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. Combine all dry ingredients in an airtight container and shake vigorously. Pour into food processor bowl or large bowl; set aside.

1 cup earth balance, diced and frozen

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.

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

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

7. Prepare the filling by combining cottage cheese, sugar, egg yolk, vanilla, sea salt, and tapioca flour in food process and process until smooth.
8. 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.
9. Place in preheated 450 degrees F oven on the center rack and bake for 12-15 minutes. Remove from oven to cooling rack.
Serve warm!

Monday, November 04, 2013

Cheesy Crackers

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

8 ounces shredded cheese of choice (Diaya will work too!)
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.