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gluten free rosemary butter rolls

Gluten Free Rosemary Butter Rolls

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Why Do People Eat Gluten-Free Bread?

People eat gluten free bread for a variety of reasons. For some, it may be due to a condition such as celiac disease or an intolerance to wheat and other grains. Others may choose to opt for gluten free bread because they believe it is healthier or because following a gluten-free diet makes them feel better overall. Gluten-free bread also provides those who are sensitive to the protein with an alternative when opting for bread with a meal.

Take Your Baking up a Notch with this Easy Gluten Free Rosemary Butter Rolls Recipe

This is a super easy recipe to make and the dough is easy to work with. You can have these Gluten Free Rosemary Butter Rolls whipped up in no time! The added decoration is optional but will be surprisingly easy and give you a pleasing result.

Wondering where to purchase Bob’s Red Mill Gluten Free Bread Mix? Easy, just click the link and get it sent to your door!

Purchase the Bread Mix
gluten free rosemary butter rolls

Ingredients for Gluten Free Rosemary Butter Rolls Dough

  • 1 bag Bob’s Red Mill Gluten Free Bread Mix
  • 1 tbsp honey
  • 4 ½ tsp (or two packets) instant yeast
  • 1 ½ tsp baking powder
  • 1 tsp salt
  • 1 ¼ cups hot water
  • ½ cup unsalted butter, cut into small cubes
  • 1 tsp apple cider vinegar
  • 1 large egg + 1 egg white
  • 4 tsp fresh rosemary leaves, finely chopped
  • Cornstarch for dusting

Ingredients for Honey Butter Sauce

  • 2 tbsp unsalted butter
  • ½ cup honey

Ingredients for Decorating Gluten Free Rosemary Butter Rolls

  • Flaky or coarse salt
  • Fresh herbs such as Italian parsley, dill or sage
  • Pink peppercorns

Instructions for Making Gluten Free Rosemary Butter Rolls

Using a mixer with a dough hook, place the bread flour mix (discard yeast packet included), instant yeast, baking powder, baking soda and salt. Mix for about one minute.

In a measuring glass, add the hot water, butter and vinegar. Let sit until butter melts or liquid is warm to touch but not hot.

Add the liquid mixture to the mixing bowl and mix until incorporated.

Add the egg and egg white and chopped rosemary (don’t use dried rosemary, it will be too crunchy, if you don’t have fresh, just omit) and mix on medium-high speed for 5 minutes to create a smooth, stretchy dough. Let stand for 10 minutes.

While the dough is resting, prepare the honey butter sauce by melting the honey and butter together over low heat, whisking to incorporate well.

Crumple a sheet of parchment paper and fit it into a 10” cast iron skillet or something similar.

Layer about 1/3 of the honey butter sauce on top of the parchment in the bottom of the skillet.

Dust a clean surface or pastry board with a fine layer of cornstarch. Scoop the dough out of the mixing bowl and drop in the middle of the cornstarch. Brush your hands with cornstarch and work the dough into a log about 1 ½ inches in diameter. Using unflavored dental floss, cut the roll in half, cut each half in half again and then cut each of those sections into thirds. That will give you twelve even pieces of dough.

With your hands dusted in cornstarch, take each piece of dough and roll into a ball-shape and place in the cast iron skillet.

Preheat your oven to the lowest temperature possible. Turn the oven off and place the rolls inside. Allow to rise in the oven for about 45 minutes to 1 hour.

Remove the rolls from the oven and preheat to 350F.

To decorate the rolls, use a pastry brush to brush the honey butter sauce over each roll. Place the fresh herbs onto each roll and make sure they are in contact with the surface of the roll. Brush over the herbs with more honey butter sauce. This will help preserve the color. Further adorn with pink peppercorns if desired. Sprinkle with a little flaky or coarse salt.

Bake rolls for 25-30 minutes or until the top is golden brown.

Cool slightly and then lift the rolls out using the parchment paper. To serve, slide the rolls onto a serving dish or back in the skillet for that rustic look.

Best served warm from the oven. Leftovers should be warmed slightly for best results.

gluten free rosemary butter rolls

loaf of freshly baked gluten-free bread cut into slices

Easy Homemade Gluten-Free Bread Recipe

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Why Do People Eat Gluten-Free Bread?

People eat gluten free bread for a variety of reasons. For some, it may be due to a condition such as celiac disease or an intolerance to wheat and other grains. Others may choose to opt for gluten free bread because they believe it is healthier or because following a gluten-free diet makes them feel better overall. Gluten-free bread also provides those who are sensitive to the protein with an alternative when opting for a sandwich or toast.

More and more grocery stores and restaurants are offering gluten-free bread options, reflecting the increasing awareness of the prevalence of celiac disease and other sensitivities to gluten. Options can span from a few classic slices of white or wheat bread to wraps, seeded brown loaves, and focaccia. Some restaurants even have dedicated gluten-free sections with a variety of alternatives.

Why Does Commercially Made Gluten-Free Bread Often Disappoint?

Commercially produced gluten-free breads can disappoint because they lack the same texture and taste that traditional breads provide. Many gluten-free breads are made with highly processed starches, gums, and artificial flavorings that give them an inferior taste. Other substitutes such as nuts, beans, or other flour alternatives can be difficult to work with when baking and often don’t hold their shape well or create a soggy texture. Additionally, gluten-free baked goods usually contain fewer nutrients than those made using traditional wheat flour. This can lead to a dissatisfaction when substituting items in recipes such as sandwiches or toast.

Can I Make Gluten-Free Bread at Home?

For those looking for gluten-free bread that tastes like the real thing, making it from scratch at home may be the answer. By using ingredients such as readily available ingredients, you can create a loaf of bread with a texture and flavor much closer to traditional wheat bread than most commercially produced versions.

However, this requires a knowledge of baking techniques and recipes specific to gluten-free methods. Traditional bread recipes do not convert well with gluten-free ingredients. If you’re willing to put in the effort, though, homemade gluten-free bread may be worth it for its superior taste and nutrition!

loaf of gluten-free bread cut in two

If you’re ready to give it a try, here is my recipe for Gluten-Free Bread! You’ll notice that it doesn’t work like traditional bread dough, but don’t let that hold you back. The results will be surprisingly good.

Easy Homemade Gluten-Free Bread

Get ready!

Preheat Oven to 375 F. Grease one loaf pan.

Ingredients

(Note: I’m giving you the ingredients by weight as you’ll get better results by using a digital kitchen scale, but if you don’t have one, I’ve provided you with the approximate equivalents in cups.)

420 g (3 ¼ c) gluten free flour blend (I use Cup 4 Cup brand)
2 tsp xanthum gum (don’t add if it is already on ingredient list in your flour mix)
8 g (1 packet) instant yeast*
1/4 tsp cream of tarter
2 tbps sugar
1 tsp salt
340 g (1 1/3 c) whole milk warmed to 100 F
55 g (1/4 c) melted butter
1 tsp apple cider vinegar
2 egg whites

Method 

With a fork, stir together the flour, xanthum gum, sugar, salt and cream of tarter. Stir in yeast.

With a fork, mix in milk, butter, egg whites and vinegar. Mix just until blended, do not overmix.

mixing bowl with bread doughUsing a spatula, transfer dough to greased loaf pan. Smooth out top with spatula (I oil the spatula lightly first).

bread pan with bread dough

Place loaf pan in a plastic grocery bag and tie loosely. Let proof for 90 minutes or until double in size.

plastic bag containing proofing bread

bread dough rising in loaf pan

Bake at 375 F for 25 minutes, reduce heat to 350 F and cover with foil for an additional 10 minutes.

*If you’re using traditional yeast, mix it into some of the warm milk with 1 tsp of the sugar and let stand as you would for regular bread, and then mix in with wet ingredients.

loaf of bread on cooling rack
loaf of gluten-free bread cut in two

 

There’s Nothing Like Homemade Gluten-Free Bread

This recipe creates a beautiful loaf with a nice crust and soft moist crumb. Great for eating fresh and also toasts well.

Eating homemade gluten-free bread is an absolute delight. The texture and flavor of a homemade loaf can’t be beat and the satisfaction of baking your own batch of warm, tasty bread is incomparable! It’s a great way to get creative in the kitchen while making something delicious that everyone can enjoy. 

Enjoy the first warm slice of heal or crust with butter, of course, and a good dollop of honey or your favourite jam!

slice of bread with butter and jam

melted butter in a saucepan

What is Ghee and How to Make it

What is Ghee

Ghee is a type of clarified butter that is widely used in Indian cuisine. It isMaking Ghee made by melting unsalted butter and allowing the milk solids to separate from the liquid fat. The milk solids are then removed, leaving behind a golden-yellow, highly aromatic, and flavorful fat that is perfect for cooking and baking.

Ghee has a high smoke point, making it ideal for high-heat cooking methods such as sautéing, stir-frying, and roasting. It also adds a rich, nutty flavor to dishes, making it a popular choice for Indian-inspired recipes. Try using ghee in place of butter or oil in your favorite recipes, or use it as a finishing touch for a touch of richness and depth of flavor.

Are there health benefits to using ghee?

There are some potential health benefits to using ghee.

One of the main benefits of ghee is that it is a source of healthy fats. Ghee is high in saturated fats, which can be beneficial for heart health when consumed in moderation. Saturated fats help to raise HDL (good) cholesterol levels, which can help to lower the risk of heart disease.

Ghee is also a good source of fat-soluble vitamins, including vitamin A, D, E, and K. These vitamins are important for maintaining healthy skin, eyes, and bones, and they can help to support the immune system.

In addition, ghee is lactose-free and contains very little casein, making it a suitable alternative for those who are lactose intolerant or have a casein allergy.

It’s important to keep in mind, however, that ghee is still a source of fat and should be consumed in moderation as part of a healthy diet. As with any food, it’s important to consider your overall dietary pattern and to speak with a healthcare professional about what is right for you.

Who are some Famous Chefs who use Ghee?

Ghee is a popular ingredient in Indian cuisine and is used by many famous chefs around the world. Some notable chefs who use ghee in their cooking include:

  • Vikas Khanna: Chef Vikas Khanna is an Indian chef, restaurateur, and

    author who is known for his use of traditional Indian ingredients, including ghee, in his cooking. He is the host of the TV show “MasterChef India” and has published several cookbooks featuring Indian-inspired recipes.

  • Sanjeev Kapoor: Chef Sanjeev Kapoor is an Indian chef, restaurateur, and television personality who is known for his expertise in Indian cuisine. He has published numerous cookbooks and hosts the TV show “Khana Khazana,” which features Indian-inspired recipes using ghee and other traditional ingredients.

  • Gordon Ramsay: Chef Gordon Ramsay is a British chef and television personality who has used ghee in his cooking on his TV show “MasterChef.” He has also featured ghee in some of his restaurant dishes, including his signature lamb shank with ghee-roasted vegetables.

  • Padma Lakshmi: Chef Padma Lakshmi is an Indian-American author, actress, and television host who is known for her expertise in global cuisine. She has used ghee in some of her Indian-inspired recipes, including her recipe for chicken korma with ghee-roasted cashews.

These are just a few examples of famous chefs who use ghee in their cooking. Ghee is a versatile ingredient that can be used in a variety of dishes, from savory to sweet, and is enjoyed by chefs and home cooks alike.

making ghee

How To Make Ghee

To make ghee from butter, you will need the following ingredients:

  • 1 pound unsalted butter

Here’s how to make ghee from butter:

  1. Begin by melting the butter in a saucepan over medium heat.

  2. As the butter melts, it will begin to foam and bubble. Use a spoon to skim off any foam that rises to the surface.

  3. Once the butter has melted, reduce the heat to low and allow it to simmer. As it simmers, the milk solids will begin to separate from the liquid fat and sink to the bottom of the pan.

  4. After about 15-20 minutes, the ghee should be a clear, golden-yellow color and the milk solids will have turned a deep brown. At this point, remove the pan from the heat and allow it to cool slightly.

  5. Use a fine-mesh strainer or cheesecloth to strain the ghee, discarding the milk solids. Pour the ghee into a clean, airtight container and store it in the refrigerator for up to 3 months.

Gluten Free Orange Cointreau Loaf Recipe

Gluten Free Orange Cointreau Cake

Ingredients for the Loaf

  • ½ cup butter, softened to room temperature
  • 3/4 cup sugar
  • 2 large eggs
  • 1 tablespoon freshly squeezed orange juice
  • 1 tablespoon Cointreau, Grand Marnier or Triple Sec (or can be replaced by 1 tablespoon more orange juice)
  • 1/2 tsp orange extract or replace with vanilla extract
  • 1 tablespoon grated orange zest
  • 1 cup all purpose gluten free flour (I use Pamela’s)
  • 1/2 cup almond flour (secret to moistness)
  • 1 teaspoon baking powder
  • 1 teaspon baking soda
  • 1/8 teaspoon sea salt
  • 1/2 cup buttermilk

Ingredients for the Glaze

  • 1/2 cup icing sugar
  • 1 tablespoon freshly squeezed orange juice
  • 1 tablespoon Cointreau, Grand Marnier or Triple Sec (or can be replaced with 1 tablespoon more orange juice)

Method

Preheat the oven to 350°F. Butter a 9 x 5-inch loaf pan, and either line it with parchment paper or dust with flour, tapping out the excess. (Tip for parchment: I use parchment sheets. If you take a sheet and scrunch it up into a ball and then flatten it out, it will mold easily to the bottom and sides of the pan and is much easier to manage. I prefer this method and when the loaf is done I can simple lift it right out with the sides of the parchment.

In a large mixing bowl with an electric mixer, cream the softened butter with the sugar until blended & fluffy. Beat in the eggs one at a time, just to blend. Beat in the orange juice, the Cointreau, the extract, and the orange zest. Stir together the flour, the baking powder, soda and the salt in a small bowl; beat in the flour mixture to the creamed mixture alternately with the milk, beginning and ending with dry, beating only slightly after each addition. The trick for the best gluten free outcomes is not to over beat.

Pour into the prepared loaf pan & bake for 45 to 50 minutes or until the loaf is risen, the top golden brown and the center set; a tester inserted near the center of the bread should come out clean. Remove the pan from the oven and place on a cooling rack.

Make the glaze while the loaf is baking: Sift the icing sugar into a small bowl, add the juice and the Cointreau. Stir until you have a very smooth silky glaze. Slide a table knife around the edges of the cake to loosen & spoon & spread the glaze evenly all over the hot cake, allowing some glaze to dribble down the sides. Allow the cake to cool completely before turning out of the pan and serving. (If you can’t wait, let it cool slightly and use a good serated knife to take a slice off!)

This recipe was adpated with permission from Jamie Schle

Rickety Uncle Recipe

Rickety Uncle

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Rickety Uncle is an old fashioned favourite from my youth. My family knew this as Uncle Ricky, but my wife’s family called it Rickety Uncle, so for peace in the family, we’ll call it that! You can call it what you like!

I lost touch with this recipe until a few weeks ago when my sister and I were texting back and forth and reminiscing. That’s when it all came back. The buttery taste, the crunchy oats and carmelized sugar.

I found my handwritten recipe in an old notebook that was given to me by my Aunt Lola in 1973!

Simple ingredients make Rickety Uncle so easy to make.

Rickety Uncle Recipe

Ingredients

  • 1/2 cup butter
  • 1 cup brown sugar
  • 2 cups rolled oats
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1 tsp baking soda

Method

Preheat oven to 350 F.

In a medium sauce pan, dissolve the butter and sugar over medium heat. Remove from heat. Add the baking soda, salt and vanilla. Give it a stir, add rolled oats and stir together.

Spread in a 9” square glass pan and press down evenly.

Bake for 18 minutes. Allow to cool and set before slicing into squares.

Sticky Toffee Pear Upside Down Cake

Sticky Toffee Pear Upside Down Cake

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This Sticky Toffee Pear Upside Down Cake Recipe is easy to make, will grace your table with its beauty and tastes so good! There isn’t just one thing that makes this perfect, but a good seasoned 10″ cast iron skillet is pretty essential.

I made this while everyone was sitting around chatting and letting the turkey dinner settle in on Christmas Day. It is a tradition at our house to leave a little space between the main meal and dessert, and this was the perfect time to pop the cake into the oven and have it ready to serve fresh and warm.

First Ingredients

  • 2 large Bartlett pears, firm but not too green.
  • 1/4 cup butter
  • 3/4 cup light brown sugar

Second Ingredients

  • 2 1/2 cups flour
  • 1 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 1 cup molasses
  • 1 cup boiling water
  • 1/2 cup butter, softened
  • 1/2 cup light brown sugar
  • 1 large egg

Method

Preheat oven to 350 F. Peel the pears and cut them in quarters. Core the quarters and then slice each quarter in half lengthwise.

Melt the butter in a 10” cast iron skillet over low heat for about 2 minutes. Evenly sprinkle brown sugar over the butter and cook about 3 minutes over low heat. Watch carefully that it doesn’t burn and do not stir or scrape. The sugar doesn’t have to be all melted. Arrange the pears as shown below over the butter mixture and cook without disturbing for 2 minutes. Remove from heat.

Sticky Toffee Pear Upside Down Cake

Mix together the dry ingredients in a medium sized bowl. Mix together the molasses and hot water. In a large bowl, cream the butter and sugar together. Add the egg and beat about 2 minutes. Alternately mix in the dry ingredients with the molasses in 3 batches, starting and ending with the dry ingredients.

Pour the mixture over the pears in the skillet, being careful not to disturb your work of art. Bake 40 – 50 minutes on the middle rack of the oven until a tester comes out clean. Be careful not to overbake.

Cool the cake for about 5 minutes. Run a table knife around the edge to loosen. Place a flat plate that is a bit larger than the skillet over the top. Firmly clamp together and tip the skillet over onto the plate. If any pears stick to the skillet just scoop them up with a spatula and place them back into the cake. Serve warm or at room temperature with your favourite vanilla ice cream or whipped cream.

Sticky Toffee Pear Upside Down Cake

Gluten free cornflour cupcakes

Gluten free Cornflour Cupcakes with Maple Cream Cheese Buttercream

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These gluten free cornflour cupcakes with maple cream cheese buttercream frosting will delight your heart! For my twin sister and brother’s 70th birthday I wanted to recreate the childhood memories of our family’s favourite “Johnny Cake” with a little refinement. To do this I created a recipe with cornflour in place of cornmeal and added the sweetness of maple cream cheese buttercream frosting, reminiscent of maple syrup and butter as a topping.

Gluten free cornflour cupcakes

These gluten free cornflour cupcakes are super simple to make and the cornflour really helps the texture and the corn flavour really does come through in a delicious way.

Ingredients For Cupcakes:

  • 1 cup cornflour
  • 1 cup all purpose gluten free flour (I use Pamela’s)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup granulated sugar
  • 1/2 cup butter, softened
  • 1 1/4 cups buttermilk
  • 3 egg yolks
  • 1 tsp vanilla flavouring

Ingredients for Buttercream Frosting

  • 1/2 cup butter, softened
  • 1/2 cup cream cheese
  • 2 cups icing sugar
  • 1/4 tsp maple flavouring

Method for Cupcakes

Preheat oven to 375 F. Mix the dry ingredients together. Cream together the butter and sugar. Best in the egg yolks. Add vanilla. Alternately add the flour mixture with the buttermilk, starting and ending with the flour mixture. Batter will be a little thick. Do not over mix.

Drop the batter by spoonful into prepared cupcake pan. Bake at 375 F for 18 minutes or until toothpick inserted in center comes out clean.

Method for Buttercream

Beat together the butter and cream cheese until smooth. Add maple flavouring. Beat in icing sugar until smooth. Add additional icing sugar as needed for spreading consistency. Pipe or spread onto cooled cupcakes.

Gluten free cornflour cupcake recipe

Makes 12 cupcakes.

For a little personalization on the cupcakes I made double-sided miniature photo toppers using old family photos of my twin brother and sister and inserted into the tops of each cupcake on toothpicks.

Gluten free cornflour cupcake recipe

 

 

97CE6E5C-1570-4E0E-8E87-51894941BD94

Brown Butter Skillet Cornbread

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You can make the best gluten free brown butter skillet cornbread! My grandmother made the best cornbread. She may have inherited her recipe and skill from her own mother who was originally from Texas. Cornbread, or Johnny Cake, as we sometimes called it was a side dish for supper in our house growing up on the farm. We’ve come to love it anytime, for breakfast, lunch or dinner.

Brown butter skillet cornbread recipe

Brown Butter Skillet Cornbread Goes Great with Baby Back Ribs

Brown Butter Skillet Cornbread goes great with baby back ribs. I like to put the ribs in the slow cooker and later in the day pop some baked beans in the oven along with the cornbread, add a side of coleslaw and you’ve got a meal.

We’ve got some gluten intolerance in our family so I make this brown butter skillet cornbread with all purpose gluten free flour. The secret to this cornbread is to melt the butter in the cast iron skillet and gently brown it before using the butter in the recipe. This adds a special flavour to the cornbread, and also provides you with a skillet that is all ready for the batter. If there is another secret, it is the buttermilk. Don’t try and make this recipe without it! Third and final secret? A cast iron skillet. You’ll get a beautiful moist cornbread with a slightly crisp and chewy crust on the bottom – so delicious and satisfying!

Brown Butter Skillet Cornbread Recipe

Ingredients

  • 1 cup all purpose gluten free flour (I use Pamela’s)
  • 1 cup cornmeal
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter (8 tbsp, or 1 stick)
  • 1/4 cup liquid honey
  • 2 eggs at room temperature
  • 1 cup buttermilk

Method

Preheat oven to 375 F. Melt the butter in a 10.5” cast iron skillet over medium heat, reduce heat and allow butter to become slightly brown. Remove from heat.

Mix together dry ingredients with a fork.

Whisk together the honey and cold buttermilk and then whisk in the butter. (This is important so that you cool the butter down by adding the cold buttermilk so that the eggs don’t cook when you add them.)

Whisk in the eggs and then stir in the dry ingredients. Turn the batter into the cast iron skillet and bake for 20 – 25 minutes.

Serve warm with butter and some delicious Canadian Maple Syrup!

Hot buttered skillet cornbread

Gluten Free Irish Soda Bread

Gluten Free Irish Soda Bread

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You don’t have to stop loving traditional Irish Soda Bread if you prefer a gluten free option. This crusty loaf stands up well and turns out authentically when made with a gluten free flour blend. I use Anita’s Organic Gluten Free Flour Blend, but any that you’ve proven in your baking experience should work fine.

Ingredients

  • 3 1/2 cups of your favourite gluten free flour blend*
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 tablespoons butter, cold
  • 1 egg
  • 1 2/3 cups buttermilk
  • 1 tablespoon rolled oats
  • * 1 teaspoon xanthan gum (Optional but recommended as a binding agent if your gluten free flour blend does not contain Xanthan gum)

  1. Preheat oven to 425°F
  2. Mix together the flour,  salt, and baking soda in a large bowl. Add the butter and rub into the flour mixture with your fingertips until it resembles small crumbs.
  3. In a separate bowl, whisk the egg and buttermilk together
  4. Make a well in the center of the dry ingredients and pour the liquid into the flour mixture.
  5. Using your hand, bring the flour and liquid together to a loose dough. The dough should be quite soft, but not too sticky.
  6. Turn onto a floured work surface and gently bring the dough together and then press into a round about 1 1/2 inches thick. Do not knead.
  7. Place on a baking sheet dusted with flour or lined with parchment paper
  8. Score the bread with a cross by pressing a knife about 1/4 inch into the dough.
  9. Glaze the bread with the dregs of the buttermilk/egg mixture and sprinkle the top with rolled oats.
  10. Bake for 15 minutes, then turn down the oven to 400°F and bake for 20 – 30 minutes more. When done, the loaf will sound slightly hollow when tapped on the bottom. Place an inverted fork under the loaf while cooling to keep the bottom crust crisp.

This loaf is delicious when sliced while slightly warm. It also makes great toast on the 2nd day.

Fruit flan with shortbread crust recipe

Fresh Fruit Flan with Shortbread Crust

Summer is a great time to enjoy fresh fruit and there’s no better way to get it going than with this fresh fruit flan recipe. The shortbread crust adds a delicious buttery taste without overpowering the fresh fruit flavour and the coconut milk pastry cream adds just the right amount of silky smoothness.

Ingredients

Shortbread

  • 1/2 cup butter at room temperature
  • 1/4 cup icing sugar
  • 1 cup flour
  • 1/2 tsp orange extract

Coconut Milk Pastry Cream

  • 1 cup coconut milk (use coconut beverage, not canned coconut milk)
  • 3 egg yolks
  • 2 Tbsp granulated sugar
  • 1 1/2 Tbsp corn starch
  • 1 tsp vanilla extract

Fresh Fruit

  • Your choice of fresh fruit, washed and patted dry

Method

Shortbread: Preheat oven to 350 F. Beat together butter and icing sugar until smooth and creamy. Add orange extract and beat one minute. Gradually beat in flour until well mixed. Form dough into a ball and press onto bottom of 10” flan pan. Prick with fork and bake in oven for 15-18 minutes or until golden brown. Place on wire rack to cool.

Coconut Milk Pastry Cream: Whisk together the egg yolks, sugar and cornstarch. Heat coconut milk in heavy saucepan until steaming but not boiling. Whisk the hot milk into the egg yolk mixture. Return the ingredients to the saucepan and cook while stirring until thick, about 1 – 2 minutes. Remove from heat and whisk thoroughly until mixture is smooth. Place in a glass container and press plastic wrap or parchment paper over the top and cool in refrigerator.

Assembly: Spread the coconut milk pastry cream evenly over the shortbread crust. Top with your favourite berries or fruit and enjoy.

 

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