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
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Makes two rolls
This recipe uses my chickpea and rice bread /pastry cross. Its also good for individual pasties. One friend compares it to a savoury vegetarian suet roll - as it is cooked by a steaming process even though in the oven. Jane is not Jewish but a Coeliac and Suet Pastry fan - she misses them
125g (4 oz) softened butter or margarine
2 Tbsp runny honey
2 large eggs
225g (8oz) rice flour and 100g (4 oz) gram flour
1 Tsp baking powder
½ Tsp bicarbonate of soda.
40-50ml warm water
The easiest way to make this dough is in food processor by slinging it all in and pulsing until it forms a ball. If you don’t have a processor then mix butter, sugar, honey and eggs then add flour and risers. You can do this by hand or in an electric mixer with a dough hook. The resulting sticky dough needs refrigerating for at least half an hour before rolling out.
Fresh spinach or rocket leaves, slices of feta cheese, raisins and poppy seed
Or thin long slices of courgette or aubergine (use a potato peeler to create these) cheese and basil
Or chopped sun-dried tomato, mozzarella and oregano
Or........mushrooms or.... Whatever you wish.
Roll out dough, not too thin (about ½cm - ¼inch) between cling film (saran wrap), to form a rectangle about 20 x 50cm 8 x 15 inches. Place some filling in the centre and fold edges above the filling and pinch together, place on a piece of aluminium foil and wrap round then roll back and forth to seal the pastry as well as you can.
Bake for 20 minutes within this foil in preheated oven 180C or 160C (fan) / 325 F or Gas 4-5, Moderate-Moderately hot. The pastry actually steams and roasts.