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

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.

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

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

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.

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.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 13

Course Cookies, Dessert, Snack, treats

Cuisine American, Canadien

Servings 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.
⅓ 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.
⅓ 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.
1½ 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
1½ 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.
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.
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.
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 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.

September 22, 2023July 9, 2024

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

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.

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

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

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

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.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 13

Course Cookies, Dessert, Snack, treats

Cuisine American, Canadien

Servings 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

⅔ Cup Cocoa Powder There are different quality and fat levels of cocoa powder avaible use your pallet and intuition to make your choice.
1½ 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
1½ 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.
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.
You can also double up the extra ingredients and just make the whole batch your favourite flavour.
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.
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 base mixed and ready to scoop.

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

Keyword cookie base, cookies, ultimate cookie base, universal cookie base

Tried this recipe?Let us know how it was!

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.

July 9, 2023July 9, 2024

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

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.

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

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

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

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.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 13

Course Cookies, Dessert, Snack, treats

Cuisine American, Canadien

Servings 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

1½ 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.
1½ 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
1½ 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.
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.
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.
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 base mixed and ready to scoop.

Peetz Ultimate S.M.A.R.T. cookie base Oatmeal Chocolate Chip portioned

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!

Peetz ultimate S.M.A.R.T. Cookie Base 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.

August 30, 2021August 30, 2021

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.

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

Lemon Meringue Tart

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Servings 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!

July 30, 2021August 28, 2023

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 Crusted Lemon Tart

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Servings 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!

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.

July 21, 2021August 20, 2021

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

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Servings 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.

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!

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

July 7, 2021August 28, 2023

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

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Servings -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!

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!

May 7, 2021August 28, 2023

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

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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.

April 14, 2021April 15, 2021

Homemade Linguine Marinara

Homemade Linguine Marinara is made with a wonderful tomato sauce. There is a great food debate in Italy ( yes, another one, we know!) about where Marinara sauce originated. Some say Naples. Others say Sicily.

What we can tell you though is that the Tomato family did not travel to Europe until the 15th Century. We have Christopher Columbus to thank and his voyage to the Americas. He was looking for India, of course! Ah, how mistakes change the culinary world!

Homemade Linguine Marinara is always a treat. We have made this version using Peetz S.M.A.R.T Homemade Pasta. It’s full of whole and ancient grains. And it’s gluten free. Give it a swirl!

Homemade Linguine Marinara

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Servings

Ingredients

1/4 cup olive oil
1/2 medium red onion diced small
5 garlic cloves peeled, crushed and chopped
1 / 19 ounce cans San Marzano tomatoes
salt to taste
1 recipe Peetz S.M.A.R.T Homemade Pasta or store bought

Instructions

Heat a large pan over medium high heat.
Add olive oil.
Add onion and garlic. Cook for 5 minutes, while stirring.
Add tomatoes and simmer for about an hour.
Bring a large pot of salted water to a boil.
Add Peetz S.M.A.R.T Homemade Pasta. Cook for 1 -2 minutes.
Drain and reserve 1 cup of the pasta liquid.
Add the water to the sauce and turn the heat up. Stir until fully incorporated.
Taste and season the marinara sauce.
Place the Peetz S.M.A.R.T Homemade Pasta in with the marinara sauce.
Stir to combine and plate.

Tried this recipe?Let us know how it was!

Chef Tips and Tricks

Our chefs work hard in our test kitchen to bring you the very best recipes. Here are some answers to your question. And always feel free to ask more in the comments sections. We will answer!

What makes San Marzano tomatoes so special?

These tomatoes have a perfectly balanced flavour between sweet and acidic. That’s why it is often the preferred tomato for sauces.

What is the difference between a Roma tomato and a San Marzano tomato?

The flesh of the San Marzano is thicker than the Roma. It also contains fewer seeds and it is sweeter.

How much salt should I add to the pasta water?

That depends on what kind of salt you are using. Sorry to be so vague! You want your pasta water to taste like the sea. This will flavour the pasta and then later the sauce.

What does adding some of the pasta water to the sauce do?

The pasta water contain the salt and starch from the pasta. This will add flavour and help to thicken it.

Which kind of wine would you suggest with Homemade Linguine Marinara?

We think cabernet sauvignon has the perfect acidity levels to balance the acid of the tomatoes in this recipe. Palate pleasing. Cheers!

And what about dessert?

We have something really authentic for you. In Italy olive oil is used in everything, even the desserts. Try this mouthwateringly, delicious Lemon Olive Oil Cake. Also made with Peetz S.M.A.R.T Blend!

Where can I buy Peetz S.M.A.R.T Blend?

We can a new online store where you can purchase it in 1 kilogram, 2 kilograms, 3 kilograms or 10 kilograms. Shop now!

April 14, 2021April 15, 2021

Peetz S.M.A.R.T Homemade Pasta

Peetz S.M.A.R.T Homemade Pasta is made with Peetz S.M.A.R.T Blend flour. This means it is high in fibre, made with ancient grains, and gluten free. S.M.A.R.T is made with sorghum, millet, arrowroot, brown rice flour and tapioca flour.

Grab your pasta machine! Here we will walk you through each step to making perfect pasta. The S.M.A.R.T way!

Peetz S.M.A.R.T Homemade Pasta

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Ingredients

5 eggs large
1 - 1 1/2 cups Peetz S.M.A.R.T Blend, plus extra for the counter top
1 tablespoon olive oil extra virgin

Instructions

Place flour in the centre of a clean worksurface.
Make a well in the centre of the flour.
Break eggs into the well. Add olive oil.
Start beating the eggs, using a fork.
Then, start to draw some of the flour inward, toward the egg mix.
As it thickens, begin to mix with your hands.
If the dough sticks to your hands, add a little more Peetz S.M.A.R.T Blend
Place the dough aside.
Scrap up any excess dough, to clean your space.
Wash hands to prepare for the next stage.
Set the pasta machine rollers to the widest settings.
Place half of the dough through the machine.
Fold the dough in half, top to bottom.
Set machine to the next lowest setting. Place through machine once.
Set to the next lowest setting again. Place through machine once.
Continue on until the pasta has been passed through the next to last setting.
Repeat with the next piece of dough.
Then, machine cut noodles, or hand cut lasagna.
Separate noodles. Let dry for 15 minutes.
If making into lasagna, do not allow to dry.
Proceed with the rest of the recipe of your choice, for making pasta, ravioli or lasagna dishes.

Tried this recipe?Let us know how it was!

Chef Tips and Tricks

Which pasta shapes can I make with a standard pasta machine?

You can make any type of thin flat pasta. Think lasagne, fettuccini or linguine. For other shapes like spaghetti, penne or macaroni, you will need a different attachment and cutter.

What is the best way to make sure my pasta is cooked perfectly?

Great question! First make sure you cook the pasta in water that is well salted. It should taste like the Mediterranean sea.

Then, before you add the pasta, make sure the water is at a full rolling boil. Large bubbles should be visible in the water.

Next, do not overcook the pasta! Fresh pasta only takes a couple of minutes to cook, even from frozen. Even a filled pasta, such as ravioli never exceeds 4 minutes of cooking time.

Save a cup of water for the pasta sauce! You will notice we do this in some upcoming recipes. This water helps add flavour from the salt added to the water.

Then, drain your pasta, but do not rinse. The starch on the pasta helps sauce to adhere to it.

Can I freeze Peetz S.M.A.R.T Homemade Pasta ?

Yes! One rainy afternoon, think about filling your freezer this way. Place fresh pasta on a baking sheet. Try to spread the noodles out a bit so the pasta does not clump together.

Next, place the baking sheet in the freezer for 15 minutes. Then, place the pasta into freezer bags. Press out all the air and freeze for later use.

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

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

Version #2: Peanut Butter & Peanut Butter Chocolate Chip

By: Holistic Nutritionist Peter de Hoog from Peetz

S.M.A.R.T. Blend

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

S.M.A.R.T. Blend

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

Equipment

Ingredients 1x2x3x

Dry Ingredients

Add the following to make Peanut Butter

Add the following to make Peanut Butter Chocolate Chip

Wet Ingredients

Instructions

Notes

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

Version # 3: Chewy Double Chocolate Chip & Oatmeal Raisin

S.M.A.R.T. Blend

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

S.M.A.R.T. Blend

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

Equipment

Ingredients 1x2x3x

Dry Ingredients

Add the following to make Oatmeal Raisin

Add the following to make Double Chocolate Chip

Wet Ingredients

Instructions

Notes

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

Version # 1: Chocolate Chip & Oatmeal Chocolate Chip

By: Holistic Nutritionist Peter de Hoog from Peetz

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

S.M.A.R.T. Blend

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

Equipment

Ingredients 1x2x3x

Dry Ingredients

Add the following to make Chocolate Chip

Add the following to make Oatmeal Chocolate Chip

Wet Ingredients

Instructions

Notes

Lemon Meringue Tart

Lemon Meringue Tart

Ingredients 1x2x3x

For the Meringue

Instructions

To Make the Meringue

To Assemble:

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

Why is the lemon curd kept warm and not refrigerated?

Is cream of tartar gluten free?

How can I tell when meringue reaches soft peaks?

What causes meringue to get watery ?

What kind of meringue is this?

Should the Lemon Meringue Tart be refrigerated?

Chocolate Crusted Lemon Tart

Chocolate Crusted Lemon Tart

Ingredients 1x2x3x

Instructions

Tips for Making Chocolate Crusted Lemon Tart

Which beverages can I serve with this dessert?

Why do we like this tea?

What? No mention of wine?

Chocolate Tart Dough

Chocolate Tart Dough

Ingredients 1x2x3x

Instructions

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

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

Gluten Free Tart Dough

Ingredients 1x2x3x

Instructions

What kind of tarts can I bake with this dough?

Orange Olive Oil Cake

Orange Olive Oil Cake

Equipment

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients