Followed the recipe on the website, added 100g of almond butter along with the wet ingredients, used lindt 90% for the chocolate chunks, absolutely delicious, no more disappointing almond flour biscuits for me 😃 so glad I discovered fibre flour, it really is a life saver when trying to stick to a lower carb diet.

Made a basic pastry in the food processor 150g UF flour 75g butter 30g fibre sugar 4g baking powder water Blitzed flour, sugar and butter to fine breadcrumbs then pulled together with water. Split into approx 45g balls, rolled out 2 and lined 2 mini pastry cases. Blind baked for about 30min, until cooked and slightly browned. Filled with a layer of mashed strawberries then sugar free pastry cream (made with Allulose). Topped off with mashed strawberries + sugar free jam and a layer of strawberry on top. Froze the rest of the pastry balls. They came out so well, the UF pastry tarts are always a hit, they taste great and hold up really well with any filling. I have also made Bakewell tarts, millionaire shortbread tarts and chocolate tarts (I always forget to take photos, too busy eating! 😂)

250g UF Flour 190ml Warm Water 5g Salt 5g Yeast 5g Vital Wheat Gluten Mixed in stand mixer, divided into 150g balls, proofed (proved?🤷🏽‍♀️) for 1.5hrs covered with bin bag. Used one straight away (couple of months ago) lightly oiled the other 2 and froze in sandwich bags, defrosted them today for pizza night. Turned out so good, really tasty, nice thin crust. My boyfriend LOVED it, he is a pizza aficionado so wasn’t sure how he would take it but he was delighted. Especially at the fact that he wasnt stuffed and bloated after eating the whole thing. This is his in in the picture, mine was the same, with the addition of anchovies 😋 cooked @ 200C fan oven for 10min, then 5min @ 180C, just need to keep checking to make sure it isn’t burning or getting too crispy on the edges