How To Make Berry Filling And Topping
Berry or Cherry Filling and Topping For Open-Face
Tarts and Gluten-Free Individual Waffle Bowl Pies
Also for full 9″ open face-Pies.
You can also use the filling as a topping for Eclairs,
Blintzes, Tarts, ice cream, waffles, crepes, or my
mini-cashew cheese cake.
Making Waffle Bowls in a bowl maker is easier
than pancakes or waffles for breakfast. It looks
like a special treat, and it’s so delicious.
All you need is a waffle-bowl maker and this
magic gluten-free recipe.
How to Make Berry or Cherry Filling or Topping
from Scratch for Tart filling
Less Berry Filling or Topping
For Tarts or Waffle Bowls:
Ingredients
14.5 oz., 411g, Berries or Cherries in their juice
(Jut enough juice to dissolve the sugar.
Start with 1/2 cup juice).
1/3 cup sugar
1 tablespoon, 15ml, lemon or lime juice
pinch kosher salt
1 tablespoon tapioca starch
1/2 teaspoon almond extract
Bring all ingredients to a gentle simmer
in a medium saucepan until thickened.
About ten mins.
Cool completely. Fill baked tart shells.
Top with whipped cream when serving.
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How to Make Cherry or Berry Filling
or Topping For a full 9″ Pie
Ingredients:
1 quart of well-drained cherries fresh or frozen
2 tbs. tapioca
1/2 cup coconut sugar approximately
Brush pie shell with egg-yolk to prevent soggy crust.
Fill your unbaked pie shell. Decorate with strips of
dough for a lattice effect, Bake at 375 for 40 mins.
Or simmer filling stirring frequently until thickened.
Cool. Fill a prebaked crust.
Or use a 10 minute crust:
1-1/2 cups almond flour
1/4 cup coconut sugar
1/2 cup firm coconut oil
Press an even layer in a 9″ pie plate.
Bake 10 minutes at 400º- F. Fill with
cooked filling.
A very quick easy Almond four
(or cashew flour) Crust
!/4 cup almond four
1-1/2 cups oat flour
1/4 cup tapioca
1/4 cup coconut sugar
1/2 tsp salt
1/2 cup coconut oil;
1 egg
ice water
Mix together dry ingredients. Cut-in firm coconut oil.
Add beaten egg, and just enough ice water to form dough.
Chill and roll out and use like any pastry.
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