82.Chestnut Crispbread : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.


Makes 12-15 small crispbreads

4 oz / 100 g sweet chestnut purée (unsweetened)

4 oz / 100 g sunflower seeds

2 oz / 50 g ground rice or sorghum flour

1 oz / 25 g melted lard


Liquidise the sunflower seeds with the sweet chestnut purée.

Mix in the melted lard.

Mix in the flour.

Take a walnut sized lump of dough and place it between two sheetsof silicone coated or greaseproof paper.

Roll it until it is 2mm thick. Peel off the paper and place thesecrispbreads on a greased tray.

If the paper on top is not easy to remove, cook with the paperin place for the first few minutes, and then peel away the paper.

Bake in a preheated oven, gas mark 6, 400°F, 200°C, for8 to 12 minutes or until golden brown.

Turn out onto a wire tray to cool and dry.

Keep crispbreads in an airtight container.