We all have a friend (or more) that has a food allergy. Sometimes it is hard to know what to make for a party or a gathering that can be allergic "friendly". Thus we made some canapés with a gluten-, lactose- and nut free bread. Very easy to make and they taste as good as any other finger food.
Flaxseed Bread (soft and tasty)
5 dl (2 cups) flax seeds
1 tbsp gluten free baking powder
1 tsp Kosher salt
5 beaten eggs
1,25 dl (1/2cup) water
0,8 dl (1/3cup) neutral oil
Preheat the oven to 180 degrees C and prepare a tray in with baking paper. Give the flax seeds a go in your food processor or blender to make it into flakes. Mix the dry ingredients well — a whisk works well. Add the wet ingredients to the dry, and combine well. Make sure there aren’t obvious strings of egg white in the batter. Let the batter set for 2-3 minutes to thicken up (don't leave it too long or it will get past the point where it’s easy to spread.)
Pour the batter onto the pan. Because it will tend to mound in the middle, you’ll get a more even thickness if you spread it away from the center. Aim for a rectangle shape an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).
Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning.
Now use a ring, cup or glass to cut the bread into circles. I used a 3 cm ring but any size will work.
We chose a vegetarian and a non vegetarian option, just in case someone doesn't eat meat. We love the aubergine and olive oil tapenade and the great duck paté we got from Matbazaren.no. Garnish the canapés with basil, coriander and salmon roe to give a nice look and flavor.
Here you can find all my fave recipes, from oldies to paleo and from family secrets to restaurant inspired gems.