I recently bought some gluten free puff pastry at the supermarket and it has been sitting in my freezer, waiting for me to find a use for it. It's also lactose free, perfect for FODMAPs.
I also had some goat's cheese in the fridge that had to be eaten. I double checked the Monash app to see if it was safe and was ever so pleased to see that it was indeed safe on FODMAPs and I could go nuts.
This recipe I'm about to share is one that a friend used at a dinner we had years ago that I remembered fondly. But it included puff pastry and honey, so I wasn't sure I'd ever be able to use it again. But with the gluten free pastry and my new homemade golden syrup I figured it couldn't hurt to try. And I was rewarded. I ate this last night and I can report that today my belly is still happy with me.
Ingredients
1 sheet of gluten free pastry
goat's cheese
pine nuts, toasted
golden syrup
milk for brushing
Method
Preheat the oven to 180 degrees C
Toast the pine nuts in a frying pan
Spread out the pastry on some baking paper on the oven tray
Cut into rectangles and place a piece of goat's cheese at one end
Take 1-2 tablespoons of the toasted pine nuts and sprinkle them over the cheese
Take 1-2 tablespoons of golden syrup and drizzle over the cheese/nut combo
See the lovely drizzle action there? YUM!
Fold the pastry over and seal using milk and brush the tops of the parcels with a little more milk
Into the oven for between 20-30 mins. I based my decision on when to remove them by a browned top and golden syrup leaking out the sides.
Allow to cool for a few mins before serving. Remember the cheese inside is hot. Tasty, but hot.
And here is a crappy photo of what it looked like on my knee last night as I ate it in front of the TV.
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