Monthly Archives: July 2015

Gluten Free Peach Pastry

Peach Pastry-2

This is one of the recipes that I can’t believe that I haven’t shared as it’s been a summer staple and favourite in my family growing up. My mom would peel the peaches and assemble the pastry as we all waited in eager anticipation of what was coming. Needless to say that peach pastry never lasted long in our house.

It was only until Mr Bean made a comment that I realized not everyone peeled the skin off the peaches before eating them ever. Now I rarely do so – many for convenience, but it’s definitely worth the extra time for this recipe!

Peach Pastry-4

It’s a fairly simple and forgiving recipe: create a shortbread crust, put halved peaches on it, bake it, pour the sour cream custard around peaches and bake some more.

The original recipe was made with sour cream and butter, but I used goat yoghurt and goat butter to make it more friendly towards me. I know in the past I have used dairy free margarine for the crust and I imagine that unsweetened dairy free greek style yoghurt would work to make it dairy free. I don’t think that the egg can be replaced and have a similar texture.

You could use canned peaches if desired, but bake the crust by itself first. Adjust sugar levels depending on whether peaches are sweetened or not.

Peach Pastry-1

Gluten and Cow Dairy Free Peach Pastry

1 c. Gluten Free Flour Blend (I used Bob’s Red Mill All Purpose GF Flour)
1/2 tsp. xanthan gum
1/4 c. goats butter (or regular butter or butter substitute)
1/4 tsp. salt
1/8 tsp. baking powder
2 tbsp. sugar

3/4 c. goat yoghurt (original recipe calls for sour cream)
1 tsp. lemon juice (don’t add if using sour cream)
1 egg, beaten
<1/4 c. sugar

5 peaches, skinned and halved (You’ll only need 4 1/2 peaches)
1 tsp. cinnamon
1 tsp. sugar (optional)

  1. Preheat oven to 400F.
  2. Mix flour, xathan gum, salt, baking powder and sugar in a bowl. Cut in butter using a pastry blender or your hands.
  3. Press into a 8″ x 8″ or 9″ x 9″ pan. Arrange 9 peach halves on top of pastry. Sprinkle on cinnamon and sugar.
  4. Bake pastry and peaches in oven for 15 minutes.
  5. Meanwhile, mix together the yoghurt, lemon juice, egg and sugar.
  6. Remove pan from oven and pour yoghurt mixture around the peach halves.
  7. Return to oven and bake for 30 min or until the yoghurt mixture is starting to brown and crack slightly.
  8. Cool before serving.
  9. Enjoy!

Peach Pastry-3

Do you peel peaches before eating them?

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SRC: A Calculated Whisk’s Avocado Pesto Pasta Salad

A Calculated Whisk Avocado Pesto-3
For July’s Secret Recipe Club, I was paired with Becky of A Calculated Whisk. She also cooks gluten free (and paleo), so I was was spoiled in my options and with the eye candy of her beautiful photos!

Becky also loves putting avocados in smoothiesSalted chocolate hazelnut cookies, Mexican almond pulp browniesVietnamese caramelized pork meatballs vermicelli bowls and Pico de gallo de frutas.

I had a few avocadoes on my counter and some fresh basil that needed using up, so I ended up making her  avocado cilantro pesto pasta salad.

A Calculated Whisk Avocado Pesto-2

I did modify the recipe as I had basil to use up, so I replaced the cilantro in my version. I added garlic because what pesto is complete without garlic? I used my single serve blender instead of a food processor as it’s much easier to clean. I think pestos are supposed to be chunkier, but I blended mine smooth. I used hemp hearts instead of the feta as I had it on hand and I try not to eat a lot of cheese.

I tried it both warm and cold and I prefer the cold version of it. It goes very well with barbecued meat, making this the perfect healthy summer side dish! Mr. Bean and I liked it so much we are definitely adding it into our repertoire!

A Calculated Whisk Avocado Pesto-1

Avocado Pesto Pasta Salad

2 avocados
1 clove of garlic
1 c. Fresh basil
3 Tbsp. olive oil
1/2 c. Hemp hearts, divided
Juice of 1 lime
Salt
Pepper
Green onions, sliced
Peas (optional)
1 lb. pasta (I used go go quinoa circle pasta, but feel free to use whatever kind of pasta you want.)

  1. Cook pasta to Al Dente. Drain and set aside.
  2. In a food processor or blender, blend together avocados, lime juice, olive oil, garlic and basil. Once smooth/to the desired degree of blendedness, add 1/4 c. of hemp hearts and blend.
  3. Pour pesto over pasta, adding green onions, peas and remainder of the hemp hearts.
  4. Salt and pepper to taste.
  5. Enjoy!

A Calculated Whisk Avocado Pesto-4

What’s your favourite summer pasta? 

For the rest of Group D’s recipes, please click below!

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