The combination of flavours in the olive flatbread and tuna pate marry perfectly together. They are super-easy to make and work well as an appetizer, snack or light lunch. But be aware they are incredibly moreish…
Suitable for maintenance and level 1
For the olive flatbread:
1 cup milk (dairy or other)
1 tsp wheat-free baking powder
15 green pitted olives, chopped
1 tsp unrefined sugar
In a bowl, mix all the dry ingredients and the chopped olives. Gradually pour in the milk and using hands, mix until a pliable dough is formed (as all wheat and gluten-free flours vary, it is best to add the milk slowly. With some flours a cup of milk will not be enough, others it will be too much).
Place the dough on a floured board. The flatbread can either be shaped with hands: take small clumps of the dough, roll in flour and flatten down with hands, or rolled out: divide the dough into 6 pieces and using a rolling-pin, roll out each section (this dough does not roll well when done in larger pieces, keeping the sections smaller works better) on the floured board. Using a large mug or pastry cutter, cut out biscuit shaped flatbread. Continue this way till all the dough is used.
Place in a pre-heated oven 180ºC for 8 to 12 minutes, till firm and slightly crisp on outside.
Serve when warm.
Flatbread freeze well.
For the tuna pate:
185g tin of tuna in oil or brine, drained
150g cream cheese (wheat-free)
2 tsp capers, drained
1 tsp lemon juice
Using a hand blender or food processor, simply whizz up all ingredients to a smooth, creamy consistency, season to taste.
Chill until required. Will last 3 days covered in fridge.