Gluten-free and dairy-free vanilla rolls
Traditional Christmas vanilla rolls in a gluten-free and dairy-free version.
Ingredients
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- 240 g Cake mix Liana
- 60 g Quinoa flour Liana
- 150 g vegetable fat
- 100 g ground walnuts
- 1 bag Vanillin sugar Liana
- 100 g powdered sugar
- 2 eggs
Next we need
- 2 tablespoons powdered sugar + 1 bag Liana vanillin sugar for coating
- Combine the loose ingredients in a bowl, add the eggs together with the fat and make a compact dough. Wrap in foil and let stand in the refrigerator for 12 hours.
- Press the dough into rotisserie molds and place on a baking sheet. If we don't have a mold, it is enough to shape a roller, cut it and make a rotisserie shape, which we place on a baking sheet lined with baking paper.
- Bake at 170°C for about 10 minutes. While the rolls are still warm, cover them in powdered sugar and vanilla.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 240 g Cake mix Liana
- 60 g Quinoa flour Liana
- 150 g vegetable fat
- 100 g ground walnuts
- 1 bag Vanillin sugar Liana
- 100 g powdered sugar
- 2 eggs
Next we need
- 2 tablespoons powdered sugar + 1 bag Liana vanillin sugar for coating
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