• Beverages
• Bread, Scones, Muffins, etc
• Bio-Friendly Breakfasts
• Cake Recipes
• Cold Drinks
• Cookies
• Crusts And Pastries
• Dairy Substitutes
• Desserts
• Fruit Creams
• Gluten Free Recipes
• Gravies And Relishes
• Hors d’ Oeuvres
• Ice-Cream
• Jams
• Meatless Main Dishes
• Meatless Main Dishes Introductory Notes
• Pasta
• Salad Dressings
• Salad
• Sauces And Dressings
• Soups
• Spreads
• Sweets
• Vegetable Ideas

Links

• Disease Free Living
• Friends Who Care
• Meals on Wheels Community Services

Crusts And Pastries

Category: Wholefood Recipes

Whole food products simply do not produce light, flaky pastries – which, traditionally, are very high in fat and very high in highly refined flour. Nevertheless, in our endeavor to educate our taste away from such products, the following whole food alternatives should serve you well.

You will find a number of sweet fillings under the Dessert Section, and a number of recipes that could serve as Savory Fillings under the Meatless Main Dish Section

Pudding Crust

Mix together:

1/4 cup cream
1/8 cup NC dates
1/4 cup NC honey
3/4 cup NC wholewheat pastry flour
1/4 cup NC coconut
1/8 cup corn-flour
3/4 cups NC rolled oats
1/2 tsp NC sea salt

Finely chop dates. Mix above thoroughly: Place half of above mixture in floured 20 cm x 30 cm oblong, non-stick pan. Press and flatten to cover bottom of pan. Fill with cooled filling (see fillings under puddings). Cover with remaining mixture, patting lightly. Top crust is optional. Bake until light brown @ 190C for 30 minutes. Serve with cream as a hot pudding, or cool and cut into bars.

Crumb Crust

4 cups NC coconut
2 cups NC wholewheat pastry flour
1/2 cup NC honey
1 tsp NC sea salt
2 Tbsp lemon-rind
1/2 cup cream

Mix together. Spread in bottom of pan. Pour filling into this crust. Bake as per recipe. Left-overs baked alone, make delicious cookies.

Weetbix Crust

Crumble Sugar-free Weetbix, and mix together with cream and honey. Use as bottom or top crust for fillings of your choice.. Bake as for pastry.

Farmhouse Pastry

1 egg
1 cup cream
3 cups NC wholewheat pastry flour
1 tsp NC sea salt

Mix through well, and knead till dough forms soft texture. Roll out on flat surface to desired size. Use as required.

Pastry Cups

Excellent savoury cups can be made using pastry dough and lining cookie cups with this dough. Fill with Cashew and Onion Pie filling, Asparagus Pie filling, or any other savoury filling. Bake as suggested in the recipe for the filling.

Pastry Dough

1 cup NC wholewheat pastry flour
1 tsp honey
1/4 cup cream
1/4 cup milk (+/-)
NC sea salt to taste

Mix all dry ingredients together, then rub in cream until flour looks like fine breadcrumbs. Add honey and sufficient milk to form dough.

Down-to-Earth Pastry

By varying the mixture, you can get different textures and degrees of crumbliness.

4 cups NC rolled oats
1 cup NC wholewheat pastry flour
1/2 cup corn-flour
1/2 cup NC sunflower seeds
1/2 cup cream
1/2 cup milk

Place dry ingredients in blender and grind till very fine. Pour ground mixture into mixing-bowl. Add salt to taste. Add milk and cream, and mix together well till soft. Now use as you would any pastry.

Tuck-in Pastry

1/3 cup NC almonds
1/3 cup NC sesame seeds
1/2 cup water
1 cup NC wholewheat pastry flour
1/3 cup NC soy flour
1/2 tsp NC sea salt

Mix almonds and sesame seeds together. Add water and blend until smooth. Pour into mixing-bowl and add remaining ingredients. Knead lightly until dough is no longer sticky. Roll between wax paper until very thin. Use as required.

Princely Pastry

2 cups NC wholewheat pastry flour
2 cups white flour
1 tsp NC sea salt
2 tsp NC aluminium free baking powder
1 cup melted butter
+/- 1 cup warm water

Mix all dry ingredients together. Rub butter into flour. Add water and knead to a soft dough. Always cover with glad wrap before using, otherwise dough dries out. Makes 15 small pies. Use as required.