Sometimes I am so naive and oblivious that I wonder how I’ve made it to the ripe old age of 26. Up until recently, I watched on in awe as the illustrious people of Instagram showcased their perfectly, uniformly sliced carrot batons, leaving me wondering why mine ranged from the side of a matchstick to the size of half an entire carrot.
Newly enlightened, that is, told of the concept of a mandoline, I knew I had to acquire one. While they can be a truly terrifying contraption (A lot of Instagram followers have suggested to invest in a mandoline glove) the accuracy and ease with which they cut previously irritating-to-cut vegetables cannot be overlooked. Go on, treat yourself. And your followers.
This tart crust is a grain free riff on a regular ol’ tart crust. What is my fixation with grain free, you ask? Basically, as I’ve been seeing various doctors, but also playing around with my own diet, it has become apparent that grains and I aren’t always friends. This is a highly individual aspect of my delicate digestive system, but I’m aware that for a lot of people (those with autoimmune diseases, those following the specific carbohydrate diet, etc) benefit from minimising or eliminating grains from their diet. Pls note that I am not advocating (and am in fact very much against) such a shift in eating purely for ‘health fitspo clean eating’ purposes, but merely offering an alternative for those who actually need to grain free, or grain minimal, for the sake of their everyday health.
Gluten free zucchini, ricotta, herb and caper tart