Rice & Pasta click
Apple Dumplings in Tomato Sauce
Aduki Bean Burgers
Cauliflower/Broccoli with a Quinoa
Cheesy Mushroom Melt
Chick Peas Pastry Tray Bakes
Courgette & Carrot Roulade
Onion Latticed Pie
Italian Potato Pastry Pizza Bakes -Pesach
Pumpkin & Carrot Kugel
Pumpkin & Sweet Potato Kugel
GF Picnic Roll
Red & Green Frittata
Red Pepper/Oyster Mushroom Quiche
Fennel & Red Pepper Open Tart
Quinoa with Seven Vegetable & Lentils
Roasted Peppers and Aubergine
Pumpkin, Onion & Blue Cheese Tart
Savoury Cheese Flan
Savoury Noodle Kugel
Spinach Florentine Flan
Vegetable & Quinoa Crust Bake
(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
THE SLOW COOKING CELIAC BY ANNE LUDER
Recipes for slow cookers + conventional methods - many suitable for Shabbat
Now available on kindle
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Each Bake serves 6 and are generally vegetarian
This is based on the Neapolitan dough called Socca you can add some crushed garlic which they would do. I then cover it and use it as a pizza it will serve 6-8 depending on the portion size. Freezes well. I have given some options for toppings at the end of the recipe which include non-vegetarian ones too. The choice is yours depending on your diet.
400g (8oz) chickpea flour (gram)
200g (4oz) vegetarian margarine
About 75ml (2-3 tbsp) cold water
CLING FILM (SARAN WRAP)
Either by hand or in a processor mix the flour and the fat until you have a crumb like mixture. Gradually add the water – you may not need all of it as the uptake varies depending on the flour – and work until you have a fairly sticky ball of dough.
Line a board with cling film. Place pastry on top and flatten slightly with your hand. Cover with another large piece of cling film. Roll out to required shape. IF YOU DON’T USE THE FILM IT STICKS EVEN WITH A FLOURED ROLLING PIN. Remove top film layer.
Grease a standard baking sheet and then flour it., place over the pastry, flip the board. Remove the other layer of cling film. Bake for 10 minutes to seal in a hot oven 160 fan
Cover with topping and return to the oven for 30 minutes.
Roasted Pumpkin, Onion & Blue Cheese Open Tart
Thinly slice a small pumpkin (or squash), & 2 large onions toss in olive oil with a good handful of the seeds from the pumpkin. Arrange over the tart and then cover with some blue cheese.
Roasted Fennel and Red Pepper Open Tart
Slice and roast the fennel and peppers as the pumpkin use a goat’s cheese over the top.
Or any topping you fancy really –
If you are not vegetarian then you could use
Anchovy and Tomato Open Tart
Arrange slices of tomato and anchovy over the tart and bake – sprinkle with parmesan
Gluten Free Salami & Mushroom Open Tart
or sausage with tomato (fresh or roasted), mushrooms, onions and green peppers.