Skip to main content

Gluten-free Cream Puff Pastries

adapted from Chocolate Profiteroles in Desserts: Mouthwatering Recipes for Delectable Dishes (1997)

Cream Puff Pastry

1/2 cup quinoa flour
1/4 cup white rice flour
1/4 teaspoon sea salt
pinch of cardamom
6 tablespoons coconut oil
3 eggs
3/4 cup water
1. preheat over to 350F
2. Sift dry ingredients together
3. In medium saucepan, bring coconut oil and water to a boil. Remove from heat and add in dry ingredients. Beat for 1 minutes until mixture starts to pull away from the pan. Put over low heat and cook mixture together for 2 minutes, beating constantly. Remove from heat.
4. Beat one egg in a small bowl and set aside. Add remaining eggs, one at a time, to the mixture. Mix well then add beaten egg gradually. Dough should be smooth and shiny and fall by spoonfuls on a greased cookie sheet.
5. Drop by tablespoons (x12) on a sprayed cookie sheet, well spaced. Bake 25-30 minutes until pastry has risen and browned.
6. Turn off oven and let puff. Cool with door cracked. [Oops! I opened the door wide and they cooled too fast ... and collapsed - boo]

To serve, slice open and fill with fruit, fruit sauces, pudding, cream, ice cream ... whatever suits your diet.


COMMENT: The original recipe called for nutmeg and I used it. Yikes! My throat got a bit tight - that's where I have a nice patch of candida fungus and it LOVED the nutmeg. I had no idea candida would like it so much as I just have avoided it since I learned it causes liver cancer. Anyway, this was more or less an experiment. My brother challenged me to make him some gluten-free cream puffs ... so after flubbing the first batch, this one turned out VERY MUCH LIKE CREAM PUFF PASTRIES. My bro was impressed!!! The future doesn't see me making many of these for me because of the white rice flour which I am avoiding till I nix this candida stuff, but otherwise, they're very candida friendly :)

Here's how my bro ate them .... other than snatching them up and just snarfing them down. These were topped with a chocolate sauce and a cream sauce, which he was pretty happy about too. Here are those recipes.


Comments

Popular posts from this blog

Fingernail Analysis, part III

8 Health Warnings Your Fingernails May Be Sending   Source Your eyes may be the window to your soul, but, in many ways your, nails are the window to what’s going on inside your body. Here are some common nail problems and what they mean:  Take a good look at your fingernails and you may notice subtle variations in the texture or color; white spots, a rosy tinge, rippling or bumps in the surface to mention a few. These imperfections may not look like much to you, but it’s more important than you might think to maintain healthy fingernails. That’s because to the trained eye, nails can provide valuable indications about your overall health.  Hold a hand level with your nose about a foot out from your face and scrutinize each one. Look at the grooves, curves, ridges and dips. Notice how thick or thin they are and if there are any stark differences. Are your nails are chipped or broken. Make a note of the color of the nail itself, the skin under it as well as t...

80% Alkaline + 20% Acid = Balance

The Rule of 80/20: The body needs a balance of alkaline-forming and acid-forming natural vegetarian food. The following rule has evolved as a consequence of many years of research and clinical findings vis-a-vis the use of nutrition to heal disease. To replenish and sustain your proper alkaline and acid reserves, eat 80% of your foods from the alkaline-forming list and 20% from the acid-forming list. The following is an outline of the major vegetarian food groups and their chemical reaction tendencies in the body. All of the food items should be raw and organically grown (this collection of data from Hippocrates Health Institute). source ALKALINE-FORMING sprouts of small seeds, beans and most grains leafy and root vegetables vine-ripened fruits/vegetables (cucumbers, squash, tomatoes, bell peppers, etc) sea vegetables (dulse, nori, wakame) fresh food herbs cayenne pepper garlic and onions tree-ripened fruits small grains (amaranth, millet, quinoa, teff, etc) ...

Avocado and Sunflower-seed Dips (raw)

Back in the day when I was juicing a lot, I had a lot of leftover veggie pulp. The juice I would drink early in the morning on an empty stomach, wow it went down well, and a couple of hours later I would put real food in my body. The veggie liquid not only hydrated my body but also filled it with nutrients. My digestion was so bad in the early days of candida, but I found this method worked for "feeding" myself. Wow, it took time! So these are veggie pulp crackers. I added some minced garlic and herb seasonings to the pulp and put them in my dehydrator. Really tasty! An avocado dip with 2 avocados, lemon juice and a touch of zest, salt and pepper.  Since I blended this instead of mashed it, I probably added a bit of zucchini to give it a bit of moisture for blending but not to dilute the dip itself.  Dehydrated tomato flakes and walnuts for garnish. Sunflower seed dip. Sunflower seeds soaked in a little water for 3-4 hours, zucchini pieces to g...