Grain Free Recipes

Method - Pesto:

1. Wash a few big handfuls of fresh basil leaves, pat them dry and add to a blender.
2. Add about 6 tablespoons of olive oil.
3. Add a few handfuls of pine nuts, a squeeze of fresh lemon juice and some grated parmesan.
4. Whizz them up together.
5. In a frying pan with melted butter, gently cook a few chopped garlic cloves with 1 or 2 diced onions.
6. Once cooked, add the basil mixture to the frying pan and stir in gently for a few minutes.
7. Once the pasta is ready, mix in the pesto sauce and enjoy! 

Method - Pasta:

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 2 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 divide into strips like tagliatelle.
8. Have your water boiling ready in the pan then use the knife to gently lift the pasta strips into the water. Try to gently mix them in the water afterwards with a different utensil so they do not stick together. 
9. Boil (with occasional gently stirring) for 3-4 minutes, then drain thoroughly.