Gluten-free, Egg-free, Sugar-free, Diary-free, Corn-free,… and delicious!
Since my niece developed a Crohn disease about 4 years ago, she hasn’t had any dessert. Her very restricted diet allows her very few of the ingredients usually found in sweet recipes. Many persons having an intolerance to eggs, gluten, diary and sugar are pretty much in the same situation: no dessert anymore! Sounds really really depressing. I searched in vain on internet for recipes that could work for all her intolerances but I didn’t find any. The “intolerance friendly” recipes I would stumble upon would call for a long list of impossible ingredients like xantham gum (I don’t even know if she would react well to it), at least 10 different flours from all kind of stuff, egg substitute (sounds too chemical), a pinch of Himalaya snow, syrup from a fruit that doesn’t exist, 10 gr of unicorn hair, etc… 😉
After some research I found that the most basic recipe I could try to adapt, was a shortbread dough.
Butter, flour, sugar is all you need for that. I could transform that to sunflower oil margarine, rice flour and rice syrup. All three ingredients you won’t find at the supermarket but they should have it in any organic and diet market shop.
The result was a perfect dough that either works as a pie crust or shortbread cookies. No need to say my niece was happy to taste for the first time since her Crohn disease, a real crispy pie!
- 150 gr Rice flour (or any flour that works for you)
- 90 gr Sunflower oil Margarine (from the brand EDEN or any kind of vegan butter substitute)
- 70 gr Rice syrup (honey or maple syrup would taste great if you react well to it)
- Pinch of sea salt
- 1 Big apple
- Juice from a half lemon
- 1 Tablespoon rice flour
- 2 and 1/2 tablespoon rice syrup
- Beat together flour, salt and margarine until the margarine is the size of peas.
- Add the rice syrup and mix until just combined
- Form dough into a disc and place in the fridge for at least 4 hours. The dough is very soft because of the syrup and needs a longer time in the fridge to toughen up.
- Before taking out the dough from the fridge, prepare the filling. Peel, core and slice the apple and place it a medium bowl. Add lemon juice, flour, syrup and stir until the apple slices are well covered.
- Preheat oven to 180°
- Place dough on a parchment paper. With a plastic wrap over it, flatten the disc with a rolling pin or with your hands until it’s 0,5 cm thick.
- Place apple slices on the crust in a circle, leaving 2 cm around. Fold the edges over the apple (don’t worry if it’s not perfectly shaped, the galette will have a nice rustic look 🙂 )
- Dot with margarine the size of peas and place in oven for about 30 minutes.