Wholewheatcanolaoilpastry Recipes
WHOLE WHEAT CANOLA OIL PASTRY
I got this recipe from the Canadian Living booth at the Good Food Festival in Toronto! Its a crisp, nutty-tasting pastry thats especially good as the base for my Rhubarb Crumble Pie (#91390)! Since it doesn't use butter, you don't need to chill it before rolling out.
Provided by CountryLady
Categories Dessert
Time 15m
Yield 1 pie shell
Number Of Ingredients 4
Steps:
- Whisk flour& salt together.
- Pour in oil; stir with fork to form a crumbly paste.
- Drizzle in water, 1 tbsp at a time, stirring with fork just until pastry clumps together.
- Gather pastry together& place between sheets of waxed paper- I save the insides of cereal boxes for this purpose- roll out to a 13 inch circle.
- Fit pastry into a 9 inch pie plate, pressing& patching as necessary; trim edges& press with tines of a fork.
Nutrition Facts : Calories 1675.5, Fat 112.9, SaturatedFat 8.4, Sodium 1174.1, Carbohydrate 152.4, Fiber 25.6, Sugar 0.9, Protein 28.8
CANOLA OIL PIE CRUST
A fabulous and healthier (if there can be such a thing) pie crust, especially for single crust pies. Posting for safe keeping and for others to enjoy.
Provided by SweetFuzion
Categories Dessert
Time 10m
Yield 1 pie shell
Number Of Ingredients 5
Steps:
- Mix the ingredients and press evenly into a 9 inch pie plate.
- Tips: Crumble the dough evenly into the pie plate and then pat into place with your fingers to evenly distribute the dough on the bottom of the pan and up the sides.
- If needing a baked unfilled shell I suggest baking the shell at 325* for about 18 minutes. You want it to be slightly golden so watch carefully.
Nutrition Facts : Calories 1690, Fat 112, SaturatedFat 9, Cholesterol 4.3, Sodium 1181.5, Carbohydrate 150.8, Fiber 5.1, Sugar 6.8, Protein 20.4
IRRESISTIBLE WHOLE WHEAT CHALLAH
Warm and light, fresh out of the oven with butter and salt sprinkled on top, it is a delicious gift or dessert for any occasion. Best with whole wheat, but just white flour or a mixture works. It is easy and fun, but takes all day. Trust me, it is so worth it!
Provided by HopelessFanatic
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Time 2h40m
Yield 16
Number Of Ingredients 9
Steps:
- In a large bowl, stir together the flour, salt, yeast, and vital wheat gluten until well mixed. In another bowl, stir together the honey, olive oil, water, eggs, and raisins. Pour the liquid mixture into the flour mixture, and stir until it forms a dough.
- Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 minutes. Form the dough into a round shape. Lightly oil a bowl, place the dough in the bowl, and turn the dough over a few times to oil the surface. Cover the bowl with a cloth, and let rise in a warm, draft-free place until doubled, about 1 hour.
- Punch down the dough, knead it a few times to remove some of the bubbles, and cut it into 2 equal-sized pieces. Set 1 piece of dough aside under a cloth to prevent drying out while you shape or braid the first loaf as desired.
- Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Repeat for the other loaf, place the braided loaves on a baking sheet lined with parchment paper, and let rise in a warm place until doubled, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown, about 30 minutes. Serve warm for best flavor.
Nutrition Facts : Calories 215.1 calories, Carbohydrate 32.9 g, Cholesterol 23.3 mg, Fat 8 g, Fiber 3.9 g, Protein 5.8 g, SaturatedFat 1.2 g, Sodium 157.1 mg, Sugar 10.2 g
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