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Classic French Lemon Tart

Classic French Lemon Tart

Classic French Lemon Tart

Classic French Lemon Tart is always a hit!

You will need one recipe of Gluten Free Tart Dough using our own Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend. Then, roll it into a 9-inch tart shell. It will need to be only partially baked (as the lemon filling will be added and then the tart will be baked again). But, remember to allow the crust to cool completely, before adding the lemon filling.

A  Classic French Lemon Tart needs to be baked carefully. Read about how to prevent your lemon tart from cracking. This simple guide is located in our Pastry Chef Tips and Tricks below the recipe

Classic French Lemon Tart

Classic French Lemon Tart

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Servings 1 9 inch Tart

Ingredients
  

  • 2 teaspoons lemon zest
  • 3 large lemons juiced
  • 3 large eggs
  • 1/2 cup sugar
  • 3 tablespoons unsalted butter optional
  • 1 9-inch tart made from Gluten Free Tart Dough partially baked, and cooled

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 lemon zest, juice, and eggs. Whisk.
  • Add the sugar and butter.
  • Place the bowl on top of the simmering water.
  • Whisk until the sugar and butter are melted.
  • Remove from the heat.
  • Place the lemon filling into the Gluten Free Tart.
  • Bake in the oven for about 8 to 10 minutes.
  • Cool and serve!
Tried this recipe?Let us know how it was!

Pastry Chef Tips and Tricks

 

Why did my Classic French Lemon Tart crack in the middle?

There are several reasons why this can occur.

The oven temperature was too high.

This tart is set to bake at 325 F. If your oven is not calibrated properly, it can really mess up this dessert. Invest in an oven thermometer to ensure a proper read.

The tart was over cooked

Keep a watchful eye on your tart. Do not overcook it. Otherwise, it will split. Bake it just until it still jiggles a bit in the centre. It will set once it is removed from the oven and has time to cool.

The tart was too warm when you removed it from the tart round.

Treat this tart with slow and gentle care. Let it cool down first.

How long does lemon tart last in the fridge?

You can place this lemon tart in the fridge over night if you need too, but sadly… it will crack! You can still eat it and hide the cracks with whipped cream or fruit. But it is really at its best the day it is baked.

 

 

 

 

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Lemon Meringue Tart

Lemon Meringue Tart

Lemon Meringue Tart

Lemon Meringue Tart is such a classic. Or at least lemon meringue pie is! In this recipe we are using our Gluten Free Tart Dough as a base to envelop citrusy lemon curd. It’s a little less sweet than your regular lemon curd as it needs to balance the sweet fluffy meringue.

Lemon Meringue Tart

Be sure to read the tips below the for success. It can be a bit tricky to make!

Lemon Meringue Tart

Lemon Meringue Tart

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Servings 1 9 Inch Tart

Ingredients
  

  • 1 9 inch tart shell, made with Gluten Free Tart Dough fully baked
  • 4 large egg yolks at room temperature
  • 1/2 cup granulated sugar
  • 2.5 large lemons juiced
  • 1 tablespoon lemon zest
  • 2 tablespoons butter (optional)

For the Meringue

  • 5 large egg whites
  • 1/2 cup sugar
  • cream of tartar just a pinch!

Instructions
 

  • To make the lemon curd, beat together the egg yolks and sugar, in a medium saucepan.
  • Pour in the lemon juice and zest.
  • Stir continually and place the saucepan over medium-low heat.
  • Continue stirring until the mixture is thick enough to coat the back of a spoon.
  • Strain mixture into a shallow pan and discard the zest.
  • Allow the mixture to cool slightly.
  • Then, add butter if using, and whisk.
  • Next, place plastic wrap over the lemon curd, directly on the surface.
  • Cool to room temperature.

To Make the Meringue

  • Then to make the meringue, bring a medium pot of water to a simmer.
  • Place the egg whites and sugar in a medium bowl and whisk.
  • Set eggs over simmering water.
  • Whisk until the mixture thickens and reaches 160 F on a thermometer.
  • Then, place the egg whites in the bowl of an electric mixer, fitted with a whisk attachment.
  • Add cream of tartar.
  • Whip on high speed until soft peaks form.

To Assemble:

  • To assemble, smooth the lemon curd into the tart evenly.
  • Swirl meringue decoratively over the tart, making sure to spread right to the edges.
  • Since this meringue has already been cooked, set it under the broiler for 2 minutes just to get a little colour.
  • Serve immediately.
Tried this recipe?Let us know how it was!

Why is plastic wrap placed directly on top of the curd?

This is to prevent a skin from forming.

Why is the lemon curd kept warm and not refrigerated?

This helps the meringue to adhere to the filling better than placing it on a cold surface, as long as a a skin has not formed on the curd.

 Is cream of tartar gluten free?

Yes, it is! Cream of tartar is from tartaric acid. This is the sediment from wine making, so essentially it come from grapes. Then, this is mixed with potassium hydroxide.

One brand we would suggest is McCormick’s as they list everything on the label.

How can I tell when meringue reaches soft peaks?

When you pull the whisk attachment out, the meringue will pull back.  There should be a peak in the meringue that tips over slightly. It basically means that the egg whites are fluffy enough to hold their shapes.

What causes meringue to get watery ?

This can be caused in the preparation of the meringue. If eggs are overwhipped or contain too little sugar, weeping can be a direct result.

In the baking process meringues may weep if they  are “cooked” afterwards. However, the meringue in this recipe is more stable because it has been “precooked” and then placed under the broiler for mere moments.

However, meringue is prone to absorb moisture from the air. So, even though this is often served on summer days, it may be better to make another dessert on a humid or rainy day, such as Chocolate Crusted Lemon Tart, or Chocolate Strawberry Tart.

What kind of meringue is this?

This is a Swiss meringue.

Should the Lemon Meringue Tart be refrigerated?

Refrigeration can also cause meringue to weep, especially if it is warm when refrigerated. If you must refrigerate, keep the tart out for a couple hours before doing so.

Lemon Meringue Tart is never quite as good after it is refrigerated, so try to enjoy most of it while fresh from the oven. Invite friends over if you need to!

Lemon Meringue Tart

 

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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

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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

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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

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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.
Tried this recipe?Let us know how it was!

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

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Chocolate Tart Dough

Chocolate Tart Dough

Chocolate Tart Dough

Chocolate Tart Dough that is also gluten free ticks a lot of boxes!

In this recipe, we have added some delicious cocoa powder.

How you decide to fill and finish your chocolate tart is entirely up to you!

Learn how to roll out your gluten free dough in our article Gluten Free Tarts 101. Here you will also learn how to partially bake or fully prebake your tarts, depending on the recipe you want to create.

Chocolate Tart Dough

Chocolate Tart Dough

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Servings 1 9 inch tart

Ingredients
  

  • 1/2 cup plus two tablespoons unsalted butter soft
  • 6 tablespoons icing sugar
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons 2 teaspoons orange zest, chopped fine chopped fine
  • 1 egg 1 egg large
  • 1/4 teaspoon salt
  • 3 tablespoons cocoa powder

Instructions
 

  • In the bowl of an electric mixer fitted with a paddle attachment, mix the butter, icing sugar, pure vanilla extract, and orange zest, until creamy.
  • Add the egg and mix until just incorporated.
  • Stop the mixer and add the cocoa powder.
  • Next, add Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend all at once.
  • Mix just enough to combine.
  • Wrap the dough in plastic wrap and let rest in fridge until ready to roll out and use.
Tried this recipe?Let us know how it was!

Which kind of cocoa powder should I use in this recipe?

We suggest Dutch process cocoa powder. Here is why…

If you have ever been lucky enough to visit a chocolate production facility, you will know that chocolate is very acidic.  Regular cocoa powder is too, with an pH level or between 5.3 to 5.8.  This is used in recipes with baking soda to help cut neutralize the acidity.

Chocolate Tart Dough

This recipe for Chocolate Tart Dough does not call for baking soda, so here you will need to use a cocoa powder that is already balanced. Dutch-process cocoa powder!

An alkai solution is used to soak cocoa beans in when making Dutch-process cocoa powder.  The name “Dutch” was chosen for the fact that it was created by a Dutch chemist in the 1800s.  This process results in a superior product with exceptional flavour.

What kind of tarts can I make with Chocolate Tart Dough?

So many options! So few days in a year!

You can fully prebake the dough and add the filling once cooled.

Some examples include:

Chocolate Cream Fruit Tarts
Chocolate Ganache Tarts
Lime Curd Tarts
Double Chocolate Meringue Tarts

And More!

OR

You can partially bake the tart. Then let it cool. Add filling that need to be baked. Next,  pop it in the oven!

Examples include:

Chocolate Pecan Tarts
Chocolate Custard Tarts

And so many other delectable varieties!

You can also vary the dough and make:

Classic Gluten Free Tart Dough
Almond Tart Dough
Walnut Tart Dough

Chocolate Tart Dough

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Gluten Free Tart Dough

Gluten Free Tart Dough

Gluten Free Tart Dough is a recipe from local Ottawa pastry chef Elina Olefirenko.

We gifted her a bag of Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend. Then, for New Year’s Eve, she made some delicious lemon tarts for her Winter Wonderland backyard party.

This is the perfect tart dough anytime you need a dessert that it gluten free. It is also study enough to support any kind of filling.

Once baked the tarts hold up for hours. If of course, you don’t eat every last one by then!

For rolling and storaging the dough, take a look at Gluten Free Tarts 101.

Gluten Free Tart Dough

Gluten Free Tart Dough

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Servings 1 -9 inch tart

Ingredients
  

  • 1/4 cup plus two tablespoons unsalted butter soft
  • 6 tablespoons coconut sugar
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons orange zest chopped fine
  • 1 egg
  • 1/4 teaspoon salt 
  • 2 cups Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend

Instructions
 

  • Set up an electric mixer with bowl and paddle attachment.
  • Mix together the butter, coconut sugar, pure vanilla extract and orange zest, until creamy.
  • Add the egg and mix until just incorporated.
  • Sprinkle in the salt.
  • Stop the mixer and add the Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend all at once.
  •  Mix just enough to combine.
  • Wrap the dough in plastic and let rest in the refrigerator, until ready to roll out and use.
Tried this recipe?Let us know how it was!

What kind of tarts can I bake with this dough?

You can fully prebake the dough and add the filling once cooled.

Some examples include:

Vanilla Cream Fruit Tarts
Chocolate Cream Fruit Tarts
Chocolate Ganache Tarts
Lemon Curd Tarts
Orange Curd Tarts
Lime Curd Tarts
Lemon Meringue Tarts

And More!

OR

You can also partially bake the tart and then cool. Add fillinsg that need to be baked and pop in the oven.

Examples include:

French Lemon Tarts
Maple Syrup Tarts
Pecan Tarts
Vanilla Custard Tarts
Apple Custard Tarts

And more!

You can also vary the dough and make

Chocolate Tart Dough
Almond Tart Dough
Walnut Tart Dough

And more!

Stay tuned for  more recipes in the weeks ahead.

Enjoy baking the S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) way!

Gluten Free Tart Dough

 

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Gluten Free Tarts 101

Gluten Free Tarts 101

Gluten Free Tarts 101

Gluten Free Tarts 101 is a short  guide to rolling and baking your pastry. The crust is important for stability of the filling, longevity of the tart, and of course taste!

Once you have made your Gluten Free Tart Dough and let it rest, it is time to roll it out. Here’s how to do this to ensure success!

To Roll the Dough Out

  1. Let the dough come to room temperature for 30 minutes.
  2. Prepare the tart pan, using butter or butter substitute.
  3. Dust the surface lightly with Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend.
  4. Roll the dough into a circle.
  5. Be sure to lift and turn counter-clockwise, as you do this to prevent sticking.
  6. Roll the circle larger than the tart so it will reach up and over the sides slightly.
  7. Roll the dough on to the rolling pin.
  8. Gently roll it into the tart pan.
  9. Press the dough into the bottom and side of the pan.
  10. Roll the rolling pin across the top to remove the excess dough.
  11. Prick the bottom with a fork.
  12. Chill the tart shell in the refrigerator for 20 minutes to 24 hours.

How to Bake Gluten Free Tart Shells

Once you have rolled out your Gluten Free Sweet Tart Dough and have let it rest in the fridge, it is time to bake it. How you bake it depends on the recipe and the filling that has been prepared.

Baking Methods

Some recipes will call for a partial bake of the tart. This is used to set the crust and cool it before a filling will be placed in again. Think cooked custards, pumpkin, or French lemon tarts

For other recipes, where the recipes calls for a prebaked tart, the pastry will need to be cooked completely. Think lemon, orange of lime curd tarts, and fruit tarts with pastry cream.

To Partially Bake Gluten Free Tarts

  1. Preheat the oven to 325 F.
  2. Cut a circle of parchment paper large enough to sit flat over the dough and reach above the sides.
  3. Fill with dried beans, rice or pie weights.
  4. Bake the tart for 15 minutes.
  5. Remove from the oven.
  6. Take the parchment paper out along with the weights.
  7. Bake for 5 minutes more.

To Prebake the Gluten Free Tarts

  1. Preheat the oven to 325 F.
  2. Place a round of parchment paper over the tart large enough so that it reaches above the sides.
  3. Fill with dried beans, rice, or pie weights.
  4. Bake for 15 minutes.
  5. Remove the weights.
  6. Bake for 10 minutes more.

 Understanding:

  • Letting the dough rest makes it easier to work with.
  • Bringing it up to room temperature after chilling makes it easier to roll out.
  • Pricking or docking with a fork allows steam to escape.

 

Notes:

Our recipes for gluten free tart doughs in all the many varieties freeze extremely well. Make up a double batch and freeze. Then when ready to use, simply unthaw in the refrigerator.

Gluten Free Tart 101

 

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Orange Olive Oil Cake

Tomato Gorgonzola Linguine

Orange Olive Oil Cake 

Orange Olive Oil Cake was inpsired by a kitchen experiment at the home of  local, Ottawa food photographer Suliman Chadirji. He works quite often with the chefs at Food Marketing Creative, creating stunning food images for clients.

Then, he goes home and imagines recreating everything he tastes at the shoots!

When our jovial owner Peter gave Suliman some Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend flour to bake with, he let the experiment begin!

Orange Olive Oil Cake

Orange Olive Oil Cake

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Equipment

  • 9 inch cake pan
  • stainless steel bowls
  • electric stand mixer
  • OR electric hand held mixer
  • baking rack
  • 10 inch cake plate

Ingredients
  

  • 1¼ cup Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs large
  • 3/4 cup sugar
  • 1/3 cup olive oil extra virgin
  • 1 teaspoon pure vanilla extract
  • 3 tablespoon orange juice  freshly squeezed
  • 1 tablespoon orange zest, chopped fine chopped fine
  • 1 orange sliced into thin rounds, then cut in half

Instructions
 

  •  Preheat the oven to 350 F.
  •  In a bowl, whisk together the flour, baking powder, baking soda and salt.
  •  In a bowl of an electric mixer, fitted with a whisk attachment, add the eggs and the sugar.
  • Whisk again, until the mix turns a light yellow.
  • Drizzle in the olive oil.
  • Add the vanilla, orange juice and zest.
  •  Turn to medium speed and mix until combined.
  • Replace the whisk attachment with a paddle.  
  • Add half of the flour and beat until just combined.  
  • Pour into a prepared 9-inch cake pan.
  • Bake for 30-35 minutes, until a toothpick inserted into the centre comes out clean.
  • Set on a baking rack. Let the cake cool slightly.
  • Unmold the cake and place on a cake plate.
     
  • Decorate with fresh orange slices.
Tried this recipe?Let us know how it was!

Tips and Tricks

Which kind of olive oil should I use when I bake Orange Olive Oil Cake?

The olive oil you choose for this cake is very important. It affects the taste of the entire cake. Look for one that is mild. And put it to the test!

Take a wine glass and add a small amount of mild olive oil. Swirl it around. Then inhale the aroma. Next give it a taste.

At Enjoy Peetz our preference is Olivo Real Late Harvest Picual Extra Virgin Olive Oil. This Spanish olive oil has won top awards in Italy. Owner and friend Isidro, lives in Ottawa and imports the oil directly from his family’s estate in south Spain. The family has been growing olive trees for decades! Buy it through Isidro at Pepe’s Market.

Orange Olive Oil Cake

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Apple Oatmeal Cinnamon Crisp

Oatmeal Apple Crisp

Apple Oatmeal Cinnamon Crisp

Apple Oatmeal Cinnamon Crisp is a homey style dessert. Apples bring back nostalgic memories.

Make this dessert when you need gluten free comfort food. Be sure to use gluten free oatmeal. And of course, our Peetz S.M.A.R.T Blend. 

Best of all,  be prepared for your kitchen to be filled with the aroma of cinnamon.

Apple Oatmeal Crsip

Apple Oatmeal Crisp

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Ingredients
  

  • 8 Granny Smith apples peeled and cut into medium chunks
  • 1/2 cup granulated sugar
  • 2 teaspoons cinnamon
  • 1/4 teaspoon cardamon
  • 1/2 teaspoon orange zest
  • 3 tablespoons orange juice freshly squeezed
  • 1 1/2 cups Peetz S.M.A.R.T Blend
  • 1 cup large oats
  • 1/2 cup brown sugar
  • 1 1/4 cups unsalted butter cold and cut into cubes

Instructions
 

  • Preheat oven to 350 F.
  • Place apples and pears in an 8 by 12- inch rectangular baking dish.
  • Sprinkle with granulated sugar, cinnamon and cardamon.
  • Add orange zest and orange juice. Mix with a spoon to combine. 
  • In a large bowl, add flour, oats, brown sugar, and butter.
  •  Mix with an electric mixer until butter is still visible, but in small pieces.
  • Cover fruit with oatmeal mix, evenly.
  • Bake for about 40-50 minutes or until golden brown.
Tried this recipe?Let us know how it was!

What is the difference between a crisp and a crumble?

A crisp includes oatmeal and like its name bakes up crisp. A crumble does not include oats and has a more cakey topping that does not crisp up.

Can I use a different kind of apple in this recipe for Apple Oatmeal Cinnamon Crisp?

Yes! Try a Honey Crisp or a Golden Delicious. Or combine either with Granny Smith. You can even use a trio of all three!

Can I miss the apples with another kind of fruit?

Yes, you can! Try replacing half the apples with pears.

Or make with all apples, or half apples and half pears, and add 1/2 cup of dried raisins, cranberries, or cherries. Be sure to soak the dried fruit in 1/2 cups of warm water, for at least 30 minutes first. This way the fruit will absorb water. This plumps up the fruit, so it doesn’t absorb liquid from the dessert, as it is baking. When ready to use, simply add to the apple or apple/pear mix.

How can I make this recipe dairy free?

Try Earth Balance Vegan Buttery Sticks. Instead of dairy it contains a blend of non-hydrogenated palm fruit, canola and olive oils.  This also makes the recipe vegan!

How are gluten free oats produced?

According to the The Canadian Celiac Association website, producers use a guideline called Purity Protocol. This is used to prevent contamination of wheat and other gluten containing grains.

One example of this includes farmers eliminating these grains from their crops, for between 2-4 years. Then, the land is dedicated to the growing of oats.  Others may be using separate equipment for seeding, harvesting, storage, transportation and milling.

Shop for gluten free Canadian oats. The Canadian Celiac Association supports Health Canada’s decision to allow gluten free claims for specially produced gluten free oats.

For perfect gluten free baking try our Peetz S.M.A.R.T Blend.

You may also enjoy this recipe for Lemon Olive Oil Cake.

 

Apple Oatmeal Cinnamon Crisp

 

 

 

 

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Chocolate Belgian Waffles

Chocolate Belgian Waffles

Chocolate Belgian Waffles

Chocolate Belgian waffles are even more decadent then our original, and oh so classic, Homemade Belgian Waffles. Sweet brunch dreams, for a plate of these scrumptious treats begin for us, every Friday night.

Our Chocolate Belgium Waffles are divine and are made with our Peetz S.M.A.R.T.  Blend. This means they are entirely gluten free! Serve with Canadian maple syrup, fresh berries. Turn this into a dessert by adding ice cream on top.

Did you know?

And here is a little bit of trivia for you! Did you know Belgian waffles made their North American debut during the 1962 World’s Fair, in Seattle, Washington?

Chocolate Belgian Waffles

Chocolate Belgian Waffles

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Servings 4 Wafffles

Ingredients
  

  • 1 1/2 cup Peetz S.M.A.R.T. Blend
  • 1/4 cup. plus 1 tablespoon Dutch processed cocoa powder
  • 2 teaspoons baking powder
  • pinch of salt
  • 2 eggs
  • 1/4 cup vegetable oil
  • 3/4 cup milk
  • 2 teaspoons honey

Instructions
 

  •  In a large bowl, whisk together the flour, coco powder, baking powder, and salt.
  • In another large bowl whisk together the eggs.
  • Add milk, vegetable oil and honey. Whisk again.
  •  Pour wet ingredients into the dry.
  • Mix until smooth.
  • Bake in a waffle iron according to manufacturers directions.
Tried this recipe?Let us know how it was!

Can I freeze leftover waffles?

Yes! So save time in the kitchen and premake breakfast with a double batch of the batter

  1. Let the waffles cool to room temperature.
  2.  Set on a parchment paper lined tray in a single layer.
  3. Place in the freezer for 1 hour.
  4. Remove from freezer.
  5. Place  in Ziploc freezer bags.
  6. Write the date on each package.
  7. Then, be sure to eat within  3 months.

How do I reheat the Homemade Belgium Waffles?

If you are reheating a small batch, just pop them in the toaster.

For a crowd, preheat oven to 350 F. Place waffles on a parchment paper lined tray. Bake in oven until warmed throughout.

Looking for more brunch ideas? You may also enjoy…

Gluten Free Pancakes

Chocolate Belgian Waffles

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