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Ingredients

• For the pastry ( 4 large or 6 small)
• 1 Cup water
• 1/4 Cup Grass-fed butter
• 1 Cup Organic flour ( I used oat flour for the ones pictured by grinding 1 Cup of oats in the coffee grinder and adding 1 tbs of wheat flour)
• 3 Grass fed eggs
• In a medium Pot, bring the butter and water to a simmer then dump in the flour and rapidly wisk until all the dough pulls off the pot ( this takes about 30 seconds).
• Let the dough cool slightly and beat in the eggs one at a time until fully incorporated. the dough should be glossy and elastic.
• Pre-heat the oven to 350. On a greased cookie sheet drop the dough in 4 or 6 equal balls spacing them 4 inches apart as they will swell. when they are fully puffed up and golden turn off the oven and let them slowly cool down inside the oven, the longer the better, I usually leave them there for 45 minutes to an hour.
• Prepare your filling, for these I used Fresh organic raspberry jam on the bottom and the dairy-free chocolate pudding.
• Chocolate pudding:
• 1.5 C Organic rice milk (use regular milk if you eat dairy)
• 2 Tbs Organic cocoa powder
• 3 Tbs raw honey
• Wisk together in a saucepan
• Bring to a simmer
• In a jam jar add:
• 1 grass-fed egg yolk
• 1 tbs organic corn starch
• 1/8C organic rice milk
• Shake until smooth then stream into above mixture wisking until thickened
• Dust the top lightly with organic cocoa powder and icing sugar and serve with fresh raspberries from the garden.
• •This pastry can be used with any savory or sweet filling.

Description

Tasty Dairy-free Dessert.

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