|The Rideau Canal Skateway with views of Parliament Hill in the background
Our very own Who Village
Source: National Capital Commission
|The Classic Beavertail – Source: National Capital Commission|
- 3/4 cup milk variety of choice
- 3 Tbsp coconut palm sugar, (substitute any coarse grain sugar – brown sugar works just fine)
- 1 tsp salt
- 1 tsp pure vanilla extract
- 1 egg
- 1/4 cup coconut oil, melted (substitute olive oil)
- 2 cups whole wheat flour
- 2 tsp bread machine yeast
For the Coating:
- 2 Tbsp olive oil
- 2 Tbsp palm sugar (substitute any coarse grain sugar – brown sugar works just fine)
- 2 tsp cinnamon powder
- 75% cocoa chocolate, melted
- chopped nuts/seeds
- fresh squeezed lemon
I tried many, many, different versions of flour (kamut, quinoa, spelt, wheat) and baking methods for this recipe and ultimately decided to go with a whole wheat flour and the use of a bread machine.
If you prefer to make the pastry the long way, there are other versions available on-line that will take you through that process. I was more interested in the ingredients.
You could also simplify this recipe by using a whole grain tortilla or sliced pita bread (which I used many times when the boys were young) as your base. This time I wanted to create something that resembled the Beavertail a little bit more.
Makes 8 Beavertails.
Once dough cycle is completed, remove dough from machine and kneed by hand for one or two minutes, shaping the dough into a ball. Place dough ball on a lightly floured surface and cover with a cloth for 15 minutes.
Heat oven to 350 F.
Place Beavertails on a foil lined baking sheet that has been gently sprayed with olive oil.
Meanwhile, combine sugar and cinnamon in a small pinch bowl.
Brush each Beavertail with some olive oil followed by a dusting of cinnamon-sugar.
Place Beavertails in oven (I did 4 at a time) and bake for approximately 16-20 minutes until a crispy and light pastry arises. You will not believe how light these are!
Remove Beavertails from oven and enjoy as is or with some toppings…
The toppings below are illustrated on a prior dough version – here is my egg-less, yeast-less spelt version (chewy, heavy/dense and frankly not-so great tasting), the toppings however were lovely:
The dark chocolate-hazelnut topping (mmm…):
|The Rideau Canal Skateway – Source: Government of Canada|
|Our first winter on the Ottawa Canal many years ago…
(the only time I ever stood a whisker of a chance of keeping up with my boys!)