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Categories:Viewed: 85 - Published at: 4 years ago
Ingredients
- 1 pound mashed turnips (nips)
- 2 1/2 tablespoons hazelnut oil OR melted butter if you aren't avoiding dairy
- 3/4 cup gluten free flour blend: 1/4 cup oatflour 1/4 cup buckwheatflour, 1/4 cup hazelnut flour
- 3/4 teaspoon salt
- 1 medium egg
- 1 teaspoon gluten-free baking powder
- 2 tablespoons minced chives (optional)
- Extra gluten-free flour blend for rolling fadge dough
- Extra hazelnut oil OR melted butter to brush tops before baking
Method
- To bake gluten-free fadge/ farl, preheat oven to 400F / 200C. Line a large baking sheet with parchment paper or lightly grease with butter& hazelnut oil.
- Measure and blend dry ingredients in a small bowl. In a mixing bowl blend mashed turnips (nips), hazelnut oil OR melted butter and egg. Add dry ingredients and mix until combined. Turn fadge dough out onto a lightly gluten-free floured cutting board. Roll or press the fadge dough with hands to 1/2-inch thickness.
- Use a round biscuit cutter to shape the fadge cakes or cut them with a knife in any shape you like. Place on a parchment paper-lined baking sheet.
- Brush with hazelnut oil OR melted butter and bake in preheated oven for about 20 minutes. After baking for 15 minutes, remove baking sheet from oven and turn the fadge over so that both sides brown evenly. Serve warm.
- To pan-fry fadge, add about 2 tablespoons of hazelnut oil and butter to a large skillet and heat over a medium burner. Add fadge and fry each side until golden brown
