Tuesday, March 27, 2012

GF CSB, Week 4

Square Blueberry Crumble Tartlet,
Almond Tart Wedge,
Rustic Apple Tartlet
Many people have a serious soft spot for pastry. Cravings can be difficult to appease when following a gluten free diet, unless you can figure out how to master the unruly rice flour blends available as substitutes for wheat flour, or if you're lucky enough to have a local bakery to make it for you.

I actually like making gluten free pastry MORE than wheat based, to be completely honest! While it can be crumbly and difficult to work with at first, it never shrinks, and is much less temperamental than wheat based versions. Once baked, it also stays crispy (notice I did not say flaky), even after a day or two of fridge time!

GF CSB members each get to try several different varieties of tarts and tartlets this week. Flavors are:

~Coconut Cream Tarts: Made with pure organic coconut milk, from BPA free cans, and nestled in a crumbly tart shell, topped with whipped cream and toasted coconut flakes. Please keep this refrigerated!

~Almond Tart Wedges: Inspired by Lindsey Shere's recipe, made the opening night of Alice Waters' restaurant, Chez Panisse in 1971 (but their tart isn't GF, and they charge about $10 per slice!!). Hints of Grand Marnier and Kirsch in the decedent, silky-yet-crunchy filling, baked into a crumbly caramelized tart crust. Refrigeration recommended, but not required.

~Chocolate Cream Tartlets: Square Shaped chocolate tart shells, filled with homemade dark chocolate pudding, topped with whipped cream and chocolate sprinkles. A classic, made even better by organic dark chocolate from Lillie Belle Farms. Please keep these refrigerated!

~Chocolate Caramel Tartlets: Square shaped chocolate tart shells, filled with a surprise layer of homemade caramel and a top layer of dark chocolate pudding, and drizzled with more caramel! That is a chocolate wafer from Lille Belle Farms on top! Please keep these refrigerated!

~Blueberry Crumble Tartlets: Classic GF pie crust, homemade blueberry pie filling, homemade last summer from organic Oregon grown berries, and an oatmeal crumb topping.

~Rustic Apple Tartlets: Free Form tartlets made with GF pie crust and homemade apple pie filling, made last fall. The apples used were from Belweather Farm in Keno, OR, certified organic, plus a few sprinkles of chopped organic Granny Smith apples for added crunch and a punch of flavor.
Chocolate Cream Tartlet,
Coconut Cream Tart,
Chocolate Caramel Tartlet

Tuesday, March 13, 2012

GF CSB, Week 3

Baking cookies is so fun, and a total throwback to childhood for me! My older sister would often babysit my younger sister and I, and to occupy us we'd bake cookies! With the dusting of snow outside, today's CSB treat seems even more appropriate. Sit back with a cup of tea or hot chocolate and enjoy one of these decadently gourmet goodies!

Each CSB member will take home 32 assorted cookies:

~Not-Your-Average Chocolate Chip Cookies (handmade crispy caramel shards and organic dark chocolate from Lillie Belle Farms, with a sprinkle of Oregon harvested artisan sea salt)

~Vanilla Butter Wafers (featuring vanilla bean paste from Singing Dog Vanilla, a company located in Eugene, OR)

~Coconut Caramel Chews (dark cocoa flavor with a soft homemade caramel center, rolled in organic coconut)

~Blueberry White Chocolate Pillows (dried wild blueberries and pure white chocolate)

~Lime & Pepita Sugar Cookies (a personal favorite)

~Chocolate Vanilla Sandwich Cookies (featuring vanilla bean paste from Singing Dog Vanilla)

~Cashew Oat Crisps

~Chocolate Peanut Butter Chip Cookies

~Chocolate Mint Sandwich Cookies (with local mint oil from Mint To Be, located in Tulelake, CA, and naturally colored green sprinkles)

ALL cookies are completely gluten free, of course! Even the oats are certified GF. You probably won't be able to tell a difference between these and some of your favorite wheat based cookies. Please store them at room temperature in an air tight container, or freeze, individually wrapped, for longer storage.