1 cup gluten-free baking mix (we used Healtheries)
1 cup ground almonds
1/2 cup cornmeal flour
150g reduced-fat spread
Nutrition information unavailable for this recipe
Step 1In a large bowl, combine all ingredients using the back of a fork. Mix well.
Step 2Use fingers to press into a lightly greased 22cm round tart tin or mini-muffin trays.
Step 3Place in fridge to chill for 30 minutes then blind bake for 20-30 minutes at 180°C until golden brown.
Step 4Finish with desired filling.
This pastry works well in both sweet and savoury recipes.