1 onion, finely diced
1 tbs olive oil
½ tsp sea salt
1 tbs coconut palm sugar
1 tsp smoked paprika
1 tbs tomato paste
1 ½ C cooked cannellini beans
400ml passata
To serve:
8 pieces of gluten free toast
Preheat your oven to 180°C, fan forced.
Heat olive oil in a large frypan over a medium heat. Add the onion and sea salt, allow to cook gently, until the onions are cooked through.
Add the coconut palm sugar, smoked paprika and tomato paste. Cook for a further few minutes, stirring constantly.
Add the cannellini beans and passata, stir well and pop in the oven to bake for 30 minutes.
Serve with toasted gluten free bread.
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This Strawberry, Pomegranate and Kefir Smoothie is a big cup of goodness. A handful of strawberries and pomegranate seeds will provide you with vitamin C,
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Unit 4, 28 Dell Road
West Gosford NSW 2250
Phone: (02) 9037 0894
