Gluten-free vegan «kurabiye»

The popular in Russia biscuits «kurabiye» are made with gluten-free, diary-free, egg-free, vegan option with homemade jam from blueberries, which were gathered by me in the village.


  • 1 pack (500 g) “Schaer” flour «Mix it! Universal»
  • 1/2 cup sugar
  • 1 cup palm shortening
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 2 tbsp flaxseed meal
  • 1 tsp vanilla extract (I make my own, you can find the recipe here)
  • 1/4 cup almond milk

For jam:

  • 500 g blueberries
  • 350 g cane sugar


  1. Mash the washed berries with sugar, put the mixture in a steel pan, let it boil and stew about 20 minutes, periodically stir slowly. Preheat the oven to 100°С (215°F) and put there a glass jar for 10 minutes. Put the cover of a jar in boiling water for at least 7 minutes. Wipe dry the jar and the cover, pour the jam in it and close a pot tight.
  2. Preheat the oven to 190°С (375°F).
  3. In one bowl mix flour, baking powder, baking soda and  salt all together.
  4. In another bowl, mix the softened shortening and the sugar together. Then add the vanilla, almond milk and 2 tbsp of flaxseed meal mixed in advance for a couple of minutes with 6 tbsp of warm water.
  5. Add the dry ingredients to the wet and mix only until combined. If the batter looks too dry, add in the almond milk one tablespoon at a time.
  6. Gather the dough and make small balls by hands with the deepening.
  7. Bake for about 20 minutes or until the cookie edges turn a golden brown. Then add jam in the deepenings. Let cookies completely cool before removing them from the baking sheet.

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