Hypothetically, if you were to buy too ...' />
Breakfast, Brunch, Lunch, Dinner or just a snack… make me on a Sunday and you’ve got options for days, literally
Hypothetically, if you were to buy too many zucchini’s and far too much spinach that could be used within it’s “best before” still-safe-to-eat zone what would you do with them?
I am a repeat offender, particularly when it comes to zucchini. Perhaps it is my love for the colour pop it can add in any recipe, the nutritional value when grilled or steamed as a noodle, the moistness it adds to a cake of a loaf without an overpowering flavour… Zucchini could be the definition of versatile, whether it be fritter, gnocchi, a savoury baked snack, in noodle form, grilled with fresh tomato, replacing pasta in lasagna, a vege stack or even as a potato chip replacement… it speaks for itself.
This week I had one last, large zucchini, a couple of cups of spinach and some almond meal that had been eyeing me off for days (but almond meal is like flour gold and I really wanted to do something a little different with it).
I used a batch of pastry that I made a number of days ago and froze, just remember to get it out of the freezer the night before and refrigerate until defrosted. Briefly knead to ensure it doesn’t crack, it’ll be tough at first but with a little warmth from your hands it becomes more pliable and easier to work with. Because it’s gluten-free, I find that shortcrust can be quite crumbly. It’s taken many many recipe tests to perfect a recipe but I’m convinced that it all comes down to the resting time – the longer the better. Also, after many failures I’ll never again condone gluten-free pastry making on a warm/hot humid day.
Serve for breakfast with a drizzle of balsamic glaze, for brunch or lunch, or even as a quick pre-made weeknight dinner with salad and maybe some sweet potato oven bake fries.
Make the pastry ahead with this recipe
|1 ¼ c almond meal|
|2 c spinach leaves|
|1 garlic clove|
|1 large zucchini|
|¼ c unsweetened almond milk|
|1 tsp. mustard powder|
|1 tsp. chilli flakes|
|1 tsp. celery salt|
|1 tsp. onion powder|
|1 tsp. coriander seed|
|1 tsp. salt and pepper|
|6 cherry tomatoes|
|1 sheet prepared shortcrust pastry|