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.

        Ultimate S.M.A.R.T. Cookie Base: Chocolate Chip & Oatmeal Chocolate Chip

        PEETZ Logo

        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 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. ultimate cookie dough base - Chocolate Chip Cookies

        The Ultimate S.M.A.R.T. Cookie Base: Chocolate Chip / Oatmeal Chocolate Chip

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

        Equipment

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

        Ingredients
          

        Dry Ingredients

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

        Add the following to make Chocolate Chip

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

        Add the following to make Oatmeal Chocolate Chip

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

        Wet Ingredients

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

        Instructions
         

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

        Notes

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

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

        "Peetz

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

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

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

        Lemon Meringue Tart

        Lemon Meringue Tart

        Lemon Meringue Tart

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

        Lemon Meringue Tart

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

        Lemon Meringue Tart

        Lemon Meringue Tart

        Servings 1 9 Inch Tart

        Ingredients
          

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

        For the Meringue

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

        Instructions
         

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

        To Make the Meringue

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

        To Assemble:

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

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

        This is to prevent a skin from forming.

        Why is the lemon curd kept warm and not refrigerated?

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

         Is cream of tartar gluten free?

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

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

        How can I tell when meringue reaches soft peaks?

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

        What causes meringue to get watery ?

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

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

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

        What kind of meringue is this?

        This is a Swiss meringue.

        Should the Lemon Meringue Tart be refrigerated?

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

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

        Lemon Meringue Tart

         

        Chocolate Crusted Lemon Tart

        Chocolate Crusted Lemon Tart

        Chocolate Crusted Lemon Tart

        Chocolate Crusted Lemon Tart is a hybrid dessert of citrusy lemon wrapped in a crisp cocoa crust. Here we’ve added a bit more sweetness to the lemon to offset the acidity of the crust.

        The tart is a twist on the Classic French Lemon Tart. It is baked in the oven, unlike a Lemon Meringue Tart, where the curd is mixed on the stovetop.

        You’ll need one recipe Chocolate Tart Dough rolled into a 9-inch tart shell. It will need to be only partially baked and cooled before you move on to making the lemon filling.

        French Lemon Tarts require delicate baking, so the top does nor split open. But, even it does, that’s okay! Just decorate your tart with any fruit you like. No one will notice, and it will still taste divine!

        The Chocolate Tart Dough crust holds up extremely well when using PeetzS.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend. So, don’t be afraid to assemble your creation ahead of time.

        Chocolate Crsuted Lemon Tart

        Chocolate Crusted Lemon Tart

        Servings 1 9-inch Tart

        Ingredients
          

        • 3 lemons juiced
        • 2 teaspoons lemon zest
        • 3 eggs large
        • 3/4 cup sugar
        • 3 tablespoons butter (optional) unsalted
        • 1 9-inch tart made from Chocolate Tart Dough, partially baked, and cooled
        • fresh fuit any kind you like, to decorate

        Instructions
         

        • Preheat the oven to 325 F.
        • Fill one-third of a medium sized pot with water.
        • Bring the water to a simmer.
        • In a medium bowl add in the zest and juice.
        • Next, whisk in the eggs.
        • Add the sugar and butter (if using)
        • Place the bowl on top of the simmering water.
        • Whisk until the sugar and butter are melted and the mixture is smooth.
        • Remove from the heat, strain out and allow to cool.
        • Place the lemon filling inside the ChocolateTart.
        • Bake in the oven for about 8 to 10 minutes.
        • Cool the tart completely.
        • Garnish with fresh fruit.
        Tried this recipe?Let us know how it was!

        Tips for Making Chocolate Crusted Lemon Tart

        Place the lemon tart on a baking sheet, before placing in the oven. This will ensure there will not be any spills in the oven!

        Bake just until done! Give the pan a bit of a shake to check for doneness. The centre should wobble just a bit. It will firm up once it is removed from the oven and cools down.

        Remove tart shell from the baking sheet, before placing it on a baking rack. This will help the tart cool down easier.

        Which beverages can I serve with this dessert?

        Great question! For a hot beverage try a variety of teas. We are partial to Lady Grey.

        Why do we like this tea? 

        Lady Grey is a variation of Earl Grey tea which is a trademark of the Twining Tea company.  While Earl Grey is a black tea flavoured with bergamot, an essential oil, it also contains the addition of both lemon and orange peel! So, it is rather perfect with this dessert.

        What? No mention of wine?

        Of course, we have a wine selection as well. And it is Canadian!

        wine

        Try Henry of Pelham Special Select Late Harvest Vidal VQA. 

        This wine has a beautiful amber colour with the sweet fragrance of Niagara peaches and a note of citrusy lemons.

        Chocolate Crusted Lemon Tart

        Chocolate Tart Dough

        Chocolate Tart Dough

        Chocolate Tart Dough

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

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

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

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

        Chocolate Tart Dough

        Chocolate Tart Dough

        Servings 1 9 inch tart

        Ingredients
          

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

        Instructions
         

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

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

        We suggest Dutch process cocoa powder. Here is why…

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

        Chocolate Tart Dough

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

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

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

        So many options! So few days in a year!

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

        Some examples include:

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

        And More!

        OR

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

        Examples include:

        Chocolate Pecan Tarts
        Chocolate Custard Tarts

        And so many other delectable varieties!

        You can also vary the dough and make:

        Classic Gluten Free Tart Dough
        Almond Tart Dough
        Walnut Tart Dough

        Chocolate Tart Dough

        Gluten Free Tart Dough

        Gluten Free Tart Dough

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

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

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

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

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

        Gluten Free Tart Dough

        Gluten Free Tart Dough

        Servings 1 -9 inch tart

        Ingredients
          

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

        Instructions
         

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

        What kind of tarts can I bake with this dough?

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

        Some examples include:

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

        And More!

        OR

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

        Examples include:

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

        And more!

        You can also vary the dough and make

        Chocolate Tart Dough
        Almond Tart Dough
        Walnut Tart Dough

        And more!

        Stay tuned for  more recipes in the weeks ahead.

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

        Gluten Free Tart Dough

         

        Orange Olive Oil Cake

        Tomato Gorgonzola Linguine

        Orange Olive Oil Cake 

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

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

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

        Orange Olive Oil Cake

        Orange Olive Oil Cake

        Equipment

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

        Ingredients
          

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

        Instructions
         

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

        Tips and Tricks

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

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

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

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

        Orange Olive Oil Cake

        Homemade Linguine Marinara

        Homemade Linguine Marinara

        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!

        Linguine Marinara

        Homemade Linguine Marinara

        Servings 4

        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!

        Homemade Linguine Marinara