Easy shortcrust pastry recipe | Gluten free | Vegan | Quick | Kitchen hack | Healthy | Dessert |

My game-changing shortcrust pastry hack is not only easy to make, it’s naturally gluten-free and vegan friendly too.
It contains no flour or butter so it’s much healthier than classic recipes.
There’s no chilling or too much kneading to do, meaning it’s so quick and easy anyone can make it.
Plus, you can add a pinch of salt to the mixture if you want to add a savoury filling or a teaspoon of sugar for desserts.

Shortcrust pastry recipe (makes 1 mini 12cm pastry tart)
– 70g ground almonds
– 20g any plain yoghurt (soya/almond/coconut if vegan)
– (optional – pinch of salt or 1tsp sugar)

1. Pre-heat the oven to 180C/ 350F/ Gas Mark 4.
2. Mix all of the ingredients into a bowl with a spoon then use your hands to clump the mixture up into a ball.
3. Dust the kitchen surface with flour and roll out the ball into a flat circle.
4. Grease a shallow pastry tin with butter or oil and lay the circle in it, pressing down the sides of it to fit, don’t worry if it’s a bit patchwork as it will blend together once cooked.
5. Cut off the excess pastry around the top of the tin and oven bake for 12 minutes or when golden and slightly hard when you press it with your finger.
6. Add your filling such as fruit and cream.

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