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Recipe: Henrietta Inman’s Basic Pastry Recipe

***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***

baking
christmas
dessert
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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

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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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.

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Out Now!

Rachel Khoo's Chocolate e-cookbook

With over 30 delicious recipes, this e-cookbook showcases wonderful new ways to cook with cocoa. This is not just a dessert book; within you'll find a whole range of recipes for every occasion from a decadent chocolate tahini caramel torte, to a confit cocoa cod with lemony white chocolate sauce. These recipes are featured in Rachel Khoo's Chocolate TV show.

100% of the proceeds* from this book will be donated to Women’s Aid (charity number 1054154)

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