Curried Chickpea Sausage Rolls
GF, DF ,V, RSF - serves 4
Ingredients:
Base:
2 cups almond meal
2 eggs whisked
3 tbsp coconut oil
1/4 tsp baking powder
1/4 tsp salt
Filling:
1 can of organic chickpeas
1 tbsp curry powder
3-4 tbsp almond milk
Salt and pepper
1 zucchini roughly chopped
1 carrot roughly chopped
1/4 cup sundried tomatoes chopped
Big handful of spinach
Method:
In a medium bowl, add almond meal, baking powder and a pinch of salt and pepper and mix.
Now add in the eggs and coconut oil and mix well to form a dough. Place in the fridge to set.
While this sets, pre heat oven to 180 degrees C and line a baking tray.
In a food processer, add the zucchini, carrot and the sundried tomatoes and blitz to for a chunky mixture, set aside.
In a heated frypan add 1 tbsp of coconut oil, the chickpeas, curry powder, almond milk and a pinch of salt and pepper and cook for 5 minutes. Add a little extra almond milk if needed.
Now add in the vegetable mixture, the spinach and mix well. Turn off the heat.
Take out your pastry. Between two pieces of baking paper roll out to around 1/2 cm thick. Trim edges.
Place the mixture down the centre of the pastry and roll over to form the sausage rolls. Pressing to secure the ends.
Roll and repeat until all mixture is used.
Place on the baking tray and bake in the oven for 20-30 minutes or until golden.
*Serve on its own or with some fresh greens.