Monday, August 3, 2015
When I was unpacking I ran across a bag of poha. Which is flattened rice. Found in Indian/Paki markets or International Markets. It is very cheap and it comes in different thicknesses. From Thick to Thin. I always buy the thin. Once I toast it in a dry frying pan it is a great crisp alternative to oatmeal in my baking! (or great for rice crispie treats!). There is also a Vietnamese version where they use green young rice and flatten it. I prefer it as I think it is more delicate and it smells amazing while toasting, but it is a little harder to find consistently. (You can buy poha on Amazon as well though it is much cheaper when found locally.)
This year the peaches just haven't been that good and that is unfortunate as they are one of the only fruit's we don't have to rotate for Abby. On a positive they do cook into bake goods just fine.
I have been pretty busy still settling in here and the list of to do's for outside are endless. It has just been so hot that I figured today would be a good day to bake something for Abby so I could hide from the heat with a good excuse!. I have neglected trying to keep her meals more interesting and she was glad to see me experimenting in the kitchen today. The last couple days she has been in a bit of a flare but today she was looking well enough to try some food that was a little more exciting then her safest and easiest to digest options.
While this doesn't "look" so wonderful, it really was tasty! I think you could sub for any fruit or even berries and it would be as good.
Definitely reminded us a bit of cheesecake or a baked good with cream cheese and that is always a good thing!
3/4 cup Tropical Traditions Palm Shortening(or coconut oil)
1/3 cup C&H or Domino's organic sugar
1/2 teaspoon of pink himalayan salt(or use safe for you salt)
1 3/4 cup gluten free all-purpose flour
Peach and cream filling;
1 cup homemade coconut yogurt(any safe for you plain yogurt works)
1/4 cup C&H or Domino's organic sugar
2 Tablespoons gluten free flour
1 tsp homemade vanilla extract
3 peaches, peeled and pitted and cut into 1/2 inch cubes(other fruit would work as well-pears,apples, whatever is safe for you)
1 cup homemade brown sugar(1 tablespoon plantation brand blackstrap molasses plus 1 cup domino's organic cane sugar)
3/4 cup gluten free all-purpose flour
3/4 cup Toasted Poha(flattened rice you toast dry on the stovetop until crisp and golden)
1/2 teaspoon pink himalayan salt(or safe for you)
1/2 cup palm shortening(or coconut oil)
Preheat the oven to 350
1) grease 8x8 square pan.
2) In bowl combine sugar,salt and flour. Cut shortening into flour blend until crumbly.
3) press into greased pan.
4) Bake for 20 minutes.
Peaches and Cream filling-
1)in bowl combine yogurt,sugar,eggs,flour and vanilla extract. Mix until smooth. Fold in peaches.
2)pour over cooked and still hot cookie crust.
1)In bowl combine the toasted Poha,flour ,brown sugar and salt. Cut in the shortening until the mixed clumps and crumbles.
2)Sprinkle across the top of the peaches and cream filling that has already been poured on to the cookie crust base.
REDUCE TEMPERATURE to 325.
Bake for 35-40 minutes until the center is set.
Chill and serve cold.