Tag Archives: corn-free crust

Tapioca and Buckwheat Gluten-and-Dairy Free Crepe Batter

 

Savory Breakfast Crepes

Yesterday I woke and immediately started daydreaming about Sunday breakfast.   With all the writing and social networking that goes with my job(s), sometimes I just get cranky for time IN the actual kitchen.

Crepes.  I don’t know why, but I started daydreaming about crepes.  Filled with eggs and goat cheese and something bright colored to remind me what spring looked like.  Luckily I was only a few blocks from Whole Foods, where a bunch of gorgeous little tomatoes from Mexico found their way into my basket, along with some fresh cilantro and small Mexican champagne mangoes.  The sun was out, the air was warm, I walked home with my jacket unbuttoned and my raggedy hair blowing in the wind.  New Yorkers had a bit more of a spring to their step, and I didn’t realize at the time how this quick break from the cold would make smiles turn up a bit more on most of the lovely people I’d encounter in my day.

Anyway, back in the kitchen.  I had decided on using a little buckwheat – which is common in some crepe recipes but used sparingly as it can be a bit bitter – and tapioca flour to pull along with the eggs and soymilk I was using for the crepe batter.  A tiny bit of butter and salt, and that’s it!  I utilized the whipping strength of a blender and the ease of a non-stick skillet to aid in making sure that the eggs would be beaten light and fluffy and the crepes easy to flip.  When the first one actually WORKED I called my boyfriend to the stove, giddy like a school-child out the first day of holiday.  We delighted in a few seconds of cheery contentment, flipping gluten-and-dairy-free crepes onto a waiting pan while eggs slow-cooked nearby.

This recipe is quite simple, and quick, and with a little practice I soon had a stack of warm crepes that I filled with sauteed eggs and served with a guacamole-type mix and the freshly sliced champagne mangoes.

It was a good, good, good day.

Ingredients

  • 1 1/3 cup soy or unsweetened almond milk
  • 2 eggs
  • 1 cup tapioca flour
  • 1/3 cup buckwheat flour
  • pinch of salt
  • 2 tsp melted butter or olive oil

Directions

Whip eggs and milk of choice in blender until creamy and a bit fluffy (if you don’t have a blender you can use a standing or hand mixer, or just whip the heck out of them with a whisk).  Add the flours 1/3 a cup at a time, whipping thoroughly with each addition.  Add the melted butter or oil and salt and whip quickly to incorporate.

Heat a large non-stick skillet on medium high heat and spray lightly with cooking spray.  Hold skillet away from heat and let cool for 5 seconds, then pour enough batter in the center of the skillet, swirling quickly to cover the entire surface, until the bottom of the skillet is just covered with batter.  Return to heat and cook for 15-20 seconds or until the sides of the crepe start to curl.  Flip gently and cook on the other side another 20 seconds.  Remove to plate.  Repeat until you get a pretty stack of crepes!

Before I started cooking the crepes I had a second skillet going on low heat with melted butter, slowly stirred eggs, fresh cilantro, soft goat cheese and the skins of these tomatoes:

I then reserved the insides of them and mashed them with avocado, more cilantro, a squirt of fresh lemon juice (in the absence of lime) and some sea salt and pepper.  And then adorned the dish with the fresh champagne mangoes.  They’re a little tarter, firmer and less fibrous than regular mangoes.

While the tomatoes weren’t quite what I wanted (beautiful in color but still lacking that perfect summer tomato sweetness), it was a gorgeous dish, paired with orange juice and locally roasted coffee.  The perfect start to one of the best Sundays I’ve had in a long while.

 

Creamy egg-filled crepes with champagne mangoes, avocado and Mexican tomatoes

Advertisements

Corn-and-Dairy-Free Apple Pie

 

Dusty Dan - the Brother

My brother Dan’s friend Matt’s fiance Marissa can’t eat corn or dairy.  Dan is spending New Year’s Eve with them and some friends in Vermont.  I owe Dan a baking session as part of his Christmas gift.  On a snowy, cold evening in Washington Heights at the late hour of 11pm, we head into my kitchen to develop a recipe for a corn-and-dairy-free apple pie all the revelers will enjoy.

I must admit, I’m a little concerned about this assignment.  Butter is the one thing I can count on in baking when my sugar and flour sources are limited.  I completely avoid milk, cream, cheese and the like, but the minimal presence of protein in butter somehow makes it easy enough for me to digest without too much disturbance.  Especially clarified butter, where more protein has been removed.  So no matter the flour combination or inclusion/lack thereof of sweetener, I’ve always been able to rely on butter to add complexity and flavor.

Technically, butter also acts as the fat that binds the flour together in a crust.

Now, while I generally don’t use corn flour or products when I bake, I also haven’t been particularly attentive to it being in products I use.  So when Dan said Melissa uses Smart Balance Light as her “butter”, I stick to it.  I’m a bit confused about it’s being made with canola oil, which I assume is from corn.  Or if there’s a specific reason she doesn’t use Crisco shortening, which is made from palm and soybean oils.

After some quick googling I realize that canola isn’t made from corn but from rapeseed – who knew?!?

These are all questions to ask her at another time when we make “Melissa’s Apple Pie Take Two”.

For now, here’s how this basically plays out:  I use regular flour so that the gluten binds and develops the pie dough.  Other than replacing the butter with the Smart Balance and only using 1 tablespoon of water, we make the Williams-Sonoma Basic Pie Crust.  I also use white sugar in the dough and the filling, which I don’t usually do.  I figure this pie needs to be a gentle step for those who don’t have food allergies.

So – this pie is NOT gluten-free nor sugar-free.  Not a particularly alternative recipe, it just lacks corn and dairy together.  For tips on making the best of your apple pie, check out my posts on Apple Pie Filling and The Best Basic Pie Crust.

Ingredients: Apples

  • 12-16 hard, ripe apples, of three different varieties.
  • 1/2 cup white sugar
  • 4 teaspoons ground cinnamon, two varieties if possible (one sweet, one spicy)
  • 1 teaspoon ground nutmeg (preferably ground fresh)
  • 1 teaspoon ground cloves

Directions: Apples

  • Preheat the oven to 375 degrees F.
  • Peel, core and slice your apples, and spread them equally on two rimmed cookie sheets.
  • Sprinkle 1/4 cup white sugar, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg and 1/2 teaspoon cloves on EACH of the sheets.
  • Mix with your hands until all apples are coated.
  • Bake for about 15-20 minutes while you prepare your crust, turning the apples once, until softened.
  • Remove from oven and let cool before filling.

Ingredients: Crust

  • 2.5 cups flour
  • 2 tablespoons sugar
  • 1/2 teaspoons salt
  • 16 tablespoons cold Smart Balance Lite
  • 1 tablespoon ice cold water
  • 1 egg (for washing on top)

Directions: Crust

  • Fix a standing mixer with a paddle attachment and pour in flour, sugar and salt.  Whisk together.
  • Add the Smart Balance in little chunks and start mixer on low.  Mix until the dough just starts to pull together.
  • Add the 1 tablespoon ice water and mix until the dough forms a ball, being careful not to over mix.
  • Separate dough into two balls, flatten into disks, wrap in wax paper and refrigerate until a bit harder.

Directions: Assembling and Baking the Pie

  • Turn the oven down to 375 degrees when the apples are done baking.

  • Flour your workspace and rolling pin, and place one disk of dough in the center (an option is rolling between two pieces of parchment paper).
  • Start rolling from the center out, in one direction, to stretch dough.  Because we used Lite Smart Balance, which I assume means the water content is higher and fat content lower, this dough has much more of an elastic pull and a bit more oil to it.  Rolling away from the center in one direction with a good amount of weight seems to help it extend.
  • Gently place the crust into the plate.
  • Fill with apples, pressing down slightly and roll the top crust.
  • Place the top crust gently on the filled pie and crimp edges with a fork.  This won’t crimp as easily as other crusts, but as long as the edges are together, the filling will steam nicely.
  • Wash the crust with the egg, slightly beaten, and dust with sugar.
  • Bake on a cookie sheet or “pizza” stone for 40 minutes at 350 degrees or until apples are fully tender and crust lightly browned, covering edge of crust halfway through with tin foil or a pie lip.
  • Cool before serving and, if you can wait, don’t eat until the next day! Enjoy!


Notes:  This crust doesn’t taste like much on its own.  But paired with lots of apples sweetened with white sugar and scented with cinnamon and nutmeg, it’s a hearty compliment.  The crust softened the day after it was baked, and continued softening so that it was still tasty (I’m told) days later, and somewhat even more so.

%d bloggers like this: