GF Baklava

Pecan Baklava

Your dehydrator can be a terrific tool for you to create GF masterpieces. Many home ovens now come with them. Raw food enthusiasts who don't heat their food over a certain number of degrees to maintain their nutrients, swear by the dehydrator. Here is a simple, tasty, impressive GF, DF recipe for you to try. A spin on the traditional baklava made of walnuts, this one is loaded with nuts, I used cashews and has a phyllo crust made of cashews. Of course, low glycemic sweeter. This recipe makes about a 5X5 square. Cafe Gratitude in San Francisco is a wonderful raw food restaurant that specializes in these type of raw desserts.

Phyllo Dough

3/4 soaked cashews - Soak Cashews in water overnight and drain when ready to use

1/8 tsp salt

1 tablespoon agave nectar

1/4 cup water
1/2 tbsp vanilla

1 tbsp lemon juice

Blend all ingredients till smooth and creamy - takes about 3-5 minutes on high speed.

Pour the paste on to a dehydrator sheet of teflex liner and spread to make a thin sheet. You should have enough to make 3 sheets. (For the photo, I stacked 2 sets on top each other). Not too thin that you can see through it. Dehydrate for 1 hour at 145 degrees then lower to 115 for 24 hours. You should be able to pick up the sheet and not have it crumble apart.

Filling

3/4 cup pecans chopped to small bits

2 Tbsp agave nectar

1/2 Tbsp vanilla
1/2 Tbsp Lemon juice

1/8 tsp cardamom

Mix all ingredients together by hand.

Cut the phyllo into equal squares and layer with filling equally. Start with one piece of dough then pecans then more dough. Top with 1 Tbsp agave or yacon syrup to create a glaze.

To store: Store in airtight container for up to a week.

Gluten Free Finds in Vienna

Our search continues for gluten free inspiration of the world's classic dishes and these few weeks we are in Austria. Austrian desserts are plain and simple, beautiful to behold. A trip to the famous Demel’s bakery embodies the tradition that makes these desserts famous throughout the world. At the back of the restaurant, a glass enclosed area allows you to watch the chefs create their masterpieces. The creation of large 50 portion size strudels every 15 minutes is fascinating to watch as the chefs stretch the fabric like dough around freshly cut and flavored apples.(I'll publish the apple strudel recipe in an upcoming blog.) Unfortunately, it was difficult to find GF/CF desserts at Demels but the desserts are a feast for the eyes.


My search in Vienna, Austria for gluten free goodies was rewarded on a trip down the “Naschmarkt” the local market one Sunday morning. This is foodie heaven! A sea of stalls from the local fruit and vegetable farmers, European meat & Mediterranean seafood vendors and specialties from the Middle East and Baltic States will not disappoint your craving for any type of food.


My search was focused on alternative GF/CF foods which I found at almost the end of the market, a green and yellow painted store called “Biowelt at Naschmarkt” - the Austrian version of the health food store. Behind the glass case stood the camera shy owner proudly displaying her beautiful variety of cookies and pastries many gluten, lactose or sugar free. The case held beautiful “Florentiner” cookie studded with nuts (deliciously gluten and egg free), heart shaped "Dinkelherz" cookies which were wheat and yeast free, vegan “Linzer Auge”, triangular lactose free “Nussecke” as well as cookies made with dinkel or spelt flour. The store also had a good variety of gluten free flours, pastas, rice and milk free products. Definitely worth a trip especially if you are spending an extended time in Vienna.

I also found a product called “SoyAToo” a boxed un-refrigerated whipping cream from Tofutown.com in Wiesbaum, Germany. I’ve used this product a few times when I’ve been lucky enough to find it in California with superior results. Just enough natural stabilizers make this soy product whip up very impressively and used as a side to your gluten free apple strudel. You can probably try your local Whole Foods if you are searching for a alternative non dairy whipped cream.