Ingredients
 
1 x Cauliflower, riced 680g
340g Almond Meal
4 x Large Eggs
2/3 tsp Turmeric
1 tbsp chopped Coriander
1 x crushed roasted Garlic (optional)
Sea salt ½ tsp
 
Equipment
1 x baking sheet, (swiss roll size)
1 x sheet of parchment paper to line the baking sheet
1 x food processor
Oven set at 170 deg c
 
Method
Roast a whole garlic. Brush it with olive oil before placing in a hot oven 170c for approximately 20 minutes, then remove from the oven.
 
Once cooled enough to touch release the cloves of garlic and crush with a fork. This can be prepared in advance and chilled.
 
In a food processor place the riced cauliflower, add the eggs, turmeric, salt and almonds. Blitz until smooth.
 
Spoon the mixture onto a lined baking sheet and bake for 30 minutes in a pre-heated oven (170 degrees cel.)
 
When cooled, carefully turn the flat bread out of the tray, cutting it into your slices to fill as sandwiches.  This is also lovely served with humous or on its own.
 
#Paleo#Coeliac#Recipe#Faversham#Kent
 

 
This filling is luxuriously creamy and full of flavour, perfect for a special occasion, picnic or summer BBQ.  Just because you are Coeliac or a Free From Foody doesn't mean you can't enjoy pastry.
 
Ingredients
1 x pint of double cream
2 x whole egg
2 x egg yolks
100 g grated hard cheese of your choice
Salt
Ground white pepper
English mustard made from powder
200 g Spinach
 


Method 

• Warm the cream on a gentle heat
• Add the grated hard cheese of your choice
• Leave to cool slightly
• Whisk in the eggs, mustard, salt and ground white pepper taste with a teaspoon to adjust  the seasoning
• Wilt your spinach either in a pan with a little butter or in the microwave
• Place the spinach in muslin cloth and squeeze to remove excess liquid created by cooking
• Evenly distribute the spinach within the tart case and season with salt and pepper
• Pour over the creamy cheese filling

 
Italian hard cheese pastry - GF
200 g gluten free self raising flour
150 g Italian hard cheese finely grated
50 g   cheddar finely grated
200 g dairy butter (unsalted)
Pinch of ground white pepper
Pinch of mustard powder
1 whole egg (medium)
1 x table spoon iced water
1 x metal flan tin with pop out bottom
A parchment lining
Baking beans
 
Oven 160 °c
 
Method 

• Place all the ingredients into a food processor or food mixer and beat until the ingredients form a dough.
• Carry on beating for a couple of minutes.
• Wrap the pastry in cling film and chill for 30 minutes.
• 4 - Remove from the fridge and roll as desired to line your flan tin. (Keep the pastry cool so it is less likely to crumble).
• Blind bake for 45 mins then remove from the oven.
• The pastry will be too delicate to remove the parchment and baking beans so leave to cool for 15 minutes the base will look under cooked but do not worry at this stage about a soggy bottom.
• Remove baking beans and parchment and return the pastry case on the bottom shelf of the oven until the base is golden and cooked.
• Leave your pastry case to cool before filling.
• Pour the filling into the pastry case until nearly at the top, place in the oven and bake on 160 C for 20 - 30 mins or until the filling is set.
• Remove from the oven and gently remove from the tin.

Ingredients:

Refrigerated:

• 1 1/3 cup Almond milk, unsweetened
• 6 Eggs

Condiments:

• 2 tbsp Maple syrup

Pasta & grains:

• 1 cup Buckwheat groats, raw

Baking & spices:

• 2 tsp Cinnamon, ground
• 1/2 tsp Salt, fine
• 1 tbsp Vanilla extract

Instructions:

1. Place the buckwheat groats in the jar of a high-speed blender. Blend until the groats are finely ground into a flour.
2. Add the remaining ingredients and blend until smooth.
3. Heat a non-stick pan or crepe pan over medium-high heat. Spray the pan with cooking spray. Once the pan is heated, pour about 1/4 cup of the batter into the pan while turning it in a circular motion with one hand to spread the batter thinly around the pan. Alternatively, use a spatula to quickly spread the batter.
4. Cook for 1 or so on one side until set. Flip and cook for another minute on the other side.
5. Stack the cooked crepes on a plate and continue with the rest of the batter, spraying the pan with cooking spray every 2-3 crepes. Enjoy!

Reference: Brilliantly designed recipe, which is quick and simple for busy folk.  Thank you
http://blog.meaningfuleats.com