Ingredients
- Butter for greasing (optional)
- Sesame seeds or poppyseeds for sprinkling the tray (optional)
- 4 large eggs, separated
- 60g ground linseed
- 100g tapioca starch
- 150g ground almonds, coconut flour or ground cashews
- 200ml full fat Greek yoghurt
- 2 tsp gluten-free baking powder
- 1 tsp sea salt
- 1 tsp cider vinegar
- Nigella, poppy, cumin, fennel or sesame seeds for sprinkling (optional)
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Method
Step 1.
Preheat oven to 220C. Generously butter baking sheet and sprinkle liberally with sesame or poppy seeds, or line with baking parchment.
Step 2.
Put egg yolks, linseed, tapioca starch, ground almonds, yoghurt, baking powder into a large bowl and beat with balloon whisk or electric whisk until mixture is smooth, pale and creamy.
Step 3.
In a large, clean bowl, whisk egg whites with salt, using a balloon whisk, electric whisk or stand mixer, until stiff peaks form. Gently fold in vinegar, using a spatula. Stir a spoonful of beaten egg white into almond mixture to loosen, then carefully fold in rest using a spatula, without knocking out too much air.
Step 4.
Spoon mixture on to baking sheet and gently spread into oval or teardrop shape, about 2cm thick. Sprinkle with chosen seeds and bake for about 15-20 minutes, depending on thickness, until risen, golden tinged and springy to the touch. Best eaten within a few hours of baking.
Serves 1 |
