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Digital Subscriptions > Gluten-Free Heaven > Gluten-Free Heaven April 2019 > LIGHTER BITES

LIGHTER BITES

Add some brightness to your lunches!

Crustless quiche

By Julia Shannahan (www.frifran.com)

GF SF DF EF V

Serves 4-6 | Prep 10 mins |

Cook 25 mins | Calories 235 (per serving)

225g (8oz) chickpea flour

1 ltr (1¾pt) cold water

1 tsp fresh ginger, finely grated

1½ tsp ground cumin

½ tsp turmeric

1 tsp chilli powder

4 tbsp vegetable oil

¼ tsp asafoetida

5-6 curry leaves (optional)

1 tsp sea salt

1 tbsp lemon juice a handful of coriander

2 green chillies, minced

1 Sieve the chickpea flour into a bowl. Slowly add the water a few tablespoons at a time. Stir as you do so, – a whisk works well to break up the lumps.

2 In a jug, mix the ginger, cumin, turmeric and chilli powder. Add 60ml (2floz) water and mix well.

3 Heat the oil in a large pan over a medium heat. If using curry leaves, add now and fry for a minute or so. Add the asafoetida and fry for 30-60 seconds. Add the spices and fry for about 1 minute. Add the chickpea flour mixture and bring to a boil, stirring.

4 Turn the heat to medium-low and keep stirring with a wooden spoon until the mixture changes texture and seems to leave the sides of the pan. This should take about 20 minutes. Add the salt and lemon juice. Stir well. Taste the mixture – it should have a cooked taste.

5 Empty the mixture into a tin. Smooth over the top with a spatula. Sprinkle the coriander, minced chillies (to taste) and a sprinkling of sea salt over the top and allow to cool.

6 To serve, cut into squares or slices.

TIP You can also use this as a filling to make a more traditional pastry quiche.

Potato and olive tart

By Julia Shannahan (www.frifran.com)

GF SF DF EF V

Serves 4 | Prep 10 mins |

Cook 25 mins | Calories 224 (per serving)

1 sheet of ready-made gluten-free, vegan puff pastry (available in most supermarkets)

400g (14oz) potatoes a fresh thyme sprig

60g Kalamata olives (stones in)

½ tsp sea salt flakes

½ tsp freshly ground black pepper

1 Remove the pastry from the fridge and remove from packaging. Preheat the oven to 200ºC/Gas Mark 6.

1 Thinly slice the potatoes and boil or steam for around 8 minutes until just tender. Drain and set aside to cool.

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About Gluten-Free Heaven

Welcome to the Easter (and beyond) issue of Gluten-Free Heaven, where we put together 101 recipes fit for early spring and of course the holidays. Included this month are fabulous ideas from food, craft and activities to keep you busy, we make pancakes 6 ways, create lamb dishes 7 ways, discover a 'miracle' bread making course that uses gluten, learn about the process of testing for coeliac disease and put Easter goodies to the test (that was a lot of fun). From hot cross buns to cauliflower pizzas, and from pound cakes to smoked duck quiche, we know there will be plenty of fantastic dishes for you to get creative with this month. Have a great Easter, just don't eat too much chocolate (or do!!!)