Free From Foodie: Sensory Savoury
Last month I spent a fantastic day learning more about the wonders of kitchen herbs and it has got me thinking about how to use them more in my cooking. One of the best pieces of advice I had when embarking on a gluten free diet was to seek out and invest in fabulous flavours – no meal can taste dull with the addition of rich fruity olive oils, syrupy balsamic vinegars, fragrant spices and floral waters….and of course fabulous fresh herbs.
One of the most familiar herbs to most of us is rosemary, an intensely aromatic member of the mint family probably best known as a partner for lamb but also surprisingly good with chocolate and other sweet foods. Less known perhaps are the many amazing properties of rosemary, like most other herbs it’s so much more than a flavour enhancer….in this case a brain and circulation stimulant, muscle relaxant, antioxidant, anti-bacterial, anti-inflammatory, anti-fungal …and a source of iron, calcium, manganese, vitamin A, C and several B vitamins… the list goes on. Nature and natural foods never cease to amaze me!
This week’s gluten free recipe uses fragrant rosemary and tasty pecorino cheese to create a sensory savoury biscuit. Combining crunchy almonds and my favourite superfood flaxseed (also known as linseed) this is a highly nutritious, protein packed snack that’s perfect on its own or with your favourite topping. For a dairy free option try using nutritional yeast, rich in B vitamins for a nutty/cheesy flavour.
Rosemary and pecorino biscuits
Ingredients (makes around 12-14 biscuits)
- 100g Suma organic almonds
- 100g Suma organic golden linseed (flaxseed)
- 2 tbsp fresh rosemary, finely chopped
- 50g freshly grated pecorino or parmesan (or 2 tbsp of nutritional yeast)
- ½ tsp sea salt
- 2 tbsp Zaytoun Fairtrade extra virgin olive oil
- 1 large egg
- Heat the oven to 175°c.
- Grind the almonds and flaxseed in a coffee grinder or good food processor. Put into a bowl with the salt, rosemary and 30g of the cheese (or all of the nutritional yeast)
- In a second bowl whisk together the olive oil and egg
- Stir the wet ingredients into the dry until thoroughly combined
- Form the mixture into a ball and place between two pieces of baking parchment. Roll out to around ½ cm thick
- Remove the top piece of parchment paper and use to line a baking tray
- Use a cutter to cut out the biscuits and place on the lined baking tray
- Sprinkle with the remaining cheese if using
- Bake for 8-10 minutes, until just starting to colour. Don’t worry if they look quite oily when you take them out of the oven, the oil will reabsorb as they cool
- Cool on a wire rack tray
Nicky Robinson combines her work in fair trade with other life-long passions for natural good food and positive healthy living. Her own experience with Coeliac Disease has led her to study for an MSc in Nutritional Therapy and develop a special interest in nutritious and delicious gluten free cooking