Ingredients:to serve four
2 oz / 50g sunflower seeds, ground
4 oz / 100g grated carrot
3fl oz / 90ml milk
4 oz / 100g
1 tsp / 4g bicarbonate of soda
½ tsp / 2g cream of tartar
1 oz / 25g sugar
1 oz 25g lard or butter
Grind the sunflower seed in a liquidiser.
Blend the carrot to a smooth pureé with the milk andegg. This is best done in a liquidiser.
In a separate bowl sieve together the flours and bicarbonate ofsoda, cream of tartar and mix with the sugar.
Then rub in the fat.
Fold the ground sunflower seeds into the pureé.
Fold the flour mix into the liquid mix.
gluten-free flour when rolling out the pastry.
Spread the pastry with jam and roll up, sealing the ends with alittle pressure.
Place the pastry roll on non-stick baking parchment on a bakingtray.
gas mark 7 425°F 220°C
Cook for 15 to 20 minutes or until brown.
Spread the pastry with chopped dates before rolling up.
This pastry can also be used as an excellent pizza base.