Here is an easy cannoli shell recipe that is baked not fried, vegan and gluten-free!
1 1/4 cup All Purpose Gluten Free Flour ( we use Bob’s Red Mill)
1/2 teaspoon Xanthan Gum
1/4 cup confectioner’s sugar
1/4 teaspoon cinnamon
1 teaspoon cocoa powder
3 Tablespoons vegan butter
1/2 teaspoon vanilla
3 Tablespoons Red Wine
2 Tablespoons Water
1 tablespoon ground Flax seeds in 3 Tablespoons water
1 teaspoon Ener G Egg Replacer
Preheat oven to 350oF. Line a baking sheet with parchment paper.
Mix dry ingredients together. Cut in vegan butter until mixture looks like a dry meal. Mix vanilla, red wine and 2 Tablespoons of water together and pour over dry ingredients. Knead together and make a stiff, smooth dough.
Let the dough rest, wrapped in wax paper or parchment paper for 15 minutes. The dough will get too dry if not covered.
In a small bowl beat ground flax seeds together with 3 Tablespoons water. When the mixture thickens, pour it through a fine mesh sieve into another bowl, to separate the thickened liquid from the fibrous seed. Discard (or eat) the fibrous part. Beat in the Ener G Egg Replacer into the thickened flax mixture. This is the “egg” wash.
Take a small piece of dough and roll between two pieces of wax paper or parchment paper to about 1/6 inch thick. Cut out 4 inch circles. Take remaining dough and add back in to the piece. Repeat, rolling out a small piece of dough and cutting out 4 inch circles until all the dough is used up.
Take a Cannoli tube and wrap a circle of dough around it, lightly pressing the edges together in the center and fanning out the edges on the ends. Brush with the flax seed mixture. Place seam side down on the baking sheet. Repeat with all tubes. Bake for 10 minutes and let cool. When cool, twist the shell off the tube.
Fill shells with your favorite filling or try our creamy cannoli filling recipe. Dust with confectioner’s sugar and enjoy.