Almond Zucchini Pizza Crust (Low Carb, Gluten Free, Clean Eating Paleo)

Getting a little creative again for dinner time tonight. I was wanting a lower carb and super healthy pizza crust! And ofcourse having a vegetable in there of some kind would be an added bonus so with my little almost 4yr old helper we got creating in the kitchen for tonights dinner. Here’s what we came up with and it was really really yummy!!  Something a little different too!!


Almond Zucchini Pizza Crust

makes 1 9 inch pizza

1 cup almond meal
1 egg, beaten
1/3 cup grated zucchini (squeezed to get all the juice out)
1 Tbsp parmesan cheese, finely grated
1 Tbsp italian dry herb mix (oregano/basil)
1/2 tsp smoked paprika
1/2 tsp cumin powder (I love this spice!)
optional 1/2 tsp onion powder and 1/4 tsp garlic powder (I cant have these, but if my body could handle it then I would have added them in)

Basically combine everything in a bowl to form a dough. And press on a baking tray lined with grease proof paper into a 9inch circle. Bake for 10 minutes at 160 degrees. Add your fave toppings (We added cheese and shredded turkey breast) and bake another 10 minutes. Tip: wet your fingers so the dough doesnt stick to your fingers while pushing it down.  If too stick add a tablespoon of coconut flour.



Sorghum Pumpkin Seed Bread (Gluten Free, Low Fodmap, Dairy Free, Refine Sugar Free)

Here’s a new bread I have been playing around with and think I finally have got it right,  I do love a little crunch to my bread but you can leave out the pumpkin seeds if you wish.  I’m really happy with this bread, the flavour is yummy and it toasts great too.  Gluten free bread making can be a little  hit and miss and frustrating at times but with a little tweaking here and there each time finally it all comes together and you get a really yummy bread. So I’d love to share my new recipe with you all…..

Sorghum and Pumpkin Seed Bread

1.5 cups sorghum flour

1/2 cup millet flour

2/3 cup tapioca starch

1/3 cup amaranth flour (or you can use rice flour)

1 Tbsp coconut flour

2 tsp xanthan gum

1 packet active dry yeast

1 tsp sea salt

1/4 tsp cream of tartar

2 Tbsp rice malt syrup

1 cup warm water

2 eggs, beaten

1/4 cup rice bran oil or coconut oil

1/2 cup roasted/toasted pumpkin seeds (Roast in oven for about 10-15 minutes or toast in fry pan til they start to go a little golden in colour)

Preheat oven to 200 degrees C.  Line a bread pan with grease proof paper, make sure it hangs over the sides so its easier to lift out.  (or you can put all wet ingredients in your bread maker then you dry and put on gluten free setting).  In a bowl combine yeast, warm water and rice malt syrup and leave for 5 minutes to go a little frothy.  In a mixing bowl combine flours, salt, xanthan gum, cream of tartar and mix with a fork to thoroughly combine then add pumpkin seeds and mix to evenly combine.  To the yeast mixture add oil and quickly mix and pour into the flour mixture and add the beaten eggs.  Mix to make a dough.   Shape to fit your bread pan, place in your bread pan and cover with a clean tea towel or glad wrap for about 30 minutes and let it rise.  I like to slice the top diagonally about 4 times then place in the oven for about 50-60 minutes.   Gently lift out and allow to cool on a wire rack (although this bread is yummy warm with a little dairy free butter!!)

Gluten Free Yorkshire Puddings (Low Fodmap, Dairy Free)

Today I made a roast for the kids and I, somthing I dont make often and I dont know why as they are so yummy.  Every Sunday my grandparents (they are English) would have a roast and we’d go visit often to enjoy Nana’s roast and she always made jelly, fluff and ice cream for dessert (Fluff is basically half set jelly and evaporated milk that has been beaten and it triples in volume and is well fluffy!)  My absolutely favourite part of my Nana’s roast was her yorkshire puddings.  And since I am gluten free I thought I’d see how a gluten free version would turn out.  To my surprise they were absolutely amazing.  Kids always love them too.   This recipe is adapted from  and definately one I’ll be making again.

(I made these with plain flour and baking powder as I didnt have self raising flour).

Gluten Free Yorkshire Puddings

115 g gluten-free self-raising flour

140 ml almond milk (or milk of choice)

140 ml water

1/4 tsp sea salt

1 egg

4-5 Tbsp rice bran oil

Heat the oven to 220°C.  In a mixing bowl place wet ingredients and beat to combine.  Then add dry ingredients and beat well (use electric mixer, the trick is to get lots of air into it).   In a 12 hole muffin tin pour a little oil in each one maybe a teaspoonful.   Place the tray with the oil in the oven until super hot then take out and carefully pour batter into each hole over the oil until almost full.  Place back in the oven for about 20-25 minutes until golden.   Or you could bake this as one big one for 45 minutes.  Serve immediately with your roast meal or serve it with golden syrup and cream….yummo.


Cumin & Chia Crackers (Gluten Free, Low Fodmap, Dairy Free, Vegan, Grain Free option)

Another recipe with my creative mind!  And surprisingly these turned out really yummy.  I really enjoy cooking with cumin, its such a nice flavour and wondered how this would go in a cracker and to make it even better for you I  added black and white chia seeds.  The result was awesome, I was most impressed.  Why not try it for yourself I think you will enjoy it as much as I did!   Packed full of healthy fats and omega fatty acids and if the kids love the flavour why not pack some for school with some cheese slices).  These would be amazing with dip too!!

I bought so much sorgham flour before being told its best to avoid grain, well I havent noticed any change to my symptoms of IBS so decided to cook with it and get my moneys worth.  I am starting to question my hair analysis test as since starting to follow the diet change i have been so much worse!!!  Whats with that!!!  So back to just the low fodmap diet! Anyway heres my yummy cracker recipe…

Cumin & Chia Crackers

Makes 20 plus

1 cup sorgham flour (or your fave  GF flour, use amaranth for grain free option)

3 Tbsp coconut oil, melted

1/4 tsp himilayan salt (or sea salt)

1/2 tsp ground cumin

1 Tbsp dried italian herb mix (I use masterfoods)

2 Tbsp Chia seeds

1/2 cup cold water (may need up to 3/4 cup)

Preheat oven to 200 degrees.  In a food processor combine all ingredients except water.  Add water a little at a time until mixture forms a dough and comes away from the sides of the food processor, make sure it does this otherwise you will have a too crumby mixture.    Lay a sheet of grease proof paper on your work bench and lightly flour it with the same flour you used in the recipe.  Roll out into an approximate shape of a rectangle until its about 1/4 of a centimetre or so thick. Carefully, using a pizza cutter cut into strips one way and again the other way to make bite size squares but do not remove.  Carefully lift the entire sheet with the dough still on it onto a baking tray and bake in the oven for about 15 minutes or until the crackers start to crispen up.   Allow to cool slightly then break up.  Store in an airtight container for a week or you can freeze.


Almond Crackers (Gluten Free, Dairy Free, Egg Free, Grain Free, Low Fodmap, Clean Eating)

Well I’ve been a little stumped with what to have for snacks with the stricter diet I am on (now being grain free and egg free, dairy free as well as low fodmap, gluten and wheat free),  I cannot overload on fruit and vegetables due to IBS triggers and since I love my carbs I thought I’d attempt another cracker style recipe thats low carb and the fats in these crackers are a healthy fat.  I loved these,  I really am impressed with the flavour and an opportunity for to use one of my new spices I bought, sweet paprika.  I have smoked and normal paprika which I love to use and now I really  love the sweet paprika!


Almond Crackers

1 cup almond meal

2 Tbsp cold water

2 tsp coconut oil

pinch himilayan salt (this is much better for you! )

1/4 tsp sweet paprika

1 Tbsp pumpkin seeds


Preheat oven to 160 degrees (fanforced).  In a food processor combine all ingredients apart from the pumpkin seeds.  Mix until combined.  Then add pumpkin seeds and hit the pulse button a few times to mix them into the mixture and chop them up slightly.   Tip out onto grease proof paper and roll out using another piece of grease proof paper ontop.  Try to roll into a rectangle shape until a thin cracker thickness.  Or you can trim it to a rectangle and reuse the off cuts to roll out more on another tray. (The thinner the crispier the cracker will be).  Using a pizza cutter cut long strips one way then again the other way to create lots of squares.  Do not attempt to take them off the paper, carefully lift the paper with the crackers on it onto a baking tray and bake in the oven for about 12-15 minutes until golden and crispy (you may need to turn the tray around half way depending on your oven).  Allow to cool slightly before snapping the squares up.

Chicken & Walnut Sausage Rolls (Gluten Free, Low Fodmap, Dairy Free, Egg Free)

Since I can’t eat beef now for a while I thought I’d think outside the box and create a new favourite sausage roll, as I seem to be loving sausage rolls at the moment.  I thought as I love chicken why not a chicken sausage roll.  I have to keep salt to a minimum so left out the feta cheese in this one but enjoy having nuts, almonds or pinenuts etc in a meal.  I also played around with making a new pastry for some flavour differences, I used quinoa but since it affected me I will be replacing it.  I really am pleased with this creation, both the pastry and the meat are delish!!!   What gives the pastry extra flavour is using hazelnut meal, I love the pastry!!!!  You can subsitute for another flour or 2 or 3 in the cup if you prefer.    I love it when a recipe turns out amazing.  For my other pastry go here

Chicken & Walnut Sausage Rolls


1  cup quinoa flour (can swap this for either more brown or hazenlut meal or  rice flour, buckwheat which has a similar nutty flavour or amaranth or even millet flours)

1/2 cup hazelnut meal (or almond meal)

1/2 cup brown rice flour

5 Tbsp dairy free spread, chilled (leave in freezer a bit to harden a little more) or use butter if not lactose intolerant – I forgot to weigh, I was just guessing each tablespoon amount.  Doesnt matter as if its more you will just use less water at the end

1/2 tsp sea salt (I use himilayan sea salt but i know not many will have that so any salt is ok)

1 Tbsp flaxmeal

1/2 tsp xanthan gum (optional)

approx 1/2 cup chilled water (use more if needed)

Preheat oven to 180 degrees and line baking trays with grease proof paper.  In a food processor combine dry ingredients  and pulse to combine.  Add chilled butter and mix until fine breadcrumbs are formed.  Slowly add chilled water until a dough forms and it comes away from the sides in a ball.  Wrap and freeze for a little bit to make it easier to work with.


500grams chicken mince

1/2 cup chopped walnuts

1 carrot, finely grated

2 Tbsp fresh chopped chives

2 fresh basil leaves finely chopped

1 tsp ground cumin

1/2 tsp sweet paprika

1 tsp italian herb mix (dry mix from masterfoods)

pinch salt

pepper to taste

Combine all ingredients thoroughly and set aside while you prepare the dough.

Pastry:  I cut my dough in half and work in 2 lots.  Form into a log shape on a grease proof paper that is lightly floured with brown rice flour, making it into a log shape now   makes it easier to get a rectangle shape when rolling.  Roll into a rectangle and spoon chicken mixture along the centre.  Take the top part of the grease proof paper and gently lift and pull it towards you as it will then fold the pastry over the top part of the chicken mixture and slowly pull the paper away from the pastry,  this is so much easier and less chace of it sticking!  Use a little milk, or lactose free milk along the bottom edge to help act as the glue.  Carefully roll the sausage roll over to join the ends which should now be at the bottom of the sausage roll.  Cut carefully into desired pieces and place on a baking tray using extra milk brush a little milk over each sausage roll and bake in the oven for 20 minutes.

Peanut Butter & Coconut Bread (Gluten Free, Dairy Free, Low Fodmap, Egg Free Clean Eating)

Here’s another recipe that I have been meaning to blog about.  My eldest daughter loves peanut butter and the other day I thought I’d try freenut butter, its made from only ground sunflower seeds, has a nice sweetish nutty flavour, slight aftertaste I thought but still nice and Tayla loves it too so can now take that to school.  Freenut butter can be used instead of peanut butter if there is any peanut allergies among family members. It works fine!  This loaf isnt a massive loaf but the entire thing goes in one hit with all my kids!!  They love it warm spread with butter or peanut butter (ofcourse lol).  This is so simple to make.  Oh and there is coconut milk in it which I know there are conflicting information regarding this and the low fodmap diet.  If unsure just use almond milk and substitute some of the flour for extra coconut flour.  So Tayla can take this to school I just use freenut butter and she still enjoys it with her nuttelex dairy free spread!

Peanut Butter & Coconut Bread

3/4 cup smooth peanut butter (or use freenut butter or use another nut butter of your choice if you arent keen on peanuts) if you prefer chunky peanut butter by all means go for it!

1/3 cup rice malt syrup

1 tin coconut milk (works out to be about 1.5 cups of coconut milk)

1 cup brown rice flour

1/2 cup coconut flour

1/2 cup tapioca flour (or cornflour or potato starch)

1 tsp cinnamon

1/2 tsp mixed spice

1/4 tsp himilayan salt (or 1/2 teaspoon sea salt)

2 teaspoons baking powder

1 tsp xanthan gum


Preheat oven to 170 degrees fan forced.  Line a loaf tin with grease proof paper, this makes it easier to just lift the loaf out!  Using electric mixer cream peanut butter and rice malt syrup.   In a another bowl add flours, spices, salt, baking powder and xanthan gum and whisk with a fork or sift until thoroughly combined.  Alternating with flour mix and the coconut mix add to the peanut butter mixture on a low speed.  Pour the batter into the prepared loaf tin and bake in the oven for about 50 minutes.  Carefully lift out the tin using the overhanging grease proof paper and place on a wire rack to cool slightly.  Carefully slice and serve while warm with butter or peanut butter…..YUUUUUUUM!!


Almond Meal Bread/Muffins (Gluten Free, Low Fodmap, Lactose Free, Clean Eating, Low Carb)

I love bread, anyway it comes.  But being on the low fodmap diet puts me on the yukky gluten free bread,  but since I have been making my own I have been enjoying going gluten free much more.  But sometimes I want to feel like I am eating all those carbs but I’m not really… its hello almond meal!!  So I went searching for some ideas and here’s a low fodmap bread with yummy flavour, healthy fats from almonds and coconut oil what more could you want. with added fibre from flaxmeal too.    Now this bread  has a great flavour and is sort of more like a savoury treat but you can make this more sweet if you want adding more rice syrup or rice malt syrup but really  I dont think it needs anymore sweetness, its prefect!  I love topping mine with roasted almonds and then thismorning I toasted it, spread a little peanut butter on it and topped it with a few thin slices of banana.  But would have been perfect toasted with a tiny bit of dairy free spread (Nuttelex) or butter if not lactose intolerant!   I made 2 batches, bread and muffins both were great.  But I do prefer my bread a bit higher so will make this again later in the week doubling the recipe and increasing the cooking time.    I picked up a cute bendy muffin tray which is little houses, kids love it!

Almond Meal Bread (or Muffins)

1  1/4 cup almond meal

1/4 cup coconut flour (if you dont have this just use 1.5 cups of almond meal)

1/2 cup flaxmeal (I use Melrose brand)

1/2 tsp salt

1.5 tsp baking powder

1/4 cup coconut oil

4 eggs (I made this with 3 eggs too and it was ok,  both were much for much but I think by a whisker  I preferred the 4 eggs)

2 tsp rice malt syrup/rice syrup (or you can use maple syrup)

1/2 tsp cinnamon (optional, better for muffins)

1 tsp vanilla ( optional if making muffins)

1/4 cup roughly chopped almonds (either use in the bread or ontop before baking) optional


Preheat the oven to 170 degrees (fan forced) . Grease and line a loaf tin or muffin tin.   In a bowl combine dry ingredients.  In another bowl using a mixer (or use a food processor) add the coconut oil, syrup, eggs and mix until combined.  Add the dry ingredients and mix well. If adding nuts add this after you have mixed the batter (especially if using the food processor).  Pour in to your prepared tray and top with nuts if you wanted.  For the loaf bake in the oven for about 28-30 minutes.  I made larger muffins so they took about same, but for smaller muffins check it after 20 minutes.  Allow to cool slightly before removing from the pans.  Can be frozen.  Tastes great served warm with butter!!!


Tayla’s Soft Pretzels (Gluten Free Option, Low Fodmap, Lactose Free)

Today is my big baking day and Tayla, my 11 year old daughter (she was the one recently diagnosed with being lactose intolerant) has been hounding me to make some larger pretzels she can take to school for lunch or recess.  She has the small hard biscuit type for recess already.  So I can eat them too I needed to make them gluten free so I could enjoy them too. After googling some tips and recipe ideas  (as I knew its not straight forward like making just bread rolls) and working out that a soda bath is helped before cooking we have made this recipe.  Sadly the spelt ones I cant have, I tried one and really shouldnt have but it just made me realise how much yummier breads with wheat and gluten is lol but reminds me how much pain it leaves me in too.  But we have done these 2 ways anyway depending on your intolerances.

Here is Tayla and her wholemeal spelt flour pretzels

The reason for the soda bath it helps the browning process of the pretzel!

If your arent gluten/wheat intolerant then replacing the flour with spelt works awesome we mucked around making spelt ones and 2 batches of gluten free ones trying to find the right consistency lol.  Atleast we get to freeze all the pretzels for school for the week!  Ofcourse the spelt ones turned out nicer, rose better, easier to work with tasted nicer, so much nicer and not as dense.  With the gluten free ones I found that the dough needed to be less sticky as we had one batch that wasnt holding for the bath so we rolled them into balls and bathed them that way.  But the batch I made adding more flour was better to work with.  You will see the difference in photos between spelt and gluten free. They were a little more trickier than what I thought but we got there in the end.  Tayla still gave the gluten free pretzels a big thumbs up!

Tayla’s Spelt Soft Pretzels

Makes 6

1.5 cups of wholemeal spelt flour

1/2 tsp salt

2 tsp active dry yeast

1/3 cup warm water

1 tsp rice bran syrup (you can ue maple syrup or raw sugar but I like to keep the sugar down)

1 egg

1 Tbsp Rice malt syrup extra (not a typo)

2 tsp coconut oil, melted

3 tsp melted butter or dairy free spread if lactose free

Sea salt

Soda Bath:

6 cups water

1/2 cup baking soda

Preheat oven to 160 degrees fan forced.  combine water, 1 tsp rice malt syrup and 2 tsp yeast and stir to combine, let stand for 5-7 minutes until it goes thick.   In a bowl combine flour and salt.  Pour the yeast into an electric mixer bowl and add half the flour, egg and the 1 tablespoon of the rice malt syrup.  Mix on low speed til combined, add remaining flour and mix until forming a dough, if needed add a little flour to make it less sticky, as the batches we made some were perfect some we needed to add a little extra flour so it was less sticky.  Turn out onto your bench lightly floured with gluten free flour and knead until smooth, just a minute it will take, roll into a log and make 6 pieces.  Roll each piece into a log and fold round into a pretzel shape and place onto  baking tray line with grease proof paper.  Brush each pretzel with cocont oil, cover with a clean tea towel and leave in a warm place to rise for 30 minutes.

Meanwhile prepare  your soda bath just before the rising has finished,  in a large saucepan add water and bring to the boil, add baking soda and stir until all dissolved.  Taking one pretzel at a time using a large plastic spoon with slits in it drop it in the water after 7 seconds flip it over for another 7 seconds carefully lift it out letting it drain a few seconds and place back onto your baking tray.  Do this will all the pretzels.  Brush melted dairy free spread (or butter) generously on each pretzel and sprinkle with sea salt.  Place in the oven for 10-12 minutes,  they will be nice and brown so dont panic and think they will burn this is what the soda bath does to help get them to colour.

edited to add this new recipe – looks a bit trickier but its really easy, works better than the above recipe as a gluten free mix.

Gluten Free Soft Pretzels

1 1/2 cups warm water

1 tablespoon rice malt syrup

2 teaspoons salt

2 1/4 teaspoons active dry yeast

60 grams unsalted butter

30 grams ground flaxseed

30 grams  ground chia seed

280 grams brown rice rice flour

115 grams buckwheat flour

115 grams millet flour

115 grams tapioca/arrowroot starch (or potato starch)

10 cups water 1 cup baking soda 1 egg yolk 1 teaspoon rice malt syrup

Combine the warm water, sugar, salt, and yeast in the bowl of a stand mixer. Turn on the mixer, briefly, until they are combined. Leave the bowl in a warm place in the kitchen until the yeast has doubled in volume, about 10 to 15 minutes.

While the yeast is rising, melt the butter. When it is entirely melted and hot, pour it into a bowl with the flaxseed and chia seed. Whisk them all together, quickly, until the flaxseed and chia seed have combined with the butter. The mixture will look like wet, clumped sand.

Put the brown rice flour, buckwheat flour, millet flour and  starch into a large bowl. Whisk them together until they are fully incorporated into one flour and aerated. Add this flour mixture to the bowl of the stand mixer, along with the flaxseed/chia seed mixture. Run the mixer on medium speed until the dough has formed and whirls around the paddle stiffly, about 5 minutes.

Grease a large bowl. Add the dough, which will be stiffer than typical gluten-free bread dough but still not quite as stiff as a typical gluten dough. Cover the bowl with plastic wrap and put it in a warm place in your kitchen until it has risen by at least half its volume, about 1 hour.

Take the risen dough out of the bowl. Divide it into balls of 85 grams (about 3 ounces) each. Dust the countertop with white rice flour. Roll each clump of dough into a tight ball, then roll it between your hands to make a thick cigar-shaped dough. Put that on the floured counter. Starting from the middle, slowly roll the dough back and forth, moving your hands gently toward the outside as you do. The dough should lengthen into a fairly even rope. Stop when it is about 16 inches long. Press along the length of the rope to make sure it is solid and not about to tear.

Pick up the rope of dough and form it into a large u, with the two ends at the top. Wind the two ends around each other, twice, then fold them onto the bottom of the rope. This should look like a pretzel. (This might take a few tries until this feels familiar.)

Put the completed pretzel dough onto a plate. Repeat until the plate is full. Put the full plate in the freezer for at least 15 minutes before you work with it again. Continue filling plates until you have rolled the entire dough into pretzels.

Combine the water and baking soda in a large saucepan, stirring them together as the water comes to a full boil. Reduce the water to a lower temperature until it keeps at a steady simmer.

Preheat the oven to 220°. Prepare a baking sheet with a Silpat or parchment paper. Take one plate of the pretzel doughs out of the freezer. One at a time, lower the pretzel dough into the baking soda water, on a slotted spoon or peltex, for about 30 seconds. This will give it the pretzel taste. Do not go longer than 1 minute or the dough will start to fall apart. Lift the dunked dough, still in its original shape, onto a waiting baking sheet. Continue until the baking sheet is full.

Whisk together the egg and rice malt syrup. Brush the egg-honey wash over each pretzel. Top with coarse sea salt. Continue until all the pretzels are washed. Bake until the pretzels are firm to the touch and a lovely dark brown, about 15 to 18 minutes, depending on your oven.

Remove the pretzels from the oven and cool them on a cooling rack.

Finish the remaining pretzels with the baking soda water and oven until you have baked them all.

2nd recipe adapted from

Roasted Carrot & Ricotta Tart with Maple Glaze (Gluten Free, Low Fodmap*)

I was inspired by this recipe after seeing the latest free Coles magazine while shopping, (for those not in Australia, Coles is one of our biggest supermarket chains).  The image on the cover looked so appealing, its a carrot galatte on the cover but ofcourse its not gluten free so I decided to have a play with the recipe, make it gluten free and put my little spin on it.

*This recipe is low fodmap (I do have recipes in my low fodmap recipe books I have purchased that use things like cream cheese and ricotta cheese)  BUT only for those who have done the elimination stage of the low fodmap diet and have introduced lactose into their diet and can tolerate it as this recipe uses ricotta cheese which contains lactose.  Like for me, I have, under the supervision of a dietitian brought back in small amounts of lactose into my diet.  I can tolerate 1 cup of milk so a little ricotta should be acceptable for me too.  But please assess your own tolerance to lactose before making this.  Sadly this dish my daughter cant eat, not that she is complaining….she hates carrots lol.

The original recipe uses puff pastry, while this would be yummy, the gluten free puff pastry in the frozen section contained dextrose monohydrate and I wasnt 100% sure what this was or if this was suitable on the low fodmap diet as its a monosaccharide (type of sugar – glucose, fructose and galactose).  I tried to google some info on my iphone about this in the shops and when I saw the sugar thing mentioned and fructose I decided that I wouldnt buy it as I wasnt sure if it would affect me at all so decided I would either make my own gluten free  puff pastry or just make a short crust pastry (much much easier to make) so I decided to make this into a tart using short crust pastry.  When I have a little more time to play around with my gluten free puff pastry recipe then I will redo a puff pastry version.

There will be a little pastry left over, why not freeze it for later or make some sausage rolls or a mini quiches with the left overs.  I am really really pleased with how my version turned out,  a slight hint of lemon and those carrots with a little maple syrup….YUM!

Here is my creation….

Roasted Carrot & Ricotta Tart with Maple Syrup Glaze


1 1/4 cup Brown Rice Flour

1/2 cup cornflour (starch) or tapioca/arrowroot starch

1/4 cup Amaranth flour (or millet flour is ok too)

1 tsp xanthan gum

1/4 tsp salt

1 egg, cold

170 grams chilled butter chopped

1 Tbsp chilled water (if needed)

Lightly spray a flan/tart tin with olive oil spray.  In a food processer add all dry ingredients and pulse to combine.  Then add butter and mix until mixture resembles breadcrumbs.  Add egg and mix.  At this stage it may form a dough and come away from the sides if so stop mixing if dough is too dry then add a tablespoon of chilled water but you may not need it.  Turn out on a floured surface and shape into a ball, cover with glad wrap and chill to make it easier to work with.  I find though using a cold egg with the chilled butter I can sometimes get away with using it straight away. (while chilling go onto the main part of the ingredients). Once chilled roll out to desired tart thickness between 2 sheets of grease proof paper (lightly floured with brown rice flour).  Carefully pick up your dough still on the paper and flip over onto the pie dish carefully pressing the edges into place and neaten up the edge of the pie.  Pick a couple of times with a fork in the centre of the pastry. Place in freezer  until needed (about 20 minutes) this helps when spreading cheese mixture over the pastry.


500 grams low fat ricotta cheese

approx 6-8 small dutch carrots

1 Tbsp lemon zest

2 Tbsp oregano (fresh finely chopped, or dried)

salt and pepper to taste


1 Tbsp maple syrup

Preheat oven to 180 degrees.  Line a baking tray with grease proof paper.  Scrub carrots clean and cut off most of the green tops leaving just a little (just looks fancy).  Cut in half and place on baking tray.  Cook for about 15 minutes then remove from oven.  Meanwhile in a bowl mix ricotta cheese, lemon zest, oregano and salt and pepper.  Take your tart pastry out the freezer and spread the cheese mixture over the top. Nicely spread your carrots around the top cut sides up.  Using a brush (or your clean finger if you dont have a brush) spread each carrot with maple syrup.  Then place back into the oven for a further 20 to 25 minutes until pastry starting to colour.

If using a 2 part flan dish (which is what I have) then allow to cool a few minutes before attempting to move the side bit off as the pastry is delicate.  Serve immediately.