Veggie Magazine March_2019

water and beat gently with a hand

whisk to draw the flour in to make

a smooth batter. Cover and leave

to stand for at least four hours,

preferably overnight.

2 Heat 120ml of the oil in a wok

or large frying pan over a medium

heat. Working in batches, add a

large handful of the courgette

ribbons and fry for 3-4 minutes,

stirring occasionally, until soft and

lightly browned. Using a slotted

spoon, remove the courgette

from the pan and leave to drain

on kitchen paper. Add the garlic

to the pan and cook for about 30

seconds, remove with the slotted

spoon and leave on the kitchen

paper with the courgette.

3 Preheat the oven to 220C/425F/

Gas 7. Heat one tablespoon of

the oil in a large, heavy-based

ovenproof frying pan, until hot.

Whisk the batter lightly, then pour

half of the mixture into the pan,

turning the pan as you pour to

coat the bottom of the pan evenly.

Transfer to the oven and bake for

15-20 minutes until the farinata

has set and the edges are slightly

crispy. Remove from the oven and,

using a spatula, turn the farinata

out onto a serving plate and keep

warm. Repeat with the remaining

3 Add the vanilla extract and

sea salt to the pan and stir

thoroughly. Add the cake mix

and rolled oats and stir again

until well mixed. Transfer the

mixture to the prepared tin,

spread over the base evenly

and press down firmly with

the back of a spoon.

4 Bake for about 30 minutes

until lightly browned and firm

to the touch. Leave to cool

for five minutes in the tin,

then cut into 16 squares.

Transfer to a wire rack and

leave to cool completely.

Fig, Rosemary and

Olive Pizza

Per serving: 690 cals | 29.1g fat

Serves 2

Ready in 1 hr, 5 mins

Pizza Dough Mix, for dusting

1 recipe quantity of Pizza Dough

4 tbsp passata

100g black olives, pitted

and chopped

4 figs, quartered

1 tbsp rosemary leaves,

finely chopped

60g dairy-free cheese, shaved

1 Preheat the oven to 220C/

425F/Gas 7 and line a baking

tray with baking parchment.

2 Dust a clean surface with the

pizza dough mix. Turn out the

dough and knead for a few

seconds, then shape it into

a ball. Flatten the dough slightly

using your hands, then use a

rolling pin to roll it out to a large

circle about 5mm thick. Neaten

the edge, using a sharp knife,

then transfer to the prepared

baking tray.

3 Put the passata and olives

in a bowl and mix well, then

spread over the pizza base.

Place the figs evenly over

the pizza and then scatter

over the rosemary.

4 Bake for 12 minutes until

the base is starting to turn

brown. Remove the pizza

from the oven and scatter

the cheese over the top,

then return to the oven for

3-4 minutes until the cheese

has started to melt. Drizzle a

little olive oil over the top and

serve immediately.

oil and batter, making sure you

whisk the batter again lightly

before pouring into the pan.

4 Meanwhile, to make the lemony

yoghurt, mix all the ingredients

together in a bowl and season

with salt and pepper.

5 Mix together the allspice and

lemon juice in a small bowl. Pour

over the courgette, add the basil

and mix in gently. Season with salt

and pepper.

6 Spread the courgette mixture

over the farinatas and serve warm

with the lemony yoghurt.

Salted Caramel Flapjack

Per serving: 224 cals | 5.6g fat

Makes 16

Ready in 50 mins

100g dairy-free margarine, plus

extra for greasing

200g soft brown sugar

6 tbsp golden syrup

100ml dairy-free cream

1 tsp vanilla extract

1½ tsp sea salt, crushed

150g plus 2 tbsp Cake Mix

200g gluten-free rolled oats

1 Preheat the oven to 180C/350F/

Gas 4. Grease a 20cm square

baking tin with the margarine

and line with baking parchment.

2 Put the margarine in a

heavy-based saucepan and

melt over a low-medium heat.

Add the sugar, golden syrup

and cream, stir and turn the heat

up to medium-high. Bring to the

boil and boil gently for about

five minutes, without stirring,

until the mixture darkens slightly

and starts to thicken.

MASTERCLASS

CAKE MIX

100g brown rice flour

100g cornflour

50g chickpea flour

50g maize flour

1 tsp xanthan gum

1 Sift the flours and the

xanthan gum together in

a large mixing bowl and

stir together.

Garofalo Gluten
Free Mafalda
Corta, £2.99,
Waitrose

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