See the recipes below for some of the delicious gluten-free creations you can make with Orgran.
Tomato and Sweet Potato Soup
Serves: 4
=R1=
Blueberry Yoghurt Multigrain Pancakes
Makes: 12–14 pancakes
=R2=
Eggplant Lasagne
Serves: 2–4
=R3=
No-egg Chocolate Brownies
Makes: 10–15 brownies
=R4=
Servings
Prep time
Cook time
Recipe
Ingredients
- 1kg tomatoes, halved
- 3 tbsp olive oil plus 2 tbsp extra
- Salt & black pepper, freshly ground
- 1 sweet potato, peeled & diced
- 1 red onion, peeled & diced
- 2 garlic cloves, peeled & crushed
- 3 tbsp tomato paste
- 3 sprigs fresh basil
- 1 tbsp brown sugar
- 2 tbsp Orgran All Purpose Plain Flour
- 1L vegetable stock (vegetable stock cubes can also be used)
- 3 tbsp Orgran Croutons with Garlic & Herb of choice, for serving (optional)
Method
- Preheat oven to 170°C. Prepare large flat oven tray by spraying with cooking spray. Line tray with baking paper.
- Place tomato halves cut side down on prepared baking tray. Pour 3 tbsp oil over tomato. Sprinkle with salt and pepper.
- Place tomatoes in moderate oven and bake for 10 mins. Turn tomatoes and bake for a further 10 mins or until soft.
- While tomatoes are cooking, steam sweet potato until soft.
- Pour 2 tbsp oil into large saucepan and sauté onion and garlic.
- Put tomato, onion, garlic, sweet potato, tomato paste, basil leaves, brown sugar, flour and a little stock into bowl of electric blender or food processor. Blend until smooth.
- Pour into large saucepan. Add remaining stock. Heat over gentle heat.
- Serve garnished with basil and Orgran Croutons with Garlic & Herb of choice.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
