Buckwheat, Cocoa Cannoli Pie Bites (or pie)

One of my favorite classic flavors, made hasty with a super easy filling. This gluten free buckwheat crust, is nutritious and flavorful. You can make a full sized pie, or 24 muffin Mini’s. You can expect to have extra filling if you make the mini’s, reduce the recipe by half if desired, though it is pretty fantastic on homemade graham crackers!



Buckwheat, Cocoa Cannoli Pie Bites (or pie)
Egg Free- Gluten Free -(Sugar Free with substitutions)

Buckwheat Crust(s)
1 cup buckwheat
2 tbsp cocoa powder
2 tbsp dark brown sugar (or substitute)
1 tsp granulated espresso powder
½ tsp sea salt
4 Tablespoons Butter, softened
Up to ½ cup Whole milk Or Cream

Easy Ricotta Filling
8 ounces cream cheese, softened
1 ½ cups ricotta cheese, whole milk
1/2 to ¾ cup powdered sugar (less to taste)
Pinch of Cinnamon
Zest of 1 Orange , (optional)
¾ Cup Chocolate Chips, (mini/allergen free or sugar free if needed)  and/or Pistachios Nuts/mixed

For the crust: In a bowl mix together your buckwheat and dry ingredients. Add the softened butter. Lightly rub the butter into the flour using a fork or your fingertips. Just until there are no more big lumps. Add milk or cream and stir together. Stir well, until the dough starts to come together, but it is still somewhat crumbly. Knead for about 30 seconds to bring the dough together. Using your hands, form a ball of dough, wrap in plastic wrap and set to cool in a refrigerator for 1 hour.


Preheat the oven to 350 °F. 

For a regular sized pie. Lightly dust a clean work surface, with buckwheat flour or cocoa powder, only if necessary. A silicone baking mat or piece of parchment paper can help to reduce the amount of flour you need to add.  Flatten the dough into a disk and roll out the pie dough to about ¼” thick. Line the pie plate with the rolled out dough. Prick the dough all over with the tines of a fork, and press the tines up against the edges of the tart shell. Refrigerate if possible for another 30-45 minutes. 

Line the dough with a large piece of parchment paper. Press the paper into the edges of the dough. Fill the parchment paper lined tart dough with pie weights of some sort, or dried beans. Make sure they cover the entire bottom of the tart dough to prevent a slouchy crust. Bake for 20 minutes, check if the parchment paper sticks. If not, then remove the paper with the beans or pie weight and bake for another 15 minutes. Bake until golden brown. Let the crust cool on a wire rack.


For Mini’s You will want to create 24 balls, about a tablespoon of dough per each mini muffin cup. Flatten the dough into a disc, we just do it between our hands carefully, fill each muffin cup with dough. Press the center of the dough into the muffin pan, and gently shape it into a cup “tartlet” shape. Refrigerate dough until chilled entirely. Bake for 18 - 25 Minutes, until golden brown.

Easy Ricotta Filling - Mix together softened cream cheese, ricotta and powdered sugar. Make sure to mix thoroughly. Add chocolate chips and remaining ingredients and desired flavorings. (and pistachios, or other nuts if you’d like) Whip together to marry the mixture a bit. I like to knock the chocolate chips and nuts about a little to blend it together. Spoon into cooled crust(s).

Top with cocoa powder, and/or shaved chocolate. Serve with whipped cream!



Reduce the powdered sugar by up to half a cup, to taste, for a less sweet treat. (The full quantity of sugar is more like what you would expect from a bakery.)


Refined Sugar Free: Strain your ricotta before mixing, and sweeten with ⅓ cup of raw honey. Substitute chocolate chips for pistachio’s or something else that you truly fancy. 


 (Grain Swap: Can substitute Buckwheat for Rye, however Rye is Not GF.)


THIS RECIPE WAS WRITTEN FOR  WWW.MAINEGRAINS.COM

Cat Morrow @LegacyAcres

www.LegacyAcres.org 

#SLOWFOODMAINE


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