Sunday, February 18, 2018

GFCF Raspberry Danish

Delicious Yet Gluten & Casein Free!


  • 2 cups gluten-free pancake mix
  • 1/4 cup margarine, room temperature
  • 2 tablespoons white sugar
  • 2/3 cup almond milk
  • 1/2 teaspoon almond extract
  • 1/4 cup raspberry jam
  • 2/3 cup confectioners' sugar
  • 2 tablespoons almond milk, or more as needed
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract


  1. Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. Combine the pancake mix, margarine, and sugar; mix until crumbly. Stir in 2/3 cup almond milk and 1/2 teaspoon almond extract and mix until fully incorporated. The dough will be sticky.
  3. Drop the dough by rounded tablespoons onto the baking sheet, spacing the dough about 2 inches apart. With the back of a teaspoon, make a shallow indentation in the center of each dough ball. Fill the centers with a teaspoon of jam.
  4. Bake in the preheated oven until lightly browned, 10 to 12 minutes. Allow the pastries to cool.
  5. Combine the confectioners' sugar, 3 tablespoons of almond milk, vanilla extract, and 1/4 teaspoon almond extract and mix until smooth. Drizzle the glaze over the Danish.

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