Grain Free Recipes

Method:

1. Add 8g tapioca flour to the mixing bowl on the weighing scales.
2. Add chickpea flour so the total weight is now 23g.
3. Add potato flour so the total weight is now 90g.
4. Add 1 egg.
5. Add 1 and a half tablespoons of avocado oil.
6. Mix up all the ingredients in the bowl with a spoon. The consistency will likely be sticky and need extra sprinklings of potato flour in order to pick up and form a ball that can be rolled out. Try not to over-mix the mixture or put too much flour in, as this can make it crumbly and you may need to add a little more oil.
7. Sprinkle potato flour on the worktop surface and rolling pin before rolling out the mixture. When using the rolling pin, try to gently make sure there's flour underneath the pasta to stop it sticking to the surface. Once spread out fairly thin, then use the back-side of a normal cutlery knife to cut out lasagne sheet rectangle shapes that will fit neatly inside your baking tin.
8. Have your water boiling ready in a frying pan (and/or wok) then use a spatula to gently lift the pasta sheets into the water. You may get 1 to 2 sheets in the pan at a time, although make sure they don't stick together by using a knife to carefully keep them apart.
9. Boil (with occasional gentle stirring) for 3-4 minutes, then drain thoroughly before preparing your lasagne in the baking tin.

Method:

1. If you would like to make your own tomato base for the sauce (rather than using tinned plum tomatoes) then gently boil 3-6 large tomatoes in a pan of water for about 20 minutes. After around 10 minutes simmering, peel off (and discard) the tomato skins and mash the remaining tomatoes to make a thicker sauce mixture.
2. Fry some onions, garlic, mushrooms and red pepper in butter (or olive oil) in a separate pan.
3. Add the minced beef and season with salt and pepper.
4. Once the beef is cooked, add the fresh tomato base or tinned tomatoes, and season with tarragon and basil, and simmer until ready.

Method:

1. In a pan, melt about a tablespoon of butter.
2. As soon as the butter has melted, remove the pan from the heat and stir in about 1 tablespoon of potato flour. It will all soak up together.
3. Place the pan back on the heat and keep adding a good splash of milk and whisk together until the sauce thickens to the preferred consistency. This may take about 10-15 minutes.
4. Once ready, remove the sauce from the heat. 

Method:

1. In a baking tin, add a few big spoonfuls of bolognaise to cover the bottom of the tin.
2. Add a lasagne sheet on top.
3. Add a few big spoonfuls of bechamel sauce on top to cover the lasagne sheet.
4. Add another lasagne sheet on top.
5. Repeat this process (you may have around 6 lasagne sheets).
6. Finally add bechamel sauce onto the top lasagne sheet.
7. Cover the bechamel sauce with grated mild cheddar cheese and sprinkle oregano on top.
8. Bake in a pre-heated oven for around 20 minutes or until the cheese is properly melted and crispy.
9. Eat and enjoy!

TOP TIPS: This meal goes really well with home-made potato wedges. Also if you make a double-batch, you can freeze one lasagne for a future easy-to-reheat yummy dinner!