See the recipes below for some of the delicious gluten-free creations you can make with Orgran.
Gluten-Free Cinnamon Buns
Serves: 12
=R2=
Camembert with Dried Cranberries & Pistachios
Serves: 6
=R1=
Rosemary & Olive Focaccia
Makes: 16 slices
=R3=
Brekky Parfait
Serves: 2
=R4=
Servings
Prep time
Cook time
Recipe
Ingredients
- ¼ cup pistachio kernels
- 1 tbsp Orgran Premium Crispi Breadcrumbs
- 1 tsp chia seeds
- ½ cup dried cranberries, finely chopped
- 1 tsp rosemary, finely chopped
- 125g camembert cheese
Method
- Preheat oven to 170°C.
- Prepare flat oven tray by spraying with cooking spray. Line base of tray with baking paper.
- Spread pistachio kernels over prepared tray. Bake for approx. 10 mins, taking care not to burn pistachios.
- Place breadcrumbs and chia seeds in small bowl. Mix well.
- Prepare 12cm × 8cm round deep serving mould by thickly greasing with melted butter.
- Sprinkle greased mould with mixed chia seeds and breadcrumbs.
- Put pistachio kernels, dried cranberries and rosemary in small bowl.
- Place camembert in small microwave-safe bowl. Microwave on medium–high for 40 secs or until camembert is soft.
- Put camembert in bowl with pistachio kernels and dried cranberries. Mix well to combine ingredients. Press into prepared mould and refrigerate until firm.
- Remove from mould and serve with Orgran Crispibread.
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