One of my favourite recipes…

To keep you busy until you’re able to visit me in the Teaching Kitchen,
try this gluten-free / dairy-free, Paleo, and/or AIP recipe that is part of my weekly repertoire.

Pineapple Pastries

— Gluten-Free & Dairy-Free —

We don’t always have time to make homemade desserts from scratch.  This idea is not so much a recipe, but an intelligent combination of ingredients.  It’s so simple… but really delicious (and it takes no time at all)..


store-bought GF/DF puff pastry
1 can pineapple rings
1 tub of chocolate-hazelnut spread

a couple of hazelnuts

      • Open can of pineapple and remove the rings.  Place them on a plate covered with several layers of paper towels, so that even more juice will drain away.
      • Open your puff pastry.  Place 4 pineapple rings such that you can cut a square around each one.  Remove the edges, and carve four « corners » around each pineapple ring.  (See diagram above.)  
      • Underneath each pinepaple ring, spread 1 Tbsp of chocolate-hazelnut spread.
      • Replace the pineapple ring, and gently bring each corner towards the centre, placing a hazelnut in the middle to secure it all.
      • Bake at 400*F for approximately 8 minutes, or until the pastry begins to turn golden.
      • Allow to cool, and sprinkle with icing sugar before serving.

      On completion of cooking school in 2018,
      Jan Steele (aka La Goose) relocated to the beautiful Cévenne mountains in the South of France.  In the kitchen of her  18th c. stone house, she helps people to adopt (or better adhere to) a gluten-free, Paleo, or AIP diet.   Jan is also the producer of the podcast « Bien vivre, sans gluten, en France. »