Sunflower Pastry Dish Finished CR

[fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”]

At my recent workshop I shared by never been done, ever in the entire world, two ingredient pastry BIG REVEAL. My very own edible bowl that is gluten-free, grain-free-, nut-free & diary-free!  I was totally inspired by Despicable Me2’s feature of a GUAC HAT.  Well Despicable T has just made her own and is super happy to share it with you!

The result is totally cool (well in my opinion) and gives you a “edible bowl” you can fill with anything you LOVE!

This is the pastry recipe I featured a few weeks back using pepitas (or whole pumpkin seeds) and an egg.

Since then I have been having an awesome time doing lots of cool stuff with it and changing it to SUNFLOWER seeds.

The colour is softer, the flavour is less intense – its just as easy to work with and I LOVE it!

Heaps of you asked me to post the instructions on how to make your very own “edible bowl” – so here it is.

I filled this one with raw chocolate mousse – 1 avocado, 1/2 banana, 2 tablespoons of cocoa, a pinch of cinnamon, 2 tablespoons of coconut palm sugar (leave it out if you prefer), 1/2 cup of frozen berries all blitzed in the food processor until creamy)

Remember – you can use just about any seed or nut to make this pastry.  Make it your own, have fun and be HAPPY.

Equipment

  • mixing bowl
  • food processor
  • non stick baking paper
  • baking tray to sit the “baking mold” onto so it is easy to get in and out of the oven
  • a bowl that is OVEN proof and can be covered with non stick baking paper (see pictures)

Ingredients

  • 1 cup of  sunflower seeds (whole)
  • 1 egg (room temperature)

NOTE:  for a bigger batch of gluten-free-pastry (grain-free too!) just multiply it out.  Sooooo simple – for example, if you want to double the mix – 2 cups of seeds + 2 eggs (I reckon you get the drift)

[/fusion_builder_column][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”]

remember you are going to cook this pastry on the OUTSIDE (yep the outside!) of the baking mold/bowl you have chosen … I know a bit crazy but it works!

Method

  • Preheat your oven to 175C
  • You do need a blender of some description here
  • Mill the seeds until they resemble fine bread crumbs (meal)
  • Place the meal into a mixing bowl
  • Add your egg
  • Combine with a fork until it starts to come together into a bit of a lumpy ball
  • Using your hands – scoop up all of the mix and push it into a ball with your hands
  • The key to making this pastry work – that is being able to roll it out thinly, is ONE:  eggs must be at room temperature and fresh  TWO: use your hands and keep working the dough for a little while – a couple of minutes – massaging some love into the ball and kind of squishing it until it gets a bit softer and more pliable – this action helps to relax the proteins and stretch them – making the pastry super easy to roll out.
  • Using two sheets of non stick baking paper (see photo) – roll out the pastry (remember to roll in all directions for an even pastry – you can trim it into any shape you like)
  • Keep rolling until you have the desired thickness and leave covered whilst you prepare your baking mould

Making the Bowl (baking mold) – see the picture below

  • I love this technique – it is so TOTALLY EASY and you can DO IT!
  • Just grab the bowl you are going to use
  • tear off some non stick baking paper and wrap the bowl with it – from the outside in…….. push the baking paper into the bowl, smush it until it all stays in place and then tip it over – this is your outside baking mould
  • REMEMBER – don’t use too much baking paper – you want it to tuck nicely into the bowl – it will stay – the more you fold it, push it, squish it the more it will stay in place

Molding your Pastry – see piccy below

  • simply lay the pastry over the wrapped up lined bowl and gently push the pastry into shape
  • I rolled mine so I had excess edges – to create a bit of a lip (it also makes it easier to remove from the mold)
  • I simply pushed it gently into place, folded the excess ends and pressed it all together
  • I used a wee little measuring spoon to cut away some of the dodgy bits to give it a bit of an “edge”

Cooking the Pastry on the Mold – yep – you know it – check out the pic below

  •  once you are happy with the pastry and your handy molding work, sit it on a tray lined with non stick baking paper
  • carefully pop onto the middle shelf of your oven
  • bake for 15 minutes –  20 minutes if you want it super crunchy
  • remove from the oven carefully
  • wait until the pastry has cooled  before gently removing the baking mold
  • to remove the baking mold, simply grab a bit of the non stick baking paper and gently pull, holding the pastry carefully
  • pop onto a cooking wire and wait until completely cool before filling

Sunflower Seed Pastry Collage CR

Sunflower Pastry moulded over Baking Mould Covered with Non Stick baking paper CRBaking Mould Being Wrapped In Nonstick Baking PaperBaking Mould Reading for Sunflower Pastry

[/fusion_builder_column][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”][typography font=”Love Ya Like A Sister” size=”25″ size_format=”px”]GUEST PHOTO:  a terrific shot from Amanda Neville Hodgkinson of her Fruit Mince Pies[/typography]

Fruit Mince Pies

[/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]