    Total time
    1 hour 10 mins
     
    Author: Pam Correll
    Serves: 2 puffs
    Ingredients
    For the crust:
    • 1 cup all-purpose flour
    • ½ teaspoon salt
    • ⅓ cup coconut oil, room temperature
    • 2-4 tablespoons cold water
    For the puff:
    • ½ cup coconut oil
    • 1 cup water
    • 1 cup all-purpose flour
    • 1 teaspoon almond extract
    • 3 eggs
    For the frosting:
    • 1 tablespoon coconut oil, melted
    • 1 ½ cups powdered sugar
    • 2 tablespoons So Delicious Dairy Free Original Coconut Milk Beverage or Almond Plus Protein Almond Milk
    • 1 teaspoon almond extract
    Additional:
    • ½ cup chopped almonds
    Instructions
    To make the crust:
    1. Combine flour and salt in a large bowl. Cut in coconut oil using a pastry blender. Add 2 tablespoons cold water. Stir using a fork until dough forms a ball, using more water if necessary. Chill one hour. Divide dough in half. Press each half into a 12” X 3” rectangle on an ungreased cookie sheet.
    To make the puff:
    1. In a 2 quart sauce pan, combine ½ cup coconut oil and 1 cup water. Bring to a boil. Remove from heat. Quickly stir in 1 cup flour and 1 teaspoon almond extract. Stir in eggs and beat with a wooden spoon until smooth and glossy. Spread half of the topping over each rectangle of dough. Bake 45-50 minutes in a preheated 350° F oven, until golden brown. Cool 10 minutes.
    To make the frosting:
    1. Combine melted coconut oil, powdered sugar, coconut (or almond) milk, and almond extract in a small bowl. Stir well to combine. Add more coconut (or almond) milk if necessary to make a spreadable frosting.
    2. Spread frosting over slightly warm Dairy-Free Danish Puff. Sprinkle with chopped almonds.
    3.2.2646
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

    4 Comments

    1. Anna on October 25, 2018 5:40 am

      How would you make these egg free?

      Reply
      • Alisa Fleming on October 25, 2018 8:40 am

        If I were trying to make it egg-free, I would probably test with aquafaba first. But I couldn’t guarantee the results without testing.

        Reply
        • Anna on November 10, 2018 1:07 pm

          if you used aquaaba what consistency would use it at?

          Reply
          • Alisa Fleming on November 10, 2018 1:19 pm

            Since you are beating them in, I would try the aquafaba as is. If you opted to beat them until fluffy, then I would fold them into the mixture.

            Reply

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