So in Canada, we have these flat whole wheat fried dough pastries that are topped with cinnamon, sugar, nutella, and other toppings.
Jenn and I used to snowboard at Blue Mountain (ON), and at the top of the mountain is one of these huts!
And that's when we fell in love with a pastry (I'm sure everyone can relate…)
I was looking up recipes for beaver tails, most of them were deep fried, but we managed to find a baked version. And, oddly enough it was submitted by my Grade 7 French Teacher!…I'm not sure if that's a full circle but it's partway there.
Onto the recipe!
We modified a few things! And of course it's not even in the same league as the deep fried version, but it's just as good, and even reminded us of the inside of an old fashioned timbit.
2 cups whole wheat flour
3 tbsp evaporated cane juice
3/4 vanilla almond milk
1/4 cup coconut oil, melted and cooled slightly
2 tsp instant yeast
1 tsp salt
Combine ingredients for dough, knead until smooth and elastic (7-10 minutes). Let sit, covered 1 hour in a warm place. Form into 6 balls, flatten out into a tail shape, brush with coconut oil and sprinkle cinnamon sugar. Layer on a parchment lined cookie sheet. Bake in a 350F oven for 20-22 minutes.
Dough before putting in the oven.
Blueberry/White Chocolate/Almond (cook blueberries with sugar and 1 tsp tapioca starch until syrupy). Layer on beaver tail, drizzle with melted white chocolate and toasted almond slivers.
Peanut butter/Chocolate/Banana, (mix 1 tbsp cocoa powder with 3 tbsp peanut butter, and stevia to taste), spread onto beavertail, layer on sliced bananas.
These were surprisingly good! We made 3 out of the recipe but I suggest you make them thinner and make 6.