I have tried many many variations to get this pastry right. This is it. A proper flaky, buttery texture with endless possible uses.
Based on my pecan brittle recipe, this is a no-nut crisp and sweet alternative. It’s also packed with loads of vitamins and Omega 3 fat.
For those with an egg allergy or vegan, this is perfect. I’ve tried cashew mayo which leaves a grainy texture on coleslaw, but this is truly smooth. Tastes delicious and the flaxseed mean it’s packed with omega 3’s.
Not only are these delicious, they have added omega 3 from the flaxseed and protein from the almond butter.
Shop bought versions tend to have wheat in them. And these are easy to make.
This is another star dish with loads and loads of nutrients, but importantly, flavour.
Naturally gluten free, using Masa Harina flour gives these the best flavour.
Gluten and fructose free, I defy anyone to be able to tell the difference between this and a pie that has the conventional detrimental to health ingredients.
However you pronounce the word scone, these taste delicious. Just as good as any gluten containing version.
Spanikopita are Greek pastry parcels filled with spinach and feta. To make it gluten free I’ve made the filling and put it on quinoa pastry disks. Looks good as a starter.
This tastes of sunshine, hence the name. My oldest friend made this for me. She made it with chicken, but here I have used tofu.
The crushed potato top adds another dimension to this classic dish because of the fibre in the skins. It also makes a nice crispy topping.