When I began blogging my gluten-free recipes, I had hopes of being able to share my ideas for gluten-free living with others - particularly those who were new to living without gluten and were just beginning to wrap their mind around exactly what that means. I believe that most of the food bloggers with whom I have interacted have a similar goal - to share what they know or have learned to help others.
What I did not consider was what I would gain in the process. I have "met" so many people with a willingness to share ideas and information and I have learned about so many wonderful gluten-free products along the way, some of which I would likely have never found were it not for my blogging.
One such product is Bouncing Berry Farms' cranberries. Back in November, Chelle contacted me and asked if I would be interested in conducting a product review for their dried cranberries and their Gourmet Cranberry & Organic Apple Fruit Delight. I was thrilled to do so - you can see that review and my Cranberry Scones recipe by clicking HERE. I also made Individual Cranberry Apple Cobblers with Pumpkin Topping- yum!
Not only did I learn about a terrific healthy product by connecting with Chelle, but that initial encounter began an exciting interchange between us - two entrepreneurial spirits passionate about what they do, churning ideas. So, once again, I am happily pairing up with Bouncing Berry Farms - this time to prepare a few more recipes featuring their fabulous cranberry products to be featured on their website as well as posted here for you to enjoy.
I'm beginning with a re-make of my Not Pop Tarts recipe. I have changed the recipe slightly by altering the flour blend (now includes xanthan gum for a more toothsome pastry) and I used oil instead of Earth Balance, which yielded a pastry that is more easily handled with no need to chill. I still like the original recipe, but I believe this one is better. Give them a try, and see what you think. And stay tuned for more cranberry recipes featuring Bouncing Berry Farms' - next up...a cocktail that will amaze and a chicken dish to impress your dinner guests!
What I did not consider was what I would gain in the process. I have "met" so many people with a willingness to share ideas and information and I have learned about so many wonderful gluten-free products along the way, some of which I would likely have never found were it not for my blogging.
One such product is Bouncing Berry Farms' cranberries. Back in November, Chelle contacted me and asked if I would be interested in conducting a product review for their dried cranberries and their Gourmet Cranberry & Organic Apple Fruit Delight. I was thrilled to do so - you can see that review and my Cranberry Scones recipe by clicking HERE. I also made Individual Cranberry Apple Cobblers with Pumpkin Topping- yum!
Not only did I learn about a terrific healthy product by connecting with Chelle, but that initial encounter began an exciting interchange between us - two entrepreneurial spirits passionate about what they do, churning ideas. So, once again, I am happily pairing up with Bouncing Berry Farms - this time to prepare a few more recipes featuring their fabulous cranberry products to be featured on their website as well as posted here for you to enjoy.
I'm beginning with a re-make of my Not Pop Tarts recipe. I have changed the recipe slightly by altering the flour blend (now includes xanthan gum for a more toothsome pastry) and I used oil instead of Earth Balance, which yielded a pastry that is more easily handled with no need to chill. I still like the original recipe, but I believe this one is better. Give them a try, and see what you think. And stay tuned for more cranberry recipes featuring Bouncing Berry Farms' - next up...a cocktail that will amaze and a chicken dish to impress your dinner guests!
Pastry with filling prior to folding and crimping
Ready to bake
Finished product - like holding a slice of pie in your hand!
Gourmet Cranberry & Organic Apple Fruit Delight Hand Pies
1 cup gluten free flour blend* (follows)
1/4 teaspoon salt
1/4 cup oil (I used vegetable oil)
2 Tablespoons light brown sugar, firmly packed
4 Tablespoons ice water
Approximately 1 cup Bouncing Berry Farms Gourmet Cranberry & Organic Apple Fruit Delight
1 Tablespoon rice milk (for brushing tops if desired)
2 teaspoons white sugar (for sprinkling tops, if desired)
Preheat oven to 375 degrees. Line a cookie sheet with parchment.
Combine flour, salt, oil, and sugar in stand mixer. Mix on low speed until large crumbs form, then add ice water 1 Tablespoon at a time until a ball of dough forms.
Remove dough from mixer and roll between sheets of wax paper (I do not chill the dough) into a rectangle (approx. 1/8-inch thickness). Using a sharp knife or pizza cutter (my preference), even the edges so that you have a 7 x 11-inch rectangle.
Cut the rectangle in half (see top photo above) and spoon approximately 3 Tablespoons of the filling onto one side each section.
Using the wax paper, fold the pastry over onto the filled side and carefully peel back the wax paper. Slightly fold edges and crimp with fork to seal (see photo 2 above).
NOTE: you will have enough dough left over for 2 more pastries, so repeat the process above. I find it easier to work with the dough if I make 2 pastries at a time, but you could roll all of the dough out at once if you like. You could also make smaller pies - whatever works for you.
Bake pastries for 12 minutes; remove from oven and cool slightly on pan before transferring to a serving plate. The filling will be VERY hot, so take care when eating these!
Makes 4 hand pies.
*Gluten Free Flour Blend for Hand Pies
2 cups white rice flour
1 cup sweet sorghum flour
1 cup tapioca flour
1/2 cup millet
4 teaspoons xanthan gum
In the interest of Full Disclosure, Bouncing Berry Farms provided product in exchange for my preparing this recipe.
1 cup gluten free flour blend* (follows)
1/4 teaspoon salt
1/4 cup oil (I used vegetable oil)
2 Tablespoons light brown sugar, firmly packed
4 Tablespoons ice water
Approximately 1 cup Bouncing Berry Farms Gourmet Cranberry & Organic Apple Fruit Delight
1 Tablespoon rice milk (for brushing tops if desired)
2 teaspoons white sugar (for sprinkling tops, if desired)
Preheat oven to 375 degrees. Line a cookie sheet with parchment.
Combine flour, salt, oil, and sugar in stand mixer. Mix on low speed until large crumbs form, then add ice water 1 Tablespoon at a time until a ball of dough forms.
Remove dough from mixer and roll between sheets of wax paper (I do not chill the dough) into a rectangle (approx. 1/8-inch thickness). Using a sharp knife or pizza cutter (my preference), even the edges so that you have a 7 x 11-inch rectangle.
Cut the rectangle in half (see top photo above) and spoon approximately 3 Tablespoons of the filling onto one side each section.
Using the wax paper, fold the pastry over onto the filled side and carefully peel back the wax paper. Slightly fold edges and crimp with fork to seal (see photo 2 above).
NOTE: you will have enough dough left over for 2 more pastries, so repeat the process above. I find it easier to work with the dough if I make 2 pastries at a time, but you could roll all of the dough out at once if you like. You could also make smaller pies - whatever works for you.
Bake pastries for 12 minutes; remove from oven and cool slightly on pan before transferring to a serving plate. The filling will be VERY hot, so take care when eating these!
Makes 4 hand pies.
*Gluten Free Flour Blend for Hand Pies
2 cups white rice flour
1 cup sweet sorghum flour
1 cup tapioca flour
1/2 cup millet
4 teaspoons xanthan gum
In the interest of Full Disclosure, Bouncing Berry Farms provided product in exchange for my preparing this recipe.
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