Gluten-free paleo vanilla crescents | Ruut

Paleo Vanillekipferl, glutenfrei

Gluten-free paleo vanilla crescents

gluten free | grain free | paleo | vegan

Recipe from : Dani from

  • 50g ground almonds or hazelnuts
  • 100g Ruut cassava flour
  • Half a vanilla bean or 1/2P vanilla sugar
  • pinch of salt
  • 50g honey or sugar
  • 60g butter (cold) or vegetable butter alternative


Tip :) Only use a kitchen scale for our recipes and to weigh the flour.

  1. Put all the ingredients in a bowl and knead with your hands until you get a homogeneous dough. It takes about 3-4 minutes, at the beginning the dough is dry and crumbly. That changes with kneading.
  2. Shape the dough into a roll, wrap in cling film and place in the fridge for an hour.
  3. Heat the oven to 160°C hot air (180°C top/bottom heat).
  4. Separate approx. 15 g from the dough and form the croissants with your hands.
  5. Place on a baking tray lined with baking paper and bake for approx. 12 minutes.
  6. Leave to cool on the tray or they will break. If desired, sprinkle some sugar or powdered sugar over them while they are warm.
  7. The biscuits remain tender when stored in a biscuit tin.

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