FavoriteI’ve shared a few pastry shell options in the past but today I want to take us down the road of chocolate. The cool thing about making so many free-from pastries yourself is that you have the option to create non-traditional flavour profiles. That’s not to say that chocolate is exotic. It’s not used nearly as much as a plain/vanilla pastry shell, so I figure, we should do it. Let’s get to work. Allergy Status Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Sesame, Top 9 Allergens, Alliums, Apple, Avocado, Banana, Beans & Lentils, Berries, Carrot, Celery, Cinnamon, Citrus, Corn, Cruciferous, Garlic, Legume, Lupin, Mushroom, Mustard, Oat, Onion, Pea & Pea Protein, Poultry, Red Meat, Rice, Squash & Gourd, Stone Fruits, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast Friendly To: EOE, Vegan Flax Gel Ingredients 3 TBSP Golden Flax Meal 6 TBSP Water Dry Ingredients 200g Sorghum Flour, superfine 130g Caster Sugar OR Organic White Cane Sugar 100g Organic Buckwheat Flour 50g Potato Starch 35g Cacao 1 tsp Sea Salt You’ll Also Need 180g Shortening 2 TBSP Water Helpful Resources How To Make a Flax Egg (and Other Egg Substitution Information) Cacao I’ve Been Using Caster Sugar (small container) Caster Sugar (large container) Directions Combine the flax and water together in a small bowl and set aside. Next, place your food processor bowl on your kitchen scale and tare to zero. Add the dry ingredients one at a time, and tare to zero between each one. Pulse to combine. Now add the shortening. Put the lid back on and combine all of the ingredients. A nice crumble should form, and now it’s time to add the flax gel. Pulse to combine again. Your dough will just about come together, and that’s when you add the water. Continue to process a bit longer and a nice dough should form. Troubleshooting If you are in a particularly cold environment, you may need a little bit more water. This is because your shortening will be super hard. If your dough sits, uncovered, for too long it can dry out. You’ll need to return it to the processor and add a bit more water to bring it back together. Using the Dough This is dough that usually needs to be rolled before using. Know that it is on the delicate side. I’m careful when cutting and transferring the dough. This dough can be shaped with a silicone mold. To do that, press your dough into a mold. Freeze SOLID. Remove the dough then bake until it’s done. When using the mold technique, be mindful of how tall you’re making the dough. Molds & Tools I Like Using Circular Ring (there are less expensive options available) Basic Quiche Pan (not the best quality) Biscuit Cutter Set (great for making smaller circles, this brand isn’t the best quality) Round Cutter Set (I like the huge range of sizes this gives me) Oval Cutter (cool for the novelty effect) Adjustable Height...
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