The first Nutritious, Low-Starch, Allergen-Free, One-To-One All-Purpose Flour.

Peetz S.M.A.R.T. Dutch Apple Crumble Pie + The Perfect Pie Crust

 

Inspired by childhood memories, with my nieces’ assistance and in honour of my Eastern European heritage, this Dutch Apple Crumble Pie will make my Oma proud.

As a child growing up, I will always remember the fall when we would hop into the family station wagon, drive around the country dirt roads to find the biggest apple tree and collect the apples that had fallen in the ditch. We would bring them home, peal them and my mom would make the best apple pies, they were so big that mom would complain about needing to clean the oven afterwards from all caramelized sugars spilling over.

 

Did you ever think Dutch Apple Crumble Pie could provide more than 20 vitamins and minerals?

Or that it could be so delicious and completely

ALLERGEN-FREE with NO Gluten-Corn-Soy-Casein(Dairy)-Nuts-Peanuts-Legums or Pulses.

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

NUTRITIOUS with More than 20 Vitamins and Minerals.

See the Nutrition Facts!

By: Holistic Nutritionist Peter de Hoog from Peetz

I suffer from a leaky gut, which created my food intolerances and sensitivities, and forced me to eat allergen and sugar-free.

 

North America has been saturated with corn, soy and wheat, for the last 60 years. All have been altered by science. Either stripped, processed, refined, bleached, modified, genetically modified or enriched with 8 synthetic vitamins and minerals.

The gluten-free alternatives are nutritionally void starchy rice surprises, consisting mostly of corn, potato and modified starches along with white or sweet rice.

A variety of starches, provide NO nutritional value and are absorbed in the body as sugar. This is the reason gluten-free has the reputation of having the taste, texture and nutrition profile of a bio-degradable packing peanut, starches are heavy and sit in our stomachs like a brick.

 

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

 

 

For these  reasons, I formulated and created

S.M.A.R.T. Blend

Sorghum, Millet, Arrowroot, brown Rice, Tapioca

"Melange

is the first 60% Superfood & Ancient Whole Grain one-to-one all-purpose flour that is naturally allergen-free, subsequently gluten-free with NO Corn, Soy, Casein (Dairy), Nuts, Peanuts, Legumes or Pulses.

Surprisingly low in starch with NO potato, corn, or modified starches, white or sweet rice.

 

S.M.A.R.T. Blend

(SorghumMilletArrowroot, brown RiceTapioca)

is the first nutritious blend of 60% superfoods & ancient whole grains that naturally nourish the body with more than 15 essential nutrients, digestible vitamins and minerals that provide over 5% of DV for B6, thiamin, niacin and manganese, and has 2g of fibre per 30g serving. Easy to digest because they come from food, not a science lab.

 

Peetz Dutch Apple Pie baked the S.M.A.R.T. Way

Peetz S.M.A.R.T. Dutch Apple Crumble Pie + The Perfect Pie Crust

Peter of Peetz
Peetz S.M.A.R.T. Dutch Apple Crumble Pie + The Perfect Pie Crust is ALLERGEN-FREE with NO Gluten-Corn-Soy-Casein(Dairy)-Nuts-Peanuts-Legums or Pulses. LOW-STARCH with NO Corn, Potato or Modified Starches. NUTRITIOUS with More than 20 Vitamins and Minerals. See the Nutritions Facts!
Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Resting Time 4 hours
Total Time 6 hours 15 minutes
Course Dessert, Snack, treats
Cuisine American, Canadien, Dutch, French
Servings 10 servings

Equipment

  • 2 Large Mixing bowels
  • 1 Rolling Pin
  • 1 Pastry Blender I choose to make it by hand, i like to feel the dough and work the fats into the flour carefully
  • 1 9" Deep dish pie plate
  • 1 Food Processor Is a quicker perhaps easier method than by hand,

Ingredients
  

Starting with the THE PERFECT PIE CRUST

Dry Ingredeints

  • Cups S.M.A.R.T. Blend one-to-one All-purpose flour
  • 2 tsp White Granulated Cane Sugar
  • 1 tsp Salt Whisk togehter the dry and refrigerate for 45 Mins or overnight

Wet Ingredients

  • ½ Cup Shortening Shortening, Butter, Lard, vegan Butter are all fats that can be used. The secret is keeping them cold and frozen so you are left with pea size fat clumps
  • ½ Cup Lard Cut all the fats into ½ inch size cubes, separate on a pie plate, and freeze for 45 mins or even better overnight.
  • Cup Ice Water
  • 1 - 2 Tbsp Ice Water
  • 2 tsp Fresh Lemon Juice or white vinagar
  • 1 large eggs to egg wash the crust

Peetz S.M.A.R.T. Dutch Apple Crumble Pie

Ingredients

  • 1 homemade single pie crust 1 sheet of pie dough 9" crust from frozen

For the apple filling

  • 1/4 teaspoon lemon zest
  • 2 Tbsp juice from half a lemon no more
  • 5 pounds apples 5 pounds before peeling and coring
  • 1/2 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 1/3 cup Peetz S.M.A.R.T. Blend one-to-one all-purpose flour
  • 1/2 tsp kosher salt
  • tsp cinnamon
  • 3/4 tsp nutmeg
  • 1/2 tsp cardamom optional although optional adds a great taste to rthe pie
  • 1 tsp vanilla

For the sugar crumble

  • Cups Peetz S.M.A.R.T. Blend one-to-one all-purpose flour
  • 1/3 cup granulated sugar
  • 3/4 cup brown sugar packed
  • 1/2 tsp kosher salt use a little less if using table salt
  • 3/4 cup butter melted 1 and 1/2 sticks

Instructions
 

THE PERFECT PIE CRUST By Hand

  • Cut your fats into half-inch cubes,freeze your fats for a minimum of 45 minutes, preferably overnight.
    ½ Cup Shortening, ½ Cup Lard
  • In a deep, medium-sized mixing bowl, combine the flour, sugar, salt, and fat using a pastry blender or two knives, work the pieces of fat into the flour mixture, if your fat starts to melt take a break pop it back in the freezer.
    2½ Cups S.M.A.R.T. Blend one-to-one All-purpose flour, 1 tsp Salt
  • The key to a flaky pie crust is keeping your ingredients ice cold and having pea-size clumps of fat throughout.
  • Turn the mixture out onto a clean work surface. Lightly knead your dough using your hands and bring it together in a ball, Cut the dough ball in half, wrap it in plastic wrap and rest it in the fridge
  • It's best to make the pie dough the day before so it can rest and chill for at least six hours or better overnight.
  • On a well-floured surface take your chilled dough and roll it out to make your top and bottom pie crust

THE PERFECT PIE CRUST By Food Processor

  • Start by cutting up your fat into half inch cubes, Freeze your fat until hardened, minimum 45 minutes, ideally overnight especially working with food processor.
    ½ Cup Shortening, ½ Cup Lard
  • In the bowl of a food processor, add the flour, sugar and salt pulse a few times to combine. Add the cold cubed fat and pulse for about 30 seconds or until the fat pieces are uniform in size
    2½ Cups S.M.A.R.T. Blend one-to-one All-purpose flour, 2 tsp White Granulated Cane Sugar, 1 tsp Salt
  • Mix the 1/3 cup of water and two teaspoons of lemon juice or vinegar together and drizzle over top of the dry mixture. Pulse briefly a few times to moisten dry mix and stick the ingredients together. The dough should stay stuck when pressed between two fingers it's OK if the dough is crumbly and messy.
    ⅓ Cup Ice Water, 2 tsp Fresh Lemon Juice or white vinagar, 1 - 2 Tbsp Ice Water
  • Separate the dough into two balls wrap in plastic wrap, flatten into 4 inch diameter disks and refrigerate for one to two hours

Roll out the dough

  • Let the dough sit at room temperature for 5 to 10 minutes or until slightly pliable.
  • Make sure to work on a well-floured surface, roll the dough out on your work surface, keep turning the dough every roll, to ensure it doesn't stick to the counter and is even in thickness. Add additional flour to the dough and the counter or your rolling pin as needed, roll out into two, 12 inch circles about 1/8 inch thick.
  • Gently roll the dough up and around the rolling pin, then unroll and drape over a nine inch pie plate, gently press into the pie tin, being careful to avoid stretching it to fit, use scissors or knife to trim the excess dough leaving a 1 inch overhang, fold the overhang under itself and crimp or flute, pierce the base of the dough with a fork
  • repeat this process to make your second crust
  • wrap the dough in plastic and refrigerate for at least two hours or overnight. At this point consult your recipe directions for how to use the dough or follow options below.

Bake dough:

  • If making a pie like pumpkin that calls for a pre baked shell, Preheat the oven to 425 for an extra crispy bottom crust place your oven rack on the bottom shelf and if you have one bake on a preheated baking stone.
  • Lined the chilled crust with foil, fill the crust completely to the rim with rice or drained beans.
  • Place on a rimmed baking pan
  • To bake with filling: bake for 15 to 17 minutes, or until just beginning to brown and no longer raw.

To bake completely

  • Bake for 20 minutes or until solidified. Remove foil and weights continue to bake until browned at the edges with light Browning in the centre about another 7 to 10 minutes.

Peetz S.M.A.R.T. Dutch Apple Crumble Pie INSTRUCTIONS

  • Choose your apples.
  • You need 5 pounds of apples for this recipe, which is about 11 large apples. I like to use a mix of apples for the best flavour. For this pie, I used Granny Smith, Cortland, Macintosh, and Globo,
    5 pounds apples 5 pounds before peeling and coring

Make the filling:

  • Use a microplane grater to zest 1/4 teaspoon lemon peel into a 12-inch high sided skillet. The heat should be off.
    1/4 teaspoon lemon zest
  • Add the juice from half the lemon to the skillet, about 2 tablespoons. Don't use much more than this, you're not making a lemon apple pie. We just want to wake up the apples a bit and keep them from browning.
    2 Tbsp juice from half a lemon
  • Use a potato peeler or this handy apple peeler to peel the apples. Slice the apples into 1/8 inch pieces. I like to peel and slice one apple at a time so that they don't get brown: I peel one apple, then stop and slice it, add it to the pan with the lemon juice, and then move on to peeling the next apple. Stir the apples in the pan occasionally to coat everything with lemon juice.
  • Once you have all the apples peeled and sliced in the pan, set it over medium heat on the stove.
  • Add 1/2 cup packed brown sugar, 1/2 cup granulated sugar, 1/3 cup Peetz S.M.A.R.T. Blend, 1/2 teaspoon kosher salt, 1 and 1/2 teaspoons cinnamon, 3/4 teaspoon nutmeg, and 1/2 teaspoon cardamom (optional). Stir it together gently so you don't break all the apples.
    1/2 cup brown sugar packed, 1/2 cup granulated sugar, 1/3 cup Peetz S.M.A.R.T. Blend one-to-one all-purpose flour, 1/2 tsp kosher salt, 1½ tsp cinnamon, 3/4 tsp nutmeg, 1/2 tsp cardamom optional
  • Once the mixture is all moistened and you don't see patches of flour or cinnamon, set a timer for 20 minutes. Cover the mixture completely with a lid, but don't walk away. Stick around and stir the mixture every 3 minutes or so, replacing the lid each time. Cook for 20 to 25 minutes, until the apples are fork tender but still hold their shape. The apples will not soften more while baking in the oven. So have a taste and see if you want to cook a longer or shorter time. Only you can know your apple al dente perfection level.
  • Remove the pan from heat and stir in 1 teaspoon vanilla.*
    1 tsp vanilla
  • Transfer the apple pie filling (including all the the brown caramel gooeyness) to a half sheet pan, or any pan with a lip. Spread the apples all the way to the edges. Cool the apple pie filling completely by placing it in the fridge or the freezer. If you put it in the freezer, it only takes 30 minutes or so. (If you have plenty of time, you can just leave the apples in the pan to cool down; it will take a couple hours.)
  • Roll out your pie dough and place in a 9-inch pie dish. Fold the edges underneath and crimp them with your fingers and thumbs. See my pie crust recipe for lots of photos and details.
  • Place the pie crust in the fridge or freezer for about 30 minutes, for a really flaky crust.
  • While the crust and filling are chilling, place a baking sheet or pizza stone in the center rack of your oven and preheat to 425 degrees F. Let it heat up for at least 20-30 minutes to make sure it's really hot.

Make the sugar crumble:

  • In a medium bowl, add the dry ingredients for the crumble: 1 and 1/2 cups flour, 1/3 cup white sugar, 3/4 cup packed brown sugar, and 1/2 teaspoon kosher salt (use less for table salt). Whisk together.
    1½ Cups Peetz S.M.A.R.T. Blend one-to-one all-purpose flour, 1/3 cup granulated sugar, 3/4 cup brown sugar packed, 1/2 tsp kosher salt use a little less if using table salt, 3/4 cup butter melted
  • In a small bowl, melt 3/4 cup butter (1 and 1/2 sticks). Pour the butter over the dry ingredients and stir together gently. You should end up with a pretty wet sandy mixture with some large clumps. See photos. Let it chill in the fridge until you are ready to assemble. Try not to eat it all.
  • When the apple pie filling in the freezer is completely cooled, and the pie shell is mostly frozen, take them out of the freezer. Use a rubber spatula to scrape all the chilled apple pie filling into the pie shell. Don't forget to scrape in every last bit of the gooey filling.
  • Use your hands or a fork to break the crumble into smaller bite size pieces. Top the pie with about a cup or two of the sugar crumble, not all of it! You only want to add enough to cover all the apples, we are not piling it on. (That's for later.) Place the remaining crumble back in the fridge to chill.

Bake the pie:

  • Place the chilled pie onto the baking sheet in the oven and let bake for 15 minutes at 425 F. The crust on the edge should be turning light brown.
  • Meanwhile, get a square of tin foil that is the same size as your pie. Fold it in half, then in half again. Cut out the center. Open it up again. You should have a square of foil with a circle cut out of the center. See pie crust post for more details.
  • After baking at 425 for 15 minutes, reduce the heat to 350 degrees F. Don't take the pie out of the oven. Just change the temperature.
  • Bake at 350 for an additional 10 minutes.
  • At this point, remove the pie from the oven and quickly shut the oven door.
  • Sprinkle the remaining chilled crumble all over the top of the pie. Break up large pieces with your fingers.
  • Place the foil on top of the pie crust (the center of the pie should be exposed). Loosely crimp it around the crust on the edge. This will protect the edges from burning.
  • Don't forget that your oven temperature should be at 350. Place the pie back on the hot baking sheet in the oven and bake at 350 for about 25-35 more minutes. (the pie should be in the oven for a total of about 55-65 minutes)
  • You will know the pie is done when the edges of the crust are brown and the crumble is turning a light golden brown in the center. If you want your crust and crumble to brown a little more, remove the foil shield and bake another 10 -15 minutes.
  • Let the pie cool on a wire rack for about 4 hours. I know, this is killer. But if you cut into it now, the juices will be lava hot and way too liquid-y. Your crumble will get wet and soggy sad. You have to wait for it to cool to room temperature to get the right texture for the filling AND to not ruin the crumble. Pie! A lesson in patience indeed.
  • Once the pie is completely cool, slice and serve! I considers it a crime to serve this without vanilla ice cream, Treat yoself right. Add in some caramel sauce for a really decadent treat!
  • Store the pie on the counter for up to 2 days, covered with plastic wrap or foil. After that transfer it to the fridge.

See notes for detailed freezing instructions!

    Notes

    • *At this point you can add the apple pie filling (once cooled) to a large ziplock bag and freeze for up to 3 months! Use in pies, cobblers, apple crisp, etc.
    • How to freeze Dutch Apple Pie:
    • Method 1: Make the crust, filling, and topping and freeze each separately in freezer ziplock bags. Thaw in the fridge, then follow the directions for assembly and baking.
    • Method 2: Completely assemble the pie in the pie pan up through adding the first half of the crumble. Wrap the whole pie, pan and all, really well in plastic wrap and then foil (I suggest two layers of each to avoid freezer burn) and the second half of the crumb topping in a small freezer ziplock bag. Store upright in the freezer for 1- 3 months. The longer it’s in the freezer, the more it’s at risk of drying out. When ready to bake, remove pie from freezer and remove foil and plastic wrap. Preheat your oven to 425 degrees with a pizza stone or cookie sheet on the center rack. Follow the baking instructions in the original recipe starting with step 24, but plan on an additional 15-20 minutes of bake time at the end. Watch the second layer of crumb topping the last 10 minutes and cover the entire top of the pie with foil if it’s getting too brown.
    • Method 3: To freeze after baking the pie, allow the baked pie to cool completely, like a full 8 hours. Wrap it really well in plastic wrap and then foil (I suggest two layers of each to avoid freezer burn). When ready to bake, remove pie from freezer and remove foil and plastic wrap. Preheat oven to 350 degrees with a cookie sheet or pizza stone on the center rack. Once the oven is at temperature, place the frozen pie directly onto the cookie sheet/stone. Bake for about 30 minutes or until warmed through. Because the pie is already baked, you’ll need to watch your crust and crumb topping very carefully to make sure they don’t burn. Add a square of foil over the top of the whole pie if it's browning too much.

    Notes

    NFT - Peetz S.M.A.R.T. Dutch Apple Crumble Pie + Perfect Pie Crust
    Nutrition Facts for Peetz S.M.A.R.T. Dutch Apple Crumble Pie + The Perfect Pie
     

    Nutrition

    Vitamin A: 2IU
    Keyword allergen-free, AppleCrumblePie, ApplePie, casein(dairy)-free, Corn-free, cornStarch-free, DutchAppleCrumblePie, gluten-free, Legume-free, Low-starch, ModifiedStarch-free, Nut-free, nutritious, Peanut-free, PotatoStarch-free, pulse-free, soy-free, sweetrice-free, whiteRice-free
    Tried this recipe?Let us know how it was!

    Abby’s ultimate S.M.A.R.T. Cookie Base: Peanut Butter / Peanut Butter Chocolate Chip

    PEETZ Logo

    Abby’s ultimate S.M.A.R.T. Cookie Base

    Version #2: Peanut Butter & Peanut Butter Chocolate Chip

    The Ultimate S.M.A.R.T. Cookie Base Peanut Butter & Peanut Butter Chocolate Chip has been a family favourite with adults and kids for many years. The versatility of being able to make such a large variety of cookies, that are not only allergen-free but nutritious is why, my daughter Abby, now 14 and I, have been baking with S.M.A.R.T. Blend for more than 13 years.

    By: Holistic Nutritionist Peter de Hoog from Peetz

    My daughter and I,  suffer from a leaky gut, which created my food intolerances and sensitivities, and forced me to eat allergen and sugar-free.

     

    North America has been saturated with corn, soy and wheat, for the last 60 years. These allergens have all been altered by science; either stripped, processed, refined, bleached, modified, genetically modified or enriched with 8 synthetic vitamins and minerals.

    The gluten-free alternatives are nutritionally void starchy rice surprises, consisting mostly of corn, potato and modified starches along with white or sweet rice.

     

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

     

    Starch, along with more starch provides NO nutritional value, and is absorbed in the body as sugar. This is the reason gluten-free has the reputation of having the taste, texture and nutrition profile of a bio-degradable packing peanut, starch is heavy and sits in our stomachs like a brick.

    "Melange

    S.M.A.R.T. Blend

    (Sorghum, Millet, Arrowroot, brown Rice, Tapioca)

    is the first 60% Superfood & Ancient Whole Grain all-purpose flour that is naturally allergen-free, subsequently gluten-free with NO Corn, Soy, Casein (Dairy), Nuts, Peanuts, Legumes or Pulses.

    Surprisingly low in starch with NO potato, corn, or modified starches, white or sweet rice.

     

    S.M.A.R.T. Blend

    (SorghumMilletArrowroot, brown RiceTapioca)

    is the first nutritious blend of 60% superfoods & ancient whole grains that naturally nourish the body with more than 15 essential nutrients, digestible vitamins and minerals that provide over 5% of DV for B6, thiamin, niacin and manganese, and has 2g of fibre per 30g serving. Easy to digest because they come from food, not a science lab.

     

    Peanut Butter / Chocolate Chip

    The ultimate S.M.A.R.T. Cookie Base: Peanut Butter / Peanut Butter Chocolate Chip

    Peter of Peetz
    Version # 2: Peanut Butter / Peanut Butter Chocolate Chip. The ultimate S.M.A.R.T. cookie base can be doubled divided, kept frozen and used at a later time to make a variety of gluten-free cookies like; Chocolate Chip, Oatmeal chocolate chip, Oatmeal Raisin, Double Chocolate, Peanut butter, Peanut butter chocolate chip or whatever you can dream up.
    Prep Time 30 minutes
    Cook Time 13 minutes
    Course Cookies, Dessert, Snack, treats
    Cuisine American, Canadien
    Servings 42 Portions

    Equipment

    • 1 Stand mixer 5 or 7 quart is ideal
    • 1 Hand mixer with 2 large bowls
    • 1 whisk and wooden spoon

    Ingredients
      

    Dry Ingredients

    • 2 ½ Cups Peetz S.M.A.R.T. Blend Allergen-Free All-Purpose Flour
    • 2 tsp baking powder double acting
    • 1 tsp baking soda
    • 1 tsp cream of tartar
    • ½ tsp salt

    Add the following to make Peanut Butter

    • 1 Cups Natural peanut butter Natural Unsweetened peanut butter is best as the cookies are sweet enough, and no need for processed sugars in S.M.A.R.T. recieps, we only use cane sugar.
    • Cups S.M.A.R.T. Blend All-purpose flour Additional flour will keep your cookies from spreading with the natural oils from the added peanut butter.

    Add the following to make Peanut Butter Chocolate Chip

    • 1 Cup Natural peanut butter Natural Unsweetened peanut butter is best as the cookies are sweet enough, and no need for processed sugars in S.M.A.R.T. recipes, we only use cane sugar.
    • Cup S.M.A.R.T. Blend All-purpose flour Additional flour will keep your cookies from spreading with the natural oils from the added peanut butter.
    • Cups semi-sweet chocolate chips For a guaranteed dairy-free choice, it's crucial to select chocolate that does not contain any dairy.

    Wet Ingredients

    • 1 Cup Butter / Fat I like to use Lard or vegetable shortening with a couple of drops of butter flavour or Margarine to keep it Dairy-Free
    • Cups Old fashioned Dark Brown Sugar Packed The Brown sugar is what gives the cookies their chewyness.
    • ½ Cups White Granulated Cane Sugar
    • 2 tsp pure vanilla extract
    • 2 Large eggs
    • 1 Large egg yolk only Adding the yolk of one large egg, helps make the cookies even more chewy.

    Instructions
     

    • Preheat oven to 350℉ on convection or regular
    • Spray, grease or line two cookie sheets with parchment paper
    • Sifting together the dry ingredients; S.M.A.R.T. Blend, baking powder/soda, cream of tartar and salt.
    • Blend the dry together In the bowl of a stand mixer, fitted with a paddle attachment, blend on low speed for 2 to 5 minutes while preparing the wet ingredients.
    • This step adds lightness, by adding air to the dry ingredients
    • Set aside the dry ingredients in a large bowl and prepare the wet.
    • Whisk together wet; fat, sugar, eggs and vanilla, in the bowl of the stand mixer, fitted with the whisk attachment for 1 min.
      Peetz ultimate S.M.A.R.T. cookie base
    • Once the wet is ready, switch to the paddle attachment, on low-speed slowly add the sifted, well-blended dry to the wet, and blend until lumpy batter forms.
    • Once the dry is well incorporated, mix on medium to high for
    • Split the batch in two, to make the two suggested flavours above or mix in the flavour you would like to freeze for next time.
    • You can also double up the extra ingredients and just make the whole batch your favourite flavour.
      Peetz ultimate S.M.A.R.T. cookie base - oatmeal chocolate chip
    • Using two tablespoons, portion out 12 or 24 balls of dough. Depending on if you decided to freeze half the batch. Press or pat them down on the prepared cookie sheets.
      Oatmeal Chocolate Chip scooped and portioned
    • My daughter and I prefer different cookie textures. She prefers more soft and chewy and I prefer a crispier outside with some chewiness in the center.
      Baking Instructions:
      350 °F
      Convection: 12 to 15 Minutes
      Standard: 15 to 18 Minutes
    • Let the cookies set and cool on the cookie sheets, before transferring to a storage container.

    Notes

    Peetz ultimate S.M.A.R.T. cookie basePeetz ultimate S.M.A.R.T. cookie base mixed and ready to scoop.
    Oatmeal Chocolate Chip scooped and portioned
    Peetz Ultimate S.M.A.R.T.  cookie dough Oatmeal Chocolate Chip portioned
    Peetz ultimate S.M.A.R.T. cookie base - oatmeal chocolate chip
    Keyword cookie base, cookies, ultimate cookie base, universal cookie base
    Tried this recipe?Let us know how it was!

    My daughter and I  love bringing all our friends together and creating new yummy treats. It is easy to transform any traditional recipe into healthier, certainly more nutritious and amazingly delicious gluten-free treats.  With the taste, texture and nutrition profile that far surpasses the competition.

    S.M.A.R.T. Blend Ultimate Cookie base gluten-free Peanut Butter Chocolate Chip
    Mixed Peanut Butter Chocolate Chip cookie dough

    Peetz Ultimate S.M.A.R.T. Cookie Base Peanut Butter & Peanut Butter Chocolate Chip

    S.M.A.R.T. Blend Ultimate Allergen-free cookie base Peanut Butter Chocolate Chip
    Gluten-free Peanut Butter Chocolate Chip baked the S.M.A.R.T. Way

    What sets Peetz’s Ultimate S.M.A.R.T. Cookie Base Peanut Butter & Peanut Butter Chocolate Chip apart from other cookie dough is its versatility. They bake up perfectly every time and provide a crisp outside with a chewy inside.

    Abby’s ultimate S.M.A.R.T. Cookie Base: Chewy Double Chocolate Chip & Oatmeal Raisin

    PEETZ Logo

    Abby’s ultimate S.M.A.R.T. Cookie Base

    Version # 3: Chewy Double Chocolate Chip & Oatmeal Raisin

    Abby’s ultimate S.M.A.R.T. Cookie Base Chewy Double Chocolate Chip & Oatmeal Raisin has been a family favourite with adults and kids for many years. The versatility of being able to make such a large variety of cookies, that are not only allergen-free but nutritious is why, my daughter now 14 and I, have been baking with S.M.A.R.T. Blend for more than 12 years.

    By: Holistic Nutritionist Peter de Hoog from Peetz

    My daughter and I suffer from a leaky gut, which creates hers and my food intolerances and sensitivities, and forced me to eat allergen and sugar-free.

     

    North America has been saturated with corn, soy and wheat, for the last 60 years. These allergens have all been altered by science; either stripped, processed, refined, bleached, modified, genetically modified or enriched with 8 synthetic vitamins and minerals.

    The gluten-free alternatives are nutritionally void starchy rice surprises, consisting mostly of corn, potato and modified starches along with white or sweet rice.

     

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

     

    Starch, along with more starch provides NO nutritional value, and is absorbed in the body as sugar. This is the reason gluten-free has the reputation of having the taste, texture and nutrition profile of a bio-degradable packing peanut, starch is heavy and sits in our stomachs like a brick.

    Melange S.M.A.R.T. Blend logo

    S.M.A.R.T. Blend

    (Sorghum, Millet, Arrowroot, brown Rice, Tapioca)

    is the first 60% Superfood & Ancient Whole Grain all-purpose flour that is naturally allergen-free, subsequently gluten-free with NO Corn, Soy, Casein (Dairy), Nuts, Peanuts, Legumes or Pulses.

    Surprisingly low in starch with NO potato, corn, or modified starches, white or sweet rice.

     

    S.M.A.R.T. Blend

    (SorghumMilletArrowroot, brown RiceTapioca)

    is the first nutritious blend of 60% superfoods & ancient whole grains that naturally nourish the body with more than 15 essential nutrients, digestible vitamins and minerals that provide over 5% of DV for B6, thiamin, niacin and manganese, and has 2g of fibre per 30g serving. Easy to digest because they come from food, not a science lab.

    Peetz S.M.A.R.T. Double Chocolate Chip Cookie

    The ultimate S.M.A.R.T. Cookie Base: Chewy Double Chocolate Chip and Oatmeal Raisin

    Peter of Peetz
    Version # 3: Chewy Double Chocolate Chip and Oatmeal Raisin The ultimate S.M.A.R.T. cookie base can be doubled divided, kept frozen and used at a later time to make a variety of cookies like; Chocolate Chip, Oatmeal chocolate chip, Peanut butter, Peanut butter chocolate chip or whatever you can dream up.
    Prep Time 30 minutes
    Cook Time 13 minutes
    Course Cookies, Dessert, Snack, treats
    Cuisine American, Canadien
    Servings 42 Portions

    Equipment

    • 1 Stand mixer 5 or 7 quart is ideal
    • 1 Hand mixer with 2 large bowls
    • 1 whisk and wooden spoon

    Ingredients
      

    Dry Ingredients

    • 2 ½ Cups Peetz S.M.A.R.T. Blend Allergen-Free All-Purpose Flour
    • 2 tsp baking powder double-acting
    • 1 tsp baking soda
    • 1 tsp cream of tartar
    • ½ tsp salt

    Add the following to make Oatmeal Raisin

    • 1 Cups Oats Large Flacked or quick Oats I prefer the large flaked, makes them more visulaly appealing and a bit more chewy. But quick oats do the trick and still taste great.
    • 1 Cups Raisin I prefer sweet seedless.

    Add the following to make Double Chocolate Chip

    • Cup Cocoa Powder There are different quality and fat levels of cocoa powder avaible use your pallet and intuition to make your choice.
    • Cups semi-sweet chocolate chips For a guaranteed dairy-free choice, it's crucial to select chocolate that does not contain any dairy.
    • 1 tbsp Mint extract For a yummy Christmas treat. Dark chocolate and mint go well together kinda like and after 8.
    • 1 sprinkle Crushed Candy Cane Add some crushed candy cane to make them more festive.

    Wet Ingredients

    • 1 Cup Butter / Fat I like to use Lard or vegetable shortening with a couple of drops of butter flavour or Margarine to make it Dairy-Free
    • Cups Old fashioned Dark Brown Sugar Packed The Brown sugar is what gives the cookies their chewyness.
    • ½ Cups White Granulated Cane Sugar
    • 2 tsp pure vanilla extract
    • 2 Large eggs
    • 1 Large Egg yolk Adddng an extra egg yolk helps with making the cookies more chewy

    Instructions
     

    • Preheat oven to 350℉ on convection or regular
    • Spray, grease or line two cookie sheets with parchment paper
    • Sifting together the dry ingredients; S.M.A.R.T. Blend, baking powder/soda, cream of tartar and salt.
    • Blend the dry together In the bowl of a stand mixer, fitted with a paddle attachment, blend on low speed for 2 to 5 minutes while preparing the wet ingredients. This step adds lightness, by adding air to the dry ingredients.
    • Set aside the dry ingredients in a large bowl and prepare the wet.
    • Whisk together wet; fat, sugar, eggs and vanilla, in the bowl of the stand mixer, fitted with the whisk attachment for 1 min.
      Peetz ultimate S.M.A.R.T. cookie base
    • Once the wet is ready, switch to the paddle attachment, on low-speed slowly add the sifted, well-blended dry to the wet, and blend until lumpy batter forms.
    • Once the dry is well incorporated, mix on medium to high for 2 Mins
    • Split the batch in two, to make the two suggested flavours above or mix in the flavour you would like to freeze for next time.
      Ultimate S.M.A.R.T. Cookie Base
    • You can also double up the extra ingredients and just make the whole batch your favourite flavour.
      Peetz ultimate S.M.A.R.T. cookie base - oatmeal chocolate chip
    • Using two tablespoons, portion out 12 or 24 balls of dough. Depending on if you decided to freeze half the batch. Press or pat them down on the prepared cookie sheets.
      Oatmeal Chocolate Chip scooped and portioned
    • My daughter and I prefer different cookie textures. She prefers more soft and chewy and I prefer a crispier outside with some chewiness in the center.
      Baking Instructions: 350 °F Convection: 12 to 15 Minutes Standard: 15 to 18 Minutes
      Double-Chocolate Chip
    • Let the cookies set and cool on the cookie sheets, before transferring to a storage container.

    Notes

    Peetz ultimate S.M.A.R.T. cookie basePeetz ultimate S.M.A.R.T. cookie base mixed and ready to scoop.
    Double-Chocolate Chip
    Ultimate S.M.A.R.T. Cookie base Allergen-Free Double Chocolate Chip
    Ultimate S.M.A.R.T. Cookie Base
    S.M.A.R.T. Double Chocolate Chip Cookies
    NFT-Double Chocolate Chip
    Ultimate S.M.A.R.T. Cookie base- Double Chocolate Chip - Nutrition Label
    Ultimate-S.M.A.R.T.-Cookie-base-Oatmeal-Raisin-Nutrition-Label
    Ultimate-S.M.A.R.T.-Cookie-base-Oatmeal-Raisin-Nutrition-Label
    Keyword cookie base, cookies, ultimate cookie base, universal cookie base
    Tried this recipe?Let us know how it was!

    My daughter and I  love bringing all our friends together and creating new yummy treats. It is easy to transform any traditional recipe into healthier, certainly more nutritious and amazingly delicious gluten-free treats.  With the taste, texture and nutrition profile that far surpasses the competition.

    Ultimate S.M.A.R.T. Cookie Base Allergen-Free Double Chocolate Chip
    Ultimate S.M.A.R.T. Cookie Base Allergen-Free Double Chocolate Chip

    Peetz Ultimate S.M.A.R.T. Cookie Base Chewy Double Chocolate Chip & Oatmeal Raisin

    S.M.A.R.T. Blend Ultimate Cookie Base allergen-free Double Chocolate Chip
    Allergen-free Double Chocolate Chip baked the S.M.A.R.T. Way

    What sets Peetz’s Ultimate S.M.A.R.T. Cookie Base Chewy Double Chocolate Chip & Oatmeal Raisin apart from other cookie dough is its versatility. They bake up perfectly every time and provide a crisp outside with a chewy inside.

    Abby’s ultimate S.M.A.R.T. Cookie Base: Chocolate Chip & Oatmeal Chocolate Chip

    PEETZ Logo

    Abby’s ultimate S.M.A.R.T. Cookie Base

    Version # 1: Chocolate Chip & Oatmeal Chocolate Chip

    The Ultimate S.M.A.R.T. Cookie Base Chocolate Chip & Oatmeal Chocolate Chip has been a family favourite with adults and kids for many years. The versatility of being able to make such a large variety of cookies, that are not only allergen-free but nutritious is why, my daughter now 14 and I, have been baking with S.M.A.R.T. Blend for more than 12 years.

     

    By: Holistic Nutritionist Peter de Hoog from Peetz

     

    My daughter and I suffer from a leaky gut, which created hers and my food intolerances and sensitivities, and forced me to eat allergen and sugar-free.

     

    North America has been saturated with corn, soy and wheat, for the last 60 years. These allergens have all been altered by science; either stripped, processed, refined, bleached, modified, genetically modified or enriched with 8 synthetic vitamins and minerals.

    The gluten-free alternatives are nutritionally void starchy rice surprises, consisting mostly of corn, potato and modified starches along with white or sweet rice.

     

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

     

    Starch, along with more starch provides NO nutritional value, and is absorbed in the body as sugar. This is the reason gluten-free has the reputation of having the taste, texture and nutrition profile of a bio-degradable packing peanut, starch is heavy and sits in our stomachs like a brick.

     

    Melange S.M.A.R.T. Blend logo

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

    is the first 60% Superfood & Ancient Whole Grain all-purpose flour that is naturally allergen-free, subsequently gluten-free with NO Corn, Soy, Casein (Dairy), Nuts, Peanuts, Legumes or Pulses.

    Surprisingly low in starch with NO potato, corn, or modified starches, white or sweet rice.

     

    S.M.A.R.T. Blend

    (SorghumMilletArrowroot, brown RiceTapioca)

    is the first nutritious blend of 60% superfoods & ancient whole grains that naturally nourish the body with more than 15 essential nutrients, digestible vitamins and minerals that provide over 5% of DV for B6, thiamin, niacin and manganese, and has 2g of fibre per 30g serving. Easy to digest because they come from food, not a science lab.

    Peetz S.M.A.R.T. ultimate cookie dough base - Chocolate Chip Cookies

    Abby's ultimate S.M.A.R.T. Cookie Base: Chocolate Chip / Oatmeal Chocolate Chip

    Peter of Peetz
    Version # 1 : Chocolate Chip / Oatmeal Chocolate Chip. The Ultimate S.M.A.R.T. Cookie Base can be doubled divided, kept frozen and used to make a variety of cookies like; Chocolate Chip, Oatmeal chocolate chip, Oatmeal Raisin, Double Chocolate, Peanut butter, Peanut butter chocolate chip or whatever you can dream up.
    Prep Time 30 minutes
    Cook Time 13 minutes
    Course Cookies, Dessert, Snack, treats
    Cuisine American, Canadien
    Servings 42 Portions

    Equipment

    • 1 Stand mixer 5 or 7 quart is ideal
    • 1 Hand mixer with 2 large bowls
    • 1 whisk and wooden spoon

    Ingredients
      

    Dry Ingredients

    • 2 ½ Cups Peetz S.M.A.R.T. Blend Allergen-Free All-Purpose Flour
    • 1 Tbsp baking powder
    • 1 Tbsp baking soda
    • ½ tsp salt

    Add the following to make Chocolate Chip

    • Cups semi-sweet chocolate chips I use dairy-free chocolate to keep it a dairy-free option.

    Add the following to make Oatmeal Chocolate Chip

    • 1 Cup oats I prefer full-flaked oats, but quick oats will work just as well.
    • Cups semi-sweet chocolate chips For a guaranteed dairy-free choice, it's crucial to select chocolate that does not contain any dairy.

    Wet Ingredients

    • 1 Cup Butter / Fat I like to use Lard or vegetable shortening with a couple of drops of butter flavour or Margarine to make it Casein / Dairy-Free
    • Cups Old fashioned Dark Brown Sugar Packed The Brown sugar is what gives the cookies their chewyness.
    • ½ Cups White Granulated Cane Sugar
    • 2 tsp pure vanilla extract
    • 2 Large eggs

    Instructions
     

    • Preheat oven to 350℉ on convection or regular
    • Spray, grease or line two cookie sheets with parchment paper
    • Start by sifting together the dry ingredients; S.M.A.R.T. Blend, baking powder/soda, cream of tartar and salt.
    • In the bowl of a stand mixer, fitted with a paddle attachment, blend the dry together on low speed for two to 5 minutes and prepare the wet ingredients.
    • This step adds lightness, by adding air to the dry ingredients
    • Set aside the dry ingredients. In a large bowl prepare the wet.
    • In the bowl of the stand mixer, fitted with the whisk attachment whisk together wet; fat, sugar, eggs and vanilla for 1 min.
      Peetz ultimate S.M.A.R.T. cookie base
    • Once the wet is ready, switch to the paddle attachment, on low-speed slowly add the sifted, well-blended dry to the wet, and blend until lumpy batter forms.
    • Once the dry is well incorporated, mix on medium to high for
    • Split the batch in two, to make the two suggested flavours above or mix in the flavour you would like to freeze for next time.
    • You can also double up the extra ingredients and just make the whole batch your favourite flavour.
      Peetz ultimate S.M.A.R.T. cookie base - oatmeal chocolate chip
    • Using two tablespoons, portion out 12 or 24 balls of dough. Depending on if you decided to freeze half the batch. Press or pat them down on the prepared cookie sheets.
      Oatmeal Chocolate Chip scooped and portioned
    • My daughter and I prefer different cookie textures. She prefers more soft and chewy and I prefer a crispier outside with some chewiness in the center.
      Baking Instructions:
      350 °F
      Convection: 12 to 15 Minutes
      Standard: 15 to 18 Minutes
    • Let the cookies set and cool on the cookie sheets, before transferring to a storage container.

    Notes

    Peetz ultimate S.M.A.R.T. cookie basePeetz ultimate S.M.A.R.T. cookie base mixed and ready to scoop.
    Oatmeal Chocolate Chip scooped and portioned
    Peetz Ultimate S.M.A.R.T. cookie base Oatmeal Chocolate Chip portioned
    Peetz ultimate S.M.A.R.T. cookie base - oatmeal chocolate chip
    Ultimate SMART Cookie Base - Chocolate Chip
    NOTICE the nutrition facts in the Chocolate Chip cookie baked the S.M.A.R.T. way!
    Ultimate S.M.A.R.T. Cookie base - Oatmeal Chocolate Chip
    NOTICE the nutrition facts in an Oatmeal Chocolate Chip cookie baked the S.M.A.R.T. way!
    Keyword cookie base, cookies, ultimate cookie base, universal cookie base
    Tried this recipe?Let us know how it was!

    My daughter and I  love bringing all our friends together and creating new yummy treats. It is easy to transform any traditional recipe into healthier, certainly more nutritious and amazingly delicious gluten-free treats.  With the taste, texture and nutrition profile that far surpasses the competition.

    "Peetz

    Peetz ultimate S.M.A.R.T. Cookie Base Chocolate Chip & Oatmeal Chocolate Chip

    Peetz ultimate S.M.A.R.T. Cookie Base gluten-free Chocolate Chip & Oatmeal Chocolate Chip

    What sets Peetz’s Ultimate S.M.A.R.T. Cookie Base Chocolate Chip & Oatmeal Chocolate Chip apart from other cookie dough is its versatility. They bake up perfectly every time and provide a crisp outside with a chewy inside.

    Calvados Apple Cake

    Calvados Apple Cake

    Calvados Apple Cake gets an extra boost with fragrant Calvados. We have also added cinnamon and the underused spice cardamom.

    Bake this cake up for a casual Sunday winter dinner, after an afternoon of snowshoeing. Turn on the fireplace. Light a few candles. And be prepared to end your meal with this sweet and homey cake.

    Serve with real whipped cream, butterscotch ice cream or caramel sauce. For something stronger pair Calvados Apple Cake with a brandy snifter of Calvados, served at room temperature.

    Calvados Apple Cake

    Calvados Apple Cake

    Servings 1 9 inch Cake

    Ingredients
      

    • 2 cups Granny Smith apples, peeled and sliced thinly
    • 3 tablespoons brown sugar
    • 2 tablespoons freshly squeezed lemon juice
    • 1 cup Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend
    • 2 teaspoons baking powder
    • 1 teaspoon cinnamon
    • 1/2 teaspoon cardamon
    • 1/2 cup butter
    • 2/3 cup granulated sugar
    • 3 large eggs
    • 1/4 cup Calvados

    Instructions
     

    • Preheat oven to 350 F.
    • Prepare a 9-inch cake pan.
    • Place the apples in a bowl.
    • Add brown sugar and lemon juice. Stir and set aside.
    • To prepare the cake, place Peetz Smart Blend in a medium bowl.
    • Whisk in baking powder, cinnamon and cardamon.
    • In the bowl of a stand mixer, fitted with a paddle attachment, beat the butter and sugar together for two minutes.
    • Add 1 egg and beat for 1 minute.
    • Scrape down the sides of the bowl with a spatula before adding each additional eggs one by one.   
    • Add the Calvados and mix for 1 minute.
    •  Add the dry ingredients and beat just until a batter forms.
    • Pour the batter into the prepared cake pan.
    • Place the apples on top of the cake in a circular formation, starting at the edge of the pan and working inward. Press down lightly.  
    • Bake the cake for approximately 45 minutes, until golden brown and a toothpick inserted into the centre comes out clean.
    • Place cake on a wire baking rack to cool for 10 minutes, before unmolding.
    Tried this recipe?Let us know how it was!

    Ask a Question and Our Chef Team Will Answer You!

    What is Calvados?

    Calvados is a brandy or eau-de-vie from the French region in Normandy. While most French brandies are made with wine, Calvados is made from apple cider or sometimes pear cider.

    There are many different varieties of Calvados, considering the region produces 239 apples and 139 varieties of pears.

    Look for one that has a single-distillation when baking this cake. A single-distillation will preserve more of the fruit flavours. Also picking a young variety will enhance this as the flavour of this brandy grows more complex with age.

    Stock your pastry with Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend. Make all you baking just that much healthier! And gluten free too!

    Best Ever Royal Icing

    Best Ever Royal Icing

    Best Ever Royal Icing

    Best Ever Royal Icing is perfect to use for decorating Christmas Sugar Cookies.

    Enjoy time in the kitchen with your family and friends this holiday season. Create sweet memories that will always hark back to the nostalgia of Christmastime.

    Best Ever Royal Icing

    Best Ever Royal Icing

    Servings 3 cups

    Ingredients
      

    • 3 cups icing sugar
    • 2 large egg whites
    • 1 lemon juiced
    • food colouring

    Instructions
     

    • Set up a stand mixer using the whisk attachment. 
    • Whip together the icing sugar and egg whites on high speed.
    • Continue to whip for 5 minutes. The icing will become shiny.
         
    • Then, add the lemon juice and continue to whip for 3 minutes more.
    Tried this recipe?Let us know how it was!

    Tips for Cookie Decorating Success

     Colour Mastery

    Adding a drop of blue food colouring will give an icy cool look to your icing.

    How to Make a Paper Cone for  Best Ever Royal Icing

    1. Take a square piece of parchment paper and cut it in half diagonally. This will give you a triangle with two equal sides.
    2. Roll the left corner to meet the tip of the top of the triangle.
    3. Hold together with one hand.
    4. Roll the right side up and around to meet the back of the joining points.
    5. Fold in the corners to hold the bag together, while leaving the top open.
    6. Add royal icing.
    7. Pinch the top together to close.
    8. Fold the top inward to seal the bag.
    9. Using scissors, cut a small whole in the bottom.

    Other Tools of the Trade

    You can also use a piping bag with a number 2 tip for piping.

     Avoid Caking Icing

    Cover the mixing bowl with a warm, damp cloth to prevent icing from drying out.

     The Flooding Technique

    Use this technique to thin down your royal icing to “flood” the entire surface of your cookie. But, before you begin, use the Best Ever Royal Icing to pipe a border around the edge of the cookie. This will hold in the “flooding”. The border should be 1/8 of an inch from the edge of the cookie.

    Let icing dry completely.

    Next, add a little water to your icing to achieve  a fluid consistency. Mix with a spatula. Rotate the spatula in a figure eight configuration to release air bubbles.

    The icing should be thin enough to drizzle off the spatula when lifted. Let icing rest for 20 seconds before using.

    To flood just drizzle from a spoon or use a piping bag with a larger hole.  No need for a piping tip! Move the icing outward using a toothpick to ensure the entire surface is covered.

    Let dry slightly before adding sprinkles or beads.

    Two-Dimensional Piping

    Let dry completely before decorating by piping with Best Ever Royal Icing. This will give your cookies an artistic two-dimensional look. You will notice this technique on the Santa Claus cookie above.

    Wet on Wet Technique

    Before flooded icing dries, pipe decorations on top. This will sink into the royal icing and become part of a solid look. We like this method for adding lights to Christmas tree cookies, in a variety of colours.

     Gift Packing Success

    Let cookies dry for 24 hours before packaging.

    Storage and Expiry

    Store in the refrigerator covered with plastic wrap. Use within 2 days.

     Make your Family Happy!

    Best Ever Royal Icing

    Stock up on Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend for all your baking needs!

     

    Best Ever Royal Icing

    Christmas Sugar Cookies

     Peetz Christmas Sugar Cookies

    Christmas Sugar Cookies

    Christmas Sugar Cookies are a must on everyone’s baking list during the holiday season. Dig out all the Christmas cookie cutters you have been collecting over the years. In anticipation of times spent with family and friends, these cookies are a two-step process.

    First, bake your cookies, until the edges are golden brown. Cool. Next , you are ready to whip up a batch of our Best Ever Royal Icing.

    Fill your kitchen with fun, laughter, and special memories by baking these delicious holiday cookies.

    Don’t forget to leave some out on Christmas Eve for that hard-working Santa Claus. Ho! Ho! Ho!

    Christmas Sugar Cookies

    Christmas Sugar Cookies

    Servings 4 dozen cookies

    Ingredients
      

    • 1 1/4 cups Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend plus extra for rolling cookies on the counter
    • 1/2 teaspoon baking powder
    • 1/2 cup unsalted butter at room temperature and cut into 1/2 inch pieces
    • 3/4 cup granulated sugar
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • 1 recipe Best Ever Royal Icing

    Instructions
     

    • In a medium bowl, whisk together Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend with the baking powder.
    • In the bowl of a stand mixer, fitted with a paddle attachment, beat together the butter and the sugar for 2 minutes.
    • Add the eggs and vanilla extract. Beat for 1 minute.
    • Sprinkle over the dry ingredients.  
    • Beat just until combined.
    • Divide dough in half. Shape into a round and flatten into a disk.
    • Wrap each disk in plastic and refrigerate for one hour.
    • Line two baking sheets with parchment paper.
    • Remove dough from fridge and sprinkle some Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend on the countertop.
    • Roll sugar cookie dough to  1/8 of an inch thick.
    • Cut out cookies and place on the baking trays, keeping space between.
    • Place the filled cookie trays in the refrigerator for 15 minutes.
    • Preheat oven to 350 F.       
    • Once chilled, place cookies in the oven and bake for 10 to 12 minutes.
    • Remove from oven and let cool for 2 minutes before transferring to plate.
    • Let cool completely before decorating with Best Ever Royal Icing.
    Tried this recipe?Let us know how it was!

    How does using room temperature butter make a difference in cookie recipes?

    Butter needs to be at room temperature to enhance the creaming process. Creaming is achieved when beating butter with sugar. The warm butter allows the sugar crystals to enter creating pockets. When baked, these pockets help the cookie  dough to rise. And voila! Light and airy cookies.

    So, leave your butter on the counter until it is warm enough to hold the imprint of your finger. If you are rushed for time, you can also place whole sticks of butter in the microwave for 10 seconds.

     How can I make these cookies dairy free?

    We recommend Vegan Buttery Sticks from Earth Balance as a butter replacement. This plant-based substitute does the trick. It is used by many professional bakers in Canada.

    Can I use this recipe to make drop cookies?

    Yes, you can. Simple roll the cookies into 1- inch rounds. Next, place on the baking tray and press down with a fork or decorative Christmas press. Refrigerate for 15 minutes and then bake.

    Why do you suggest refrigeration before baking?

    The process of chilling the cookies slighting before placing in the oven makes the cookies hold the shape better. The edges of rolled cookies are just that much crisper.

    Christmas Sugar Cookies

    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

    Servings 0

    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.

    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

    Servings 0 9-inch 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

    Servings 0

    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