delicious UK – April 2018

READER

OFFER

These recipes are

from Low Carb

ExpressbyAnnie

Bell (£16.99; Kyle

Books, out on

5April).Tobuyit

for the special

priceof£11.90

including P&P,

please call

01903 828503

quoting the code

Carb KB001*.

onion for 25 minutes, stirring halfway

through to caramelise it evenly.

3 Meanwhile, bring a medium pan of

saltedwatertotheboilandcookthe

farrofor15minutesoruntiljust

tender. Drain into a sieve.

4 Stir the farro and the onion into the

asparagus, then mix in the capers

andtasteforseasoning.Transferto

aplatterandeathotoratroom

temperature.Stirintheparsleyto

serveandscatterwithchiaseeds,

if wished. Serve with lemon wedges.

PER SERVING186kcals, 10.5g fat

(1.5g saturated), 5.6g protein,

15.4gcarbs(6.2gsugars),0.2gsalt,

3.7g fibre

Fake-accia

MAKES 1 X 20CM BREAD. SERVES 6.

HANDS-ON TIME 10 MIN, OVEN TIME

20-22 MIN

Thisissomethinglikeanutty

soda bread, delicate and tender.

Comesuppertime,IfindifIput

oneofthesecentrallyonthe

table,bytheend,sliverafter

sliver will have been carved of

andthere’llbelittleornothing

left.Withablendoflinseedsand

almonds, it also packs a punch

nutritionally, broadening out the

rangeoffibreyou’llbegetting.

Justdon’tcallitafocacciaor

apizza–thisisdeliciousinits

ownright.And,likeapizzabase,

youcandressitupinendless

ways–seemynextrecipe.

ANNIE’S

TIP

Flaxseeds and linseeds are

the same thing. The yellow

ones used here are milder

and sweeter than the brown (you

will probably need to grind your

own). I cannot praise these little

seedshighlyenough.Theyhavea

high fibre content (they contain both

soluble and insoluble fibre) and

they’re one of the richest sources of

the essential omega 3 alpha-

linolenic fatty acid.

FOOD

TEAM’S

TIP

Find yellow /golden ground

linseeds and soya flour in

larger health food shops or

online at hollandandbarrett.com or

wholefoodsonline.co.uk.

• 50g ground yellow linseeds (or
  grind them – see Annie’s tip)


• 50g ground almonds


• Pinch Maldon sea salt


• 1 heaped tbsp soya flour (see tip)


• 1 rounded tsp baking powder


• 2 medium free-range eggs

1 Heat the oven to 240°C/220°C fan/

gas 9 with a large (at least 20cm

wide) baking sheet inside.

2 Combine the ground linseeds,

almonds and salt in a large bowl. Sift

over and mix in the soya flour and

baking powder. Whisk the eggs with

75ml cold water in a medium bowl

untilwellblended,addtothedry

ingredients and stir to blend. Leave

the mixture to stand for 5 minutes,

duringwhichtimeitwillthickenup.

3 Without stirring, tip the dough onto

alargesheetofnon-stickbaking

paper, lay cling film over and use

yourfingerstogentlyspreadthe

dough into a 20cm circle about 1cm

thick.Tidytheedgewithyourfingers,

thenpeelofftheclingfilm.Bakefor

20-22minutesuntilgoldenorusein

thetoppedrecipebelow.

PER SERVING172kcal s, 14.7g fat

(1.8g saturated), 6.6g protein,

1.2g carbs (0.6g sugars), 0.4g salt,

2.2g fibre

Redpepper,fetaandolive

fake-accia

SERVES 6. HANDS-ON TIME 15 MIN,

OVEN TIME 20-22 MIN

With toasted cheese, roast

peppers, olives and tomatoes,

this is pizza-esque in its appeal.

It’s great for eating cold, too.

• 1 unbaked fake-accia (see recipe,
  left)


• 100g cherry tomatoes, halved


• 100g roasted red peppers, cut
  into thin strips


• Small handful rocket
  leaves

THE FL AVOUR IS

ALL FOR REAL

Red pepper, feta

and olive fake-accia

*OFFER SUBJECT TO AVAILABILITY. PLEASE ALLOW SEVEN DAYS FOR DELIVERY

98 deliciousmagazine.co.uk