100g pudding rice
50g butter
1 litre Kara
50g coconut flower sugar
Dash of vanilla extract

 

Stick ingredients in an oven proof dish and cook in the oven

450g white spelt flour (I prefer shipton mill flour)
150ml buttermilk
150ml Kara milk
1tsp sugar
2tsp yeast
Salt
Butter melted

Mix everything together until smooth, I use a machine though you can do it with a spoon. Scatter rice flour on a baking tray. When dough looks smooth, break of a small bit of dough and using rice flour to stop it sticking, shape it into a round flat disc shape and place on tray. I get 10-12 muffins from this much dough.

Cover tray with a tea towel and leave to rise for twenty minutes.

Meanwhile heat a heavy bottom frying pan or griddle.

After twenty minutes using a fish slice transfer three or four muffins to the hot pan. Cook for a few minutes and flip over, and cook on the other side.

Ingredients:

for the pastry:

175g white spelt flour

75g butter

75g cheddar cheese grated

1 large egg

For the filling:

200g smoked salmon chopped

100g prawns chopped

1 tbsp capers chopped

150ml sour cream

1tsp dried dill

 

Heat oven to 220 degrees C

Put flour with a pinch of salt in a food processor, add butter and pulse until  butter is rubbed in. Add 50g of the chees, and crack the egg into the bowl, turn the mixer on and process until you get a pastry. Wrap pastry and rest in fridge for ten minutes.

In a bowl mix the salmon, prawns, capers, dill and soured cream together with a little black pepper.

Roll out the pastry until it is about 2-3mm thick. Cut 8cm circles out of the pastry, roll up the ends and repeat 9you should get about 25 circles).

Take a pastry circle, using a little water moisten the edges. Place one teaspoon of mixture in the base and then press the edges together firmly. Place on a baking sheet.
Repeat until all the pastry discs are full. Place the baking sheet in the fridge for ten minutes.

Brush each pastry with a little milk, and sprinkle the remaining cheese over teh pastries. Bake in the oven for 15-20 minutes until golden. Serve with salad, sour cream and chive dip, or take on a picnic.