This recipe is the genius of all magic. It's buckwheat crust is all nutty when cooked, the pesto has a peppery kick and the tomatoes get all sweet and juicy when roasted.
Living with all my food intolerances this past week has been pretty tough. Or more correctly, tough when I'm out of the house. Even picking up a snack is hard...lentil gluten free crisps have potato starch so that's out. I can't eat crisps because they're potato and often pre peeled and cut vegetables, like carrots, have so much crap and have been so processed I wouldn't touch them with a barge pole, the list goes on and on. At home it's a totally different story. It's like I've been inspired by this big change and I'm absolutely relishing being able to produce healthy recipes that tick all of my boxes. I've had a lot of emails too from people so if you're living with even some of my food intolerances, you are not alone. There are LOADS of us out there trying our best, helping each other with advice or tips and all you need to do is reach out.
Cruising the inter-web again I picked up this crust from My New Roots. Shame on me but I've never made pastry with coconut oil and it's super super simple. I did of course switch up the recipe because I can't eat sunflower seeds so I substituted them for brown rice flour. The crust turns out nutty and crispy and well, divine. Secondly I didn't really know what I was doing with this recipe when I looked in the fridge. But somehow it turned out amazingly. I had some left over rocket and spinach so figured pesto in the making and then the colour of tomatoes caught my eye and well, the finished article was bloody tasty. The second time I made this I popped on some Gubbeen chorizo and ho-ly. It was amazing! So even if you're not a veggie/vegan you can switch this bad boy up.
45g brown rice flour
160g buckwheat flour
pinch of salt + grind of black pepper
3tbsp melted coconut oil
4 cloves of garlic
glug of olive/rapeseed oil
heirloom tomatoes (I used 1 beef, and 3 small ones
1 red onion, sliced really finely
In a bowl mix the flours, salt and pepper. Stir in the coconut oil and then add spoon by spoon the water in until combined. Cling film and chill. I made double the quantity and froze half of it. Worked like a charm FYI.
Whilst the pastry is chilling, make the pesto by blitzing everything up. This also stores really well just make sure there is enough oil to cover the top. Roll out the pastry to roughly half a centimetre, this can be crumbly but don't worry! Use your fingers to tweeze it back together and smoosh the cracks up. Spread out the pesto all over leaving a little room at the edge and then slice the tomatoes and pop all over along with the red onion slices.
Cook in a pre-heated oven of 180C for roughly 25mins and enjoy.
* switch out the toppings for sundried tomato pesto, courgettes, regular pesto, chorizo, mushrooms etc.
Spinach is a pretty awesome leaf to eat. It's jam packed full of niacin, zinc, not to mention protein, fiber, vitamins A, C, E and K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper, and manganese. What does that mean? Basically spinach has something for every part of your body!