Whole Wheat Canola Oil Pastry Recipes

Steps:

• Whisk flour& salt together.
• Pour in oil; stir with fork to form a crumbly paste.
• Drizzle in water, 1 tbsp at a time, stirring with fork just until pastry clumps together.
• Gather pastry together& place between sheets of waxed paper- I save the insides of cereal boxes for this purpose- roll out to a 13 inch circle.
• Fit pastry into a 9 inch pie plate, pressing& patching as necessary; trim edges& press with tines of a fork.

Steps:

• To make the filling, in a large bowl, using an electric mixer, cream the butter with the agave nectar until smooth, about 2 minutes. Add the cinnamon and flour and mix well. Stir in the walnuts and raisins. Refrigerate to firm the mixture for a minimum of 2 hours.
• Begin the dough by cooking the potato in boiling water for 25 to 30 minutes, until soft. Drain, reserving 3/4 cup of the starchy water. Mash the potato and reserved water until smooth. Set aside and cool to room temperature.
• Place the yeast, warm water, and 2 tablespoons of the agave nectar in a food processor. Pulse a few times to dissolve the yeast. Let this mixture sit about 10 minutes, or until foamy. Add the cooled mashed potato, milk, the remaining ¼ cup agave nectar, the melted butter, and salt. Pulse several times to mix. Add the flour a little at a time, pulsing to blend until a soft dough forms. Transfer the dough to a lightly floured surface. Gently knead by hand for approximately 1 minute, or until smooth and elastic. Place the kneaded dough into a lightly oiled bowl. Let rest for 20 minutes. Punch down the dough and turn in the bowl to coat with oil. Cover the bowl with plastic wrap and place in a draft-free area to rise. Let the dough rise until doubled in bulk, about 1 hour.
• While the dough is rising, prepare the glaze. Place all the glaze ingredients in a food processor and blend until smooth, about 1 minute. Refrigerate until ready to use. The mixture will thicken slightly when chilled.
• To prepare the sticky buns, line 2 rectangular jelly roll pans with parchment paper and lightly spray with canola oil spray. Gently punch the dough down. Roll out on a lightly floured work surface to form an 18- by 20-inch rectangle. (The dough will be sticky to work with.) Spread the filling mixture over the dough, leaving a 1-inch border on all sides. Beginning from a long side, carefully roll the dough up to form a long log. Slice the log into 18 equal pieces. Place the slices onto the prepared pans with the edges of the rolls lightly touching together. Fill 1 pan entirely before starting the next, so most rolls will fit snuggly together. Brush the tops with the melted butter. Cover with a damp kitchen cloth and place in a warm, draft-free area. Allow the rolls to rise for 40 to 45 minutes, until doubled in size.
• Preheat the oven to 375°F.
• When the rolls are fully risen, bake for 25 minutes, or until lightly golden. Let the rolls cool on the pans for 10 to 15 minutes before drizzling with the glaze. Pull apart gently to serve. Best served warm.
• Store the leftover rolls in the refrigerator and reheat in a 350°F oven for 10 minutes before serving.

Steps:

• Preheat the oven to 450 degrees F.
• Whisk together the flour, baking powder, and salt in a large mixting bowl.
• Cut in the oil with a fork or pastry blender until the mixture resembles coarse crumbs.
• Using a fork, stir in just enough of the milk so that the dry ingredients are moistened and the dough comes together.
• (Too much milk will make the dough sticky; too little will make the biscuits dry.) Gather the dough in a ball and turn it out onto a lightly floured work surface.
• Knead it gently 20 to 25 times.
• Then smooth it into a ball.
• Roll or pat the dough into a 1/2-inch thick round and cut it with a floured 2 1/2-inch biscuit cutter or the rim of a glass.
• Push the center straight down into the dough without twisting it.
• Reroll and recut the scraps of dough.
• Place the biscuits on an ungreased baking sheet about an inch apart for crusty sides or touching for soft sides.
• Bake on the center shelf of the oven for 10 to 12 minutes, or until the bottoms are lightly browned.
• Do not overbake.
• Serve hot or warm.

Steps:

• Preheat griddle to 350 degrees F (175 degrees C). In a large mixing bowl combine dry ingredients. In another large mixing bowl combine eggs, oil and almond extract; whisk until combined. Stir in soy milk. Add wet ingredients to dry ingredients and whisk until combined. Batter should be slightly thick, adjust liquid if necessary.
• Pour batter by the 1/4 cup full onto hot griddle. Cook until edges look dry and bubbles burst. Flip and cook another minute or so until golden brown. Serve warm.