WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Wednesday, October 26, 2016

Garibaldi Fig Biscuits: Gluten free, corn free, soy free, dairy free,


If you can make a pie crust, you can make these!

Sweeter then a "biscuit" but you can skip sprinkling sugar on top for a less sweet treat. These go terrific with tea or coffee and hold together very well.

Abby has always done reasonably well with Made in Nature Figs and they certainly help keep things moving naturally. Many patients that struggle with mast cell issues may not tolerate any dried fruit. You can use whatever dried fruit works for you, I believe these are traditionally made with raisins. Next time I think I will make them with dried blueberries.

Roll them thinner and bake longer for a more "crunchy" treat, our's were a mix of chewy and crisp and we loved them.

DOUGH:

1 cup gluten free flour
2 Tablespoons homemade powdered sugar
1 teaspoon homemade baking powder
1/2 teaspoon guar gum
1/2 teaspoon safe for you salt
6 Tablespoons Tropical Traditions coconut oil
3 Tablespoons cold juice(fresh squeezed orange,lemon, or apple, whatever you have cornfree on hand)
1 Tablespoon ice water
(C&H Organic cane sugar to sprinkle on top if wanted)

FILLING:

1 large egg, lightly beaten
1 1/2 c minced Made In Nature brand figs(or raisins or dried blueberries or dried cranberries)

Preheat oven to 350

Directions
1) line cookie sheets with parchment paper

2)Whisk together the dry ingredients. Cut the coconut oil into the dry ingredients using your fingers, a mixer or a fork, mixing until the dough is crumbly.

3)Drizzle with the orange (lemon or apple)juice and water,mixing until dough holds together and it doesn't seem all dry or crumbly-you've added enough liquid.

4)Divide the dough in 1/2, and shape each 1/2 into a small rectangles

5)Place dough on a lightly floured parchment paper surface. Roll it into a rectangle 10x 14-inches, about a little less than 1/8 -inch thick; the THINNER the better. Don't worry about square edges, you can trim later.

6)Brush dough lightly with some of the beaten egg, then spread 1/2 the surface with 3/4 cup of the figs(or other dried fruit finely minced), pressing them in carefully. Fold dough over raisins(I use the parchment to flip the dough over) and flatten dough again with hand or rolling pin. to about 6x15-inches. Some figs might pop though- that's OK. Cut into squares or rectangles(pizza cutter works great!) and place on parchment lined cookie sheet. Sprinkle with sugar and if you like poke with fork for a pattern.

7)Chill for 15 minutes.

8)Bake for 16-18 minutes. You are looking for golden. We liked these both baked longer for more crunch, and baked less for a more chewy biscuit.

Tuesday, October 25, 2016

Pastry Cream: Gluten Free, Dairy Free, corn free, soy free,




I have been busy around here and neglecting to post. With the holidays right around the corner though I am sneaking back into the kitchen a bit more and hoping to conquer a few new foods for Abby this year. One of the desserts that sounds delicious is boston cream pie and you have to have a good pastry cream recipe for that so I went to search the blog for a pastry cream recipe and realized I had not really made a direct post, so here it is!

What we have found is that if you have a good pastry cream you have endless options. A fruit tart, eclairs, boston cream pie,cake,cupcakes... all those delicious desserts center around pastry cream.

Before our corn free days I cheated with a box mix or with cornstarch... when we went corn free I tried potato starch with mixed results. Tapioca was too slimy! I always avoided flour based creams because with wheat flour if you don't cook it properly it won't be good!

BUT, one of the advantages to baking and cooking with gluten free flours is you don't get that "raw" flour taste if your timing isn't perfect. Pastry cream is now a cake walk for me using our gluten free flour and it turns out great each time! (if you need a thicker cream try increase gf flour by a teaspoon, it doesn't take much).

Thinking this batch of pastry cream is going to make some boston cream pie cupcakes(you can make ganache with cocoa powder or carob powder and coconut milk(mostly the cream of the coconut milk) and it turns out amazing! If for some reason I don't get to making cupcakes I am certain someone in the house will find a bowl of pastry cream better then any pudding for a snack.





Ingredients
1 1/2 cups whole coconut milk(more cream the better!)
1/2 cup C&H organic sugar
1/4 cup homemade gluten free flour
1/4 teaspoon safe for you salt
4 large egg yolks
1 teaspoon homemade vanilla extract




1)Warm the milk: Warm the coconut milk in the saucepan until you start to see steam. It should not be boiling, just nice and toasty hot.

2) In a medium bowl, mix together the sugar, gf flour, and salt. Add the egg yolks and whisk them into the dry ingredients(it will be thick!).

3)Add the hot coconut milk to the egg mixture: Pour a little of the hot coconut milk into the eggs and whisk to combine. Continue pouring the milk slowly into the eggs, whisking continuously. When all the milk has been added to the eggs, pour everything back into the saucepan. Set a strainer over a bowl and place this near the stove.

4) Set the pot back over medium heat. Whisk constantly. The pastry cream will look very thin and frothy, but it will start to thicken after a few minutes. When it has thickened to a pudding-like consistency remove the pan from heat.

5)Strain the pastry cream(just in case of bits of cooked egg or flour lumps). Stir the vanilla into the pastry cream
Cover the pastry cream with a piece of plastic wrap pressed right up against the surface of the cream and chill completely.
 
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