Ebelskiver (vegan, gluten-free)

4 servings
30 min
25 min
Very Easy


Number of serving: 4
1-1/2 cup brown rice flour

1/2 cup tapioca flour

2 teaspoons corn-free baking powder

1 Tablespoon sugar

1 teaspoon guar gum

1 teaspoon cinnamon

1/2 teaspoon sea salt

1 Tablespoon agar egg whites

2 Tablespoons water

2 cups soy buttermilk

2 Tablespoons apple cider vinear

1/2 cup palm shortening, melted

1/4 cup raspberry jam


  • Make your egg white replacements with agar powder. Place 1 tablespoon agar in a small dish and whisk together with 2 tablespoons water. Set in refrigerator to chill. Make your soy buttermilk by mixing together 2 tablespoons apple cider vinegar with 2 cups soymilk. Let sit while preparing batter.
  • Mix together brown rice flour, tapioca flour, baking powder, sugar, guar gum, cinnamon and sea salt. Remove agar egg whites from fridge and whisk again. Place agar whites in soy buttermilk and add melted palm shortening. Mix well, then mix into dry ingredients.
  • Heat your ebelskiver skillet over medium heat. Place about 1/4 teaspoon palm shortening in each well of pan. When hot, place 1 tablespoon of batter in each well. Put one teaspoon of raspberry jam on top of batter, then top again with 1 tablespoon batter.
  • Cook for about 3-5 minutes, until brown and crispy. Flip using two wooden skewers. Cook for another 3 minutes. Let cool for about 10-15 minutes before eating, so you don?t burn yourself on the hot filling! There are a variety of fillings that can be used- applesauce, diced apples with cinnamon and sugar, any flavor of jam, sausages, etc. Be creative and enjoy!


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