AuthorJordan Pie
Preheat the oven to 180C.
Mix 2 1/2 cups of the almond meal, 2 small eggs, 1/2 Tbsp turmeric powder, coconut oil, salt and pepper to taste, baking powder and apple cider vinegar together until well combined. If the mixture is too wet add in small amounts of the extra almond meal until it forms a nice almond meal 'pastry' dough.
Place the pastry in the fridge for 20-30 minutes to harden.
Meanwhile mix the mince, veggies, garlic, onion, salt, pepper, herbs and 1 egg together in a bowl until evenly combined.
When the pastry is ready, roll it out in between 2 pieces of baking paper using a rolling pin until it's an even layer of pastry in a rectangle shape. Make sure it's thin enough, but not too thin as you don't want it falling apart.
Begin to place the mince on top of the pastry in a long thin line. Wrap the edges of the pastry so they cover and wrap the meat completely. Use your hands to mould it into a beautiful large sausage roll shape ensuring that there aren't any holes in the pastry.
Place the sausage roll onto a lined baking tray and place it in the oven to cook until golden brown. This took 40-45 minutes for ours to be cooked through.
We served it up with this Spicy Tomato Sauce and added in extra turmeric for its incredible anti-inflammatory properties and vibrant colour.
This gluten-free sausage roll version is a lot healthier than the original sausage roll. We managed to sneak in some veggies and turmeric to increase the anti-inflammatory goodness as well as turning the pastry into a vibrant orange, golden colour.
Ingredients
Directions
Preheat the oven to 180C.
Mix 2 1/2 cups of the almond meal, 2 small eggs, 1/2 Tbsp turmeric powder, coconut oil, salt and pepper to taste, baking powder and apple cider vinegar together until well combined. If the mixture is too wet add in small amounts of the extra almond meal until it forms a nice almond meal 'pastry' dough.
Place the pastry in the fridge for 20-30 minutes to harden.
Meanwhile mix the mince, veggies, garlic, onion, salt, pepper, herbs and 1 egg together in a bowl until evenly combined.
When the pastry is ready, roll it out in between 2 pieces of baking paper using a rolling pin until it's an even layer of pastry in a rectangle shape. Make sure it's thin enough, but not too thin as you don't want it falling apart.
Begin to place the mince on top of the pastry in a long thin line. Wrap the edges of the pastry so they cover and wrap the meat completely. Use your hands to mould it into a beautiful large sausage roll shape ensuring that there aren't any holes in the pastry.
Place the sausage roll onto a lined baking tray and place it in the oven to cook until golden brown. This took 40-45 minutes for ours to be cooked through.
We served it up with this Spicy Tomato Sauce and added in extra turmeric for its incredible anti-inflammatory properties and vibrant colour.
I’m keen to try but wondering about the importance of the almond meal being blanched? I usually make almond meal in the Thermomix from whole almonds. Thanks.
Hi Kerstein. Thanks for getting in touch. The blanched almond meal tends to offer a lighter texture, but it is absolutely fine to use unblanched almond meal. Hope this helps 🙂
Where do you get your blanched almonds? Easy to source them organically when they are unblanched but haven’t been able to find them blanched. Thanks.
Hi Paula. Thanks for getting in touch. There are a number of online stores that sell organic blanched almonds. Hope this helps 🙂
I had a friend ask for the nutritional break down of this and other recipes. Are you able to include this with the recipes? This looks yum!
Hi Debbie,
Unfortunately, we don’t do nutritional breakdowns of our recipes. We don’t believe in counting calories or macros at Changing Habits. Our philosophy is just to eat real foods 🙂
Great pastry thank you, used my own filling
Raw pastry was oily and would crack somewhat. Not sure if this is right? In oven at moment. Will be interesting to see how it works.
Hi HOli,
If you make it again try adding in a little more of the flour to balance it out and soak up the oil. The size of the egg can really make a difference to the dough, if it’s a really big egg it will add more moisture so more flour will be needed, or if it’s a really small egg then less flour or more oil may be needed to get the right consistency 🙂 I hope they still turned out for you.