PROS
Easy to make, gluten-free, delicious raspberry filling
CONS
May be high in sugar for some dietary restrictions
HEALTH & BENEFITS
Gluten-free, can be modified for lower sugar content
Prep
10 minCook
18 minReady In
28 minLevel
EasyRating
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Loading...| 2 cups gluten free pantry buttermilk brown rice pancake mix ( # 100 ) | |
| 1/4 cup softened butter or 1/4 cup margarine | |
| 2 tablespoons sugar | |
| 2/3 cup milk | |
| 1/4 cup raspberry jam | |
| 2/3 cup powdered sugar | |
| 1 tablespoon water | |
| 1/4 teaspoon vanilla extract |
Enjoy a delicious and gluten-free version of the classic Danish pastry with this insanely simple recipe. The raspberry filling adds a sweet twist that will leave your taste buds begging for more. Plus, this recipe can be easily modified for dietary restrictions and makes for the perfect breakfast treat!
| 1. | Preheat oven to 375 F |
| 2. | In a large bowl, cream together softened butter, sugar and milk |
| 3. | Add in gluten-free pancake mix and stir until well combined |
| 4. | Scoop mixture onto a greased baking sheet and shape into a circular Danish shape |
| 5. | Create small wells in the dough and add raspberry jam |
| 6. | Bake for 16-18 minutes or until golden brown |
| 7. | In a separate bowl, mix together powdered sugar, water, and vanilla extract to create a glaze |
| 8. | Once done, remove the Danish from the oven and drizzle glaze all over the Danish |
| 9. | Serve and enjoy! |
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