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
Ready to shop?
Shop ingredientsEach 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
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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
