Gluten-free seedy pastry munchies recipe
Master this simple yet tasty gluten-free snack and you won't look back. Don't despair if you don't have all of the seeds, it still works with just one or two of the three. These make a great canapé, too – try them with dips or a cheeseboard.
See method- makes 40-50
- 45 mins to prepare and 15 mins to cook
- 38 calories / serving
- Freezable
- Gluten-free
Ingredients
- 200g (7oz) Doves Farm gluten and wheat-free white self-raising flour blend, sieved
- 100g (4oz) butter or dairy-free spread, chopped in pieces
- 4tbsp chilled water
- 1 egg
- 33g sesame seeds
- 33g sunflower seeds
- 33g pumpkin seeds
- sea salt
Each serving contains
- Energy
- 160kJ 38.0kcal
- Fat
- 2g
- Saturates
- 1g
- Salt
- 0.0g
- Sugars
- 0g
of the Reference intake
Carbohydrate 3.6gProtein 0.8gFibre 0.2g
Method
- In a food processor, whizz the flour with the butter or spread. Turn into a bowl, make a hollow in the centre, pour in the water and quickly pull the flour into the water and work into a soft ball. Wrap in cling film and chill for 15-30 minutes.
- Heat the oven to 180°C/350°F/Gas Mark 4. Roll out the pastry reasonably thin. Brush with beateneggand sprinkle generously with whateverseedmix you have chosen, and not so generously with the salt. Use a pastry cutter or small glass to cut into rounds, ovals or squares. Transfer to baking tray with a spatula and bake for 10-15 minutes (depending on how thick they are) or until they are crisp but not burnt.
- Cool on a rack and store in an airtight container. Delicious with served dips or cheese.
- See more Christmas recipes
