Tag: gluten free

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Orange Almond Scones

Orange Almond Scones

Orange Almond Scones

Orange Almond Scones are full of protein with the addition of Peetz S.M.A.R.T Blend combined with ground almonds.

These scones are so easy to make. Leave your cookie cutters in the cupboard! Just, roll dough into a round. Flatten slightly. Then cut into eight pieces, just like you would a pie. In fact, it’s as easy as pie!

Once baked, these scones pull apart into perfect triangles. Delicious goodness in every bite!

Be sure to read our Baking Tip below.

Orange Almond Scones

Orange Almond Scones

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Servings 8 Large Scones

Ingredients
  

  • 1/2 cup almonds blanched and toasted
  • 1/2 cup Peetz S.M.A.R.T Blend
  • 1 tablespoon arrowroot
  • 1 teaspoon baking powder
  • 2 egg large
  • 1 tablespoon coconut oil melted
  • 1/4 cup orange juice    freshly squeezed
  • 2 tablespoons zest, chopped fine chopped fine

Instructions
 

  • Preheat the oven to 350 F.
  • Line the bottom of an 8-inch round cake pan with parchment paper
  • Place the almonds in the bowl of a food processor and pulse until a fine flour forms.
  • Pour ground almonds into a large bowl.
  • Add arrowroot and baking powder. Whisk to combine.
  • In a small bowl, whisk together the egg, coconut oil, orange juice and zest.
  • Add the liquid ingredients into the dry.
  • Mix until well combined.
  • Place scones dough in the cake pan lined with a round of parchment paper.
  • Flatten and shape into a round approximately the size of the pan.
Tried this recipe?Let us know how it was!

Peetz S.M.A.R.T Blend Baking Tips for Orange Almond Scones

Can I buy almond flour in store?

Yes, but it will be more expensive and not nearly as fresh as making your own.

How do I blanch almonds?

You can buy blanched almonds, or almonds without the skin at the grocery or specialty store.

To blanch almonds, bring a pot of water to a boil. Then, add the almonds and let boil for 1 minute. Remove the pot from the stovetop and strain almonds.

Rinse the almonds in cold water. Then, place in a tea towel and rub almonds to completely remove the skin.

How do I roast almonds?

Almond can be roasted in the oven or toasted on the stovetop,

To roast almonds in the oven, preheat to 375 F. Line a baking sheet with parchment paper. Place almonds on top. Roast in the oven for 8 to 12 minutes, stirring every few minutes to prevent burning.

To toast almonds on the stovetop, heat a saucepan over medium high heat. Add almond and stir until the almonds release their nutty aroma. Then, remove from the heat and place in a bowl.

So, is it necessary to roast the almonds in the recipe?

Not at all! But, it does intensify the flavour of the almonds.

Is almond meal different?

Yes, almond meal is made from almonds with the skin on. The almonds are then ground resulting in a coarser textured product. You can use almond meal both store bought or homemade, if you want a bit more bite to your scones.

You may also like Homemade Belgium Waffles.

Orange Almond Scones

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Lemon Olive Oil Cake

Lemon Olive Oil Cake

Lemon Olive Oil Cake

Lemon Olive Oil Cake comes to Peetz, via Ottawa-based Pastry Chef Elina Olefirenko, and her freelance company Elina Patisserie. Elina creates delectable desserts for clients from small bakeries to restaurants and even hotels.

This cake, made with Peetz S.M.A.R.T Blend is light and fluffy. Based on olive oil cakes made in Italy, Spain and Greece, the olive oil makes it very moist.

We love the addition of lemon for a sublime citrus taste

Be sure to read the Pastry Chef tips below on how to successfully bake this cake

Olive Oil Cake

Lemon Olive Oil Cake

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Ingredients
  

  • 3/4 cup mild olive oil, plus extra for the pan             
  • 5 eggs separated
  • 3/4 cup sugar
  • 2 tablespoons lemon juice freshly squeezed
  • 3 teaspoons lemon zest chopped fine
  • 1 cup S.M.A.R.T Blend

Instructions
 

  • Preheat oven to 350 F.
  • Line the bottom of a 9-inch cake pan with parchment paper.
  • Brush the sides of the pan with a bit of olive oil.
  • In a large bowl, whip egg yolks and ½ cup of sugar.
  • Continue to whip, until pale yellow and doubled in volume.
  • In a separate bowl, whisk together, olive oil, lemon juice and zest.
  • Add whipped yolks and gently mix with rubber spatula.
  • Whip egg whites with ¼ cup of sugar to make a soft peeked meringue.
  • Fold meringue into egg yolk mixture, using a rubber spatula.
  • Sift in S.M.A.R.T Blend flour. Gently fold in using a rubber spatula. 
  • Pour batter into the cake pan. 
  • Bake at 350F for 35-40 minute, until toothpick inserted in the comes out clean. 
Tried this recipe?Let us know how it was!

How can I tell if the olive oil I have in my kitchen is mild enough to use in this cake?

Just give it a taste!

Think about olive oil as being just like a fine wine.  Pour a couple teaspoons into a wine glass. Swirl the glass in your hand.  Inhale the fragrance and then taste.

From there, you will be able to decide.

We tend to enjoy Olivo Real Olive Oil , an olive oil carried by Pepe’s Market, right here in Ottawa. Owner Isidro, imports this olive oil from southern Spain, where his family has been growing olive trees for decades. 

Olivo Real Late Harvest Picual Extra Virgin oil is cold-pressed, and bottled in the family mill. Delicate and delicious!

Now, you are ready to bake this cake. Let us know how you like it!

How can I make sure to whip my egg whites to maximum volume?

Good question! This cake does rely on the air in the egg whites to keep it fluffy.

Start with a large bowl, to ensure egg whites have room to expand.

When separating eggs, make sure there are no yolks left behind. The fat in the egg yolks will prevent whites from rising to full capacity. Ditto for beaters, bowls, and whisk attachments which need to be scrupulously clean. No bits and flecks of grease or food crumbs. That will only downplay the glorious rise of egg whites!

Also, the whites need to be at room temperature before whipping.

Once the whipping begins, eggs will become foamy and start to bubble. At this stage you can add a bit of cream of tarter. This helps to stabilize the eggs.

If you do not have cream of tartar in your cupboards, reach for salt. This will do the same trick.

After this point, add the sugar, in a long steady stream, while whipping on high speed. Once peaks form and the meringue is shiny, turn off the machine.

Voila! A light, fluffy meringue.

Lemon Olive Oil Cake

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Gingerbread Cookies

Gingerbread Cookies

Gingerbread Cookies

Gingerbread Cookies are a European Christmas tradition, that the whole world has embraced. This gluten free version is delectable.

So, grab your cookie cutters and let’s get started!

Once baked decorate with Royal Icing. Then, it is time to embellish! Use you imagination and add chocolate chips, licorice pieces and strings, raisins, gumdrops, cinnamon hearts, sprinkles, sparkles, silver dragees and more!

Gingerbread Cookies

Gingerbread Cookies

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Equipment

  • mixing bowls
  • measuring cups
  • measuring spoons
  • electric stand mixer with paddle attachment
  • baking sheets
  • Rolling Pin
  • pastry brush
  • cookie cutters

Ingredients
  

  • 3 1/2 cups Peetz S.M.A.R.T Blend
  • 1 teaspoon ginger ground
  • 1/4 teaspoon cloves ground
  • 1/2 teaspoon cinnamon ground
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup brown sugar
  • 1 cup butter cold
  • 2 eggs
  • 1 cup gluten free molasses if required
  • tapioca flour for rolling out dough

Instructions
 

  • In a large bowl, whisk together the PEETZ S.M.A.R.T Blend, spices,cream of tartar, baking soda and salt. Set aside.
  •  In the bowl of an electric mixer, fitted with a paddle attachment, beat together the butter and sugar for 5 minutes, on medium highspeed.
  • Add eggs one at a time. Beat until well-incorporated.
  • Scrape down the sides of the bowl.
  • Add molasses and beat into the mix.
  • On low speed, add the dry ingredients and mix just until combined.
  •  Pat dough into a large 10-inch square. Wrap and refrigerate for1-2 hours.
  • Once ready to roll, divide the dough in half and keep the other half chilled.
  •  Place a piece of parchment paper on the countertop.
  • Sprinkle generously with tapioca flour.
  • Roll out dough thinly to 1/8 of an inch, using more tapioca flour as needed.
  • Using a pastry brush, dust off excess tapioca flour from the front of the dough.
  • Lift the parchment paper with the dough and place on a baking sheet.
  • Place tray in freezer for 20 minutes.
  • Continue in the same method with the other piece of dough.
  • Preheat the oven to 350F.
  •  Line another baking tray with parchment paper and set aside.
  • Remove dough from freezer. Loosen from parchment paper.
  • Place dough on the counter and cut out shapes.
  • Place the cookies on the baking sheet and bake for 12 minutes.
  • Cool completely on the tray. Then, decorate.
Tried this recipe?Let us know how it was!

Why are there so many steps to make Gingerbread Cookies?

Gingerbread Cookies are harder to make then the average cookie, but the results are worth it!  The delicious dough is incredibly soft making it difficult to roll out.

Resting the dough in the refrigerator before rolling helps keep the dough firmer. Rolling the dough out on a piece of parchment paper, and also using tapioca flour, helps to prevent it from sticking to the counter or rolling pin.

Freezing the dough before cutting also helps to stiffen the dough, allowing it to be cut, while maintaining crisp edges. Cookies can then be safely lifted on to the baking tray.

 Why does the dough have to be rolled out so thin?

Gingerbread Cookies bake up rather hard, so rolling the dough thinly ensures the cookie has a nice breakable bite, with a pleasant chew.

Looking to make an easy drop cookie? How about trying  our Chocolate Chip Cookie recipe. A classic favourite any time of year!

Thanks for baking the S.M.A.R.T way!

Gingerbread Cookies

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Pumpkin Pie Spice Recipe

Pumpkin Pie Spice Recipe

Pumpkin Pie Spice Recipe

Pumpkin Pie Spice Recipe is a fragrant Fall must-have to store in your pantry. What is in pumpkin pie spice? Our recipe is a blend of cinnamon, ginger, nutmeg, all spice, and ground cloves.

Use our Pumpkin Pie Spice Recipe in place of cinnamon, in any recipe you have. Think pies, cakes, muffins, cookies, puddings, pancakes and even sauces.

Try our Pumpkin Spice Cake Donuts

Pumpkin Pie Spice Recipe

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Ingredients
  

  • 2 tablespoons cinnamon ground
  • 2 teaspoons ginger ground
  • 1 teaspoon nutmeg ground
  • 1/2 teaspoon all spice ground
  • 1/4 teaspoon cloves ground

Instructions
 

  • Add all spices to a small glass jar.
  • Twist on the lid.
  • Give everything a good shake.
  • Write Pumpkin Pie Spice on the label along with the date, to ensure freshness.
  • Store in your cupboard or spice rack.
Tried this recipe?Let us know how it was!

Tips and Tricks

Let’s find out a little bit more about the spices that make up our Pumpkin Pie Spice Blend Recipe.

Cinnamon is from the bark of a tree called a laurel tree. More commonly, in grocery stores, Cassia is sold under the same name. The only way to tell the difference is by purchasing in bark form and not ground. Cinnamon is light brown in colour and has a floral scent. Cassia is thicker and reddish, with a spicier aroma.

Ginger is a flowering plant that provides a sweet and slightly peppery spice. It is used in baking, but also in a wide variety of savoury dishes from Asia, India, and the Caribbean.

Nutmeg comes in a hard shell that has to be cracked to extract the “nut”.  Then, it can be grated by hand using a tiny nutmeg grater. Grenada, in the Caribbean, is one of the biggest suppliers in the world. So important is nutmeg to the country’s economy, the spice appears on the national flag.

All spice comes from a bushy tree that produces round berries. Inside the berries are the seeds used as all spice. Jamaica grows some of the best all spice in the world.

Cloves are the small red-brown flower buds from a tropical evergreen tree. Hot and sweet, the spice is often used in Christmas desserts.

 How can I be sure to buy the best possible spices?

Think about buying fresh, whole spices from ethnic markets, specialty markets or on travels to the Caribbean. Then purchase a small grinder and grind your own. You’ll find the flavour superior and can therefore reduce the amount of spice needed in recipes.

Grocery store spices can be on the shelves for upward to a year, before being purchased. These same spices are in a warehouse long before that.

Grinding your own spices ensures the spice will be free of other additives such as salt, flour, or foreign matter. Yikes!

Whole spices will last for up to three years. Freshly ground spices will last for up to six months.  When in doubt, use your nose! Fresh spices will smell fragrant, while old spices will have no scent at all.

To store, keep spices in a cool, dry space. A glass container, with a tight-fitting lid works best.

 

 

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Pumpkin Spice Cake Donuts

Pumpkin Spice Cake Donuts

Pumpkin Spice Cake Donuts

Pumpkin Spice Cake Donuts scream, “Fall is here!” The leaves are crisp under our feet as we walk parks and neighbourhoods, in awe of the changing colours of the trees. And we crave a hot beverage to go with our delectable donuts.

Pumpkin keeps on trending right through Thanksgiving and into the Christmas season. Add these donuts as one of your must have treats. Bake these Pumpkin Spice Cake Donuts the S.M.A.R.T way!

Skip the store bought pumpkin pie spice and use our recipe.

Pumpkin Spice Cake Donut

Pumpkin Spice Cake Donuts

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Equipment

  • donut pans
  • mixing bowls
  • measuring spoons
  • measuring cups
  • whisk
  • mixing spoons
  • piping bag and large plain tip (optional)
  • baking rack

Ingredients
  

  • 2 cups PEETZ S.M.A.R.T Blend
  • 1 tablespoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3 eggs large
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 cup pumpkin puree plain

Pumpkin Spice Sugar

  • 1/4 cup granulated sugar
  • 1 tablespoon pumpkin spice

Instructions
 

  •  Preheat the oven to 350°F.
  • Lightly grease three standard doughnut pans.
  • In a large bowl, whisk together PEETZ S.M.A.R.T Blend, baking powder, spices,and salt.
  •  In another bowl, whisk together the eggs until light beaten.
  • Add sugar and pumpkin. Whisk.
  • Then add oil and whisk together until smooth.
  • Pour the wet ingredients into the dry and stir until just combined.
  • Place ¼ cup of donut batter in each donut hole. Or use a piping bag
  • Bake the donuts for 15 to 18 minutes.
  • Let donuts rest in the pan for 5 minutes.
  • Transfer to a baking rack and sprinkle liberally with Pumpkin Spice Sugar.
  • Cool on rack completely. If, of course, you can stop yourself from eating them!
Tried this recipe?Let us know how it was!

Tips and Tricks

Read our tips on baking Pumpkin Spice Cake Donuts and tools of the trade below.

What is a donut pan?

Donut pans look like muffin pans, except they have a cylinder divider in the middle. This is what helps to form the hole during baking.

Donut pans come in metal or silicone. The material purchased is up to the baker. Look for non-stick pans and dishwasher safe pans, for east baking and clean up.

What is the easiest way to fill a donut pan?

You can fill your donuts pans using a spoon. Truth be told, this can be a bit messy! We like the to place a large, plain piping tip in a piping bag and add the donuts batter. Then, just pipe, while following the circular shape of the pan. Easy peasy!

To fill a piping bag, cut a whole in the bottom of the bag, if required, and place a large sized plain piping tip in the bottom, Twist the bag close to the tip and push bag inward close to the tip. This creates a block to prevent the batter from leaking out.

Next, place the bag in a tall drinking glass. Pull the edges of the bag, securely over the sides of the glass. Now, you are free to fill the bag, without holding it in one hand!

If I want to make an icing for my Pumpkin Spice Cake  Donuts, which flavours would you suggest?

A brown sugar glaze would be divine! If chocolate is more of your thing– then go for it! The darker the better, as it needs to hold its own against the pumpkin spice flavour.

 

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Peanut Butter Cookies

Peanut Butter Cookies

Peanut Butter Cookies

Peanut butter cookies are both delicious and nostalgic. The first historical record of this cookie recipe was in 1916. American, George Washington Carver designed three recipes using peanut butter,  in a bid to promote peanut crops.

If you grew up in the 50s, 60s, 70s or 80s, peanut butter was all the rage. Every kid loved peanut butter and jelly sandwiches. (We will post a bread recipe soon!)

As for cookies, peanut butter was always at the top of the list, sometimes even edging out old, faithful chocolate chip cookies.

We believe our cookies are even better thanks to our Peetz S.M.A.R.T Blend. Give this recipe a try. Let us know what you think!

Peanut Butter Cookies

Peanut Butter Cookies

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Servings 24

Equipment

  • large bowls
  • whisk
  • stand mixer with bowl and paddle attachment OR hand held mixer with beaters
  • baking sheet
  • fork

Ingredients
  

  • 3 cups PEETZ S.M.A.R.T Blend
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup butter or Earth Balance Vegan Buttery Sticks
  • 1/2 cup unsweetened peanut butter
  • 1 1/4 cup 1 1/2 cup light brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract

Instructions
 

  • In a large bowl whisk together the PEETZ S.M.A.R.T Blend, baking soda, baking powder and salt.
  • Next, in the bowl of a stand mixer, fitted with a paddle attachment,cream the butter and peanut butter together.
  • Add sugar and beat until well combined.
  • Add eggs, one at a time, scraping down the sides of the bowl after each addition
  • Add pure vanilla extract.
  • Add the dry ingredients in 2 additions, beating just until combined.
  •  Rest dough the refrigerator for 15 minutes.
  • Meanwhile, preheat the oven to 375 F.
  • Line a baking sheet with parchment paper.
  • Scoop cookies into 1-inch balls.
  • Place on the tray keeping space. Flatten each cookie slightly with a fork.
  • Bake until lightly browned on the edges, about 12-15 minutes.
  • Remove from oven and let cool for 5 minutes before transferring to a baking rack.
  •  Once completely cool, store in an airtight container for 5 days.
Tried this recipe?Let us know how it was!

Read our Baking Tips 

What can I add to these cookies to change them up a bit?

Here are some variations for you to try.

Peanut Butter Crunch Cookies

Try adding ½ a cup of roasted, chopped salted or unsalted peanuts.

Roasting is easy. Just preheat the oven to 350 F. Place the peanuts on a parchment lined baking sheet. Toast for 7-8 minutes stirring occasionally.

Once cooled, chop the peanuts up. Fold them into the dough with a spatula at the final stage.

Peanut Butter Cookies with Chocolate

Alternatively, you can add ½ cup of mini chocolate chips. Again, fold the chips in at the end of the recipe.

Another option is to add 24 unwrapped Hershey’s Kisses, for a chocolate decadence. Push one Kiss into each cookie at the end of step 11. If you do don’t want the classic fork marks, flatten with the palm of your hand, or the bottom of a drinking glass.

What is Earth Balance Vegan Buttery Sticks?

These sticks are dairy-free plant-based butter substitutes used in both baking and cooking.

Looking to make another drop cookie recipe. Try this one for Chocolate Chip Cookies.

Peanut Butter Cookies

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Vegan Belgian Waffles

 

Vegan Belgian Waffles

Vegan Belgian Waffles

Vegan Belgian Waffles are the go-to brunch food for our vegan friends. These waffles are based on our Homemade Belgian Waffles a classic hit with our customers.

We have made our Vegan Belgian Waffles by replacing the eggs with apples sauce, the milk with almond milk and the honey with pure maple syrup.

Although the European variety of Belgian waffles are served plain, we love loading up on topping. Add some fresh berries, sliced tropical fresh coconut or whipped cream. And don’t forget the real, pure, Canadian maple syrup.

Vegan Belgian Waffles

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Equipment

  • large bowls
  • whisk
  • wooden spoon
  • waffle iron

Ingredients
  

  • 2 cups PEETZ S.M.A.R.T. Blend
  • 2 teaspoons baking powder
  • 1 pinch salt
  • 1/2 cup apple sauce
  • 1/4 cup vegetable oil
  • 1 1/2 cups almond milk
  • 2 teaspoons maple syrup

Instructions
 

  •  In a large bowl, stir together the PEETZ S.M.A.R.T Blend, baking powder and salt.  
  • In another large bowl stir together the apple sauce and vegetable oil.
  •  Add almond milk and honey. Stir 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!

Be sure to read our Chef Tips for Vegan Belgium Waffles, including successful freezing and reheating.

Why does the original recipe include honey, yet the vegan version has maple syrup in the ingredient list?

Many vegans do not eat honey. Why? Read on!

Vegans avoid animal products including meat, milk, dairy and eggs. When it comes to honey, many vegans feel that taking honey from bees exploits what they do.  They feel that the bees make honey for hives, not for human consumption.

Can I freeze leftover waffles?

You most certainly can! Here are our tips on how to freeze leftover waffles.

  1. Once waffles are completely cool, place on a parchment lined tray.
  2. Freeze for 1 hour.
  3. Place waffles in Zip Lock freezer bags.
  4. Write the date on each package.
  5. Eat within 3 months.

How do I reheat frozen waffle?

Easy! Just pop into the toaster.

For enough waffles to feed a crowd, preheat the oven to 350 F. Bake until warmed.

Vegan Belgian Waffles

 

 

 

 

 

 

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Homemade Belgian Waffles

Homemade Belgium Waffles

Homemade Belgian Waffles

Homemade Belgian Waffles are the perfect weekend brunch food. Imported from Belgium, (of course!) Belgian Waffles first appeared in North America, during the 1962 World’s Fair in Seattle, Washington.

Our Homemade Belgian Waffles are entirely gluten free and made with Peetz S.M.A.R.T. Blend. Although, the traditional way to serve Belgian Waffles is plain, have fun experimenting with the topping. Try whipped cream, colourful berries, or sliced tropical fruit. And, as you probably have guessed, we love real Canadian maple syrup!

Try our recipe for Vegan Belgian Waffles.

Homemade Belgium Waffles

Homemade Belgian Waffles

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Servings 4

Equipment

  • dry measuring cups
  • liquid measuring cup
  • measuring spoons
  • large mixing bowl
  • medium mixing bowl
  • whisk
  • waffles iron

Ingredients
  

  • 2 cups Peetz S.M.A,R.T Blend
  • 2 teaspoons baking powder
  • 1 pinch salt
  • 2 eggs
  • 1/4 cup vegetable oil
  • 3/4 cup milk
  • 2 teaspoons honey

Instructions
 

  •   In a large bowl, whisk together the PEETZ S.M.A.R.T Blend, baking powder, and salt. 
  • In another large bowl whisk together the eggs and milk.
  •  Add 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!

Tips for Success

Be sure to read our Cooking Tips for Homemade Belgian Waffles below, including successful freezing and reheating.

What can I use to replace honey in this recipe?

You can leave the honey out entirely or replace it with equal amounts of maple syrup.

 Can I freeze leftover waffles?

You most certainly can! Here are our tips on how to freeze leftover waffles.

  1. Cool waffles completely.
  2. Place waffles on a parchment paper lined tray.
  3. Place in the freezer. Freeze for 1 hour.
  4. Remove from freezer and place Ziploc freezer bags.
  5. Write the date on each package.
  6. Use 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 larger crowd, preheat oven to 350 F. Place waffles on a parchment paper lined tray. Bake in oven until warmed throughout.

How can I make these waffles vegan?

Try of recipe for Vegan Belgian Waffles

 

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