Gluten Free Pastry

I've been working on a gluten free, grain free pastry, partly for more variety, and because I actually like the taste. This one, made with almond and coconut flours has a lightly nutty taste and melts in your mouth, just like pastry should. Plus it's good to have a gluten free variety up my sleeve for times where I need it. 

I flavoured this one with ground ginger to compliment the blueberries going in the filling, but you could easily use cinnamon, or cocoa. If using cocoa, use 2 tbsp. 

This version isn't dairy free however, as it uses butter. I'll try using coconut oil, or olive oil next time and see if it is as effective. 

Ingredients: 

• 1/2 cup coconut flour
• 1 1/2 cups almond meal or almond flour
• 4 tbsp brown sugar
• 100 grams butter, cubed
• 1 tsp ground ginger or cinnamon, or 2 tbsp cocoa (optional) 
• pinch of salt

Method (food processor): 

1. In a food processor place flours, sugar, salt, and spice, blitz for a few seconds to combine. 
2. Add cubed butter, turn on high and mix for a couple of minutes. 
3. First it will go like bread crumbs, then it will form into a dough. 
4. When nearly all combined tip out into a buttered tart or pie dish. 
5. Press evenly around the tin, getting right to all the edges. 
6. Bake for 180 degrees for 12 - 16 minutes till a light golden brown colour. 
7. Cool and fill
8. Store in the refrigerator once completed 

Method (bowl):

1. Mix flours, sugar, salt and spice in a bowl. 
2. Melt the butter and use a knife to mix it though. 
3. Once a little combined, use clean hands to continue massaging it into the dough. 
4. When you have a dough, continue from step 4. above. 

Pictured below with Blueberry and Mascarpone filling