Guest guest Posted November 30, 2008 Report Share Posted November 30, 2008 --- Gluten free.casein free mince pies 7oz ground organic almonds 1 oz brown rice flour (organic) rind from 1 organic orange( optional) ½ tsp cinnamon (optional) vanilla pod seeds scraped out (optional) approx 1.5 – 2 oz goose fat or organic virgin coconut oil (Tropical Traditions is the most reliably sourced brand)– I just add enough to give me a pastry like consistency depending on how fine the almonds are. add in carefully and gradually until achieve correct consistency. Mixture should be very crumbly but not too fatty . Don't add all at once) egg yoke as required ½ to 1 oz fructose (blitz in grinder to make consistency of caster sugar) or honey to taste Iced water to make organic mincemeat pie filling Pulverize ground almonds or flaked almonds until as fine as possible without turning into almond butter! Combine with rice flour. Add orange rind, vanilla pods and sugar/honey. Add around half egg yoke, together with iced water to make a pastry dough (not too sticky) chill 20 mins. Put 1 med organic muffin tin case into each hole in the muffin tin. Cut out 20 circles of organic greaseproof paper to fit inside a medium muffin tin indent. Take a small ball of pastry and `pat it out' between two circles of paper. Remove top layer of paper, leaving the pastry circle stuck to the bottom one. Transfer the paper into the muffin case, with the pastry facing upwards. Fill the pie case with mincemeat. Cut out star shape from remaining pastry. Repeat this until all pastry is used up. Bake @ 180c for 10 mins until slightly golden, taking care not to singe! The baking parchment thing sounds a faff but this pastry is so rich and short that it is almost impossible to roll out. However, it does make the most delicious mince pies - not perfect looking, but absolutely melt in the mo In Autism-Biomedical-Europe , JULIE GRIFFITHS wrote: > > Don't touch margarine as it has trans fatty acids. Margarine belongs in > the bin. Sorry to be so pointed. > > > > shaddie_2 schrieb: > > > > Hi it's that time of year again when I allow the sugar to creep up for > > a few weeks.. Does > > anyone have a good recipe for pastry? I'm making mince pies.. What > > margerine etc do you > > all use? I find it hard to get a gfcfsf one here and a few of the > > suppliers seem to be folding; > > products we've been depending on are disapprearing from the shelves. I > > use coconut oil > > but it's so expensive and DH isn't keen on it. Sx > > > > > > ------------------------------------------------------------------------ > > > > No virus found in this incoming message. > > Checked by AVG. > > Version: 7.5.552 / Virus Database: 270.9.11/1820 - Release Date: 29/11/2008 18:52 > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 3, 2008 Report Share Posted December 3, 2008 Thanks Chris! Sx > > > > Don't touch margarine as it has trans fatty acids. Margarine belongs in > > the bin. Sorry to be so pointed. > > > > > > > > shaddie_2 schrieb: > > > > > > Hi it's that time of year again when I allow the sugar to creep up > for > > > a few weeks.. Does > > > anyone have a good recipe for pastry? I'm making mince pies.. What > > > margerine etc do you > > > all use? I find it hard to get a gfcfsf one here and a few of the > > > suppliers seem to be folding; > > > products we've been depending on are disapprearing from the > shelves. I > > > use coconut oil > > > but it's so expensive and DH isn't keen on it. Sx > > > > > > > > > > ------------------------------------------------------------------------ > > > > > > No virus found in this incoming message. > > > Checked by AVG. > > > Version: 7.5.552 / Virus Database: 270.9.11/1820 - Release Date: > 29/11/2008 18:52 > > > > > > Quote Link to comment Share on other sites More sharing options...
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