I was inspired by some of the traditional French pastries in regions of France from a cookbook I got from a thrift store. It was fun to read about each region's specialties. I especially enjoyed the look and the idea of pastry rounds.
I adapted this recipe to be gluten free and dairy free. I also added the touch of coconut to make it extra special. You may also experiment with adding other toppings, such as cinnamon sugar. Feel free to get creative and see what you come up with!
These pastries are delightful and would make a very special accompaniment to brunch or a weekend breakfast.
Starting with this post- if you are a traditional cook/baker I will have traditional ingredients listed in parenthesis for your use) Enjoy!
French Coconut Pastry Rounds:
4 1/2 teaspoons yeast
1/3 cup warm water
14 tablespoons coconut oil (butter for a traditional recipe)
grated peel of 1 lemon or orange
pinch of sea salt
1/2 cup sugar + 1/4 cup or so of unsweetened coconut flakes
1 1/3 cups gluten free flour mix: (or all-purpose flour for a traditional recipe)
Mix together: (You will have some extra leftover for another use)
2 cups brown rice flour
2/3 cup almond flour
1/3 cup arrowroot starch
1. Place the yeast and the warm water (not above 105F) into a small bowl to soften for about 10 minutes.
2. In the bowl of a stand mixer, mix 8 tablespoons of the coconut oil with the egg, lemon or orange peel, salt and about 2 tablespoons sugar. Add the yeast mixture, then add the flour mix slowly, bit by bit. Mix into a dough. Let the dough rise for about 2 hours at room temperature.
3. Heat the oven to 450F. Divide the dough into 4 parts. Flatten each round into a medium circle. Make a ridge around the circle so that the coconut oil doesn't spill over the edges. Place the remaining coconut oil in small bits on top of each round. Distribute it evenly. Then, sprinkle each round with the remaining sugar, then finally with the unsweetened coconut flakes.
4. Bake for 8-10 minutes until golden brown, but make sure to check it part way so that it doesn't burn.
These rounds can then be cut like pizzas into triangle wedges. They are best when they are eaten warm out of the oven, but may be reheated.
Enjoy these amazingly delicious treats!