VEGAN GLUTEN FREE SNACKS RECIPES

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GLUTEN FREE MINCE PIES | FRUIT RECIPES | JAMIE OLIVER



Gluten Free Mince Pies | Fruit Recipes | Jamie Oliver image

No one will know the difference with these gluten-free mince pies, filled with brilliant homemade mincemeat.

Total Time 40 minutes

Yield 8

Number Of Ingredients 22

75 g rice flour
40 g tapioca or gluten-free flour
40 g chickpea flour
70 g unsalted butter chilled, plus extra for greasing
1 vanilla pod
1 lemon or orange
4 tbsp sugar
milk for brushing
icing sugar to serve
1 banana
70 ml fresh orange juice
1 good pinch of grated nutmeg
1 good pinch of allspice
1 tsp ground cinnamon
2 tbsp golden syrup
170 g raisins
80 g dried apricots
80 g dried sour cherries
80 g dried cranberries
80 g dried blueberries
2 tbsp brandy (optional)

Steps:

    1. To make the fruit filling, mash the banana and pop into a bowl with all the ingredients. Mix well and leave covered in the fridge overnight for the flavours to develop.
    2. To make the pastry, mix all the dry ingredients together in a large bowl. Cube the butter, then use your fingers to rub it in to form breadcrumbs. Split the vanilla pod and scrape in the seeds. Grate in the lemon or orange zest, then mix in the sugar.
    3. Add 2 tablespoons cold water to the mix, then quickly and gently work it into a dough. Wrap in clingfilm and chill in the fridge for 30 minutes.
    4. Remove the pastry from the fridge. Place a large sheet of greaseproof paper in front of you, put the chilled dough on top, place another sheet on top and thinly roll out the pastry (this will stop you needing any more flour).
    5. Preheat the oven to 180°C/350°F/gas 4, grease your pie tin well and take the fruit filling out of the fridge. Cut out 12 pastry circles, big enough for your tin and 12 star lids (if you don’t have a star cutter, just make round lids).
    6. Place a round in each of the pie moulds, before filling with the fruit and topping with a lid. Brush with a little milk to help them colour.
    7. Bake for 15 to 20 minutes, until golden. Allow to cool before taking out of the tins. Once completely cooled, dust with icing sugar.

Nutrition Facts : Calories 249 calories, FatContent 8 g fat, SaturatedFatContent 4.7 g saturated fat, ProteinContent 2.8 g protein, CarbohydrateContent 40.3 g carbohydrate, SugarContent 26.5 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

BRILLIANT GLUTEN FREE BREAD SAUCE | BREAD RECIPES | JAMIE MAGAZINE RECIPES



Brilliant Gluten Free Bread Sauce | Bread Recipes | Jamie magazine recipes image

No chicken or turkey roast is complete without bread sauce, and this gluten-free version means everyone can enjoy it

Total Time 20 minutes

Yield 12

Number Of Ingredients 8

750 ml milk
1 onion
2 cloves of garlic
6 cloves
2 bay leaves
6 slices of white gluten-free bread
1 large knob of butter
1 splash of double cream

Steps:

    1. Pour the milk into a small nonstick pan. Peel and chop the onion, and peel the garlic. Add both to the pan with the cloves and bay leaves, and season well.
    2. Tear the bread into chunks. Bring the milk mixture to the boil, then add the bread and simmer, stirring occasionally, over a low heat for 5 to 10 minutes until the onion is cooked.
    3. Carefully remove the cloves and bay leaves, then transfer the sauce to a blender and blitz till puréed.
    4. Return to the pan, adjust the seasoning and continue to gently cook, stirring constantly, for a few minutes to thicken. Stir in the butter and cream to finish.

Nutrition Facts : Calories 113 calories, FatContent 5.8 g fat, SaturatedFatContent 2.9 g saturated fat, ProteinContent 2.9 g protein, CarbohydrateContent 11.9 g carbohydrate, SugarContent 4.9 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

More about "vegan gluten free snacks recipes"

GLUTEN FREE MINCE PIES | FRUIT RECIPES | JAMIE OLIVER
No one will know the difference with these gluten-free mince pies, filled with brilliant homemade mincemeat.
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 249 calories per serving
    1. To make the fruit filling, mash the banana and pop into a bowl with all the ingredients. Mix well and leave covered in the fridge overnight for the flavours to develop.
    2. To make the pastry, mix all the dry ingredients together in a large bowl. Cube the butter, then use your fingers to rub it in to form breadcrumbs. Split the vanilla pod and scrape in the seeds. Grate in the lemon or orange zest, then mix in the sugar.
    3. Add 2 tablespoons cold water to the mix, then quickly and gently work it into a dough. Wrap in clingfilm and chill in the fridge for 30 minutes.
    4. Remove the pastry from the fridge. Place a large sheet of greaseproof paper in front of you, put the chilled dough on top, place another sheet on top and thinly roll out the pastry (this will stop you needing any more flour).
    5. Preheat the oven to 180°C/350°F/gas 4, grease your pie tin well and take the fruit filling out of the fridge. Cut out 12 pastry circles, big enough for your tin and 12 star lids (if you don’t have a star cutter, just make round lids).
    6. Place a round in each of the pie moulds, before filling with the fruit and topping with a lid. Brush with a little milk to help them colour.
    7. Bake for 15 to 20 minutes, until golden. Allow to cool before taking out of the tins. Once completely cooled, dust with icing sugar.
See details


BRILLIANT GLUTEN FREE BREAD SAUCE | BREAD RECIPES | JAMIE MAGAZINE RECIPES
No chicken or turkey roast is complete without bread sauce, and this gluten-free version means everyone can enjoy it
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 113 calories per serving
    1. Pour the milk into a small nonstick pan. Peel and chop the onion, and peel the garlic. Add both to the pan with the cloves and bay leaves, and season well.
    2. Tear the bread into chunks. Bring the milk mixture to the boil, then add the bread and simmer, stirring occasionally, over a low heat for 5 to 10 minutes until the onion is cooked.
    3. Carefully remove the cloves and bay leaves, then transfer the sauce to a blender and blitz till puréed.
    4. Return to the pan, adjust the seasoning and continue to gently cook, stirring constantly, for a few minutes to thicken. Stir in the butter and cream to finish.
See details


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