Apple Crumble Pie

by Eva // 2 November, 2015 // 2 Comments

It’s hard to believe we’re already in November! I feel like autumn is slowly slipping away. With all the crazy winds and rain we’ve been having on and off these last few days, the majority of the colourful leaves have dropped off the trees…BIG FROWNIE FACE. So I’m trying to stay in the autumn spirit by indulging in some warm pie. Gluten Free Dairy Free Apple Crumble Pie to be exact. I can’t believe it’s taken me so long to share this AWESOME recipe. It’s so delicious, that barely half of the pie made it to the photo shoot…for real.

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I missed out on apple picking last year, on account of having just had little E, I wanted to head out this year and take E along for her first apple picking trip. Of course, I’d be doing all the picking, but she still enjoyed playing with the apples and trying to eat them.

We ventured out to Organics Farm with Mel (from Glutrition) and baby S. Again, there was a little bit of superficial apple picking going on…but mainly because they looked so cute in a baby’s hand.

apple Collage_REV

With so many apples picked, I debated making these Gluten Free Dairy Free Caramel Apple Spice Muffins, but really started to crave a pie. Let’s be real though….there is no way I’d be able to make a pie crust, from scratch, with an active baby in the house. So, I opted for a shortcut and used a pre-made gluten free pie crust and a crumble topping. Of course, if you have the time to make a crust from scratch…well then even better.

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I baked the pie in the evening, so I couldn’t photograph until the next day. Something to keep in mind next time I bake a delish pie. Plan ahead and bake earlier in the day…or better yet, just bake two! One as a photo prop and one for taste testing. That could be a thing, right?

Pure deliciousness!
Enjoy,

signature

Gluten Free Dairy Free Apple Crumble Pie

Bake Time: 50 minutes

Melt in your mouth apples, covered in spices and vanilla, topped with an easy yummy crumble. Adapted from mom spark

Ingredients

1 ready-made pie crust (or 1 homemade pie crust)
Approximately 5 cups peeled cored sliced apples
1 tbsp fresh lemon juice
1/2 cup granulated sugar
1/4 cup brown sugar
1 1/2 tbsp brown rice flour
1 1/2 tbsp sorghum flour
1 tbsp potato starch
1 tbsp vanilla bean paste
2 tsp ground cinnamon
1/4 tsp nutmeg

For Topping:

1/2 cup brown rice flour
1/4 cup sorghum flour
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1/3 cup coconut oil

Method

Preheat oven to 375°F. If using homemade pie crust, fit pie crust into pie plate and set aside,
In a large bowl, mix sliced apples, lemon juice, sugars, flours/starch, cinnamon and nutmeg. Pour into prepared crust.
In a medium bowl, with a pastry blender (or fork), mix topping ingredients until coarsely crumbled. Sprinkle evenly over apples.
Cover edges of the pie crust with foil (to prevent the crust from browning too early) place in oven and bake at 375°F for 50 minutes.

http://www.pastelbakery.ca/gluten-free-dairy-free-apple-crumble-pie/

Fruit Tartlets

by Eva // 26 March, 2014 // No Comments

I know it’s been a while, but what can I say, I haven’t felt too inspired lately. That’s why I’m back with an easy recipe…Gluten Free Dairy Free Fruit Tartlets. This recipe may be basic looking, but it’s a perfect pick me up treat.

Gluten Free Dairy Free Fruit Tartlets | pastelbakery.ca

I think it’s this cold wintery weather we keep having that’s put me in a permanent state of hibernation. If you’re fortunate enough to already be experiencing spring like weather, count yourself lucky. It’s still bitterly cold in these parts with bursts of snow here and there. This kooky weather has frozen the creative part of my brain, resulting in just puddles of drool as I think of something new and delicious to bake. So too be honest, this recipe is only partly new. You may remember I used the same shell in the Butter Tarts recipe I previously posted (which on a side note, are freakin’ awesome!). Given I’m going crazy for spring to arrive; I filled these with some frozen fruit I had on hand which was wild blueberries and sour cherries. The beauty of this recipe is if you have different frozen fruit on hand, you can use it instead. The possibilities are endless. Go nuts. We’re not picky over here.

Gluten Free Dairy Free Fruit Tartlets-1 | pastelbakery.ca

When you take a bit of these Gluten Free Dairy Free Fruit Tartlets, you’re hit with a burst of fruit – just the right dose to get out of that wintery coma. And sweetened slightly with maple syrup – is there any better sign of spring?

Gluten Free Dairy Free Fruit Tartlets-2 | pastelbakery.ca

I may have to put up with this weather for a while longer, so I’ll just stay in, bake these tarts and think of warmer days as I gobble them up.

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Enjoy,

Gluten Free Dairy Free Fruit Tartlets

Makes: about 26 tartlets

These easy fruit tartlets are made using frozen fruit and sweetened with maple syrup.

Ingredients

For Tarts:

3/4 cup brown rice flour
1/2 cup + 2 1/2 tbsp sorghum flour
1/2 cup + 2 tbsp tapioca starch
1/2 cup icing sugar
1/4 cup light olive oil
1 egg, lightly beaten
1 tsp pure vanilla extract
1 tbsp cold water (plus more if needed)

For Filling:

1 cup frozen wild blueberries
1 cup frozen sour cherries, chopped
1/4 cup pure maple syrup

Method

Lightly spray mini tart trays and set aside.
In bowl of mixer, combine flours, starch and icing sugar.
Add oil, egg and vanilla and mix.
Add 1 tbsp of cold water and mix until dough sticks together. Add more water, 1 tbsp at a time, only if needed.
Remove dough from bowl, flatten into a disk, and wrap in plastic wrap. Place in refrigerator for at least 30 minutes to chill slightly (allowing for easier handling).
Meanwhile, prepare the filling by mixing together, blueberries, cherries and maple syrup in a medium bowl. Set aside.
Preheat oven to 400°F.
Remove dough from refrigerator. Place between two sheets of parchment paper and roll out to approximately 1/4 thickness. Cut dough using a 2" round cutter and line each tart cup with dough. I used an espresso cup to cut the dough since I don't have a round cutter that small.
Place about 2 tsp of filling into each tart shell, ensuring not to fill over the shell edge.
Place in oven and bake for 5 minutes, then lower heat to 375°F and continue baking for another 5-8 minutes, or until edges are golden.
Remove from oven and cool in trays for at least 15 minutes before carefully removing and letting cool on wire racks completely.
Store cooled tarts in refrigerator for up to 5 days or in freezer to keep longer.

http://www.pastelbakery.ca/gluten-free-dairy-free-fruit-tartlets/

Brownie Cookies

by Eva // 7 February, 2014 // No Comments

CHOCOLATE!! So, now that I have your attention, how ‘bout some cookies? Ok, nobody freak out, there’s still lots of chocolate involved…I promise. I may be talking cookies today, but these ain’t your ordinary cookies. These cookies start with a slightly crispy shell you bite through to reach the soft chocolatey center, and finish off with a chewy brownie texture. They are Gluten Free Dairy Free Brownie Cookies and yes, they are awesome. You’re welcome. It’s pure brownie love I tell you. Pure. Brownie. Love.

Gluten Free Dairy Free Brownie Cookies | pastelbakery.ca

And speaking of love, Valentine’s Day is coming up. Whether you’re into celebrating the holiday or not, dessert is still an important meal of that day. Uh duh, as it is every day.
Personally, I don’t celebrate Valentine’s Day; at least not in a big way. I don’t believe in paying extra for a meal at a restaurant or waiting forever for a table just because it’s the 14th of Feb. What’s up with that? Now, that’s not to say I don’t try to prepare a ‘special’ dinner at home, with dessert included of course. That’s why these Gluten Free Dairy Free Brownie Cookies are perfect for this day. They’re just that good and so easy to make. You could even warm them up a bit and serve them with some vanilla ice cream. Oh yeah, I just went there.
Of course if brownies aren’t your thing (which if that’s the case, well then, we need to talk), you could always whip up a batch of these truffles from my past post. Which FYI, are also awesome and super easy to make. Now there’s no excuse for you to not have a delish dessert on V Day.

Gluten Free Dairy Free Brownie Cookies | pastelbakery.ca

If you don’t have a small heart shaped cookie cutter, or you just can’t be bothered, no worries; you can just flatten these cookies using the bottom of a glass. They’re not picky.
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Gluten Free Dairy Free Brownie Cookies | pastelbakery.ca

Pure deliciousness!
Enjoy,

Gluten Free Dairy Free Brownie Cookies

Makes: about 32 - 40 cookies depending on if using small heart shaped cutter

Soft and chewy, these brownie cookies are definitely addictive!

Ingredients

1/2 cup brown rice flour
1/2 cup sorghum flour
1/4 cup buckwheat flour
1/4 cup tapioca starch
3/4 cup unsweetened cocoa, sifted
3/4 cup brown sugar
1/4 cup granulated sugar
1 tsp baking soda
2 eggs, slightly beaten
1/2 cup light olive oil
1 tbsp vanilla bean paste

Method

Preheat oven to 350°F. Line cookie sheets with parchment paper or spray with non-stick cooking spray and set aside.
In bowl of mixer, combine all dry ingredients (1 through 8) and stir.
Add in remaining ingredients and mix until well combined and dough sticks together.
If using heart shaped cutter: scoop out about 1 tbsp of dough at a time, roll into ball, flatten with bottom of a cup and cut cookie out using heart shape cutter. Place cookies on sheet, leaving about 1' space between each cookie.
If NOT using heart shaped cutter: scoop out about 1 tbsp of dough at a time, roll into ball and place on prepared cookie sheet. Flatten with bottom of a cup. Leave about 1" space between each cookie.
Bake for 10 minutes - note center of cookies will still be slightly soft. Over baking the cookies will result in a crispier cookie.
Let cool on sheets for at least 5 minutes before transferring to wire racks to cool completely.

http://www.pastelbakery.ca/gluten-free-dairy-free-brownie-cookies/

Super Easy Chocolate Peppermint Truffles

by Eva // 28 December, 2013 // 2 Comments

I’m guessing some of you may be busy these days, given the holidays and all, but I had to share this super easy recipe in case you wanted to ring in 2014 with a truffle in hand…so I promise to make this one quick. These Gluten Free Dairy Free Chocolate Peppermint Truffles are absolutely amazing! They’re amazing amaze-balls to be exact! Rich, creamy chocolate with a hint of peppermint…and oh so easy to make!

Really they remind me of an After Eight chocolate ball. I LOVED After Eight chocolates. LOVED. Yes, I use past tense here because I had to give them up once I discovered they were on the no-no list for me (as they may contain gluten). Big frowny face. When the boxes appear in the stores around this time of year, I pick one up, and cross my fingers that maybe this time, they are safe to eat, but they never are. Sure enough I tricked myself into checking again this year, and of course…no such luck. So how happy was I when I popped one of these easy to make truffles in my mouth and realized what I had just created? Really I created a truffle monster over here, and you cannot believe the happy dance this monster pulled off. Just dancing, no twerking.

And what’s better is these truffles are so quick to whip up and mess is a minimum. There’s nothing I hate more than getting chocolate all over my hands when rolling up truffles. Ugh. Way too gooey and messy. But with this easy to make truffle recipe, those days are long gone! I used this Peppermint Bakery Emulsion to give the truffles their minty flavour (from the same line as the orange one I used in my last post). If you can’t get a hold of this emulsion, you can always use pure peppermint extract which is available in grocery stores.

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By the way, did I mention just how easy these are to make?

Pure deliciousness!
Eva

Gluten Free Dairy Free Chocolate Peppermint Truffles

Makes: about 14-16 truffles

Super easy to make and quick to prepare, these chocolate peppermint truffles are sure to please.

Ingredients

1 1/2 cups icing sugar
1/2 cup unsweetened cocoa, sifted
3 tbsp almond milk
2 tsp coconut oil, softened (see note below)
1 1/2 tsp LorAnn Oils Peppermint Bakery Emulsion, or pure peppermint extract
Icing sugar to roll truffles in (optional)

Method

In a medium bowl, stir together icing sugar and cocoa.
Add in almond milk and continue stirring. The truffle 'batter' will begin to clump together (similar to when making a pie crust or crumb crust).
Add in coconut oil and peppermint emulsion and continue stirring until mixture is fully combined and pulls away from sides of bowl. Mixture will clump completely together. If for some reason it doesn't, you can choose to add more icing sugar (1 tbsp at a time) until the 'dough' sticks together. If not, it will still roll without this extra icing sugar, only it will be sticky and a bit messy.
Roll about 1 tsp at a time between palm of your hands. I wore gloves to keep chocolate mess at a minimum.
At this point you can choose to roll each truffle in icing sugar, in a small bowl, or leave as is.
Place truffles mini paper liners or directly in airtight container. If you need to place truffles on top of each other, make sure to place a piece of wax paper between each layer.
Store in an airtight container and keep in refrigerator until ready to serve.

Notes

I softened the coconut oil by stirring it (by hand), in a small bowl for about a minute.

http://www.pastelbakery.ca/gluten-free-dairy-free-chocolate-peppermint-truffles/

Butter Tarts

by Eva // 28 June, 2013 // 2 Comments

Summer always seems to be about refreshing treats like these popsicles I recently made. But let’s face it; popsicles don’t travel well in the summer heat….however these Gluten Free Dairy Free Butter Tarts absolutely do!
Obviously, I do enjoy frozen treats during summertime, but I also enjoy butter tarts. Could be because of their ooey-gooey fillings or because they’re perfect for picnics and backyard BBQ’s. Or, could be because I sometimes like to enjoy them frozen (probably because the gluten free versions you find in store are always frozen). Regardless, I was excited to make these Gluten Free Dairy Free Butter Tarts. I’ve been meaning to make these for a looong time, but was hung up on the fact I wanted to make them dairy free. Frankly, I was scared eliminating butter from the shells would result in, well let’s face it, a crappy tart shell. But I was wrong – they turned out perfect!

Of course, you’re not going to get the same flaky texture you would when using butter, however, they did have a nice crumbly texture and held the filling well in place. So much nicer being able to enjoy a dessert knowing you’re not going to pay for it later on. Granted a bit of butter could be handled, but sometimes you just ask yourself, is it honestly really worth it if there is another option? I actually made these for our Father’s Day BBQ, to enjoy after Glutrition’s delicious gluten free beef sliders (yes, I realize I am very late in posting this recipe, but hey, better late than never). As we would be at our annual prostate cancer awareness walk in the morning, I knew I had to make a dessert that could keep for many hours in a hot car (in a cooler bag of course). Like I said, they travel well.

Now I realize, many people (including myself sometimes), aren’t big on baking in the summer, because really, who wants to turn on the oven and drown their home in more heat?? But this recipe is so quick and easy that you’ll forget about the heat. Before you know it, the tarts will be out of the oven and you won’t be able to stop yourself from devouring at least one teeny tiny tart before it cools down completely. Disclaimer: expect to burn your tongue if you do so…I learned the hard way. And side note, I did it again when I made a second batch. I guess I’ll just never learn.
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These are so easy that I will be making these again for a Canada Day gathering this long weekend. Did I mention they’re the perfect way to finish off a backyard BBQ?
Pure deliciousness!
Enjoy and thanks for stopping by! Happy Canada Day to my fellow Canadians!
Eva

Gluten Free Dairy Free Butter Tarts

Bake Time: 10 minutes

Makes: about 20 mini butter tarts

These butter tarts are oozing with pure maple syrup and chocolate centers.

Ingredients

For Tarts:

3/4 cup brown rice flour
1/2 cup + 2 1/2 tbsp sorghum flour
1/2 cup + 2 tbsp tapioca starch
1/2 cup icing sugar
1/4 cup light olive oil
1 egg, lightly beaten
1 tbsp cold water (plus more if needed)
1 tsp pure vanilla extract

For Filling:

1/3 cup brown sugar
1/3 cup pure maple syrup
4 tbsp light olive oil
1 egg, room temperature
1 tsp pure vanilla extract
1 tsp ground cinnamon
optional Enjoy Life Mega Chunks or Chocolate Chips

Method

Lightly spray mini tart trays and set aside.
In bowl of mixer, combine flours, starch and icing sugar.
Add oil, egg and vanilla and mix.
Add 1 tbsp of cold water and mix until dough sticks together. Add more water, 1 tbsp at a time, only if needed.
Remove dough from bowl, flatten into a disk, and wrap in plastic wrap. Place in refrigerator for at least 30 minutes to chill slightly (allowing for easier handling).
Meanwhile, prepare the filling by whisking together sugar, syrup and oil in a medium bowl.
Add egg and vanilla and mix until combined.
Preheat oven to 400°F.
Remove dough from refrigerator. Place between two sheets of parchment paper and roll out to approximately 1/4 thickness. Cut dough using a 2" round cutter and line each tart cup with dough. I used an espresso cup to cut the dough since I don't have a round cutter that small.
Place 1-2 chocolate chunks into each tart shell and pour filling overtop ensuring not to fill over the shell edge.
Place in oven and bake for 5 minutes, then lower heat to 375°F and continue baking for another 5-8 minutes, or until edges are golden and filling domes.
Remove from oven and cool in trays for at least 15 minutes before carefully removing and letting cool on wire racks completely.
Store cooled tarts in refrigerator for up to 5 days or in freezer to keep longer.

http://www.pastelbakery.ca/gluten-free-dairy-free-butter-tarts/

Chewy Cherry Brownies

by Eva // 18 April, 2013 // 2 Comments

I recently picked up a pouch of dried tart cherries, which is very odd given I’m not a big cherry fan. What can I say, I do weird things sometimes. It’s not that I hate cherry; it’s just not one of my faves, at least not in fruit form. By that I mean I really enjoyed cherry licorice (anyone know of any good gluten free licorice?? If so, please share!), but I’m not a fan of the fruit. It’s a bit sneaky when you think of it – looking all ruby red and delicious on the outside, but once you bite in, you get a hit of sour (damn you ruby temptress!).

Even though I’m not big on cherry, I did like the idea of a cherry chocolate combo. Of course my brain immediately went to a chocolate cherry cupcake, but that would mean also having to make buttercream…and let’s be honest, I was feeling lazy and wanted to whip something up quickly. So instead, I made these Gluten Free Dairy Free Chewy Cherry Brownies.

Another bonus of this recipe is that no mixer is required. Don’t get me wrong, I love my KitchenAid stand mixer (my boy blue has been going strong for many years!) but sometimes I would rather mix everything up quickly by hand. And this recipe definitely delivers! It’s super quick to whip up and clean up. The brownies are soft and chewy, while the tartness of the cherries shines through the rich chocolate quite nicely. I also decided to throw in some chopped pecans as I had some on hand, but you can choose to omit them from the recipe if you wish.

In this form, cherries are sweet in my book.
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Enjoy and thanks for stopping by! Comments are always welcomed
Eva

Gluten Free Dairy Free Chewy Cherry Brownies

Prep Time: 10 minutes

Bake Time: 35 minutes

Makes: One 8" pan

The tartness of the dried cherries shines through the rich chocolate in these quick and easy to make brownies!

Ingredients

1/2 cup white sugar
1/2 cup brown sugar
1/2 cup unsweetened premium cocoa, sifted
1/2 cup light olive oil
3 eggs, room temperature
1 tsp vanilla extract
1/2 cup sorghum flour
1/4 cup almond flour
2 tbsp tapioca starch
3/4 cup dried cherries
3/4 cup chopped pecans (optional)

Method

Preheat oven to 350°F. Spray 8" square pan and set aside.
In medium bowl, combine sugars and cocoa.
Whisk in oil, eggs and vanilla.
Add in flours and starch and mix until well combined. Fold in cherries and pecans (if using).
Pour into prepared pan and bake for 35 min, or until tester inserted into center comes out clean.
Let cool in pan for at least 5 min before transferring to wire rack to cool completely.

http://www.pastelbakery.ca/gluten-free-dairy-free-chewy-cherry-brownies/

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