Gluten-Free Bakery-Style Pastry

There’s a bakery on my street, a real old-school one, straight out of the 1970s. Every morning around 6 am, as I walk around with Dino, I can’t help but smell the delicious aroma of pastries wafting from that bakery. This pastry was born from that very smell 🙂

On another morning like that, I made these amazing pastries in 5 minutes of preparation and 20 minutes of baking. The ingredients were completely spontaneous, a little bit of this, a little bit of that. This pastry passed the test of normal people. It really turned out great. I’ve included all the steps with photos. By the way, the machine I used for all this is a Fakir Coffee Grinder; Fakir Aromatik. I haven’t even ground coffee yet, but you can easily grind it with food processors above 1000 watts. Oats and sunflower seeds can even be ground in a hand food processor, but you need a more powerful machine for sesame seeds.

I ground 5 tablespoons of oatmeal to make flour.

I ground 2 tablespoons of sunflower seeds and 3 tablespoons of sesame seeds to make flour. Whichever ingredient you have at home, use 5 tablespoons in total. So, if you have 5 tablespoons of sesame seeds or 5 tablespoons of sunflower seeds…

I had a tiny bit of goat cheese left, so I grated it. It’s optional, but I added it so it wouldn’t spoil when I’m not home.

3 tablespoons of water and 2 tablespoons of olive oil

If your cheese is fatty, I don’t recommend adding olive oil. Mine was low-fat.

1 egg, the white goes inside, the yolk goes on top.

1/2 teaspoon of mahlep (optional, but it was amazing!)

I activated baking soda with 2-3 drops of lemon juice using the tip of a teaspoon. The baking soda smell is gone (a tip from a client). You can also use baking powder if you prefer.

A little salt, nigella seeds and cumin seeds for garnish.

I kneaded everything together. The consistency is shown below.

You can achieve this consistency with any flour you like, but I recommend adding seeds to the oats. That really enhances the flavor. I shaped them by hand. I flattened some and made some into balls. I hesitated to make them into balls because I wasn’t sure if they would cook through. They cooked perfectly. I recommend making them into balls for maximum fluffiness. They baked in 20 minutes in a preheated oven at 150 degrees Celsius. They were incredibly delicious. Perfect for a weekend breakfast. 🙂 Enjoy!