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Digital Subscriptions > Gluten-Free Heaven > Gluten-Free Heaven April 2019 > WEEKEND RECIPES

WEEKEND RECIPES

Put your cooking skills to the test…

Purple sprouting broccoli and walnut tart

By Julia Shannahan (www.frifran.com)

GF SF DF EF V

Serves 4-6 | Prep 30 mins | Cook 20 mins | Calories 521 (per serving)

FOR THE PASTRY

300g (10½oz) pastry (see page 76)

FOR THE FILLING

150g (5½oz) purple sprouting broccoli

60g (2oz) frozen peas

50g (1¾oz) toasted walnuts

1 tbsp vegetable oil

20g (¾oz) fresh parsley, finely chopped

225g (8oz) chickpea flour

1ltr (1¾pt) cold water

4 tbsp vegetable oil

¼ tsp asafoetida

1 tsp sea salt

½ tsp black pepper

1 tbsp lemon juice

1 For the pastry, follow the ingredients and instructions on page 76.

2 For the filling, trim the broccoli into small spears. Heat a frying pan with 1 tbsp oil, add the broccoli and wilt. Remove from the heat and set aside.

3 Mix the parsley and peas with the broccoli, then set aside.

4 Sieve the chickpea flour into a large bowl. Slowly add the water a few tablespoons at a time, stirring as you go.

5 Heat the oil in a large, heavy pan over a medium heat, add the asafoetida and fry for 30-60 seconds. Add the flour and water mixture and bring to the boil, stirring all the time.

6 Turn the heat down to mediumlow and keep stirring vigorously with a wooden spoon until the mixture changes texture and leaves the sides of the pan. This should take about 10 minutes.

7 Add the salt, pepper and lemon juice. Stir well.

8 Gently stir the broccoli and pea mixture and the toasted walnuts into the chickpea base and carefully fill the baking tin(s) Return to the oven for 10 minutes.

9 Allow to cool before removing from the tin(s) to serve.

Cauliflower flatbreads with guacamole and salsa

By Peta Coote (www.nourishingsoulfully.com)

GF SF DF EF V

Makes 5-6 flatbreads | Prep 10 mins | Cook 45 mins | Calories 532 (per serving)

FOR THE FLATBREADS

1 small cauliflower

475g (1lb 1oz) rice flour

1 tsp salt

1 tsp pepper a handful of coriander

1 tsp thyme

3 tbsp olive oil, divided

480ml (16floz) water

FOR THE GUACAMOLE

1 avocado, peeled, stoned juice of 1 orange salt and freshly ground black pepper, to season

FOR THE SALSA

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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!!!)