Baking Fridays: 1 - Danish pastry paleo style

Just like last year, B and I are baking our way through the last four Fridays of the Home school year.

This year, we are going all Paleo on the recipes because B only likes to do the actual baking, not the eating. And I am not eating grains.

I do love me a good Danish pastry. My favorites are Kringle and Tebirkes. Kringle is a danish pastry in the shape of a huge pretzel and has a lot of creme, nuts and sugar in it. Tebirkes - directly translated: Tea Poppyseeds, is the same minus the nuts and sugar, but with poppy seeds on top.

We found this Danish recipe: Tebirkes

Here is a translation:

Dough
2-3 eggs (140g)
75 g. dates (no pits)
3 1/2 dl water
35 g organic butter, ghee or coconut oil. - We used Kerrygold grass-fed butter.
80 g cashew. We used Honeywell Almond flour
75 g coconut flour. We used this coconut flour which is white - not as processed as the yellow.
15 g Husk Psyllium
1 pinch of salt - we used Himalayan salt

Blue poppy seeds for sprinkling
Egg for brushing

Creme
100 g almonds - we used more of the Honeywell flour
125 g dates
100 g organic butter, ghee or coconut oil



Heat up water and butter. Blend together eggs and dates. Mix the dry ingredients in a bowl.

When the butter is melted in the water, remove from heat and add the dry ingredient and stir. Then add the date/egg mixture a little while mixing with a hand mixer.



Let the dough rest and cool. Then roll half of it out between two sheets of parchment paper. 8x16 inch square.



Blend the ingredients of the creme.



Spread out half of the creme to the first half sheet of rolled out dough.





Fold dough over in thirds.



Cut into 8 pieces. Repeat for other half of dough and creme.



Brush with egg.



Sprinkle with poppy seeds.



Bake at 350F for about 25-35 minutes.

Here is what we learned: These are not that interesting right out of the oven. They have to cool down first. Also I think we didn't roll out the dough thinly enough because they seemed under-baked even though we added 10 minutes of baking time to the recommended 25 minutes. We also decided that the creme was REALLY good and next time to double the amount.

Frank and I ate these over the next 5 days, heating them up in the toaster. That was REALLY good. They really grew on us over those days.

We are definitely making them again!

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