First of all, THANK YOU to everyone who participated and shared Amanda’s FEED10 Fundraising Bake Sale. She raised almost $500. Enough to feed 3000 lunches. That is AWESOME! And I am so glad Healthy bites could be part of it. Go check out where you can donate and her discount for the #run10feed10 Race here.
Second of all, I did it. I actually turned on the oven last night to bake even though it was 104F outside and all I wanted to do was jump in a cold pool!
It WAS SO WORTH IT! And I will be baking more this weekend, for sure. You see, Pillsbury just came out with a new line of gluten free dough.
NEW Pillsbury Gluten Free Dough is available in three varieties, found in convenient tubs in the refrigerated aisle:
Chocolate Chip Cookie Dough
• 14.3 oz. tub for easy storage
• Makes approximately 16 2” cookies
• Classic Chocolate Chip variety
• 110 calories per serving
Thin Crust Pizza Dough
• 13 oz. tub for easy storage
• Makes one 10” pizza crust
• 170 calories per serving
• 15.8 oz. tub for easy storage
• Makes 29” pie crusts
• 250 calories per serving
To say I was excited would be an understatement, in fact, I might have SQUEELED with excitement. I haven’t had pastry dough in YEARS and gosh darn it I wanted some of that flaky goodness.
So when I was asked to create a recipe for their new line, I jumped at the opportunity! .
Of course I to snuck a peek under each lid, trying hard not to eat the cookie dough straight from the tub (fail), and finally decided to go with the pastry dough. I just had to satisfy my pastry craving I had been yearning so long for. The ingredient list is not perfect, but definitely not that bad either. Plus i believe in the 80/20 rule. Although this week it’s been more 70/30. Haha
And with that being said, here’s my gluten free PASTRY recipe. Worth every ounce of sweat standing by the oven.
- Pillsbury Gluten Free Pastry Dough
- 1 large banana or plantain
- 1/3 cup cured and salted bacon bits
- Maple Syrup
- 1 tsp vanilla extra
- 1/4 tsp butter extract (optional)
- 1/3 avocado (optional)
- 2-3 tablespoons regular or non dairy cream
- 2 eggs
- First roll out your dough on wax paper. Then fold into greased muffin cups. I used silicone cups for easy clean up. Oil the bottom of each dough cup. Set aside. Next preheat your oven to 425F
- Second, combine your banana (or plantain), eggs, avocado (optional) and cream into a blender. Blend until smooth. Transfer into a mixing bowl and add in a few tbsp bacon, 1 tbsp maple syrup, a dash of cinnamon, and your extracts. Mix again.
- Pour the batter into each muffin cup. You can either top each with a slice of banana or leave them plain. But be sure to add another spoonful of bacon on top of each muffin before baking.
- Bake for 25 minutes, give or take.
- Let cool then feel free to add a scoop of greek yogurt or cream fraiche on top. Drizzle each with maple syrup to complete.
- EAT UP – Makes 8 cups [/print_this]
Ahhh… Gluten Free Baking Success!
Disclosure: This article is sponsored by Pillsbury® All opinions are my own, always.
Pillsbury would like to share this new GLUTEN FREE Line with you! You’ll get a chance to win a premium baking set and free product vouchers. Just be sure to leave a comment below. See Raffliclopter for details.
Also, be sure to check out the Pillsbury Gluten Free Dough website, www.Pillsbury.com/glutenfree, for more info on each product.
Happy Baking! And if you’re in Texas, be sure to down this with an EXTRA class of Milk.