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December 19, 2017

  • 3 tbsp Ground Flaxseed

  • 6 tbsp Cold Water

  • Drizzle of Olive Oil

  • 2 Red Onions, peeled and finely diced

  • 4 cloves Garlic, peeled and crushed

  • 3 large sticks Celery, finely diced

  • 2 Apples, peeled, cored and finely diced

  • 6 to 8 sprigs fresh Thyme, leaves only

  • 10 fresh Sage leaves

  • 3 stalks Rosemary, needle-like leaves only

  • ½ cup Sultanas

  • 1 and ½ cups Quinoa Flour

  • ½ cup Ground Almonds

  • Salt and Pepper to season




  1. Preheat the oven to


    160 Fan / 180 C / 350 F / Gas 4 and rub a drizzle of olive oil around a baking dish

  2. Mix the ground flax seeds with the water and set aside to thicken

  3. In a large frying pan, heat another drizzle of olive oil and gently saute the onions, garlic, celery, apple and herbs for around 10 minutes, stirring occasionally till softened

  4. In a medium bowl stir together the quinoa flour and ground almonds

  5. To the frying pan add the flax 'egg' and sultanas and stir, then stir in the quinoa/ground almonds, a few good twists of black pepper and a large pinch of sea salt, incorporating well

  6. Tip everything into your greased dish and put in the oven for 45 mins - 1 hour till firm in the centre

  7. Serve immediately - though it's also just as lovely cold in a sandwich the next day too!










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Great Tey Business Centre

Warrens Farm

Great Tey




01206 212330

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