Blueberry Crumble Bars F

Blueberry Crumble Bars

by Cassidy Stockton in Recipes

You guys, I love these bars. It helps that I love blueberries and these are FULL of blueberries, but they’re also full of whole grains and sweetened with coconut sugar—a winning combination in my book.  They taste sweet without being indulgent and are chock-full of fiber from rolled oats and whole wheat pastry flour, so you don’t have to regret having one for the rest of the day. Make a batch, slice them into bars and wrap with parchment paper or plastic wrap for an easy on-the-go snack. The whole grains, coupled with the fruit and nuts, make these bars a great energy boost when you need one. If you’re hitting the road for the holidays, bring some of these along. You’ll feel good about skipping the junk at the gas station and your family will think you’ve lost your mind- “Cookies for snacks? Um, okay, Mom.” And if you’re flying, these will beat the pants off of anything you buy at the airport, we promise.

Blueberry Crumble Bars | Bob's Red Mill

Blueberry Crumble Bars

Prep Time:  15 minutes | Cook Time:  40 minutes

Yield: 24 bars

Crust

Filling

  • 4 cups Blueberries (fresh or frozen – about 28 oz)
  • 2 Tbsp Bob’s Red Mill Coconut Sugar
  • 1 Tbsp Cornstarch
  • 1 tsp grated Lemon Peel

Step 1

Preheat oven to 375°F.  Line a 13×9-inch cake pan with parchment paper.

Step 2

In a bowl, mix together Bob’s Red Mill Whole Wheat Pastry Flour, Rolled Oats, Coconut Sugar, salt and cinnamon.  Add butter and mix with an electric mixer or pastry cutter until small clumps of dough form.  Remove and reserve 2 cups of this mixture.

Step 3

Press the remaining oat mixture into the bottom of the prepared cake pan.  Set aside.

Step 4

In a bowl, combine the blueberries, Bob’s Red Mill Coconut Sugar, cornstarch and lemon peel.  Pour blueberry mixture over the top of the crust.

Step 5

Add sliced almonds to the reserved oat mixture and mix well.  Sprinkle evenly over the top of the blueberries.

Step 6

Bake until the topping is golden-brown and the blueberries have begun to bubble, about 40 minutes.  Let cool completely then cut into bars.

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Cranberry Walnut SconesF

Cranberry Walnut Scones

by Cassidy Stockton in Recipes

Sturdy enough to dunk in tea, yet light enough that it won’t spoil supper, these cranberry walnut scones are just the ticket this time of year. They are at home in a breakfast spread, but classy enough to serve for an afternoon tea. I was planning to mention garden parties, but no one is having garden parties this time of year, at least not in this hemisphere.

Scones can really run the gamut from hard biscuits to flaky cake-like confections. This recipe lands delicately in the middle- buttery and light, but still solid enough for a foray into a cup of coffee. I love the classic flavors of orange and cranberry, which our test kitchen has balanced nicely here. Make these for Christmas morning or New Year’s Day brunch, but whatever you do, don’t save them for your next garden party. That is altogether too long to wait to make these lovely pastries.

Cranberry Walnut Scones | Bob's Red Mill

 

Cranberry Walnut Scones

  • 3 cups Bob’s Red Mill Pastry Flour
  • ¼ cup Sugar
  • 4 tsp Baking Powder
  • ½ tsp Salt
  • 1 cup Butter, softened
  • 2 tsp Orange Zest
  • ¾ cup Dried Cranberries
  • ½ cup Walnut pieces
  • ½ cup + 2 Tbsp Milk, divided
  • 2 Eggs
  • 1 Tbsp Sparkling Sugar (optional)

Preheat oven to 425°F.  Line a baking sheet with parchment paper.

In a large bowl, combine flour, sugar, baking powder and salt.  Add butter and mix until a crumbly dough forms. Add orange zest, dried cranberries, walnut pieces, ½ cup milk and eggs.  Mix a wet dough forms.

Scoop dough onto prepared baking sheet and, using floured hands, shape into a round about 1 ½-inches thick.  Cut into 8 wedges. Brush tops with remaining 2 Tbsp milk and sprinkle with sparkling sugar, if desired. Bake until golden, about 17–20 minutes. Makes 8 scones.

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Lemon-Sugar-Cookies 2

Lemon Sugar Cookies

by Cassidy Stockton in Recipes

I take my cookie baking very seriously during the holidays (which is not to say I don’t have a really good time doing it). I like to bake several varieties—usually one that is over-the-top decadent, one that is a family favorite, one that might be new to people and one standby that everyone loves.These sugar cookies are my standby this year.

They’re a big hit with kids (trust me, my notoriously picky two-year-old was a fan) and can be easily dressed up with frosting, sprinkles or food coloring. I am very excited to share this version with a lemony twist. After they are rolled in coarse sparkling sugar, these creamy yellow cookies look festive on a cookie platter. The lemon is present, but not overpowering. I promise you won’t find cookie corpses around the house after kids have decided that they weren’t very good after all and I’m pretty sure Santa won’t leave any behind. They pair perfectly with adult and kid beverages alike and can be baked ahead and frozen to be doled out over the coming weeks. They look so pretty with the sparkling sugar, they’d even feel at home in a New Year’s Eve spread.

Lemon Sugar Cookies | Bob's Red Mill

Lemon Sugar Cookies

Contributed by: Amanda Carter for Bob’s Red Mill Natural Foods

Prep Time: 15 minutes | Cook Time: 12 minutes | Yield: 24 cookies

Step 1
Preheat oven to 375°F and line two baking sheets with parchment paper.

Step 2
In a small bowl, mix together all purpose flour, baking powder, baking soda and salt; set aside.

Step 3
In a large bowl, mix together butter and sugar until combined, then add egg. Add the vanilla extract, lemon juice and lemon zest, then mix in the dry until combined.

Step 4
Scoop cookies and roll the tops in Bob’s Red Mill Sparkling Sugar. Place 2-inches apart on prepared baking sheets and bake until edges are just golden, about 12 minutes. Let cool on baking sheets for 5 minutes then remove to a cooling rack.

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Molasses-Crinkle-Cookies F

Molasses Crinkle Cookies

by Cassidy Stockton in Recipes

We love a good gingersnap around here, but these molasses crinkle cookies have us passing up the crispy ginger cookies for something with a little more chew. These cookies have a kick to them and are made festive with the addition of our new sparkling sugar. This is a fun recipe to bake up with kids, as they will love rolling each ball of dough in the sparkling sugar. Plus, they’re made with whole wheat pastry flour, so you don’t have to feel guilty about enjoying these. The whole grain flour is completely hidden under the molasses and ginger flavors, so no one will ever be the wiser.

Make a batch of these for Santa or just enjoy them with a tall glass of milk. We hope you love them as much as we do. Check out the video below for  step-by-step instructions for making these jazzy cookies.

Molasses Crinkle Cookies | Bob's Red Mill

Molasses Crinkle Cookies

Prep Time:  15 minutes | Cook Time:  8 – 10 minutes

Yield: 18 cookies

Step 1

Preheat oven to 375°F and line baking sheets with parchment paper.

Step 2

In a small bowl, mix together whole wheat pastry flour, baking soda, salt and spices.

Step 3

In a large bowl, mix together butter, brown sugar and molasses until combined, then add egg.  Add dry and mix until combined.

Step 4

Scoop cookies and roll the tops in Bob’s Red Mill Sparkling Sugar.  Place 2-inches apart on prepared baking sheets and bake until edges are just set, 8 – 10 minutes.  Let cool on baking sheets for 5 minutes then remove to a cooling rack.

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WholeWheatChocolateChipCookiesF

Whole Wheat Chocolate Chip Cookies

by Jennifer Farley in Recipes

The holiday season has many meanings to me and I’m not even slightly ashamed to admit that one of those meanings is cookies. I love cookies because I’m so incredibly indecisive when it comes to choosing desserts. Cookies give me the freedom to have it all. And these whole wheat chocolate chip cookies are a slightly modernized twist on the classic that will wow your holiday guests.

Whole Wheat Chocolate Chip Cookies with Sea Salt | Bob's Red Mill
Bob’s Whole Wheat Pastry Flour replaces all purpose flour in this recipe but you will never notice the difference! I was amazed at how seamlessly it incorporated into the dough. I’ve also added a bit of coarse sea salt on top of the cookies to enhance the flavors. These have that perfect texture one craves in a chocolate chip cookie- slightly crunchy on the outside but just chewy enough on the inside. Make these for your next holiday party or cookie exchange. You’ll be glad you did!

Whole Wheat Chocolate Chip Cookies with Sea Salt | Bob's Red Mill

Whole Wheat Chocolate Chip Cookies

Prep Time: 30 minutes | Cook Time: 15 minutes| Yields: 40-45 cookies

Ingredients:

  • 3 cups (13 ounces) Bob’s Red Mill Organic Whole Wheat Pastry Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Sea Salt
  • 1 1/3 cup unsalted Butter, room temperature
  • 1 cup (8 ounces) Granulated Sugar
  • 1 cup (8 ounces) packed light Brown Sugar
  • 2 large Eggs
  • 1 Egg Yolk
  • ½ teaspoon pure Vanilla Extract
  • 12 ounces Semi Sweet Chocolate Chips
  • Coarse Sea Salt on top

Directions:

  1. Line 2 large baking sheets with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder and salt.
  3. In a stand mixer with the paddle attachment, cream the butter, sugar and brown sugar on high speed for several minutes until light and fluffy. Turn the mixer down to low speed and add the eggs and yolk, one at a time. Scrape down the sides of the bowl. Slowly add the flour and vanilla until just combined and then stir in the chocolate chips by hand.
  4. Use a small ice cream scoop to portion out the cookies. Sprinkle coarse sea salt liberally on top of each cookie. Allow them to chill in the refrigerator for at least 15 minutes.
  5. Preheat the oven to 350 degrees F and then bake for 13 – 15 minutes. Allow to cool for several minutes before serving.

Jennifer Farley-600Jennifer Farley is the creator, recipe developer and photographer of Savory Simple, a blog dedicated to gourmet, simple, beautiful food and quality ingredients. Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine in Gaithersburg, MD and has worked professionally as a chef and cooking instructor. She recently published her first cookbook, The Art of Slush. Her work has been featured by Williams-Sonoma, Bon Appetit, Food52, The Kitchn, Huffington Post and Marcus Sammuelsson.  She currently resides in Washington DC. Follow her FacebookTwitter and Google+.

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Candied Chocolate Almonds F

Candied Chocolate Almonds

by Cassidy Stockton in Recipes

We’re all about the thoughtfully homemade gifts this year at Bob’s Red Mill, and for good reason. Homemade gifts feel instantly personal, are usually easier on the wallet, and (if edible) are something that can be enjoyed with others. It’s both a gift and an experience. Last year, I toasted and flavored almonds in many varieties for my friends and coworkers. I wrapped about a cup of almonds in pretty cellophane bags and that was that. I’m not sure a single bag made it home to be shared with others, but they were a big hit with the recipients.

I wish I’d had this recipe last year, because it is SO easy. Melt the chocolate, mix with nuts, add spices. DONE. I recommend making a few batches, as these will disappear quickly. If almonds don’t appeal, cashews will work well in this recipe, too. Pretty cellophane or small glass jars turn these into an instant gift, if you can stand to share these chocolate almonds with anyone.

Candied Chocolate Almonds

Chocolate Covered Almonds

Prep Time:  10 minutes | Rest Time:  5 minutes | Cook Time:  2 – 3 minutes

Yield: 8 servings

  • ½ cup Semisweet Chocolate Chips
  • 2 cups Whole Dry Roasted Almonds
  • 1 Tbsp Bob’s Red Mill Turbinado Sugar
  • ½ tsp Kosher Salt
  • 1 Tbsp Cocoa Powder
  • ½ tsp ground Cinnamon
  • ⅛ tsp Chili Powder (optional)

Step 1

Place chocolate chips in a large microwave safe bowl.  Melt in the microwave for 2 – 3 minutes, stopping to stir with a rubber spatula every 30 seconds.

Step 2

Add almonds and stir thoroughly to coat the nuts.  Add Bob’s Red Mill Turbinado Sugar and salt and stir well.

Step 3

Spread the almonds on a parchment lined sheet tray and let sit until the chocolate is just tacky, about 5 – 10 minutes.

Step 4

Return almonds to the bowl and add cocoa powder and spices; mix well.  Store in an airtight container.

 

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Chocolate Hazelnut Biscotti Mix F

Chocolate Hazelnut Biscotti Mix in a Jar (Low Carb)

by Carolyn Ketchum in Recipes

In this age of crazy consumerism, a handmade, homemade gift can set you apart from the store-bought crowd. Bonus points if your gift comes in cool, pretty and useful packaging. It may be ridiculously trendy to give things in Mason jars tied up with festive twine but that hardly detracts from the heartfelt nature of the gift. I love this trend and I am jumping on the bandwagon with a loud thud. Move over and make a little room for me, would you?

Chocolate Hazelnut Biscotti Mix in a Jar | Bob's Red Mill

I love giving homemade baked goods during the holidays and I know they are always appreciated. But it can be tricky with the sort of gluten-free, sugar-free treats I like to make. In conventional goodies, sugar acts as something of a preservative, keeping them fresher for longer. Given the slightly more time-sensitive nature of some of my recipes, it can be better to give things as a mix and let the recipients have fun making them up on their own. Besides, then you can layer the ingredients prettily in a jar, tie them up with festive twine and feel like a homemade gift-giving rock star.

Chocolate Hazelnut Biscotti Mix in a Jar | Bob's Red Mill

These chocolate hazelnut biscotti are a wonderful gift to give, either as a mix or fully baked. Made with Bob’s Red Mill hazelnut meal and whole dry roasted hazelnuts, they are naturally gluten-free and intensely chocolatey. They are healthy and wholesome but they don’t taste like it one little bit. Winning!

Chocolate Hazelnut Biscotti Mix | Bob's Red Mill

All you have to do is grab a few quart-sized Mason jars, layer the ingredients, find a cute set of holiday printables for the labels and recipe cards and tie it all up with a pretty bow. I found that forming a cone with a large piece of paper was the easiest way to layer the ingredients with minimal mess. It also helped me pour the next ingredient in without disturbing the layer below it too much. And all your giftees need to do is add some oil and eggs and bake them up.

You may want to keep one of the mixes for yourself; these biscotti are that good. As long as you let them cool completely in the oven, they will crisp up nicely and are perfect for dunking in your morning coffee or afternoon tea. Enjoy and happy holidays!

Chocolate Hazelnut Biscotti Mix | Bob's Red Mill

Chocolate Hazelnut Biscotti Mix 

In a medium bowl, whisk together hazelnut meal, baking powder, xanthan gum and salt. Pour about half of the mixture into the bottom of a quart-sized mason jar. This works best if you use a piece of paper to create a cone through which to pour the mixture. Remove the cone and shake the jar to even the layer out.

Next layer the cocoa powder through the cone. Even it out by gently shaking. Layer the sweetener in the same fashion, then the remaining hazelnut flour mixture. Finally layer the chopped hazelnuts and chocolate chips.

Instructions for the recipe card:

Ingredients:

  • 1 jar Chocolate Hazelnut Biscotti Mix
  • 6 tbsp melted butter or hazelnut oil
  • 1 large egg
  • 1 large egg white

Instructions:

  1. Preheat oven to 325F and line a large baking sheet with parchment or a silicone liner. Transfer biscotti mix to a large bowl and whisk to combine. Add butter or oil, egg and egg white and stir until dough comes together.
  2. Divide dough in half and transfer to prepared baking sheet. Shape into two low, flat rectangles about 4 inches by 8 inches. Bake 28 minutes or until slightly puffed and just set to the touch. Remove from oven and let cool 20 minutes.
  3. Reduce oven temperature to 300F. Carefully cut into 1-inch slices and lay cut-side down on baking sheet. Bake 10 minutes and then gently flip slices over. Turn off oven and let biscotti sit inside until oven is cool.

Makes 20 to 24 biscotti

Carolyn Ketchum | All Day I Dream About FoodCarolyn Ketchum is the writer, photographer and almond flour wizard behind All Day I Dream About Food, a low carb and gluten-free food blog. Her mission is to prove to the world that special diets need not be boring or restrictive and that healthy dishes can be just as good, or better, than their sugar and gluten-filled counterparts. It’s astonishing what you can do with a bag of almond flour, a stick of butter, and a willingness to experiment. Follow her on FacebookTwitterGoogle Plus and Pinterest for inspiring ideas for the low carb, gluten free lifestyle.

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Strawberry Jam & Butter Cookies-F

Strawberry Jam and Butter Cookies

by Cassidy Stockton in Recipes

I guess you could say these cookies are my jam… ha. In all seriousness, though, they are really good. If you have littles running around your kitchen, enlist their help. They will love jamming their thumbs down in each ball of cookie dough to make a well for luscious strawberry jam.  Of course, they might like it a little too much and leave you with nothing but thumbprints.

You can use any kind of jam you like, but we’re partial to strawberry. These are delicate, buttery cookies perfect for holiday parties and potlucks. They make a nice alternative to the endless array of chocolate and peppermint confections you find this time of year and look lovely wrapped with cellophane for a home-baked gift.

Strawberry Jam & Butter Cookies | Bob's Red Mill

Strawberry Jam and Butter Cookies

  • 1-3/4 cups Bob’s Red Mill All Purpose Flour
  • 1/2 tsp Salt
  • 1/2 tsp Baking Powder
  • 3/4 cup Butter (1 1/2 sticks), softened
  • 2/3 cup Sugar, plus extra for rolling
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 1/3 cup Strawberry Jam

STEP 1 Preheat oven to 350º F. Line two baking sheets with parchment paper or spray each with cooking spray.

STEP 2 In a bowl, whisk together flour, salt and baking powder.

STEP 3 In a separate bowl, beat butter and sugar until light and fluffy. Beat in egg and vanilla until just combined. Slowly beat in dry ingredients, mixing until just combined.

STEP 4 Roll dough into 1-inch balls and roll balls in extra sugar. Place on prepared baking sheets 2 inches apart. Press thumb gently into the center of each ball, about 1/2-inch deep. Fill each thumbprint with about 1/2 tsp jam.

STEP 5 Bake 15 to 17 minutes or until edges are golden. Cool on baking sheets. Makes 24 cookies.

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Pecan Sandies F

Pecan Sandies

by Cassidy Stockton in Recipes

I have distinct memories of eating Keebler® Pecan Sandies as a kid. The way they crumbled as you bit into them and the warm flavor of butter and pecans. I couldn’t eat just one. I had to have as many as I could get away with. I honestly hadn’t thought of them in years, so imagine my delight when a fresh batch of these showed up at the office a few months ago. I learned two things that day- homemade pecan sandies were far superior to store bought and making them from scratch was ridiculously easy.

It makes sense. I whip up batch upon batch of shortbread  during the holidays and these are, in essence, just pecan-enhanced shortbread. I love the use of the food processor here- everything is done in the single bowl of your food processor. It doesn’t get much simpler and clean-up is a breeze. The hardest part of this recipe is waiting an hour for the dough to chill. I haven’t tried it, but I bet you could roll out this dough and cut it into fun shapes instead of circles- snowflakes would be especially pretty this time of year.

I hope you enjoy this recipe as much as I do. If our pastry flour is hard to come by, use all purpose flour instead.

Pecan Sandies | Bob's Red Mill

Pecan Sandies

  • 2-1/2 cups Pecan Halves, divided
  • 1/2 cup packed Brown Sugar
  • 1/4 cup Powdered Sugar
  • 1-1/2 cups Bob’s Red Mill Pastry Flour
  • 1/2 tsp Salt
  • 12 Tbsp Butter (1 1/2 sticks), chilled, cut into 1/2-inch cubes
  • 1 Egg Yolk

STEP 1 Process 1 1/2 cups pecans and sugars in a 10 – 12 cup food processor for 10 2-second pulses. Add flour and salt and process for 5 seconds. Add butter and pulse until mixture resembles coarse sand, about 10 2-second pulses. Add egg yolk and process until dough forms into a ball. 

STEP 2 Turn dough onto a 16-inch long piece of plastic wrap and shape dough into a 12-inch cylinder. Wrap dough in plastic wrap and refrigerate for 1 hour.

STEP 3 Preheat oven to 325ºF. Grease two baking sheets. Unwrap dough and cut into 1/4-inch rounds, turning dough after each slice to keep cylinder from flattening. Place on prepared baking sheets 1 inch apart. Using remaining pecans, gently press 1 pecan into each cookie. Bake for 22 minutes or until golden brown. Cool on baking sheet for 5 minutes. Move to wire rack to cool completely. Makes 32 cookies.

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Onion Cheddar Mushroom Galette F

The Wonders of Whole Wheat Pastry Flour + Galette with Mushrooms, Onions, and Cheddar

by Jessica Fisher in Recipes

Years ago after a trip to see old friends of hers, my mom decided that she was going to revolutionize our family table. Her friends were kinda like hippies to us, so it didn’t bode well for us California kids who’d been living on pizza from a mix and mac and cheese from a box.

Mom bought whole wheat pasta and whole wheat flour and whole wheat muffins and a whole lot of whole wheat! Needless to say, this was a big shock to our systems.

I hate to say it, but our protests were a lot stronger than my mom’s resolve.

Onion Cheddar Mushroom Galette | Bob's Red Mill
Fast forward a dozen years and I was that young mom trying to get her family on a better diet. Like my mother before me, I decided to just go “whole hog” and do all my baking with stone-ground whole wheat flour. This was back in the days before the internet, when you couldn’t order groceries online, but were stuck with the very coarse, dense stuff that the grocery store sold.  And it was dense. Trust me.

You can guess how my brownies and apple pie went over. Everything tasted so wheaty.  Like mother, like daughter.

My efforts at improving my family’s diet were dashed – for a few years. My problem was that I didn’t understand that different flours serve different purposes.

I discovered whole wheat pastry flour and my life was changed. I know, that sounds pretty dramatic, but it’s true. I spotted a bag of pastry flour at the health food store — Bob’s Red Mill Whole Wheat Pastry Flour as a matter of fact — and gave it a try.

Wow. I could bake pancakes that didn’t land like bricks when I served them up. I could bake muffins that didn’t taste like a field in Kansas. I could bake brownies with whole grain and they didn’t taste “too healthy”.

I think that was when I heard angels singing.

Whole Wheat Pastry Flour

There’s been no looking back since that day. Whole wheat pastry flour is a regular item in my pantry. It’s been a favorite ingredient in my cookbooks. I use it in my holiday baking.

At first I just went halvsies. But, earlier this year, I baked one of my famous-at-my-house) Slab Apple Pies, but I substituted all the regular flour with whole wheat pastry flour . No one in my family even noticed! It was just as good as if it had all-purpose flour in it.

Whole wheat pastry flou0 is one of my best friends when it comes to making holiday treats just a little bit healthier. I use it in muffins, pancakes, waffles, cornbread, cookies, and pies. It goes super well in savory baked goods as well, like this Galette with Mushrooms, Onions, and Cheddar.

This is the perfect appetizer for your holiday get-togethers. The pastry is light and tender. The filling packs just enough punch to offset the richness of the crust. You might even serve it with soup and salad for a light lunch or dinner.

I think I need to make this for my mom and apologize, don’t I?

Onion Cheddar Mushroom Galette | Bob's Red Mill

Galette with Mushrooms, Onions, and Cheddar

  • 2 cups Whole Wheat Pastry Flour
  • 1 cup cold, salted Butter, cut into small cubes
  • 1 to 2 tablespoons Cold Water
  • 2 tablespoons Olive Oil
  • 1 Onion, thinly sliced
  • 4 ounces sliced Mushrooms
  • fine Sea Salt and freshly ground Black Pepper
  • 1 cup shredded Sharp Cheddar Cheese
  • 1/2 teaspoon Herbes de Provence
  • 1 Egg, beaten
  • 1 tablespoon freshly chopped Parsley, optional garnish

In a food processor fitted with a metal blade, place the flour and butter. Pulse for 12 to 15 seconds until coarse crumbs are formed. With the machine running, add the water drop by drop until the dough starts to hold together. Form the dough into a thick disk and wrap with plastic wrap. Chill in the refrigerator.

In a large skillet heat the oil until shimmering. Add the onion and mushrooms and cook until they are tender and starting to brown a bit. Season to taste with salt and pepper. Transfer the mixture to a small mixing bowl. Cool.

Once the mixture is cool, toss it with the cheese and Herbes de Provence.

Preheat the oven to 400 °. On a large piece of parchment paper, roll the dough out into a large circle, about 10 to 12 inches in diameter. Sprinkle the cheese and vegetable mixture on the pastry, leaving a one-inch border.

Brush the egg wash on the open border and fold it, in sections, over the filling. Brush more egg wash over the folded edge. Bake for 12 to 15 minutes until the cheese is melted and the pastry is golden. Sprinkle the parsley over the top and serve.

Jessica Fisher Color by Sharon Leppellere - smJessica Fisher is a mom of six children, aged 5 to 16. Homeschool mom by day, writer and blogger by night, she writes two blogs, LifeasMom and GoodCheapEats. She is the author of Not Your Mother’s Make-Ahead and FreezeOrganizing Life as MOM, and Best 100 Juices for Kids. Keep up with her on Facebook and Twitter.

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