Description
Low-sugar, gluten-free, nut-free, soy-free, dairy-free Eclair recipe with suggestions for filling and toppings.
Ingredients
UnitsScale
- 1 cup & 2 Tbsp Gluten-Free Flour
- 1 tsp xanthan gum (if not included in your flour)
- 2 Tbsp granulated sugar
- 1/4 tsp. salt
- 1/2 cup Earth Balance Vegan spread (soy-free available)
- 1 cup water
- 4 Tbsp ground flaxseed
- 3/4 cup warm water
- 2 (8 oz) containers So Delicious Coconut Whipped Cream
Instructions
- Preheat Oven to 400 degrees.
- Boil 1/2 cup Earth Balance, 2 Tbsp sugar, and 1 cup water in a medium saucepan over medium-high heat.
- Once dissolved, remove from heat; stir in xanthan gum (if not in flour mix) and 1 cup + 2tbsp flour &
xantahn gum. - Refrigerate the dough for 5 mins.
- While dough cools mix together 3/4 cup water and 4 Tbsp ground flaxseed.
- Once
dough is no longer warm to the touch, gradually add in the flaxseed “eggs”. - The dough will look like cottage cheese at first so sing like Dory, “Just keep stirring. Just keep stirring.”
- Place dough back in
refrigerator so it will be less sticky when placed in a piping bag. Put a sheet of parchment paper over your baking sheet and retrieve the dough from the fridge. - Using a Ziploc bag with a cut corner (or a Pastry Bag with 1″ tip,) pipe out dough into double-decker logs on
baking sheet (about 2 inches long for mini-eclairs and 5 inches long for large gluten-free eclairs). - Bake in
preheated oven (400F) for 10 minutes. - Reduce heat to 325 and bake eclairs for 25 minutes longer.
- Check golden brown eclairs for done-ness by slicing open lengthwise. The inside should be quite warm but not doughy.
- When insides are dry and outsides are golden, remove from oven. Slice in half and place on
rack to cool.
Nutrition
- Serving Size: 1 eclair
- Calories: 220
- Sugar: 10 g
- Sodium: 131 mg
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0