Vegan Raspberry Glaze Recipes
GLUTEN-FREE VEGAN SCONES WITH RASPBERRIES
These Raspberry Gluten-Free Vegan Scones are a delicious healthy breakfast or brunch treat. We love them drizzled in a powdered sugar glaze.
Provided by Jeanine Donofrio
Categories Breakfast, snack
Time 32m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- In a small bowl, stir together the powdered sugar and almond milk to make the glaze. Set aside.
- Using a food processor or a blender, process the whole rolled oats into a fine flour and measure out 2 level cups. Reserve the remaining flour for dusting.
- In a large bowl, stir together the oat flour, coconut flour, sugar, baking powder, and salt. Cut in the chilled coconut oil using a pastry cutter or fork until the mixture resembles coarse crumbs. You can also use a food processor for this step, if you prefer. Add the cold almond milk and stir to incorporate.
- Turn the dough out onto a floured surface and knead gently several times, incorporating more flour if needed. Separate the dough into two halves. Working with one half at a time, pat the dough down and place ⅓ cup of the raspberries on one side of the dough. Fold the other side of the dough over the raspberries and press gently so that some raspberries show through. Shape the dough into a 1" thick round and slice into 6 triangles. Transfer the scones to the baking sheet. Repeat with the second half of dough.
- Bake for 12 to 15 minutes or until golden brown. Remove the scones from the oven and cool on the pan for 10 minutes before transferring to a wire rack to finish cooling. When they are completely cool, drizzle with the glaze and serve.
VEGAN RASPBERRY GLAZE
Simple, quick, and tasty vegan glaze made with coconut milk and raspberry juice. Perfect to glaze cookies, donuts, or any baked good.
Provided by Fioa
Categories Desserts Frostings and Icings Dessert Glazes
Time 10m
Yield 16
Number Of Ingredients 4
Steps:
- Combine confectioners' sugar, coconut milk, and raspberry juice in a bowl; mix until well combined.
- Dip each cookie into the glaze. Place on a cooling rack until glaze is set.
Nutrition Facts : Calories 101.8 calories, Carbohydrate 17.7 g, Cholesterol 7.7 mg, Fat 3.3 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 0.9 g, Sodium 53.7 mg, Sugar 7.4 g
KAREN'S RASPBERRY GLAZE FOR CAKES - VEGAN
An easy glaze that packs enourmous flavor and a gorgeous color! Easily doubled.
Provided by Karen Sheer a zest for life
Categories Dessert dessert glaze
Time 10m
Number Of Ingredients 5
Steps:
- Add the soft coconut oil to a 2 cup bowl. Sift confectionary sugar over and stir with a wire whisk until very smooth. Add milk and almond extract, beat smooth.
- Crush the freeze dried raspberries fine: tear a 1 foot piece of waxed paper. Lay on your work surface, add raspberries and fold over to enclose. Run a rolling pin over back and forth until the raspberries are crushed fine.Add this to the bowl and mix in well until you have a pretty pink color. Use immediately.(Add a dropful of milk if too thick; confectionary sugar if seems thin.)
Nutrition Facts : Calories 17 kcal, Carbohydrate 8 g, Protein 1 g, Fat 2 g, SaturatedFat 2 g, Sodium 2 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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