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Gluten Free Stuffing - vegan too, using quinoa flour, ground almonds, lots of soft veg and studded with sultana jewels for bursts of sweet flavour! thecookandhim.com

Gluten Free Stuffing

Prep: 20 mins | Cook: 60 mins | Total: 80 mins | Quantity: 8 portions (roughly!)

Ingredients

  • 3 tblsp ground flax seeds
  • 6 tblsp cold water
  • Drizzle of olive oil
  • 2 red onions – peeled and finely diced
  • 4 cloves garlic – peeled and crushed
  • 3 large sticks celery – finely diced
  • 2 apples – peeled and finely diced (without the core!)
  • 6-8 sprigs fresh thyme – leaves only
  • 10 fresh sage leaves
  • 3 stalks of rosemary – the needle like leaves only
  • 1/2 cup sultanas
  • 1 + 1/2 cups Hodmedods Quinoa Flour
  • 1/2 cups ground almonds
  • salt and pepper

Instructions

  1. Preheat the oven to 160 Fan / 180 C / 350 F / Gas 4 and rub a drizzle of olive oil around a baking dish - I used one 5 x 9 inches
  2. Mix the ground flax seeds with the water and set aside to thicken
  3. In a large frying pan, heat another drizzle of olive oil and gently saute the onions, garlic, celery, apple and herbs for around 10 minutes, stirring occasionally till softened
  4. In a medium bowl stir together the quinoa flour and ground almonds
  5. To the frying pan add the flax 'egg' and sultanas and stir, then stir in the quinoa/ground almonds, a few good twists of black pepper and a large pinch of sea salt, incorporating well
  6. Tip everything into your greased dish and put in the oven for 45 mins - 1 hour till firm in the centre
  7. Serve immediately - though it's also just as lovely cold in a sammich the next day too!

Notes

  • With the best will in the world, fresh herbs aren't always readily available.  If not, substitute:
  • Thyme - 1 tsp dried thyme
  • Sage - 1 tsp dried sage
  • Rosemary - 1/2 tsp dried rosemary

Recipe by The Cook & Him at https://thecookandhim.com/recipes/gluten-free-stuffing/