Gluten-Free Heaven Australia - October 2017

Blueberry & chilli cheese toastie

By James Wong GF SF

Serves 1 | Prep 10 mins | Cook 4 mins | Calories 378 (per serving)

1 tbsp 5-minute blueberry compote (see below)

1 tsp balsamic vinegar

1 tsp red chilli flakes

2 slices of gluten-free sourdough bread

a few slices of red onion

50g (1¾oz) mature Cheddar cheese, sliced

a small handful of spinach leaves

olive oil, for frying

FOR THE COMPOTE

300g (10½oz) fresh blueberries

1 tbsp arrowroot or cornflour

1 tsp mixed spice

1 tsp granulated stevia

finely grated zest and juice of 1 lemon

1 For the compote, put all the ingredients into a

microwaveable bowl and mix well.

2 Microwave on high for 3 minutes, stirring halfway through.

Leave to cool slightly.

3 Mix the blueberry compote, balsamic vinegar and chilli

flakes together in a small bowl.

4 Fill the sourdough slices with the onion, cheese, spinach

and blueberry mixture.

5 Heat a little oil in a frying pan, carefully add the sandwich

and toast over a low heat for 2 minutes on each side,

turning once, until golden.

FACT

Capsaicin is fat soluble and tempered by the effect of a

protein called casein in milk.

Total fat Saturated Salt Sugar Protein

23.2g 11. 5 g 0.6g 5.6g 17g