Another Christmas challenge – a gluten-free and dairy-free alternative to sausage rolls and savoury cheese pastry sticks. Something like the “mouth-feel” of pastry, with a satisfactorily savoury tickle for the tongue?
These “flapjacks” disappeared pretty well as fast as the sausage rolls.
And I’m guessing … these would work just as well with the caramelised onions and maybe 60g/2oz of fine mature cheddar grated into the oats? Instead of the mushroom/tomato/parsley?
- 100g/4oz Trex
- 180g/6½oz gluten-free rolled oats
- generous pinch of salt
- salt and pepper
- 1 medium sized onion
- small handful of parsley
- 4-5 of these roasted preserved tomatoes (if you happen to find a couple of cloves of roast garlic cloves among – use them too)
- 4 mushrooms
- pinch dried herbs
- pinch dried thyme
- small pinch red chilli flakes
- Chop the onion fairly finely and fry in the Trex very gently for 25-30 minutes, until they are golden-brown and sweetly caramelising. Add chopped mushrooms, chopped roast tomato pieces and garlic cloves, and finely chopped parsley stalks for the last 5 minutes.
- Pre-heat the oven to 200C/400F/Gas Mark 6.
- Mix the oats, chopped parsley leaves, and seasonings in a bowl. Add the onion mixture and mix through.
- Spread the mixture in an oiled baking dish (mine was 24cm by 14cm. Press in firmly.
- Bake for 25 minutes until golden brown. Leave to cool in the tin, then cut into slices and store in an airtight container.