Wednesday, April 22, 2015

Danish Pastry

It was once again my son Matthew who has requested I "figure out" breakfast pastry! Here is my version of Danish Pastry dough that can be used to make any pastry, from Lemon Drop Cream to Bear Claws. Enjoy!

3/4 cup GF oat flour, packed firmly
3/4 cup brown rice flour
3/4 cup millet flour
1-1/4 cups cornstarch or potato starch
1 cup tapioca starch
1/3 cup cane sugar
2 tablespoons plus 3/4 teaspoon baking powder
4 teaspoons Xanthan gum
2 teaspoons sea salt
1-1/4 cups milk of choice, or water
2 eggs, or 2 teaspoons egg replacer powder
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
1 cup earth balance, diced and frozen

1. Combine all dry ingredients in an airtight container and shake vigorously. Pour into food processor bowl or large bowl; set aside.
2. Using the food processor on pulse mode, add frozen earth balance to form pea-sized shaggy dough. If not using a food processor, cut frozen fat into dry mix using a pastry cutter.
3. Combine wet ingredients, being sure to thoroughly beat the egg.
4. Add wet to dry and mix just to form dough.
5. Turn dough out onto gf-floured surface and roll to 1/4" thick.
6. Cut dough into desired shapes; place on parchment lined baking sheets; set aside to rise.

1 cup cottage cheese or pureed white beans (if canned, rinse well before processing)
1/4 cup cane sugar
1 egg yolk, or 1/2 teaspoon xanthan gum
1 teaspoon vanilla extract
1/4 sea salt
2 tablespoons tapioca flour

1. Prepare the filling by combining cottage cheese, sugar, egg yolk, vanilla, sea salt, and tapioca flour in food process and process until smooth.
2. Using a tablespoon, place cheese mixture into center of each pastry; shape pastry around filling to prevent the filling from spreading all over and off the pastry.
3. Place in preheated 450 degrees F oven on the center rack and bake for 12-15 minutes. Remove from oven to cooling rack.

Monday, November 04, 2013

Cheesy Crackers

My son Matthew declared these "goldfishesque" crackers to be BETTER THAN PIZZA!

8 ounces shredded cheese of choice
1-1/2 tablespoons palm shortening
1/2 cup millet flour, or sorghum flour
1/2 cup potato starch, or tapioca starch, or non-GMO cornstarch
1/4 cup brown rice flour, or white rice flour
1-1/2 teaspoons xanthan gum
1/2 teaspoons sea salt
1/4 teaspoon garlic powder
pinch of paprika (scant 1/8 teaspoon)
4 to 5 tablespoons iced water
  1. In bowl of food processor, combine shredded cheese, shortening, millet flour, potato starch, brown rice flour, xanthan gum, sea salt, garlic powder, and paprika; pulse to combine.
  2. By the tablespoon, add iced water, add only enough to cause a dough ball to form.
  3. Turn dough out onto plastic wrap or parchment paper; separate into three sections and wrap each tightly then refrigerate at least 1 hour, and up to overnight.
  4. Working with one batch at a time, roll dough out to 1/8"-thickness, cut out crackers with desired cookie cutter shape; place cutouts on foil-lined baking sheet. 
  5. Place baking sheet in the center of preheated 375 degree F oven, bake for 10 - 14 minutes, or until cracker edges just begin to brown.
  6. Remove baking sheet from oven, cool crackers on sheet for 5 minutes, then remove to wire rack to cool completely.
Store in airtight container up to 5 days.