The Oat and Rye Shortcrust Pastry. It’s a sugar-free recipe that enhances the flavor of this fruit considered a true ‘superfood’ for its health benefits.
Without butter, with oat and rye flour, it’s easy and quick, perfect for preparing tarts or cookies for breakfast or a snack.
Rye flour contains a low amount of gluten, is rich in fiber, and has a low glycemic index. So this pastry with rye flour is truly a ‘guilt-free’ sweet for your figure and health.
Whole rye flour, with a more rustic flavor than white flour, is derived from a cereal with a low glycemic index but high energy value.
It’s a pastry without butter that I replaced with oil. And instead of granulated sugar, I used erythritol sugar. Otherwise, I found it really good.
I didn’t use dairy but a little water; you’ll find satisfaction with this shortcrust pastry.
If you’re looking for a different shortcrust pastry, try my oat and rye shortcrust dough for cookies and tarts, easy and well-tested.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 201.31 (Kcal)
- Carbohydrates 32.08 (g) of which sugars 0.26 (g)
- Proteins 4.51 (g)
- Fat 11.50 (g) of which saturated 1.80 (g)of which unsaturated 9.09 (g)
- Fibers 2.83 (g)
- Sodium 107.22 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Oat and Rye Shortcrust Pastry
- 1 cup oat flour
- 1 cup rye flour
- 3/4 cup erythritol (or 2/3 cup cane or granulated sugar)
- 1 egg (medium, room temperature)
- 1 tsp baking powder (or gluten-free)
- 1/3 cup vegetable oil
- 3 1/2 tbsp water
- to taste orange (grated organic zest)
- to taste lemon (grated organic zest)
- 1 pinch salt
Tools
- Bowl
- Pastry Board
Steps
Oat and Rye Shortcrust Pastry
You can mix by hand or with the help of a stand mixer: in a bowl, place the rye and oat flours.
Add the egg, vegetable oil, erythritol sugar, and baking powder.
(I used erythritol, but you can substitute it with the sugar you prefer).
Add the peel of a well-washed and dried untreated lemon and orange.
Add the water.(With water be cautious, start with the described amount as some flours may require a drop more) sometimes you may find drier flours on the market.
Knead all the ingredients until you form a soft dough exactly the same consistency as classic shortcrust pastry.
Form a dough ball and wrap it in a sheet of cling film.
Place it in the refrigerator for about half an hour, but you can also use it immediately if you prefer.
If you want to make cookies or a tart, you will need to use oat or rye flour to dust the work surface: take care!
The thickness I recommend for the shortcrust pastry is about half a centimeter (¼ inch), or even less, as it contains a pinch of baking powder that will cause it to rise slightly during baking while remaining crumbly.
Advice
Both rye and oat flours (organic and whole) can be replaced with any other type of flour, such as: kamut, spelt, wheat, etc.
These repeated steps in the refrigerator will allow you to stabilize the pastry because it is more delicate to work with. The cold will help achieve a perfect result.
Baking tips. For the tart, bake in a static oven at 350°F (180°C) for about 35 minutes on the lowest rack. If you make a larger tart, increase the baking time.
For the cookies: place them on a baking sheet lined with parchment paper. Bake in a static oven at 350°F (180°C) for about 13/15 minutes on the lowest rack.
Always check as each oven has its own timing.
If you liked this recipe, click on many stars, thanks a lot.
Join my group: https://www.facebook.com/groups/488624465780860
or on my page: https://www.facebook.com/gustoamoreefantasie
Return to the Home page
