Staying in Bake of the week
Jam tarts Veg sausage and cannellini bean cassoulet
You’ll need
●
You’ll need
● (makes 10)
Method
1. Preheat oven to 170C, gas mark 3.
2. Soften the dates in 70ml of warm water. While the dates are softening, make a “flax-egg” by mixing the flax seeds with 20ml of water and leave to one side to set.
3. Gently heat and stir berries, chia seeds and honey in a saucepan over a low heat for five minutes until the berries have broken down. Use a potato masher if required.
4. Make your pastry by mixing the brown rice flour and ground almonds in large mixing bowl.
5. Whizz dates and water until smooth then use a spatula to scrape the mix into the flour, along with the flax egg. Mix together then knead for a few minutes until dough like. Set aside a fifth of the pastry to make the heart tops, and roll the remainder out before cutting into rounds. Place bases in a greased 12-hole cupcake tray, add heaped teaspoon of jam into each base. Roll out the remaining pastry and cut out heart tops for the top. Bake for 15-20 mins until golden.
Method
1. Heat oven to 190C.
2. Fry the frozen sausages over a medium heat in an ovenproof pan for about five minutes, then add a splash of olive oil, sliced red onion and garlic.
3. Fry for a few more minutes, add chopped tomatoes, cannellini beans, salt, pepper, oregano and half stock cube.
4. Simmer for three minutes, then scatter over the torn chunks of bread and drizzle some olive oil over the top.
5. Place in the oven for 20 minutes or until bread is a lovely golden brown.
Recipe by Miguel Barclay, author of One Pound Meals