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(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.


THE SLOW COOKING CELIAC BY ANNE LUDER
Recipes for slow cookers + conventional methods - many suitable for Shabbat
Now available on kindle
TO ORDER AT AMAZON.COM CLICK HERE
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Gluten Free Flan Egyptienne

Parve, Vegetarian, Dairy

This got its name from the spices, chickpea flour and broad beans - coming into season


Pastry

100g (3oz) chickpea flour

150g (5oz) rice flour

1tsp ground cumin

1 small tub yogurt

Equal amount sunflower oil

Small chopped onion or leek

2 chopped garlic cloves

Filling

180g (6oz) sliced carrots

180g (6oz) blanched broad beans

1 tbsp fresh thyme

125ml (1 pt) semi skimmed milk

50 ml (2fI oz) yogurt

2 beaten eggs

Pinch ground coriander

Pinch of nutmeg

Seasoning

Little more vegetable oil for frying


Finely chop the garlic and the onions and sweat for a few minutes in a pan until soft. Don't wash the pan but put to one side.


Mix flour and cumin with some seasoning. Make a well, add the yogurt, light oil, onion and garlic and knead to a dough. Chill for 30 minutes s in fridge. Roll out, line a flan dish or grease and flour and bake blind for 15-20 minutes

.

Whilst the case is cooking, finely slice the carrots and cook with the thyme in the pan you put to one side for five minutes to help them along.


Remove the pastry case from the oven and arrange carrots on the base, now arrange beans on top. Beat milk, yogurt, eggs and spices together, season and pour over the vegetables. Bake in oven 190°C 175°C Fan or 375°F or gas mark 4, Moderate Ovenfor 25 minutes till set.