No gluten free lasagne… no problem… perfect opportunity for the whole family to learn some new skills.
Freya and I made homemade vegan lasagne sheets using gluten free flour, broken flax seed and water for the egg replacement and olive oil.
We didn’t have a rolling pin, so used a glass jar instead.
While we slaved over the pasta, Flossy, Felicity and Daddy chopped the aubergines and peppers for the ‘meat’ sauce.
We used soya milk and gluten free flour for the rue sauce, boiling an onion in the milk to add flavor. Some mustard and marmite to give it a ‘cheesy’ flavor.
45 minutes in the oven and we all joined in eating it!
Successful family learning experience that I think we will repeat! Delicious!
Accomplished School Principal with an impressive background and commitment to the continuous delivery of top quality education programmes to a wide range of student bodies. Equipped with unique history of achievements driving optimisation of learning as well as administrative platforms of one of the leading international schools in Asia (a non-profit, non-selective coeducational trust institution) encompassing over 1,600 multi-cultural students and 150 instructors. Highly passionate about providing students with an outstanding British Education in order to prepare them for professional successes on a global level. Innovative in establishing school’s strategic direction to surpass performance objectives while providing students with customised instructional curriculums and learning plans.
View all posts by katyefuller
