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Recipe: Henrietta Inman’s Basic Pastry Recipe

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Quince pies anyone?

Use this pastry recipe for Henriette Inman’s quince pies

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Preparation Time10 MINUTES

Cooking Time0 MINUTES

Resting Time0 MINUTES

Serves24

LevelEasy


ingredients

150g (5¼ oz/1 cup) buckwheat flour150 g (5¼ oz/1¼ cups) ground almonds (almond meal)

60g (2 oz/½ cup) coconut sugar

20g (¾ oz/2½ tbsp) arrowroot

½ tsp Himalayan pink salt

Finely grated zest of 1 lemon

100g (3½ oz/½ cup) coconut oil, plus extra for greasing

70ml (2½ fl oz/¼ cup plus 2 tsp) cool water

Quince pies anyone?

Use this pastry recipe for Henriette Inman’s quince pies

1

Grease your tins with coconut oil. Combine all the dry ingredients, including the lemon zest. A whisk is good for this as it gets rid of any lumps.

2

Melt the coconut oil and gradually pour it into the dry ingredients, followed by the water, mixing until everything is well combined. At this point, the dough can be wrapped in baking parchment and then cling film (plastic wrap) and frozen for up to one month or kept in the fridge for about five days.

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Henrietta Inman’s new book features a whole host of tasty recipes for clean desserts that are great for the whole year round. She has shared her basic pastry recipe for her quince pies.

‘I use a freestanding mixer with a paddle attachment to make this pastry, but you can use a mixing bowl with a wooden spoon or spatula if preferred.’

Recipe and images extracted from Clean Cakes by Henrietta Inman, photography by Lisa Linder. Published by Jacqui Small (£20).

Basic Pastry Recipe

Preparation Time10 MINUTES

Cooking Time0 MINUTES

Resting Time0 MINUTES

Serves24

LevelEasy


ingredients

150g (5¼ oz/1 cup) buckwheat flour150 g (5¼ oz/1¼ cups) ground almonds (almond meal)

60g (2 oz/½ cup) coconut sugar

20g (¾ oz/2½ tbsp) arrowroot

½ tsp Himalayan pink salt

Finely grated zest of 1 lemon

100g (3½ oz/½ cup) coconut oil, plus extra for greasing

70ml (2½ fl oz/¼ cup plus 2 tsp) cool water

Quince pies anyone?

Use this pastry recipe for Henriette Inman’s quince pies

1

Grease your tins with coconut oil. Combine all the dry ingredients, including the lemon zest. A whisk is good for this as it gets rid of any lumps.

2

Melt the coconut oil and gradually pour it into the dry ingredients, followed by the water, mixing until everything is well combined. At this point, the dough can be wrapped in baking parchment and then cling film (plastic wrap) and frozen for up to one month or kept in the fridge for about five days.

SHOW MORE
SHOW LESS

Henrietta Inman’s new book features a whole host of tasty recipes for clean desserts that are great for the whole year round. She has shared her basic pastry recipe for her quince pies.

‘I use a freestanding mixer with a paddle attachment to make this pastry, but you can use a mixing bowl with a wooden spoon or spatula if preferred.’

Recipe and images extracted from Clean Cakes by Henrietta Inman, photography by Lisa Linder. Published by Jacqui Small (£20).

Basic Pastry Recipe

1

Grease your tins with coconut oil. Combine all the dry ingredients, including the lemon zest. A whisk is good for this as it gets rid of any lumps.

2

Melt the coconut oil and gradually pour it into the dry ingredients, followed by the water, mixing until everything is well combined. At this point, the dough can be wrapped in baking parchment and then cling film (plastic wrap) and frozen for up to one month or kept in the fridge for about five days.

SHOW MORE
SHOW LESS
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