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WEEKEND RECIPES

Push the boat out to create showstopping meals!

Quinoa piadine

By Maxine Clark GF SF EF V

Serves 4 | Prep 25 mins | Cook 13 mins | Calories 429 (per serving)

25g (1oz) quinoa flour

125g (4½oz) buckwheat or brown rice flour

½ tsp bicarbonate of soda

25ml (1floz) extra-virgin olive oil

175ml (6floz) warm water

250g (9oz) burrata cheese, roughly chopped

200g (7oz) artichokes, preserved in oil a pinch of salt

FOR THE LEMON AND OLIVE TAPENADE

50g (2oz) preserved lemon, skin and flesh finely chopped

50g (2oz) pitted green olives, finely chopped

25ml (1floz) extra-virgin olive oil, plus extra to drizzle

2 tbsp chopped fresh basil, plus extra to garnish

sea salt and freshly ground black pepper

1 Sift the flours and bicarbonate of soda into a bowl, make a well in the centre and pour in the olive oil and a pinch of salt to taste.

2 Gradually add the warm water, mixing with clean hands until you have a soft dough. Tip out onto a floured surface and knead lightly until smooth. Divide in two, shape into balls, pop into plastic bags and leave to rest for 30 minutes.

3 Put a terracotta bakestone or a large, heavy baking sheet on the lower shelf of the oven. Preheat the oven to 220°C/Gas Mark 7 for at least 30 minutes.

4 To make the tapenade, mix the lemon, olives, olive oil and basil together. Season to taste.

5 Remove the dough from the bags, roll out each ball into a 25-30cm (10-12in) circle on non-stick baking parchment and slide this onto the pizza peel or baking sheet. Lightly spread the bases with half the tapenade. Scatter the burrata over the bases, leaving a 1cm (½in) rim around the edge. Arrange the drained artichokes on top, brush with the remaining tapenade, then season.

6 Working quickly, open the oven door and slide the paper and pizza onto the hot bakestone or baking sheet.

7 Bake for 5 minutes, then slide out the baking parchment. Bake the piadine for a further 8 minutes, or until the crust is golden and crisping. Remove from the oven, scatter with extra basil and drizzle with extra olive oil. Eat immediately.

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About Gluten-Free Heaven

Welcome to the Easter edition of Gluten-Free Heaven, featuring 101 delicious new and seasonal recipes and of course a bumper baking section for all your Easter favourites – from simnel cake to hot cross buns, we have them all in simple to follow steps. We also look forward to Mother's Day (March 20), and we have some pretty bites and treats for you to express your love and thanks! Also this issue, we answer some of the burning questons about the gluten-free diet, in part 2 of our Q&A series, look at ways to ease your IBS, put Easter eggs to the test and discover the latest news and products in the gluten-free community. Enjoy and Happy Easter!