Dessert

Banana or Apple & Chocolate pastry

There are so many things that we can make using virtually one type of fluten-free dough.

After having tried a few different alternative flours to wheat, I have become a big fan of rice flour. However, I mix it with other flours to give the recipe more nutrition, more fiber and protein than plain rice flour. So, for this recipe in particular what worked was a mix of rice and buckwheat flours.

I also had to learn how to get the right consistency for what I wished to bake. Lots of practice, lots of mistakes. I think I am finally happy with this recipe.

I managed to get a sort of flaky dough that goes perfectly with the oven-baked Brazilian pasteis (pastry).

2 cups of rice and buckwheat flour.

1/2 cup of ground linseed

100 ml of vegetable oil of your choice

1 free range egg

1+1/2 cup of warm water

Himalayan salt

Preparing the Dough

Put all ingredients in a large bowl, except for the water.

Mix everything with a wooden spoon until uniform. Add 1 cup of water first and stir. I prefer to use my hand at this stage. If the dough is still dry, add the rest of the warm water and knead the dough thoroughly until you obtain a malleable dough (not too dry nor too sticky).

With some rice flour on your hands and on a clean surface, cut the dough into smaller sizes and roll the pieces into balls.

Then flour the surface and open the rolled dough with your hands, very gently.

The fillings

Slice 1/4 apple for each pastel/pastry.

I made the chocolate sauce with water, cocoa powder and coconut oil. I brought it to boil and cooked it until the sauce got ticker. Then I drizzled the sauce over the apple slices.

I sprinkled cinnamon and some dark muscovado.

Then I folded the dough in half and sealed the borders simply by applying a bit of pressure, then rolling the edges over themselves.

For the banana filling, just follow the instructions above (apple filling).

I placed the pasteis on a stone used for baking pizza.

I pre-heated the oven at 150°C for ten minutes before putting the pastry in the oven.

Then I fan-baked the pasteis for 25 minutes at 180°C.

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