Pixilated Recipes: Gluten-Free Cran-Apple Soul Cakes

Pixilated Recipes: Gluten-Free Cran-Apple Soul Cakes

Hello! Samhain is fast approaching, and I was recently inspired to create a gluten-free (and low carb) recipe for a baked good that has a long standing association with Samhain (as well as All Saints and All Souls Day): Soul Cakes!

These are a delightful, slightly sweet, treat that is like a hybrid of a scone and a cookie (or biscuit for my lovely Brit readers 😘). They're usually made with currents or raisins... but I thought I'd switch it up a bit. 

Keep on reading for the recipe...

I've made this recipe to fit my sugar free and low carb lifestyle, but if that's not for you simply replace flours with all-purpose gfree flour (if your gfree flour has xanthan gum, omit that as well), and/or use real sugar.

Gluten-Free Cran-Apple Soul Cakes Ingredients:

● 2 Cups Almond Flour

● 1 1/2 Cups Lupin Flour

● 1 1/2 tsp Baking Powder

● 1/2 tsp Xanthan Gum

● 2 tsp Pumpkin Pie Spice

● 1/2 Cup(ish) Dried Cranberries (chopped)

● 1/2 Cup(ish) Dried Apples (chopped)

● 1/2 Cup Brown Sugar Substitute

● 1/2 Cup Allulose (or sugar substitute of choice)

● 12 T Salted Butter (cut up)

● 3 Egg Yolks

● 1/2 Cup Milk

● 1 1/2 tsp Vanilla 

● 1 T Milk ( to brush on before baking) 

● Granulated Sweetener (to sprinkle on top before baking) 

Instructions:

1. Combine flours, baking powder, xanthan gum, and pumpkin pie spice in a medium sized bowl and set aside. 
2. In a second medium sized bowl, cream butter and sweeteners together until well combined (about 3 minutes). 
3. Add egg yolks and vanilla to creamed mixture and beat until the ancestors tell you to stop.
4. Alternate adding in flour mixture and milk (you know: add 1/2 dry and  1/2 milk, mix, repeat)
5. Mix in dried fruit.
6. Chill dough for at least 20 minutes'
7. Preheat oven to 375° F and line cookie sheets with baking parchment 
8. Remove chilled dough and press (or roll) out on a floured surface to approximately 1/2 inch thick.
9. Spray a 2 3/4" biscuit cutter with non-stick cooking spray and dip into almond flour (you can dip in flour after every few soul cakes have been cut to keep dough from sticking).
10. Cut out as many cakes as possible and place them on cookie sheets. Combine scraps and repeat the process until all dough has been used (I got 16 soul cakes).
11. Score each soul cake with a solar cross (an X) using a sharp knife.
12. Brush the tops of each with milk and sprinkle with granulated sweetener.
13. Bake for 15 minutes until they're nicely browned.
14. Remove from oven and cool on wire rack.

Now make yourself a cuppa, then dig in and enjoy!!

Until Next Time, Pixilators!

Wishing You Peace, Love, & Pixie Dust