NUT FREE PASTRY
16th June 2020
FAT: 12.06g PRO: 4.47g CHO: 4.69g Ratio: 1.32:1
Notes
Mo’s tip: This forms a very good dough that you can roll out.
I rolled it between 2 sheets of cling film just to be sure it did not stick.
This is a high fibre pastry so the texture is a little ‘grainy’ if you want to
Reduce this you could sieve it before weighing, but this would reduce the fibre content.
This will make a 4 inch flan case ready for a quiche or you could make sausage rolls with it.
I bought the fibre flour online, but there are various outlets that sell it.
Ingredients
- 22g Fibre flour – www.fiberflour.org
- 12g Butter
- You will also need a tiny pinch of salt and a little water.
Instructions
- Rub the butter in to the flour with a tiny pinch of salt.
- Mix to a dough with a few mls of cold water.
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CLICK HERE FOR DISCOUNTS.