Peetz S.M.A.R.T. Bread

Introducing Peetz S.M.A.R.T. Bread: Healthier delicious and more Nutritious than all Gluten / Allergen-Free Options, the taste and texture will blow your mind.

Inspired by my daughter, who like me is intolerant to gluten and dairy, this was my first recipe in 2012. When she was 2, she walked around my bakery eating the centres of this bread.

Imagine enjoying fresh, soft, squishy sandwiches like everyone else,  that are NUTRITIOUS, Low-Starch, Allergen-Free, made from bread that nourishes your body with more than 21 digestible Vitamins and Minerals, 2g of fibre and protein and only 1g of sugar, in a 39g slice. All from the energy and power of nature’s superfoods and ancient whole grains.

Peetz S.M.A.R.T. Bread is more nutritious than all competing gluten / allergen-free options and most wheat flour products.

Except for egg, Peetz S.M.A.R.T. Bread is ALLERGEN-FREE with NO Gluten, Corn, Soy, Casein (Dairy), Nuts, Peanuts, Legumes or Pulses.

LOW-STARCH with NO Corn, Potato, Modified Starches or white rice.

By: Registered Holistic Nutritionist Peter de Hoog from Peetz

S.M.A.R.T. Blend NUTRITIOUS, Low-Starch, Allergen-Free, one-to-one, all-purpose flour
S.M.A.R.T. Blend NUTRITIOUS, Low-Starch, Allergen-Free, one-to-one, all-purpose flour

S.M.A.R.T. Blend

NUTRITIOUS, Low-Starch, Allergen/Gluten-Free, one-to-one, all-purpose flour.

(SorghumMilletArrowroot, brown RiceTapioca)

The first and only 60% Superfood & Ancient Whole Grain, NUTRITIOUS, Low-Starch, Allergen-Free, one-to-one, all-purpose flour.

Corn, soy, wheat and rice have saturated North America for too long. They are altered by science, either stripped, processed, refined, bleached, modified, genetically modified, pasteurized or synthetically enriched.

Gluten-free bread and flour alternatives consist mostly of corn, potato, modified starches, and white rice, which provide NO nutritional value and are absorbed in the body as sugar. Subsequently, why gluten-free options have the nutrition profile of a biodegradable packing peanut and the taste and texture of cardboard, starches are heavy and sit in our stomachs like a bricks.

 

This contributes to a leaky gut and the sensitivities, intolerances, autoimmune and inflammatory bowel diseases that stem from it. Like Celiac, Rheumatoid arthritis, Ms, Lupus, Chrone’s, Colitis and IBS. I created Peetz S.M.A.R.T. Bread to be NUTRITIOUS, Low-Starch, Allergen-Free

and better help people like me, deal with their leaky gut.

 

We are healthiest and strongest when closest to nature, this certainly could not be truer than with food. Nature created us to absorb her bounty, NOT synthetic vitamins and minerals created in a laboratory.

 

S.M.A.R.T. Bread the first and only nutritious, low-starch, allergen-free bread

Peetz S.M.A.R.T. Bread

Peter founder of Peetz
The first and only NUTRITIOUS, LOW-STARCH, GLUTEN/ALLERGEN-FREE bread that provides more than 21 essential nutrients, digestible vitamins and minerals, 2g of Protein, 2g of fibre, 1g of sugar in a 39g slice, naturally from the energy and power of Nature's finest superfoods and ancient whole grains making it healthier, delicious and more nutritious, than ALL Gluten/Allergen-free options, and provides more nutrients than ALL enriched wheat flour bread sold.
Course Breakfast, Lunch, Side Dish, Snack
Cuisine American, Canadien

Equipment

  • 1 5q Stand Mixer you will want the power of a stand mixer
  • 1 Scale for accuracy a digital food scale is essential
  • 1 Measuring cup with spout to measure the water and slowly pour it into the center of the paddle while the douigh mixes
  • 1 Small bowl to measure the eggs, oil and apple cider vinegar
  • 1 Coffee Grinder, Food Processor,or blender To make sure your bread is as soft and fluffy as possible, I use the coffee grinder to make sure the oat brand and psyllium is finely ground
  • 1 Bread Pans I use "el-cheapo deluxe" from dollar-tree, smaller than a standard 1-pound loaf pan.

Ingredients
  

Dry Ingredients

  • 236 grams Peetz S.M.A.R.T.  Blend NUTRITIOUS, Low-Starch, Allergen-Free, One to One Flour
  • 14 grams Oat Bran Rice bran can be swapped instead of Oat bran, but oat bran is more nutritious and why i choose to use it. Bob's red mill has gluten-free oat bran
  • 14 grams Psyllium Fiber
  • 22 grams Yeast Quick rise yeast Only one rise in GF breads
  • 20 grams White Granulated Cane Sugar
  • 1.9 grams salt
  • 4 grams Xanthan Gum
  • .5 grams Ascorbic Acid Ascorbic Acid is one element of vitamin C and also helps with more acidity and shelf life

Wet

  • 108 grams 2 x (X- Large eggs)
  • 81 grams Sunflower Oil Sunflower Oil is high in Vitamin E or tocopherols which help stabilize the fat and provide additional shelf life. Olive provides a nice flavour. Canola can also be used,and if nothing else.
  • 7 grams Apple Cider Vinegar acid lightens up the dough
  • 285 grams Warm Water room temperature tepid water

Instructions
 

  • Accurately weigh out all the dry ingredients using a digital scale. Blend all of them on low speed (2) for 5 to 10 mins, while measuring and preparing the wet
  • Use the coffee grinder, food processor or blender to make sure the oat bran and psyllium husk are ground as fine as possible.
  • Prepare your proofing/resting area, Empty your bun or bottom drawer of the oven.
  • Using the small bowl, weigh out the apple cider, oil, and eggs and set aside, warm the eggs to room temperature by resting them in hot water while preping the recipe
  • Add the egg mixture to the dry, while blending on low speed. This will create lumps in the dry mixture
  • Continue blending on low speed, using the spouted measuring cup, slowly add the water to the center of the mixture. Too fast and it will swish out of the bowl and make a mess, take your time.
  • Once the water is incorporated, it will be thick and lumpy, mix on high speed for 5 minutes.
  • While it is mixing, spray your bread pans with cooking spray, ensuring they are well sprayed. I use parchment in the middle of the pan and spray on the ends to avoid sticking.
  • Once the mixing is done, add the dough to the bread pan. I use a smaller pan, I bought from Dollar Tree,
  • Be sure to use lots of warm water on your hands as you pat and push the dough into the corners and smooth the top, using your wet fingers along the edges of the pan shape the dough into a log in the middle of the pan with space all around.
  • Proofing, this step is different than making gluten/wheat breads. It is more about resting the bread than proofing, your space does not need to be as warm as when you make gluten bread, a tad warmed than room temperature, try to rest them long enough to double or even grow 2/3 in size, just peaking a little above the rim of the pan approx 35 to 45 mins, the slower and longer the proofing the better the inside crumb of the bread.
  • Bake at 375℉ for 35 to 40 minutes, when you tap the top with a soup spoon there should be a hollow sound when they are done.
  • Remove the bread from the pans and let cool on wire mess rack for 60 mins before slicing.
  • With the sunflower oil and ascorbic acid, you should 3 to 5 days on the counter before they mildew.
Keyword allergen-free, bread, gluten-free, Healthy, Low-starch, nutritious, sandwich
Tried this recipe?Let us know how it was!

Honey Spice Bread

Honey Spice Bread

Honey Spice Bread is a simple, one-bowl cake to make. Once the cake starts to bake your kitchen will be filled with the scent of sweet spices.

We love to bake this in the fall and winter. It makes the perfect alternative to Christmas fruitcake.

This cake freezes well, so be sure to make a double or triple batch!

 

Honey Spice Bread

Ingredients
  

  • 3/4 cup Manuka honey
  • 1/2 cup brown sugar
  • 1 cup water
  • 2 cups Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend
  • 2 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons allspice
  • 1 1/2 teaspoons cinnamon
  • 1 1/2 teaspoons nutmeg

Instructions
 

  • Preheat the oven to 350 F.
  • Prepare a 9 by 5-inch loaf pan by greasing it with butter, vegetable oil or cooking spray.
  • Place the honey, brown sugar and water in a large sized saucepan.
  • Heat over medium high heat for 5 minutes, whisking occasionally, until it comes to a boil.
  • Remove from the heat and stir in half of the flour. Set aside.
  • Next, take a large sized bowl and whisk the eggs well.
  • Add the rest of the flour, along with the baking powder, baking soda, and spices.
  •  Add in the honey mixture and mix with a wooden spoon or rubber spatula until combined.
  • Pour into the loaf pan and smooth down the top.
  • Bake for approximately 45 minutes, until a toothpick inserted into the centre comes out clean. 
  • Place the loaf pan on a baking rack to cool.
  • Pop the cake out of the pan after 10 minutes. 
  • Place back on the rack to cool completely before cutting.
Tried this recipe?Let us know how it was!

Tips and Tricks

How to Successfully Bake Honey Spice Bread

  • Make sure the ingredients are at room temperature before you begin
  • Measure out ingredients using both dry and liquid measuring cups for accuracy
  • Ensure that the pan is properly prepared
  • Set a time to avoid overbaking
  • Allow the cake to cool before cutting

What is Manuka honey?

European honeybees in New Zealand love the Manuka bush that they pollinate, hence the name of the honey. This natural honey is rich and earthy.

According to Healthline this type of honey is packed with health properties and can improve digestion, prevent ulcers, soothe a sore throat, and help fight upper respiratory infections. It can even aid in wound healing!

Can I use a different kind of honey or even a substitute?

Yes, any pure honey will work. As for substitutes try molasses, maple syrup or agave nectar.

Is there a way to make this cake vegan?

Use one of the honey substitutes above.

Next, use an egg substitute.

Make a “flax egg” by using 1 tablespoon milled flaxseed with 3 tablespoons warm water. Or a “chia egg” with 1 tablespoon chia seeds mixed with 2.5 tablespoons warm water.

Alternatively, you can use aquafaba, or the water in a tin of chickpeas. Take three tablespoons of the liquid. Whip it for 1 minutes with an electric mixer, until it bubbles. Then it is ready to use.

Any of the above methods will create one egg, so double this for each Honey Spice Bread loaf that you make.

Can I add dried fruit or nuts to this cake?

Yes! Here are some variations that we enjoy.

Walnut Raisin Honey Spice Bread:

Add ½ cup toasted, chopped walnuts and 1 cup of raisins. Soak the raisins in hot water for 30 minutes before draining. Fold in the walnuts and raisins as the end.

Date Pecan Honey Spice Bread:

Add ½ cup chopped dates and 1/2 cup chopped pecans. Fold in the dates and pecans at the end.

Honey Spice Bread

Order Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend for all your healthy baking needs.

Apple Cinnamon Muffins

Apple Cinnamon Muffins

Apple Cinnamon Muffins

 

Apple Cinnamon Muffins scream fall! The smell of apples and cinnamon coming from the kitchen on a Saturday morning will delight the entire family.

Of course these muffins are gluten free and made with our favourite healthy flour blend, Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend.

Flour for Apple Cinnamon Muffins

For a fun outing, why not take the kids to an apple farm, where they can pick their own apples?

Apple Cinnamon Muffins

Apple Cinnamon Muffins

Servings 12 Muffins

Ingredients
  

  • 1 ½ cups apples diced
  • 1/2 cup granulated sugar
  • 2 cups Peetz S.M.A.R.T Blend
  • 1/3 cup light brown sugar
  • 2 tablespoons baking powder
  • 1 teaspoon cinnamon
  • 3/4 cup almond milk
  • 1/2 cup butter melted
  • 3 large eggs beaten
  • 1 large apple sliced thin

Instructions
 

  • Preheat the oven to 375 F.
  • Line a 12-cup muffin pan with liners.
  • Combine the apple slices and the sugar in a medium bowl. Let rest for 5 minutes.
  • In large bowl combine the Peetz S.M.A.R.T Blend, brown sugar, baking powder and cinnamon.
  • In a medium bowl, whisk together the almond milk, melted butter, and eggs.
  • Pour the liquid ingredients into the dry and stir with a wooden spoon.
  • Distribute the batter evenly between the 12 muffin cups.
  • Give the apple a good push into the top of each muffin. The apples will pop up when baked.
  • Bake for 18 minutes, or until a toothpick inserted into the center comes out clean.
Tried this recipe?Let us know how it was!

Which apples are the best apples for baking?

For baking, you will need to find an apple that holds its shape in the oven. Some of the best varieties to look for include:

Granny Smith

Golden Delicious

Pink Lady

Honey Crisp

Cortland

Save apples like MacIntosh for apple sauce.

Read about Canada’s long tradition of apple growing in Canadian Geographic.

 

Apple Cinnamon Muffins

 

Classic Blueberry Muffins

Classic Blueberry Muffins

Classic Blueberry Muffins

Classic Blueberry Muffins are a favourite morning treat, served warm and fresh from the oven.

With Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend, you can enjoy gluten free Classic Blueberry Muffins. These muffins are not only delectable but taste good too. And they are full of healthy fibre.

We don’t mean to be opinionated about the blueberries we use in our Classic Blueberry Muffins. It’s just that we really do prefer wild blueberries!

Classic Blueberry Muffins

Classic Blueberry Muffins

Ingredients
  

  • 2 cups Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend
  • 2 tablespoons baking powder
  • 1/4 teaspoon cardamom
  • 1/2 cup butter or Earth Balance Buttery Sticks
  • 1/2 cup granulated sugar
  • 3 eggs beaten
  • 1 teaspoon pure vanilla extract
  • 3/4 cup almond milk
  • 1 cup blueberries fresh

Instructions
 

  • Preheat the oven to 375 F.
  • Place liners in a 12-cup muffin pan.
  • In a medium bowl, combine the Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend, baking powder and cardamom. Whisk.
  • In the bowl of a stand mixer, fitted with a paddle attachment, beat together the butter and sugar.
  • Add eggs one at a time and beat.  
  •  Add vanilla and almond milk. Beat for 30 seconds.
  • Remove the bowl from the stand.
  • Add the dry ingredients and stir with a wooden spoon.
  • Fold in the blueberries.
  • Distribute the batter evenly between the 12 muffin cups.
  • Bake for 18 minutes, or until a toothpick inserted into the center comes out clean.
Tried this recipe?Let us know how it was!

When is blueberry season in Canada?

Blueberry season runs from July to September. According to Agriculture Canada, blueberries make up 59 per cent off all fruits grown in Canada! And Canada is the second largest producer in the world.

Blueberries come in two types. High bush blueberries are the most common. These are mainly farmed in British Columbia. Lowbush or wild blueberries are grown in abundance in Quebec, and Eastern Canada.

What are the health benefits of blueberries?

Just one cup of blueberries contains:

  • 4 grams of fibre
  • 24 per cent of the RDI of vitamin C
  • 36 per cent of the RDI of vitamin K
  • 25 per cent of the RDI of manganese
  • Blueberries are high in antioxidants.

What are Earth Balance Vegan Buttery Sticks?

This is a butter substitute made with a blend of oils including palm fruit, canola, olive oil, flax, and soybean oils. It is sold in bricks like butter and can be used in the same way.

 More Information About Cardamom

Cardamom has an intense sweet flavour. The plants are part of the ginger family.

Cardamom is used in both savory and sweet dishes. There are two kinds—black and green. The green version can be lightened to make it white. The green variety also known as Elettaria cardamomom, is the kind that is regularly available on grocery store shelves and is used in sweet dishes.

Try buying whole pods of cardamom and grinding them yourself. You will be rewarded with a much more fragrant spice!

First, toast green cardamon pods in a dry skillet over medium high heat.  Second, remove the pods and allow to cool fully. Next, remove the seeds and grind.

Only grind small amounts, because freshly ground cardamon looses its flavour quickly.

What can I use if I don’t have cardamon?

In our Classic Blueberry Muffins recipe, you can replace cardamon with 1/8 teaspoon each of cinnamon and ground ginger. You can also substitute with ¼ teaspoon cinnamon, on its own.

Can I substitute the almond milk?   

Yes. You can use regular milk, coconut milk, rice milk, soy milk or oat milk.

Almost out of Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend? Shop now!

Classic Blueberry Muffins

Roasted Peach Tart

Roasted Peach Tart

Roasted Peach Tart

Roasted Peach Tart uses delicious, fresh, seasonal peaches. Many pastry chefs wait all year for peach season, refusing to use frozen. We think they have a point!

In our recipe, peaches are blanched to remove the skin. Next, the peaches are pitted, and sliced.

A cake-like batter rests in a sweet cookie crust. The peaches are then placed in a circular formation and the whole tart is ready to bake. The batter rises as the peaches roast.

The result is sublime!

You will need one recipe of Gluten Free Tart Dough.

Roll this into a 9-inch tart shell. Then, fully chill.

Let’s begin making Roasted Peach Tart!

Roasted Peach Tart

Roasted Peach Tart

Ingredients
  

  • 7 or 8 peaches medium sized
  • 1/2 cup granulated sugar
  • 4 tablespoons butter, unsalted cut into small pieces
  • 2 large eggs
  • 1 large egg yolk
  • 1/4 cup Peetz S.M.A.R.T Blend
  • 3/4 teaspoon baking powder
  • 1 9 inch tart made from Gluten Free Tart Dough unbaked and chilled

Instructions
 

  • Preheat the oven to 375 F.
  • Bring a large pot of water to a rolling boil.
  • Blanch the peaches to removethe skin. (See Tips and Tricks below recipe!)
  • Set peaches aside to cool.
  • Meanwhile, in the bowl of a stand mixture fitted with a paddle attachment, combine the sugar and butter until well blended.
  • Add the eggs one by one.
  • Next, add the yolk. Continue to beat until it the batter comes together.
  • Add the flour and baking powder and mix until combined.
  • Remove the tart shell from the refrigerator. Dock the bottom ( See Tips and Tricks below!)
  • Smooth the cake batter into the bottom of the 9-inch tart evenly.
  • Cut the peaches in half and remove the pit.
  • Cut each peach half in half again.
  • Press each peach half, cut side down, into the cake batter, starting at the perimeter of the of the tart crust.
  • Continue to use all the peaches, placing in a circular fashion.
  • Bake in the oven on the lowest rack for about 20 minutes.
  • Sprinkle the peaches with the remaining sugar.
  • Bake an additional 10-15 minutes, until the peaches begin to caramelize.
Tried this recipe?Let us know how it was!

Tips and Tricks 

What’s the best way to pick a peach?

Look for peaches that are a golden peach in hue, with a glowing blush. Peaches should have a fresh peachy smell.

Buy peaches when they are a bit firm in your hand unless you want to use them right away. In this case, buy the peaches when they are a bit softer.

How to blanch peaches.

Here are the steps. Blanching makes it easy to remove the skin, while leaving the juicy flesh.

  1. Wash the peaches and remove the stem and leaves.
  2. Set up a cold-water bath, by adding ice water to a large bowl.
  3. With a paring knife, cut an “x” at the bottom of each peach.
  4. Submerge the peaches into the boiling water for 30 seconds.
  5. Remove with a slotted spoon.
  6. Immediately plunge the peaches into the cold water.
  7. Peel the skin off with your hands and set the peaches aside.

How to dock a crust.

“Docking” a crust simple means to poke holes in it. The easiest way to do this is with a fork. Pick the bottom of the tart shell multiple times. This will allow for the steam to escape while baking in the oven.

Roasted Peach Tart

 

 

 

Vegan Gluten Free Flour Tortillas

Vegan Gluten Free Flour Tortillas

Vegan Gluten Free Flour Tortillas

Vegan Gluten Free Flour Tortillas are also dairy free! We just ran out of room in the title!

Vegan Gluten Free Flour Tortillas

This recipe is an adaptation of our S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend Flour Tortillas. To create it we took a classic flour tortilla recipe. Then, we replaced the wheat flour with Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend containg Sorghum, Millet, Arrowroot, Brown Rice and Tapioca flours.

Vegan Gluten Free Flour Tortillas

Next, we took the recipe and adapted it further by replacing the milk with coconut milk and the lard with all vegetable shortening.

Fresh tortillas are so much more delicious than store bought. Happy Baking!

S.M.A.R.T Blend Flour Tortillas

Vegan Gluten Free Flour Tortillas

Ingredients
  

  • 3 cups Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 3/4 cups coconut milk full fat, in a can
  • 1/3 cup vegetable shortening, cut into small pieces

Instructions
 

  • In a large bowl, whisk together Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend, with baking powder and salt.  
  • Place the milk in a small saucepan. Heat until bubbles form at the edges.  
  • Stir in vegetable shortening and mix. Remove from stovetop and let cool.    
  • Pour into flour mix. Stir until the dough begins to come together.    
  • Sprinkle a little bit of Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend on the counter.
  • Place dough on top and knead until smooth, about 3-5 minutes.
  • Then, divide the dough into 16 pieces.
  • Roll each piece into a ball.  
  • Place balls on a parchment lined baking sheet and cover with plastic.  
  • Roll each piece of dough into a round about 7 inches in diameter.
  • Heat a medium cast-iron skillet or grill over medium high heat.
  • Add flour tortilla and cook until air bubbles form.
  • To release the steam, pick the air bubbles with a fork.
  • Cook the other side.
  • Set flour tortilla aside to cool.
  • Repeat with the other dough balls.
Tried this recipe?Let us know how it was!

Can I freeze these tortillas?

Yes, this recipe for tortillas freezes very well. Here is how to do it.

First, place each tortilla between layers of parchment paper. Then, stack one on top of another. Next, place the whole stack in an airtight freezer bag.

How long will flour tortillas last in the freezer?

Up to six months.

How do I thaw tortillas?

Remove as many as you need from the freezer. The parchment paper ensures that you only need to peel of the number of flour tortillas that you need.

Place the tortilla in the fridge until thawed.

Do you have a gluten free flour tortilla recipe that is more authentic?

Yes, we have our S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend Flour Tortillas recipe. Here we have kept the same authentic ingredients that they use in Mexico, but replaced the wheat flour with our unique blend.

Vegan Gluten Free Flour Tortillas

S.M.A.R.T. (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend Flour Tortillas

S.M.A.R.T Blend Flour Tortillas

S.M.A.R.T Blend Flour Tortillas

S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend Flour Tortillas takes a classic flour tortilla recipe and replaces wheat flour with gluten free grains.

S.M.A.R.T Blend Flour Tortillas

 

Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend contains a list of healthy grains  including:

S for Sorghum a healthy ancient cereal grain.

M  for Millet a  high protein milled grain

A for Arrowroot an easily digestible flour used as a thickening agent.

R for Rice. The brown nutrition packed kind!

T for Tapioca flour made from the Brazilian cassava root.

S.M.A.R.T Blend Flour Tortillas

This recipe makes a smaller 7 inch flour tortilla, so it is easier to roll out. Let’s start making some tortillas!

S.M.A.R.T Blend Flour Tortillas

Ingredients
  

  • 3 cups Peetz S.M.A.R.T Blend
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 3/4 cups milk
  • 1/3 cup lard cut into small piece

Instructions
 

  • In a large bowl, whisk together Peetz S.M.A.R.T Blend, with baking powder and salt.  
  • Place the milk in a small saucepan. Heat until bubbles form at the edges.    
  • Stir in vegetable shortening and mix. Remove from stovetop and let cool.
  • Pour into flour mix. Stir until the dough begins to come together.
  • Sprinkle a little bit of Peetz S.M.A.R.T Blend on the counter.
  • Place dough on top and knead until smooth, about 3-5 minutes.
  • Then, divide the dough into 16 pieces.     
  • Roll each piece into a ball.   
  • Place balls on a parchment lined baking sheet and cover with plastic.
  • Roll each piece of dough into a round about 7 inches in diameter.
  • Heat a medium cast-iron skillet or grill over medium high heat.
  • Add flour tortilla and cook until air bubbles form.
  • To release the steam, pick the air bubbles with a fork.
  • Cook the other side.
  • Set flour tortilla aside to cool.
  • Repeat with the other dough balls.
Tried this recipe?Let us know how it was!

Can I freeze these tortillas?

Yes, you can! Here is how.

Place each tortilla between parchment paper and layer them on top of one another. Then, place the stack in an airtight freezer bag. This freezing method allows for removing and using only the amount you need each time.

How long will flour tortillas last in the freezer?

Up to six months.

How do I thaw tortillas?

When you are ready to use the flour tortillas, take out as many as you need and place them in the refrigerator.  Once thawed use them in any recipe you like.  Or eat them as your bread side dish.

Can I make these tortillas vegan?

Yes. Try our Vegan Gluten Free Flour Tortillas recipe.

How about dairy free?

Our Vegan Gluten Free Flour Tortillas recipe is also dairy free. We just ran out of room in the title!

S.M.A.R.T Blend Flour Tortillas

Chocolate Strawberry Tart

Chocolate Strawberry Tart

Chocolate Strawberry Tart

Chocolate Strawberry Tart utilizes everyone’s favourite summer fruit— strawberries! Every June the berries ripen as a sign of the approaching season.

Chocolate Strawberry Tart

This recipe uses chocolate ganache. Ganache, a mix most commonly made with 35 per cent cream and chocolate, is used to make so many things. Think: chocolate truffles, glazes, and icings.

Replacing the Cream

For our Chocolate Strawberry Tart, we have replaced the cream with coconut milk. This is the kind in the can, not the kind you find in the beverage aisle. It needs to be full fat and thick enough to substitute for the dairy.

A Versatile Dessert!

This dessert starts with one recipe of our Chocolate Tart Dough or Gluten Free Tart Dough. Choose whichever one you like, as both are gluten free and made using Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend.

Chocolate Tart Dough

Prebake the tart fully. Once the chocolate ganache is made on the stovetop, it goes into the tart and only requires refrigeration to set.

chocolate strawberry tart

Chocolate Strawberry Tart

Servings 1 9 inch tart

Ingredients
  

  • 1 9 inch tart fully baked
  • 1/4 cup strawberry preserves
  • 1 cup coconut milk in a can full fat
  • 1/2 pound chocolate chips bittersweet
  • 1 cup strawberries for decorating

Instructions
 

  • Spread the strawberry preserves evenly along the bottom of the 9-inch chocolate tart.  
  • Meanwhile, place the coconut milk in a small pot and bring to a boil.
  • Have the chocolate chips ready in a stainless steel or glass bowl.
  • Pour the hot coconut milk over the chocolate. Let set for 1 minute.
  •  Gently whisk until the chocolate and coconut milk are combined and smooth.
  • Pour the chocolate ganache into the tart. Let rest until room temperature.
  • Refrigerate until set.
  • When ready to serve, decorate the tart with fresh strawberries.
Tried this recipe?Let us know how it was!

What kind of fruit goes dark with chocolate?

Besides strawberries you can add raspberries or black berries. When cherries are ripe and in season, split each in half and pit them. Decorate the the tart by cascading cherries around the edges cut side up.

Another option is to add lovely apricots, when in season. Use the same method as the cherries for pitting and then decorating.

Also, try dried apricots, cut into strips. Dried cherries and cranberries are also lovely and add a hint of colour and texture.

What kind of tea can I serve with this? 

Depending on the kind of fruit you use to accentuate the chocolate, be open to experimentation.

Mint tea is also a good option.  If your palate moves toward spicy try a black tea with a chai blend.

And what about an alcohol?

Choose from a variety of ice wines and dessert wines. You can even skip the sweeter wines and try a pinot noir.

For a fruity flavoured alcohol such as Grand Marnier, for a hint of orange or a berry based liquer.

 

Chocolate Strawberry Tart

Chocolate Crusted Lemon Tart

Chocolate Crusted Lemon Tart

Chocolate Crusted Lemon Tart

Chocolate Crusted Lemon Tart is a hybrid dessert of citrusy lemon wrapped in a crisp cocoa crust. Here we’ve added a bit more sweetness to the lemon to offset the acidity of the crust.

The tart is a twist on the Classic French Lemon Tart. It is baked in the oven, unlike a Lemon Meringue Tart, where the curd is mixed on the stovetop.

You’ll need one recipe Chocolate Tart Dough rolled into a 9-inch tart shell. It will need to be only partially baked and cooled before you move on to making the lemon filling.

French Lemon Tarts require delicate baking, so the top does nor split open. But, even it does, that’s okay! Just decorate your tart with any fruit you like. No one will notice, and it will still taste divine!

The Chocolate Tart Dough crust holds up extremely well when using PeetzS.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend. So, don’t be afraid to assemble your creation ahead of time.

Chocolate Crsuted Lemon Tart

Chocolate Crusted Lemon Tart

Servings 1 9-inch Tart

Ingredients
  

  • 3 lemons juiced
  • 2 teaspoons lemon zest
  • 3 eggs large
  • 3/4 cup sugar
  • 3 tablespoons butter (optional) unsalted
  • 1 9-inch tart made from Chocolate Tart Dough, partially baked, and cooled
  • fresh fuit any kind you like, to decorate

Instructions
 

  • Preheat the oven to 325 F.
  • Fill one-third of a medium sized pot with water.
  • Bring the water to a simmer.
  • In a medium bowl add in the zest and juice.
  • Next, whisk in the eggs.
  • Add the sugar and butter (if using)
  • Place the bowl on top of the simmering water.
  • Whisk until the sugar and butter are melted and the mixture is smooth.
  • Remove from the heat, strain out and allow to cool.
  • Place the lemon filling inside the ChocolateTart.
  • Bake in the oven for about 8 to 10 minutes.
  • Cool the tart completely.
  • Garnish with fresh fruit.
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Tips for Making Chocolate Crusted Lemon Tart

Place the lemon tart on a baking sheet, before placing in the oven. This will ensure there will not be any spills in the oven!

Bake just until done! Give the pan a bit of a shake to check for doneness. The centre should wobble just a bit. It will firm up once it is removed from the oven and cools down.

Remove tart shell from the baking sheet, before placing it on a baking rack. This will help the tart cool down easier.

Which beverages can I serve with this dessert?

Great question! For a hot beverage try a variety of teas. We are partial to Lady Grey.

Why do we like this tea? 

Lady Grey is a variation of Earl Grey tea which is a trademark of the Twining Tea company.  While Earl Grey is a black tea flavoured with bergamot, an essential oil, it also contains the addition of both lemon and orange peel! So, it is rather perfect with this dessert.

What? No mention of wine?

Of course, we have a wine selection as well. And it is Canadian!

wine

Try Henry of Pelham Special Select Late Harvest Vidal VQA. 

This wine has a beautiful amber colour with the sweet fragrance of Niagara peaches and a note of citrusy lemons.

Chocolate Crusted Lemon Tart

Gluten Free Banana Pancakes

Gluten Free Banana Pancakes

Gluten Free Banana Pancakes

Gluten Free Banana Pancakes also contain no added sugar. The natural sweetness in the bananas really shines through in this recipe.

We added a hint of cinnamon. It’s a banana bread in a pancake! With or without real Canadian maple syrup, the whole family will enjoy these pancakes.

Gluten Free Banana Pancakes

Gluten Free Banana Pancakes

Servings 4

Equipment

  • 2 medium stainless steel bowls
  • stainless steel whisk
  • 1 large stainless steel bowl
  • potato masher
  • wooden spoon
  • pancake griddle
  • stainless steel spatula

Ingredients
  

  • 1 1/3 cups Peetz S.M.A.R.T Blend
  • 1 tablespoon baking powder
  • 2 teaspoons cinnamon
  • 4 bananas ripe and medium in size
  • 6 eggs large
  • oil for the pan such as sunflower oil, canola oil or any cooking oil with subtle flavour

Instructions
 

  • In a medium bowl, whisk together the flour, baking soda and cinnamon.
  • In a large bowl mash the bananas with a fork or potato masher.
  • In a medium bowl, whisk together the eggs.
  • Add the eggs to the mashed bananas. Whisk until smooth.
  • Pour the dry ingredients over the bananas.
  • Mix with a wooden spoon until well combined.
  • Heat a griddle over medium high heat.
  • Add cooking oil of your choice. Allow it to sizzle.
  • Drop Gluten Free Banana Pancake batter on the griddle using a 1/4 cup measuring cup.
  • Cook until bubbles appear on the top.
  • Flip with a stainless steel spatula.
  • Cook until light and fluffy.
  • Serve with real Canadian maple syrup, if desired
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Chef Tips and Tricks

Why are these Gluten Free Banana Pancakes so light and fluffy? 

Thanks for asking! In order to keep these pancakes light, we have added extra baking powder and eggs. Peetz S.M.A.R.T blend is made with high fibre ingredients, that absorb a lot of moisture. The eggs help add more liquid and protein. The baking powder lifts the structure of the pancakes.

How do I make sure pancakes are cooked in the middle?

Heat the griddle or pan to medium-high heat and have the oil sizzling. Then, add the pancake batter. If the  heat is too high the pancakes will cook on the outside, before the inside.

Wait until the pancakes start to bubble , about 6 minutes. Then, flip and cook for another 2 minutes.

Keeping the pancakes all the same size, by dropping with a 1/4 cup measuring cup, ensure an even cooking time.

Is there something I can add to Gluten Free Banana Pancakes to change up the flavour?

Yes! We like whole pecans or walnuts, to add some bite and protein. One quarter cup to a half cup will do. Leave the nuts whole for best results.

You can also add some chocolate chips, instead of nuts, in equal amounts.

What is Peetz S.M.A.R.T Blend made from?

S.M.A.R.T stands for Sorghum, Millet, Arrowroot, brown Rice and Tapioca.

Where can I buy it?

We now have an online store.

You can purchase Peetz S.M.A.R.T Blend in 1 kilo, 2 kilo, 3 kilo or 10 kilo bags.

Shop now!

Gluten Free Banana Pancakes