FATHEAD PASTRY…Options..

Standard

On my wanderings around the www I found Fathead Pastry which is high in calories and cream cheese ( http://shecallsmehobbit.com)

Fat Head Pastry (the original)

  • 170g / 6oz / 1 3/4cups pre-shredded/grated mozzarellaor Edam/mild
  • 85g / 3oz / 3/4cup almond meal/flour
  • 2 tbsp cream cheese (full fat)
  • 1 egg
  • pinch salt to taste
  • 1 tsp onion flakes

Now I have to say this is delicious but I found an alternative from someone who is not a lover of cream cheese and  as rightly pointed out if you are prone to any digestive inflammation of any kind then cream cheese isn’t helpful….so the alternative I found removes the cream cheese ad replaces it with fat (butter to be exact)…because you need something to give the pastry the elasticity. The removal of the cream cheese also makes it less gooey apparently so I’m going to try that tonight and see how it goes.

Fat Head Pastry (the modified version)

  • 1.5 cups (145g) low moisture, part skim mozzarella cheese
  • 4 tbsp almond flour
  • 3 tbsp coconut flour
  • 4 tbsp butter melted
  • 1 tsp vanilla extract
  • 1/4 cup or equivalent sweetener
  • 1 egg

Mix all the dry ingredients in a bowl, then add one well-beaten egg. Stir until well combined. Set aside.

In a separate bowl, melt your mozzarella and fat(s)in the microwave on 30-40% (depending on power) for 2 minutes, stirring and blending after 1 minute.

Immediately add the dry ingredients to this and fold it over and over to incorporate as much of the cheese with the others.

Nuke it for 10 seconds on high, then fold\kneed it until you have a uniform color with no obvious ‘cheesy’ spots.

Repeat the nuke if you if it starts getting hard to work the cheese.

Once you have it uniform, roll it into a ball, then nuke one more time for 10 seconds on high.

Place it between two sheets of parchment or silicon baking mats.

Press down with your hand to flatten it out as much as you can, then using a rolling pin to roll out the dough.

 

 

 

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