Post by Loupy on Jul 10, 2013 15:15:28 GMT -7
Strawberry Hand Pies – Low Carb and Gluten-Free
alldayidreamaboutfood.com/
Yield: 9 small hand pies
Serving Size: 1 hand pie
Fresh strawberries in a tender almond flour crust. Low carb, gluten-free strawberry hand pies.
Ingredients
Filling:
1 cup strawberries, finely chopped
2 tbsp Swerve Sweetener or granulated erythritol
Crust:
1 cup almond flour (Honeyville)
1/4 cup Gluten-Free All Purpose Flour (I used Bob's Red Mill)
2 tbsp Swerve Sweetener or granulated erythritol
1 tsp guar or xanthan gum
1/4 tsp salt
1/4 cup butter, well-chilled and cut into small chunks
2 - 4 tbsp ice water
Instructions
Preheat oven to 350F and line a large baking sheet with parchment paper.
For the filling, combine chopped berries and erythritol in a small bowl and let sit.
For the crust, combine almond flour, all purpose, erythritol, guar gum and salt in the bowl of a food processor.
Pulse to combine.
Sprinkle butter over and pulse until mixture resembles coarse crumbs.
With processor running on low, add ice water 1 tbsp at a time until dough begins to clump together.
Cover work surface with a large sheet of parchment paper and sprinkle with almond flour.
Turn out dough and form into a disk.
Sprinkle with additional almond flour and top with another piece of parchment, then carefully roll out in all directions to form a 10 inch circle.
Remove top parchment and use a large circular cookie cutter, about 2 3/4 inches in diameter, to cut out as many circles as possible.
Gently lift circles with a knife or offset spatula and transfer to prepared baking sheet.
Re-roll scraps to get as many pastry circles as possible.
You should be able to get 9 or 10.
Avoiding any juices collected at the bottom, spoon a small amount of berries onto one half of each circle, leaving 1/2 inch edge for sealing.
Gently fold the other half of the pastry over and seal edges.
Use a fork to crimp.
Use a sharp knife to cut small slices into the top of each hand pie to release steam.
Bake 16 to 18 minutes or until pastry is light golden brown.
Let cool completely on pan before serving.
Each serving has 6.7 g of carbs and 2 g of fiber.
Total NET CARBS = 4.7 g.
Copyright © 2013 · All Day I Dream About Food
alldayidreamaboutfood.com/
Yield: 9 small hand pies
Serving Size: 1 hand pie
Fresh strawberries in a tender almond flour crust. Low carb, gluten-free strawberry hand pies.
Ingredients
Filling:
1 cup strawberries, finely chopped
2 tbsp Swerve Sweetener or granulated erythritol
Crust:
1 cup almond flour (Honeyville)
1/4 cup Gluten-Free All Purpose Flour (I used Bob's Red Mill)
2 tbsp Swerve Sweetener or granulated erythritol
1 tsp guar or xanthan gum
1/4 tsp salt
1/4 cup butter, well-chilled and cut into small chunks
2 - 4 tbsp ice water
Instructions
Preheat oven to 350F and line a large baking sheet with parchment paper.
For the filling, combine chopped berries and erythritol in a small bowl and let sit.
For the crust, combine almond flour, all purpose, erythritol, guar gum and salt in the bowl of a food processor.
Pulse to combine.
Sprinkle butter over and pulse until mixture resembles coarse crumbs.
With processor running on low, add ice water 1 tbsp at a time until dough begins to clump together.
Cover work surface with a large sheet of parchment paper and sprinkle with almond flour.
Turn out dough and form into a disk.
Sprinkle with additional almond flour and top with another piece of parchment, then carefully roll out in all directions to form a 10 inch circle.
Remove top parchment and use a large circular cookie cutter, about 2 3/4 inches in diameter, to cut out as many circles as possible.
Gently lift circles with a knife or offset spatula and transfer to prepared baking sheet.
Re-roll scraps to get as many pastry circles as possible.
You should be able to get 9 or 10.
Avoiding any juices collected at the bottom, spoon a small amount of berries onto one half of each circle, leaving 1/2 inch edge for sealing.
Gently fold the other half of the pastry over and seal edges.
Use a fork to crimp.
Use a sharp knife to cut small slices into the top of each hand pie to release steam.
Bake 16 to 18 minutes or until pastry is light golden brown.
Let cool completely on pan before serving.
Each serving has 6.7 g of carbs and 2 g of fiber.
Total NET CARBS = 4.7 g.
Copyright © 2013 · All Day I Dream About Food
