Lunch
Chickpea & Brown Rice Pastry
Serves
6
Prep in
10 minutes
Cooks in
25 minutes
Classic pastry isn’t what we would tend to class as a ‘healthful’ food but as highlighted above it does spark significant joy & so I better come up with a that ticks all my boxes. So that’s exactly what I did. I’ve filled with eggs, sautéed kale, almond cheese & tomatoes but you could use tofu for a version
Key Facts
- Gluten free
- Light & fluffy
- Dairy free
- Fill with your chosen toppings
Ingredients
- 1 cup chickpea flour
- 1/2 cup brown rice flour
- 1/2 teaspoon baking powder
- 2 tablespoons greek dressing
- 1 tablespoon avocado oil
- 3-4 tablespoons water
Preparation
01
Mix everything together except the water, add this bit by bit using your hands to mix until you have a pliable dough.
02
Roll out on a lightly floured surface, transfer to a loose bottomed tart tin & bake for 10 minutes at 200°C before filling & returning to the oven for a further 15 minutes.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
