Eclairs
Posted: January 7, 2009 Filed under: Agave Nectar, desserts, favorites, gluten free, Stage 2, Stevia, vegetarian, Whole grains, world cuisine 5 Comments »
Christmas dinner this year was full of delicious debauchery italian style: mozzarella caprese, chicken marsala, limoncello, and the best tiramisu EVER!. I also had a wonderful warm spinach and tomato salad with dinner, but it was sprinkled with goat cheese and spiced pecans. Oh well!
I managed to recover quickly, only needing one day to get back to my cleaner self. During my recovery, I knew that though I was okay with ending my year with sugar in many forms, I knew I wanted to start my year on the right track. So, for my New Years celebration, I made dinner and dessert for my family.
I wanted a dessert that was easy to do, but looked like I took a long time to make. Since I have been playing around with choux pastries, I decided to make eclairs. Okay, maybe it does take a bit of time to make eclairs, but I still consider them fairly easy to make. They went over very well, so much so that my father asked me if I used any sugar in the recipe. When I told him that I didn’t, he said “This sugar-free stuff tastes pretty good!”
Pastry:
1/2 cup almond milk
3 tablespoons ghee
1/4 teaspoon salt
1/2 teaspoon vanilla
100 micrograms pure stevia (four scoops from your jar of stevia)
1/2 cup All purpose gluten free flour mix or Bob’s Red Mill All Purpose gluten free baking flour
1/4 teaspoon xantham gum (optional)
2 large eggs
Cream Filling:
I used my Whipped Coconut Cream recipe, but vanilla custard is great too with appropriate substitutions.
Chocolate sauce:
1 oz. unsweetened chocolate
1 tablespoon ghee
2 tablespoons agave nectar
Place your can of coconut milk in the fridge.
Preheat oven 350 degrees F. Line cookie sheet with parchment paper. Set aside.
Combine flour and optional xantham gum.
In saucepan, heat almond milk, ghee, salt, stevia and vanilla extract to boiling. Remove from heat. Dump flour mix in all at once and stir vigorously until flour forms a ball. Place saucepan back on medium heat and continue stirring for about another minute. There will be a film on the bottom af the saucepan. Remove from heat again and let dough cool completely, about 5 to 7 minutes.
While dough is cooling, melt ghee and unsweetened chocolate in a double boiler on low heat. Add agave and stir well. Keep warm.
When dough has cooled, add one egg and incorporate into dough using an electric mixer. Blend until smooth. Repeat with other egg. Scrape batter into quart sized zip lock bag and snip off corner to make a 1/2 inch opening. Pipe batter into 1 1/2 inch strips on cookie sheet. Place in oven and bake for about 20 mins.
Meanwhile, make your custard or whipped coconut cream.
When eclairs are nice and brown, remove from oven and let cool for a few minutes. Cut in half and spoon in choice of cream filling and top with chocolate sauce.
Makes about 10 eclairs
*Xantham gum makes a firmer batter for eclairs, but if you don’t have it, that’s okay. You will have to make sure your dough is cooled completely before adding the eggs.
*You can make a double boiler by putting a metal or ceramic bowl over a small sauce pan of simmering water.
*All purpose gluten free flour mix is 2 cups brown rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch
Hey Girl, I have a even better idea! I just found some
neat mochi square thingies. (at my Whole foods
near the fake cheese and tofu)
You cut them and bake them, and they puff up
like cream puffs or eclairs!
they have lot’s of flavors and most have no sugar added.
http://www.grainaissance.com/mochi.html
I love them!!!!
I have a recipe for bread YOU can have..
I kid you not….
I love to snack on nut butters
but Cashews are something special
Get your hands on some Cashew butter
and try this recipe.
Cashews are SWEET so you don’t even need sugar.
Cashew Cake
Gluten free, can be dairy free & is low glycemic
-1 1/2 cups Central Market (H-E-B) Cashew Butter
(Cheaper than Kettle and you get more)
-3 egg lands best eggs (or an egg substitute equivalent)
1/2 cup Diamond unsweetened vanilla almond milk
(Kroger or Whole Foods)
(or other milk alternative- or buttermilk)
-1tsp Redmond real salt ancient sea salt
(Kroger or any Whole Foods)
- 1 tsp baking powder
Pour batter into a single piece of parchment lined
9×5 loaf pan It will be a bit crinkly, but that’s ok.
(edges of paper should come up the side a bit)
Bake at 350 for 35 min
Lift out easily from pan and cool on wire rack
Cut with serrated knife
Store in ice box 3 days or freeze 1 month
This recipe is a variation of a recipe I found.
“Cookingtipstv” On You Tube. Or visit cookingtipstv.com
Gluten-free Cashew Butter Bread By, Natural Chef Christy Kovacks
Here is My Thanksgiving recipe
It really does taste like STUFFING!
Cashew Stuffing Loaf
Gluten free, can be dairy free & is low glycemic
1 ¼ cups Cashew Butter
3 egg lands best eggs
½ cup Organic Pacific Chicken Broth
Caramelized garlic onion, celery,
with turkey bacon (Whole Foods Brand)
1tsp Redmond real salt ancient sea salt
(Kroger or any Whole Foods)
1tsp baking powder
fresh chopped Sage, Rosemary,
Garlic and onion powder/flakes,
tiny dash of cayenne powder.
Pour batter into a single piece of parchment lined
9×5 loaf pan It will be a bit crinkly, but that’s ok.
(edges of paper should come up the side a bit)
Bake at 350 for 35 min
Lift out easily from pan and cool on wire rack
Cut with serrated knife
I bet you could make lot’s of variations with this bread.
I thought you would enjoy doing that.
with love in Christ,
Jaime C.
Hey Jaime!
Thanks so much for the fantastic ideas! I can’t wait to try them. I’ve been making mochi, but I’ll look out for the king you mentioned at my Whole Foods.
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