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    Home » Uncategorized

    Vegan Churro Scones – No Oil

    Published: Jun 4, 2019 by Richa 75 Comments

    Jump to Recipe   Print Recipe

    These Vegan Churro Scones need just 1 Bowl, 8 Ingredients and have No Added Oil! Crisp Vegan Cinnamon Scones for breakfast or Dessert. Soyfree Recipe Nutfree option Glutenfree option Jump to Recipe

    These Vegan Churro Scones need just 1 Bowl, 8 Ingredients and have No Added Oil! Crisp Vegan Cinnamon Scones for breakfast or Dessert. #Soyfree #Recipe #Vegan #scones #Churroscones #Veganscones #VeganRicha #Nutfree option

    Scones are the sweet breakfast of choice in our house. No one seems to like pancakes much. Insert surprise emoji :). Some buttery, just lightly sweet scones, with fruits and masala chai however are Perfect.

    These Scones need just 8 ingredients and 1 Bowl. Mix all the dry, add some chilled coconut cream and apple and mix to make a dough. Shape into a disc, brush with coconut cream so that the cinnamon sugar stays put. Sprinkle the cinnamon sugar mixture generously. Then slice and bake! There is no added Oil in these scones. The chilled coconut cream is enough fat for the amazing buttery flaky texture. Chill the coconut cream for longer for best results! For a lower fat scone, sub half of the coconut cream with chilled lite coconut milk. Lets make a double batch of these cinnamony scones.

    These Vegan Churro Scones need just 1 Bowl, 8 Ingredients and have No Added Oil! Crisp Vegan Cinnamon Scones for breakfast or Dessert. #Vegan #scones #Churroscones #Veganscones #VeganRicha #Nutfree option

    Ingredients for these Vegan Churro Scones and substitution options

    • These scones use a mix of wheat flour, all purpose and almond flour for the base. Almond flour adds texture and a hold for the moisture which helps in scones when omitting the oil/butter.
    • baking powder and soda are added for leavening.
    • brown sugar, cinnamon, vanilla and salt for sweet and flavor. Salt brings out the sweet flavor in baked goods.
    • Chilled Coconut cream from a can of full fat coconut milk helps with the scone/biscuit texture instead of chilled butter.
    • Some grated apple adds texture and moisture into this simple scone.
    • The dough is brushed with coconut cream and sprinkled with cinnamon and sugar mixture for a churro like crust.
    • For variations add berries of choice to the dough, add some nuts such as pecans or walnuts.
    • To make these Gluten-free: Mix 1/2 cup oat flour/white rice flour, 1 1/4 cup almond flour, 1/3 cup potato starch. Use 1 3/4 cup of the mix.

    Step Photos:

    Assemble the ingredients. Mix all the dry ingredients in a bowl. Add the coconut cream and mix using a fork. Add in the apples and more coconut cream a tbsp at a time until the dough just about forms.

    Ingredients for our Vegan Churro Scones in bowls and measuring cups

    Dry ingredients for our Vegan Churro Scones in a white bowl

    Coconut cream mixed with the dry ingredients for our Vegan Churro Scones in a white bowl

    Dough for our Vegan Churro Scones in a whit bowl


    Transfer the dough to a parchment lined baking dish. I like to use a stoneware baking dish for crisp scones with higher moisture content because of the walls of the dish(even more important if baking oilfree or glutenfree). Baking sheets can sometimes brown the scones faster at the bottom, making them a bit hard bottom, and also cause more moisture loss during baking.

    Coconut cream bushed on Dough for our Vegan Churro Scones in a parchment lined baking sheet.

    Cinnamon sugar topped Dough for our Vegan Churro Scones in a parchment lined baking sheet.

    Brush coconut cream on the dough, so the cinnamon sugar mixture can stick well. Then sprinkle generously with cinnamon sugar mixture. Slice, separate and bake!

    Sliced Dough for our Vegan Churro Scones in a parchment lined baking sheet.

    Serve the scones warm with a fruit compote or simple icing or as is. They are crisp on the outside and soft and moist and delicious inside.

    These Vegan Churro Scones need just 1 Bowl, 8 Ingredients and have No Added Oil! Crisp Vegan Cinnamon Scones for breakfast or Dessert. #Vegan #scones #Churroscones #Veganscones #VeganRicha #Nutfree option

    How to store Vegan Churro Scones

    • Store the freshly baked scones, covered with a towel on the counter for upto 2 days.
    • Scones can be refrigerated in a closed container for upto 5 days
    • Scones can be frozen unbaked for upto a month. Remove from the freezer and thaw for 10 mins(while the oven is preheating), then bake. Frozen scones might need 1-2 mins more to bake.
    • Baked scones can also be frozen for upto a month. Thaw on the counter for an hour, then reheat in the oven.

    More Biscuits and Scones from the blog

    • Vegan Pumpkin Scones with Pumpkin Caramel Glaze No Oil
    • Vegan Biscuits – no Oil
    • Jalapeno Cheddar Biscuits. GF
    • Vegan Pumpkin Cornbread 1 Bowl
    • Vegan Pumpkin Biscuits

    These Vegan Churro Scones need just 1 Bowl, 8 Ingredients and have No Added Oil! Crisp Vegan Cinnamon Scones for breakfast or Dessert. #Vegan #scones #Churroscones #Veganscones #VeganRicha #Nutfree option

    These Vegan Churro Scones need just 1 Bowl, 8 Ingredients and have No Added Oil! Crisp Vegan Cinnamon Scones for breakfast or Dessert. #Vegan #scones #Churroscones #Veganscones #VeganRicha #Nutfree option
    Print Recipe
    5 from 30 votes

    Vegan Churro Scones No Oil (Vegan Cinnamon Scones)

    These Vegan Churro Scones need just 1 Bowl, 8 Ingredients and have No Added Oil! Crisp Vegan Cinnamon Scones for breakfast or Dessert. Vegan Soyfree Recipe Nutfree option Glutenfree option
    Prep Time10 mins
    Cook Time20 mins
    Chill time1 hr
    Total Time30 mins
    Course: Breakfast
    Cuisine: American, fusion, Vegan Glutenfree
    Keyword: churro scones, cinnamon sugar scones, dairy free scones, oil free vegan scones, vegan cinnamon scones
    Servings: 6
    Calories: 259kcal
    Author: Vegan Richa

    Ingredients

    • 1 3/4 cup (218.75 g) flour (I use 3/4 cup whole wheat and 1 cup unbleached all purpose)
    • 1/4 cup (28 g) almond flour , or use more flour for nutfree
    • 2 tsp baking powder
    • 1/4 tsp baking soda
    • 3 tbsp brown sugar or coconut sugar
    • 1 tsp cinnamon
    • 1/2 teaspoon salt
    • 3/4 cup (169.5 g) cream from a chilled full fat coconut milk can + 2 to 3 tbsp coconut cream/milk as needed, (chill the can for an hour and scoop the thick white part)
    • 1/2 cup (62.5 g) grated apple mixed with 1 tsp lemon juice
    • 1/2 to 1 teaspoon vanilla extract (depends on your vanilla preference)
    • Optional add ins: 1/3 cup chopped pecans or walnuts

    Topping:

    • 1 tbsp brown sugar
    • 1.5 tbsp cane sugar
    • 3/4 tsp (0.75 tsp) ground cinnamon

    Instructions

    • Preheat the oven to 435 deg F ( 225 C) . Mix the dry ingredients(flour to salt) in a large bowl until well combined.
    • Add the coconut cream.  Use a fork to mix it into the flour until it forms crumbs.
    • Add the apple, vanilla extract and mix in. Add coconut cream (use coconut milk if the mixture is very dry) 1 tbsp at a time until the dough begins to come together. Bring the dough together until somewhat smooth. do not knead or overwork the dough.
    • Place on parchment lined baking dish and shape into a 1 inch thick disk. Brush with coconut cream. Mix the sugars and cinnamon and sprinkle all over. Slice and move the slices to have half inch space between them.
    • Bake for 16 to 18 mins. Remove the scones from the dish after a minute. Serve hot with some vegan butter or a simple sugar icing or a fruit compote. 
      Store covered on the counter for upto 2 days, or refrigerate in a container for upto 5 days or freeze for upto a month. 
      Scones can be frozen unbaked for upto a month. Remove from the freezer and thaw for 10 mins(while the oven is preheating), then bake. Frozen scones might need 1-2 mins more to bake. 

    Notes

    Gluten-free: Mix 1/2 cup oat flour/white rice flour, 1 1/4 cup almond flour, 1/3 cup potato starch. Use 1 3/4 cup of the mix instead of the regular flour.
    You might want to add 2 tbsp vegan butter or coconut oil for gluten-free as gf flours tend to dry out faster. Once baked, cool under a towel and store in a covered container. Also, I prefer oat flour for muffins and scones as rice flour dries out even more. 
    Reduce the fat: Sub half of the coconut cream with chilled lite coconut milk.
    Make it With Oil: Add 2-4 tbsp vegan butter or solid refined coconut oil with the coconut cream
     
    Nutrition is for 1 scone.

    Nutrition

    Nutrition Facts
    Vegan Churro Scones No Oil (Vegan Cinnamon Scones)
    Amount Per Serving
    Calories 259 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 5g31%
    Sodium 254mg11%
    Potassium 288mg8%
    Carbohydrates 43g14%
    Fiber 2g8%
    Sugar 12g13%
    Protein 5g10%
    Vitamin C 0.7mg1%
    Calcium 105mg11%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Mark

      November 03, 2022 at 5:46 am

      5 stars
      Well, these are just excellent.
      I missed out on eating mine hot for the full churro experience, but they are still delicious. I’d up the sprinkling cinnamon and sugar next time and can see no reason not to make these every week.

      Reply
      • Vegan Richa Support

        November 07, 2022 at 10:28 am

        I’m so glad you enjoy as much as I do!

        Reply
    2. Lynette

      November 02, 2022 at 1:06 am

      Do you think it would be possible to sub the coconut milk with soya yogurt?
      Thank you!

      Reply
      • Richa

        November 02, 2022 at 11:11 am

        Yes use half the amount in yogurt and half in non dairy milk. Yogurt is quite thick and you might get a really dry dough if you use all yogurt.

        Reply
    3. Penny

      December 14, 2021 at 11:20 am

      5 stars
      Love these scones! Instead of coconut milk I use my vegan half and half coconut/oat creamer and it turns out great.

      Reply
      • Vegan Richa Support

        December 15, 2021 at 11:30 am

        lovely

        Reply
    4. Widya Rachman

      November 23, 2021 at 2:10 am

      5 stars
      Hi, would love to make this for community gathering. I was just wondering if I could substitute the coconut milk cream to something else maybe (also vegan option).

      Love to hearing back.

      Xo

      Reply
      • Richa

        November 23, 2021 at 5:09 am

        You can use a different non dairy milk or cream and add 2-3 tbsp vegan butter or oil

        Reply
    5. Amy Notdorft

      September 22, 2021 at 7:15 am

      5 stars
      Honestly the best scones ever, and my kids agree too. I have a bunch of apples so I’m looking forward to trying the apple scones too. Thanks for so many great oil-free recipes!

      Reply
      • Vegan Richa Support

        September 23, 2021 at 11:17 am

        Excellent. Thank you. Feel free to leave ratings also if you’re so inclined

        Reply
    6. Pratham

      July 26, 2021 at 7:11 am

      Followed your recipe to the T and it turned out incredible!

      Reply
      • Richa

        July 26, 2021 at 3:49 pm

        Thanks!! Do add a rating when you make again!

        Reply
        • Pratham

          January 14, 2022 at 2:50 am

          5 stars
          Baked it once again and as before, turned out beautifully delicious..

          Reply
          • Vegan Richa Support

            January 14, 2022 at 5:39 pm

            perfect! thank you

            Reply
    7. Edith

      April 21, 2021 at 10:52 am

      5 stars
      I made these and they were delicious, just like all your recipes.

      Reply
    8. Monisha Reddy

      April 04, 2021 at 5:49 am

      Could you use oat flour instead ?

      Reply
    9. Deb

      December 10, 2020 at 12:55 pm

      Can you make these with a commercial gluten-free blend rather than making up th mix you recommend? I like to make these for my neighbor whose daughter’s have celiac disease.

      Reply
      • Richa

        December 10, 2020 at 3:47 pm

        Try it with atleast half almond flour

        Reply
    10. David

      November 15, 2020 at 2:33 pm

      5 stars
      Great. First time. Have to adjust a bit for altitude. Tried one w/o butter or icing now going to try with melted butter.

      Reply
    11. Claire

      November 09, 2020 at 7:40 am

      5 stars
      These turned out great! I’ve been searching for a GF scone recipe for years and had almost given up. These scones have restored my faith ha ha ha! I subbed out the almond flour; 1 c 1-1 AP GF flour and 1 c oat flour and it worked well! I also used less of the sugar topping so my 1-yr-old could enjoy them too, and he is a HUGE fan! Thanks for yet another delicious recipe 💚

      Reply
      • Vegan Richa Support

        November 10, 2020 at 8:57 am

        awwwww – so cute . good to know – thank you very much

        Reply
    12. Taylor

      November 07, 2020 at 11:24 am

      These look amazing! Do you think I could add apples to these? I just went apple picking and have to find things to put apples into!!

      Reply
      • Richa

        November 07, 2020 at 3:07 pm

        Yes add small chopped apples

        Reply
    13. Alexandra

      October 18, 2020 at 10:20 am

      5 stars
      I made them today, I followed the recipe and they turned out just wonderful! Very crusty interior, humid and soft inside, baked trough perfectly, good balance of sweetness. Thank you!

      Reply
      • Richa

        October 18, 2020 at 12:40 pm

        Awesome

        Reply
    14. Patty

      October 06, 2020 at 2:44 pm

      5 stars
      Made these this past weekend. Such a perfect autumn scone! If you don’t want to taste apple, don’t worry, the grated apple kind of melts into the dough for moisture. Will definitely make these again and again. Thanks for another winner, Richa!

      Reply
    15. Liza Mac

      August 01, 2020 at 10:00 am

      5 stars
      These are the best scones I have ever made. All others have been tough and dry. The coconut cream did not set in my coconut milk but I used it anyways and they turned perfect. I may cut back on the salt just a tad next go around. I ate them with spiced apple butter! Yum!!! Adding this recipe to my faves!

      Reply
      • Vegan Richa Support

        August 01, 2020 at 11:45 am

        That’s great Liza! thank you for stopping by. apple butter – love it

        Reply
    16. Cindy

      May 02, 2020 at 7:25 pm

      5 stars
      Richa, this is an amazing recipe! All your food is fantastic I must admit!!. During this lockdown I have been making your recipes at least 4 times a week. My kids love these scones. And I will be baking them tomorrow to deliver for a friend’s birthday.

      Reply
      • Richa

        May 02, 2020 at 7:43 pm

        Thank you for this wonderful note!

        Reply
    17. Carla Thomson

      April 25, 2020 at 4:07 pm

      5 stars
      Oh yum these are delicious!! The whole family loved them. And so easy to make.. I can see this recipe will be a regular in our house. Thanks Richa.

      Reply
    18. Carolina

      April 22, 2020 at 1:59 pm

      5 stars
      Perfection! I thought I would be able to share with my neighbors, but my family ate them all! One of my sons does not like sweets and he had two whole ones!

      Reply
      • Vegan Richa Support

        April 24, 2020 at 10:48 am

        You’ll need a double batch next time!

        Reply
    19. Richard

      April 12, 2020 at 11:22 am

      5 stars
      I love these scones! This is the second time I make them and this time, I used a scone pan. Worked perfectly to make 8 deliciously moist scones.

      Reply
    20. m

      January 23, 2020 at 11:34 am

      5 stars
      These are delicious! Even my husband & daughter ate them and they are very picky…Definitely going to make these again and maybe even try different fillings/flavors! Thank you soooo much!!

      Reply
      • Richa

        January 23, 2020 at 5:33 pm

        yay

        Reply
    21. Shawn McLaughlin McLaughlin

      November 23, 2019 at 8:31 am

      SO good!! I have made them 2x. LUV THEM

      Reply
      • Richa

        November 23, 2019 at 12:36 pm

        awesome!

        Reply
    22. Colleen

      June 17, 2019 at 10:48 am

      5 stars
      Delicious. Made the gluten free version using Bob’s Red Mill 1:1 Flour and Almond Flour and it worked quite well. My husband thought they were wonderful and we ate them without adding any glaze or preserves as they were so moist. Will make these again for sure!

      Reply
      • Richa

        June 17, 2019 at 12:57 pm

        awesome!

        Reply
    23. Reena

      June 14, 2019 at 11:09 pm

      5 stars
      Just made them. I used oil instead of apples and lemon juice. Came out delicious! I think I’ll make some icing for the top so they’re a bit sweeter

      Reply
      • kayti

        July 16, 2019 at 11:58 am

        How much oil did you use? I am looking to replace the apples with oil. 🙂

        Reply
        • Richa

          July 16, 2019 at 2:26 pm

          you can use 3-4 tbsp oil

          Reply
          • kayti

            July 16, 2019 at 2:27 pm

            Wonderful! Thank you so much! I look forward to baking these tonight 🙂

            Reply
    24. trish

      June 14, 2019 at 6:33 pm

      5 stars
      I read through the comments and didn’t notice this mentioned earlier…but can I use something other than coconut? I don’t use coconut…would a homemade soymylk with some lemon juice/ACV to curdle it work? Really looking forward to trying this if I can sub the coconut cream 🙂 It may not be as rich but that’s ok (and I can use oil if needed). thanks

      Reply
      • Richa

        June 14, 2019 at 7:21 pm

        it wont be fatty enough. Use soy milk and some vegan butter?

        Reply
        • trish

          June 14, 2019 at 7:58 pm

          Great thanks you 🙂

          Reply
    25. Diane

      June 14, 2019 at 11:48 am

      5 stars
      These were quite good. I didn’t have any apples so left them out, had to add extra almond milk to get the dough right, about 8 tbsp, and they still turned out awesome.
      What could be used in place of the apples for next time when making these? Applesauce, or would that be too much liquid?
      Your recipes never fail, always delicious and this is a winner as well.
      Thank you

      Reply
      • Richa

        June 14, 2019 at 12:28 pm

        Awesome!i think grated apples have quite some moisture so you prob needed extra for that. 8 tbsp seems a bit more, but flours etc also make a difference. Any other grated fruit or veggie probably is a better addition. Applesauce will tend to make the scone more muffiny because of the moisture content. So grated zucchini, some chopped orange, grated pear, peach etc, or add more coconut milk.

        Reply
    26. Robyn Goligy

      June 13, 2019 at 6:11 am

      Can I just use one type of flour instead? Plain flour? As that’s all I have in. How much in total should I then use?

      Reply
      • Richa

        June 13, 2019 at 10:30 am

        yes use 2 cups flour.

        Reply
    27. Mees

      June 13, 2019 at 5:39 am

      5 stars
      Made your gluten-free version of these scones today – turned out great and they taste fabulous – had to really force myself not to eat them all at one sitting! Thank you for another great recipe, Richa 👏.

      Reply
      • Richa

        June 13, 2019 at 10:30 am

        awesome!

        Reply
    28. Christine Kemfort

      June 09, 2019 at 5:30 pm

      5 stars
      Absolutely delicious! I made them smaller (15 instead of 6), so they will be a perfect size for our toddler. I should have just made bigger scones since he is asking for more, more, more.

      Thank you for always providing us with absolutely delicious recipes!

      Reply
      • Richa

        June 09, 2019 at 7:49 pm

        yay! glad that he loved them!

        Reply
    29. Cassie Autumn Tran

      June 09, 2019 at 8:09 am

      These scones look perfect! Using coconut cream instead of butter or oil is a genius idea. They would lend the most beautiful texture and flavor to the recipe. Never did I ever believe I’d find a scone recipe that looks super soft and buttery–but I totally have now!

      Reply
    30. Kristi Heffelfinger

      June 08, 2019 at 2:19 pm

      5 stars
      Made these this AM for Breakfast. Wasn’t sure how they would turn out, the dough seemed a bit wet for Scones. But, all was A OK !!! They were delish❤❤❤. Even with some Apricot jam 😉
      Thank u!!!

      Reply
      • Richa

        June 08, 2019 at 3:27 pm

        yay! start with a bit less coconut cream and see. apple or the cream might have had more moisture, also mix/knead very less as the cream keeps softening and adding more moisture as you work the dough. but its a very forgiving recipe. A bit here and there works out just fine!

        Reply
        • Kristi Heffelfinger

          June 08, 2019 at 5:09 pm

          Thanks Richa!! I did work it a bit longer than I should have 😉

          Reply
    31. Eva

      June 08, 2019 at 1:21 pm

      5 stars
      This recipe is just delicious. Thank you so much for sharing.
      Will definitely be making this again soon.

      Reply
      • Richa

        June 08, 2019 at 3:26 pm

        awesome thanks!

        Reply
    32. Rita

      June 08, 2019 at 5:12 am

      5 stars
      Overall very good. I made it with all AP flour and no apples (added coconut oil instead). It turned out much softer and moister than a typical scone, probably because I ran out of coconut cream and had to use coconut milk for about half the amount. Next time I will refrigerate two cans of coconut milk.

      Reply
      • Richa

        June 08, 2019 at 11:25 am

        Awesome! Yes do try with the coconut cream. They might have needed a minute or so longer bake time for crispier crust. Ovens and pans can vary. So try adjust the bake time as well.

        Reply
    33. Kalley

      June 06, 2019 at 6:02 am

      Hi there! These look amazing!! I’m actually trying to stay away from coconut based milks. Is there a replacement for the coconut cream/milk?

      Reply
      • Richa

        July 14, 2019 at 11:08 pm

        ts mentioned in the notes. You can use alternate milks like almond or soy. add 2 tbsp vegan butter or oil to the flour mixture and mix and then add the milks

        Reply
    34. Milo

      June 05, 2019 at 4:30 pm

      Can we use regular flour instead of whole wheat?

      Reply
      • Richa

        June 05, 2019 at 5:02 pm

        yes

        Reply
    35. Sue

      June 05, 2019 at 1:02 am

      Would separate Coconut Cream work rather than opening a tin of the milk? It’s easy to get the tins of the cream here.

      Reply
      • Richa

        June 05, 2019 at 10:09 am

        yes use canned coconut cream.

        Reply
    36. Denise Walther

      June 04, 2019 at 8:01 pm

      Sounds delicious! I can’t wait to make these. Thanks!

      Reply
    37. Aeriol Nicols

      June 04, 2019 at 6:02 pm

      Thank you for the clarifiation. I plan to have a go in the next few days.

      Reply
    38. Aeriol Nicols

      June 04, 2019 at 4:11 pm

      YOUR GLUTEN FREE OPTION DOESN’T MAKE SENSE.
      It says 1/2cup oat flour, 1/1/4c almond flour, 1/3 c potato flour.
      Then you say to use only 13/4 cups. when that adds up to just over two cups of flour.
      Also you don’t mention if we eliminate the other 1/2 almond flour listed after the 13/4 c flour.
      Looks good but baking can be an exact science so need to know what is correct. thanks.

      Reply
      • Richa

        June 04, 2019 at 5:23 pm

        You can do either. If you are omitting the extra almond flour, then use 2 cups total of the gf flour blend. i’ll add the note
        The starch often packs a lot more so the total flour you will get might be slightly less than what i should be(2 cups). You can always use the entire batch and add a bit more coconut cream as needed to bring the dough together.

        Reply
    39. Helen

      June 04, 2019 at 12:39 pm

      Oh good grief! My mouth is watering. These sound so so good but forget the 1tsp cinnamon, I’ll be adding 1tbsp!!
      I am defo going to make these and let you know how they turn out.

      Helen

      Reply
      • Richa

        June 04, 2019 at 1:15 pm

        awesome! thanks!

        Reply

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    • Vegan Richa’s Instant Pot Book

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