I am delighted to present this guest post with grain, dairy and sugar free poppy seeds pastries recipe, created by our friend Elise. I started this blog to keep all the recipes I have developed for Elise and many other people, who have to stay on a very strict diet with many severe limitations for health reasons. These limitations in whole food groups do not have to restrict the ability to have delicious meals, both everyday and on special occasions. Recipe below is an excellent testament that quality pastries with fillings full of flavour can be created and enjoyed without any grain flours and starches from non grain products.
The pastry was soft and crumbly, with the right amount of moisture in it. Poppy seed filling was amazing, not too sweet, with the deep mix of flavours. My husband, with his love of everything having poppy seeds in it, was over the moon and these pasties disappeared in no time.
The ingredients are in sweet tart pastry recipe, just replacing the lemon zest with an equal amount of orange zest.
Each batch of dough is enough for eight poppy seed pastries.
- 100g almond meal
- 50g organic coconut flour
- 1 mashed banana (100g)
- 1 egg white (30-35g approximately)
- 80g pure lard
- 20g chia seeds, ground
- 1-2 tea spoons of lemon zest (vanilla powder, cinnamon or other natural flavourings can be added)
Poppy seed filling
This recipe was originally from an old Jewish recipe book called “Cooking Kosher The Natural Way” by Jane Kinderlehrer. Once I had finished cooking the filling, I tasted it and found it not quite sweet enough for my tastebuds…so I increased the amount of raisins. So this is the final recipe I used:
- 2 cups poppy seeds
- boiling water
- 1/4 cup of honey 1 cup of water
- 1/4 teaspoon cinnamon
- 1 large egg, beaten well
- zest of one medium orange
- 1 cup raisins
Additional ingredients required to make pastries
- extra coconut flour
- egg wash (raw egg yolk mixed with a little water) (optional)
Method of mixing the pastry dough is precisely the same as in original instructions.
I pre made three batches of the dough, carefully wrapping each batch in clingwrap and then within a ziplock bag, before freezing.
Poppy seed filling
- Put the poppy seeds in a large bowl. Cover with boiling water. When seeds settle to the bottom, drain and discard the water.
- If you have a high powered blender (eg. Vitamix) place half of poppy seeds and half a cup of water in the jug and blend for a few seconds. Repeat with the other half of the seeds and water. Place blended seed and water mixture into a large saucepan.
- If you don’t have a powerful blender, pound and grind the seeds using a mortar and pestle. Place into a large saucepan and then add in the cup of water.
- Add the honey and cinnamon into the saucepan. Cook on a very low heat, stirring frequently, until all liquid is gone and mixture is thick (about one hour).
- Let the mixture cool, before adding in the orange zest, raisins and beaten egg. This mixture is enough for about 24 pastries.
To make pastries
- Remove a batch of dough from the freezer and leave it until it is partially thawed.
- Cut the dough into eight portions. Roll each into a rough ball.
- For each portion, use a small piece of baking paper and sprinkle a tiny amount of coconut flour on the surface. Place the dough ball on top, then another piece of baking paper on top of that. Roll out to a circle, slightly bigger than 12 cm diameter (I used the top edge of a small pie tin as a template and cut around it using a knife.)
- Roll any offcuts into the remaining portions of dough.
- Place the circle of rolled dough on a baking tray lined with baking paper.
- Spoon about a tablespoon or so of the poppy seed mixture onto half of the dough. Keep about 1cm of the edge free of filling. Gently fold the side of the dough without filling, over – in order to form a half moon shape. Use your fingers to gently press and join the sides together.
- Repeat with the rest of the dough and filling.
- If using an egg wash, use a pastry brush to paint the surface of each pastry.
- Bake in a preheated (not fan forced ) oven at 130C for 35 mins.
- Cool on a rack. When cold, store in an air tight container.