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

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

 

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

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

 

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

Or that it could be so delicious and completely

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

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

NUTRITIOUS with More than 20 Vitamins and Minerals.

See the Nutrition Facts!

By: Holistic Nutritionist Peter de Hoog from Peetz

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

 

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

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

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

 

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

 

 

For these  reasons, I formulated and created

S.M.A.R.T. Blend

Sorghum, Millet, Arrowroot, brown Rice, Tapioca

"Melange

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

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

 

S.M.A.R.T. Blend

(SorghumMilletArrowroot, brown RiceTapioca)

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

 

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

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

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

Equipment

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

Ingredients
  

Starting with the THE PERFECT PIE CRUST

    Dry Ingredeints

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

    Wet Ingredients

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

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

      Ingredients

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

      For the apple filling

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

      For the sugar crumble

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

      Instructions
       

      THE PERFECT PIE CRUST By Hand

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

      THE PERFECT PIE CRUST By Food Processor

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

      Roll out the dough

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

      Bake dough:

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

      To bake completely

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

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

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

      Make the filling:

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

      Make the sugar crumble:

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

      Bake the pie:

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

      See notes for detailed freezing instructions!

        Notes

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

        Notes

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

        Nutrition

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

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

        PEETZ Logo

        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 now 13 and I, have been baking with S.M.A.R.T. Blend for more than 10 years.

        By: Holistic Nutritionist Peter de Hoog from Peetz

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

         

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

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

         

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

         

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

        "Melange

        S.M.A.R.T. Blend

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

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

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

         

        S.M.A.R.T. Blend

        (SorghumMilletArrowroot, brown RiceTapioca)

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

         

        Peanut Butter / Chocolate Chip

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

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

        Equipment

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

        Ingredients
          

        Dry Ingredients

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

        Add the following to make Peanut Butter

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

        Add the following to make Peanut Butter Chocolate Chip

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

        Wet Ingredients

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

        Instructions
         

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

        Notes

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

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

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

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

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

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

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

        PEETZ Logo

        Ultimate S.M.A.R.T. Cookie Base

        Version # 3: Chewy Double Chocolate Chip & Oatmeal Raisin

        The 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 13 and I, have been baking with S.M.A.R.T. Blend for more than 10 years.

        By: Holistic Nutritionist Peter de Hoog from Peetz

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

         

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

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

         

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

         

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

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

        S.M.A.R.T. Blend

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

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

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

         

        S.M.A.R.T. Blend

        (SorghumMilletArrowroot, brown RiceTapioca)

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

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

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

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

        Equipment

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

        Ingredients
          

        Dry Ingredients

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

        Add the following to make Oatmeal Raisin

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

        Add the following to make Double Chocolate Chip

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

        Wet Ingredients

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

        Instructions
         

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

        Notes

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

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

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

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

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

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

        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

        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

        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

        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

        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

        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

        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

        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.

         

         

        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

        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

        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

        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

         

         

         

         

         

         

        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

        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