Gluten-Free Heaven Australia - October 2017

Total fat Saturated Salt Sugar Protein

9.1g 1.9g 0.5g 18.6g 32 .1g

Weekend RECIPES

1 Mix the flour, ginger, cinnamon powder

and paprika in a bowl. Add the turkey

and toss until coated. Add the tomato

purèe and Ras el hanout and use your

hands to mix and coat the turkey.

2 If using a slow cooker, use the slow

cooker bowl for the next step. If not use

a large pan or wok. Heat the oil in the

dish and add the onion and garlic. Cook

for 2 minutes before adding the turkey.

Cook for 2 minutes, then remove from

the heat.

3 Gradually add and stir in the stock, then

add the cinnamon, prunes, pumpkin and

chickpeas. Mix well before placing into

the slow cooker.

4 Cook on a low setting for 9-11 hours.

If you would like a faster cooking time;

set to medium for 6-8 hours. Serve with

rice, pitta and parsley.

Slow cooker turkey, pumpkin & prune tagine

By Debbie Gibson (www.properfoodie.com) GF DF EF

Serves 6 | Prep 25 mins | Cook 9-11 hrs | Calories 423 (per serving)

430g (15oz) turkey

breast, sliced

into chunks

2 tbsp gluten-

free plain flour

½ tsp ground ginger

1 tsp cinnamon

powder

1 tsp paprika

2 tbsp tomato purèe

1½ tsp Ras el

hanout paste

1 tbsp olive oil

1 onion, peeled,

finely chopped

2 garlic cloves, peeled,

finely chopped

450ml (¾pt) gluten-

free chicken stock

1 cinnamon stick

290g (10oz)

tinned prunes,

pitted, drained

375g (13oz)

pumpkin, diced

400g (14oz) tinned

chickpeas, drained

TO SERVE

fresh parsley, chopped

rice and gf pitta bread