Use up festive cheese leftovers with Becky Excell’s gluten free cheesy garlic dough ball wreath! Glazed with garlic infused oil, it’s a treat for sharing and ideal for cozy January evenings or weekend gatherings. Quick, easy, and utterly delicious, this is the recipe to start your year off right!
Named “the queen of gluten-free” by Nigella Lawson, Becky Excell is a gluten-free recipe creator and #1 Sunday Times best selling cookbook author of 5 recipe books with a following of over 1 million on her social media channels and 1 million monthly views on her award-winning blog. She is a dedicated official Coeliac UK ambassador.
She’s been eating gluten-free for 15 years and has made various TV appearances on the likes of This Morning showing the nation how easy it is to make delicious gluten-free food. Visit her award-winning blog www.glutenfreecuppatea.co.uk.
Course: Sides
Serves: 5-6
Difficulty: Easy
Ingredients
- 1 garlic-infused oil
- 350g gluten-free self-raising flour
- 365g Greek yoghurt
- 1 tbsp dried oregano
- 75g extra mature cheddar or parmesan, grated, plus extra for sprinkling
- 250g camembert in a wooden case
- Handful of fresh parsley, finely chopped
- 2 tbsp cranberry sauce
Method
- Heat the oven to 220°C/200°C fan/gas 7 and prepare a 30cm ovenproof frying pan or skillet by lightly oiling it with garlic-infused oil.
- In a large mixing bowl, combine the flour, yoghurt, oregano, grated cheese, and a pinch of salt. Start by mixing well with a spatula; once it resembles chunky breadcrumbs, use your hands to form it into a large dough ball. Split the dough in half.
- Take one dough half and roll it into a long sausage shape, about 2½cm thick, on a lightly floured sheet of baking parchment. Use a sharp knife to chop it into 13-14 small squares of dough, then roll each square in your palms until smooth. Repeat with the other half of the dough.
- Place the camembert in the centre of the pan (removing the lid and packaging so only the wooden base remains), and arrange the dough balls around the edge. Brush the dough balls with garlic-infused oil and sprinkle with a bit of extra cheese – as much as you prefer.
- Bake in the oven for 20 minutes or until the dough balls are golden on top, then cover with foil and bake for a further 5-10 minutes. Timing may vary slightly depending on the size of your dough balls; test with a skewer – if it comes out clean, they’re done.
- To finish, brush with a little more garlic-infused oil and scatter over the parsley. Dollop the cranberry sauce on top of the camembert before serving.
This dish is best enjoyed warm.
See also: Delicious Meals From Christmas Leftovers
