I’m really enjoying recreating bakery foods at the moment. I have been experimenting lately with sunflower seed flour instead of using almond flour/meal, to make recipes to cater for people who can’t tolerate almonds. Sunflower meal has quite a strong flavour, compared to using almond flour/meal. However, as this recipe is savoury the flavour has worked well. When cooked, these have a texture of a soft scone wrapped around a delicious pizza filling. You can use whatever vegetables you like, just be mindful of their liquid content. If you’re going to use olives or sundried tomatoes etc, be sure to drain them well on kitchen paper to remove as much moisture as you can before use.
Update: This recipe now includes ounce and cup measurements. To make the conversions easier I have decreased the sorghum flour by 5g, and increased the tapioca starch by 2g, the sunflower seeds by 5g, the sweet rice flour by 2g and the coconut oil by 2g. All cup measurements are firmly packed.
50g (1.8 ounces or ⅓ cup) sunflower seeds
90g sorghum flour (3.2 ounces or ½ cup plus 2 tablespoons)
72g tapioca flour (2.5 ounces or ½ cup plus 1 tablespoon)
50g teff flour (1.8 ounces or ¼ cup plus 1 tablespoon)
32g (1.1 ounces or ¼ cup) sweet rice flour
1 tablespoon (15ml) baking powder
1 teaspoon (5ml) xanthan gum
½ teaspoon (2.5ml) salt
52g (1.8 ounces or ¼ cup) coconut oil, at room temperature (not melted)
60ml (½ cup) dairy free milk of choice, at room temperature
1 large egg, at room temperature
60ml (4 tablespoons) tomato paste
1 tablespoon (15ml) water
½ teaspoon (2.5ml) onion powder
½ teaspoon (2.5ml garlic powder
½ teaspoon (2.5ml) Italian herbs
½ teaspoon (2.5ml) raw sugar
100g streaky bacon, diced (which is approx. 3 pieces or 3.5 ounces or ¾ cup when diced)
22g (0.8 ounces or scant ¼ cup), red onion finely diced
28g (1.0 ounces or a scant ¼ cup), green capsicum, finely diced
28g (1.0 ounces or a scant ¼ cup), red capsicum, finely diced
Baby spinach leaves, shredded approx. ¼ cup
1 medium mushroom, finely diced
2 tablespoons (30ml) parsley, finely chopped
85g (3.0 ounces or 1 cup) gluten and dairy free cheese of choice (I used this brand)
Place the sunflower seeds into a coffee grinder
and grind into a fine meal. Just don’t over grind it, otherwise you may just end up with sunflower butter!
In a food processor add the flours, sunflower meal, xanthan gum, baking powder and salt, then blitz until it is combined.Add the coconut oil to the dry ingredients and process until it resembles fine crumbs.
Whisk the egg into the milk and add to the processor. Process until it comes together, the dough will be thick and soft.
Sprinkle a little rice flour on a clean surface and gently work the dough into a smooth ball.
Roll the dough out to a large rectangle approximately 38cm x 30cm between 2 pieces of baking paper or parchment.
Mix together the tomato paste, water, onion powder, garlic powder, Italian herbs and raw sugar in a bowl or jug, to form quite a thick paste. Then spread the paste across the dough leaving a 1½ cm gap along the edges.
Now evenly sprinkle your toppings over the tomato paste finishing with the cheese and parsley.
Carefully roll up the rectangle, using the baking paper to help you manoeuvre the dough into a roll.
Roll it back over to reveal the flap and with dampened hands very gently rub to seal.
Again with dampened hands seal to enclose the ends.
Roll it back over and using the baking paper lift the roll onto a large tray or chopping board. Wrap the baking paper over the roll and refrigerate for 15 minutes, as this makes it so much easier to cut into sections.
While the dough is chilling in the refrigerator, preheat your oven to 170C and line a 12-hole muffin tin with muffin wraps.
Cut them into 12 even slices
and gently place them in the muffin tin and bake for approximately 18 minutes.
Allow them to cool in the tin for about 4 minutes before transferring them to a cooling rack. You can eat them straight away or wait until they’re completely cool before putting them in zip lock bags to store in the refrigerator. If you want to keep them for longer, you can also pop them in to the freezer.
If freezing them, pop them in the microwave on a quick reheat or gently reheat them in the oven at around 130C until heated through.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas Mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8