How can I make a Paleo Vegeo pastry for the holiday season
I found this great recipe on the Gluten-Free Homemakers website, and had to right to altering it to work for my Paleo Vegeo lifestyle. I found that one of the things I really miss this time of year is a good Danish Kringle, but there are not decent vegan/gluten-free/sugar-free/paleo Kringle’s for sale these days. In fact the one company that has a vegan Kringle is filled with soy and corn syrup. I will never get how you can convert to a vegan lifestyle and still think soy flour and corn syrup are amazing to eat. Never. So missing the yum of the Kringle I went searching and was so happy that I found this recipe. It made me beyond happy, because any recipe that requires very few modifications is going to be better to get the desired results of the original baker.
Recipe: Multi-Purpose Pastry Dough
3/4 c. brown rice flour
3/4 c. millet flour
1/4 c. sweet rice flour
1/4 c. potato starch
1 Tb. xanthan gum
2 tsp. stevia
1 tsp. powdered agar agar
1/4 tsp. Himilayan salt
1 large pastured egg (or flax substitute)
8 tbsp. Spectrum organic shortening or 6 tbsp melted coconut oil
1/4 c. milk substitute (add + 1 – 2 Tb. if you went with the 6 tbsp of shortening)
1. Combine the dry ingredients in a mixing bowl.
2. Using a fork, beat together the milk and egg.
3. Add the milk mixture and shortening or oil to the dry ingredients and stir with a fork. It will look crumbly, but everything should be wet. If needed, add a little more milk.
4. Now use your hands to form the dough into a ball and work it a little until it is smooth. The dough is now ready to be rolled out or can be wrapped in plastic wrap and stored in the refrigerator.
5. Roll the dough out on a silicone mat, pastry mat or piece of parchment paper. Use a piece of plastic wrap on top of the dough to keep it smooth.
6. Experiment with thickness. Rolling it very thin makes it more likely to break when folding or transferring. About 1/16 – 1/8 of an inch works well.
When using this dough bake at 350 degrees for 15 – 20 minutes. You can use this for making pigs in a blanket for your kids(uncured grass-fed beef dogs of course) or for those lovely Danish Kringle’s that I am craving.