Bread recipes

Fruit Topping and Glaze Recipes

Fruit Topping and Glaze

Place cut fruit and or berries in a decorative pattern on top of the custard filling.Measure ½ cup of apple jelly and 1 tbsp water

and put in a saucepan. Heat until apple jelly has melted. Let stand for 5 minutes. Carefully pour the warm glaze over the fruit flan.

Each serving has 38 grams of oat flour.

Pie Pastry

Source: Sandra Henrico

Yield: 1- 9 inch pie plate – 10 servings

Pastry

1 ½ cup Oat flour * 375 ml

½ cup Tapioca flour 125 ml

1 tbsp Sugar 15 ml

½ cup Semi-salted butter 100 ml

1 Egg yolk 1

1 tbsp Lemon juice 15 ml

Measure oat flour, tapioca flour and sugar into a large bowl. Cut the butter into 1 inch pieces

and add to the flour mixture. Cut the butter into the flour mixture with pastry blender or

two knives or fingers until the mixture looks like coarse sand. Add the egg yolk and lemon

juice to the butter flour mixture and mix together with a fork until the mixture begins to

hold together. Refrigerate for 10 minutes.Empty chilled pastry onto a piece of waxed

paper large enough to accommodate a 12-inch circle of rolled pastry. Cover with another

piece of waxed paper and roll out. Remove the top waxed paper and turn the pastry into a pie