experimenting with pastry – allergy friendly
I’ve never been a huge pastry fan. Pies, tarts, quiches and the likes are never high on my agenda – quite the opposite of Viper. Experimenting is something DO like, so quite randomly I started playing around with making a pastry from the ridiculous supply of chickpea flour (besan) I have on hand.
If you haven’t played around with chickpea flour before, I really encourage you to do so – it’s a really great ingredient for those with food sensitivities, is cheap, and it tastes delicious. I got into experimenting with the stuff specifically through my mate, BuddyEE (read about this little dude here) – just goes to show that being restricted to but a few ingredients actually inspires creativity. A couple of the recipes that I created for extreme-allergy-suffering kids have become staples in my house – and none of us have any real food intolerances…. allergy friendly doesn’t have to mean bland and boring, right?
Anyway, back to the pastry. Obviously, this pastry isn’t going to be the same as your traditional wheat flour/butter short crust – the end result is pretty similar taste/texture wise, but the method used in the recipe is a little different. You can’t roll this pastry out like a normal short crust, you simply have to press it into the tart pan, as it will not hold together as a sheet.
Easy Allergen Free Pastry
(Vegan, gluten/wheat/grain/corn/soy/refined sugar free)
- 3/4C chickpea flour
- 1/4C water
- 2T coconut oil (soft)**
- 2T liquid sweetener (rice syrup/agave/honey/maple syrup)
- 1/8t sea salt
- Combine all ingredients in a bowl and mix well.
- Cover and place in the fridge for at least 6 hours, (overnight is optimal) so the dough can firm up.
- Carefully press dough into fluted tart pans (this recipe will make 4 individual tart cases which measure 2 inches in diameter) – the mix has a tendency to be quite sticky, so wet your hands well to make things easier. Try and get the dough to a couple of millimetre thick.
- Bake in an oven heated to 180 degrees C for 12 minutes until golden brown.
**I have played around with using a vegan butter substitute AND regular butter in this recipe too – they both work well. Simply substitute in the same quantity (soft, not completely melted) – the butter/vegan spread actually works quicker than the coconut oil, you will only need to rest.chill the dough for about 45 minutes in the fridge. The cooking time is also quicker – approximately 9 minutes in a fan forced 180 degree C oven. Butter tends to get a darker colour to the end result too.
I have been a little fixated on sweet fillings for these pastry-experiments. The one below is filled with a combination of date paste, a few squares of melted chocolate and some coconut butter. Easy and delicious.
Slow roasted peaches are such an easy, healthy dessert (check out this recipe for another peach-creation). Load them into a cooked pastry shell, and dollop with some coconut cream, ice cream, custard – whatever.
Although I’m usually not such a huge savoury-fan (I will take sweets ANY day) lately my taste buds have been craving everything savoury – even for breakfast which is unheard of. I think I will need to branch out into some vegan-pastry-pies very soon.
How about you? Pastry fan? Sweet or savoury for your pie fillings?