Preheat oven to 200°C/180°fan/gas mark 6.
Add the ProZero, warm water, dried yeast and psyllium husk powder to a mixing bowl and stir until combined.
Leave to rest for 10 minutes.
Place the carrots and parsnips on a baking tray and coat with the herbs and 1 tbsp of oil.
Bake in the oven for 40 minutes or until soft. Once cooked, remove from the oven and allow to cool slightly.
Meanwhile, add Fate Low Protein All-Purpose Mix, olive oil, salt and mixed dried herbs to the ProZero wet mixture and combine by hand until a dough forms. Knead for 2 minutes.
Dust your hands with Fate Low Protein All-Purpose Mix and roll out the dough onto a clean, dusted surface, to a thickness of 1cm.
Slice into 7cm squares.
Cut the carrots and parsnips in half.
Position the squares of dough into diamond shapes.
Add a carrot to the middle of a diamond and fold the side corners to the middle. Repeat with all the parsnips and carrots.
Place the folded vegetables onto a greased circular baking tray to make the shape of a wreath.
Brush with the remaining olive oil and sprinkle with the mixed herbs.
Bake for 30 minutes or until golden brown.
Cut a bow shape out of the red pepper.
When baked, carefully remove the wreath from the baking tray using a spatula and transfer to a plate.
Add the pepper bow to decorate and serve.
Fate Low Protein All-Purpose Mix and ProZero are foods for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for a low protein diet. Refer to labels for allergen and other product information.
- For the dough:
- 50ml ProZero
- 45ml Warm water
- 3g Sachet dried yeast
- 4g Psyllium husk powder
- 125g Fate Low Protein All-Purpose Mix (plus extra for dusting)
- 1 tsp Olive oil
- Pinch Salt
- 1 tsp Mixed dried herbs
- ½ Tomato purée
- For the filling:
- 4 Carrots, peeled
- 4 Parsnips, peeled
- 1 tsp Mixed dried herbs
- 2 tbsp Olive oil
- 1 Red peppers
