Whole foods and other things for optimal living.

Whole foods and other things for optimal living.

Lavender Cream Eclairs (wheat free, vegan)


This recipe was sort of inspired by my boyfriend. He's not a "sweets" person (I know, I try not to judge him for it), so I often find myself trying to coax him into indulging so I'm not alone in my glutony. If the sweet is in donut form, there's a 50/50 chance he will be into it, and those are good odds. Eclairs were as creative as I could get within these confines and they also happened to conform to my criteria for sweets as well, which is "pretty much anything". Did I mention they are amazing?

After many failed attempts I have finally made this whole food treat completely vegan. A puffy pate a choux-based pastry without eggs?? Don't ask me how, but I've done it. Ok, go ahead and ask me...here's the recipe.

Lavender Cream Eclairs

Pate a choux (dough)
12 oz. water
1 oz. coconut
oil
6 oz. spelt flour
2 teaspoons baking powder
4 oz. potato boiled, peeled and mashed
1 teaspoon coconut sugar (optional)
pinch of salt

eclair.jpg

Combine flour and baking soda, set aside. 

Whisk together mashed potato and 3.5 oz. water, set aside.

Bring 8.5 oz. water, coconut oil, salt and coconut sugar to a boil. Remove from heat and add the flour mixture all at once while stirring rapidly with a wooden spoon until the dough comes together to form a ball. Cook dough over low heat while stirring. Remove from heat and slowly mix in mashed potato mixture.

Place dough in pastry bag/plastic baggie and pipe mini eclairs onto baking sheet. They aren't going to spread, so make sure they're the size you want them when done. 

Bake at 425 for 15 minutes. Reduce heat to 350 and bake for approximately 20 more minutes.

Filling

Lavender Pudding, omit pistachios

When the pastries have cooled, there is a nifty little break around the edge. Gently slice along one side of the pastry and pipe the pudding inside. Don't be stingy. Pipe until it starts to ooze out.

Chocolate Glaze:

Melt your favorite dark chocolate, or combine 1 part coconut oil with 1 part cocoa powder and sweetener to taste and melt.

Don't pour the glaze over the eclair. Simply dip the top of the filled eclair in the chocolate and lay face-up to harden. This will create that flawlessly smooth chocolate coating

eclairs.jpg

Grapefruit-Lavender Honey Shortbread

It wasn't until my favorite Aussie friend and former coworker introduced me to her whipped shortbread that I knew what real shortbread was supposed to taste like. Unlike the crunchy shortbread cookies you find in those giant Christmas tins from your neighbor, these were thick, tender, buttery slices of cookie that resembled, well, bread.

This version embodies that winning combo of buttery cookie and sliced bread, with an added infusion of citrus and a slightly flowery finish.

Typically that buttery flavor is derived from, well, butter, but this recipe calls for coconut oil, which is surprisingly buttery in flavor and texture. Coconut oil is great for baking, as it withstands fairly high temperatures. When fats reach their smoking point, toxic fumes and harmful free radicals are released. Coconut oil's smoking point is about 350˚F. It also contains medium-chained fatty acids which makes coconut oil much easier for the body to digest.

Put that in your pipe and smoke it.

Grapefruit-Lavender Honey Shortbread

1 cup softened coconut oil

1 tsp vanilla

1/2 cup honey

2 + cups brown rice flour

1 tsp xanthan

1 grapefruit zest

2 pinches lavender

3/4 cup chopped nuts

Directions: Preheat oven to 300˚F. Beat coconut oil, vanilla and honey until fluffy. Slowly add remaining ingredients (fold nuts in last).

Spread into ungreased square baking pan. Cut rectangle slices into batter before baking (this will ensure a clean edge when you cut them again after baking). Bake for 30-40 minutes until edges start to brown.

Icing

1/4 cup creamed honey mixed

1 teaspoon beat juice (for pink hue), optional

Mix icing ingredients together and spread on top of shortbread once cooled. Remove from pan and top with lavender buds and/or grapefruit zest for an added garnish (optional)!