OK, so this recipe has sugar… sorry! This blog post is from 2012, well before the days of ITV’s Sugar Free Farm.
Inspired by the Channel 4 programme “Sunday Brunch” I created this gluten and dairy free recipe that is ideal for brunch or a picnic.
– 8 small round shallots
– 3 tablespoons brown sugar
– 3 tablespoons coconut oil
– 1 egg
– 4 tablespoons buckwheat flour
– pinch of salt
Prepare the caramel for the shallots by melting 3 tablespoons of sugar on a high heat, then lower the heat when the sugar is liquid and bubbly, add a splash of water and 1 tablespoon of coconut oil.
Add the shallots, cleaned, to the sugar caramel, cook for 1 minute then take away from the heat.
Prepare the pastry by mixing 4 tablespoons of buckwheat flour with the egg, salt and 2 tablespoons coconut oil.
Pour the pastry mixture over the shallots and cook in the pan in the oven for 30-40 minutes at 180 degrees.
Serve with salad and lime pickle.
Recommended Reading: Strictly Walk Slimmer