If you have a food processor, you can do the entire dough - making process in it: just combine all of the ingredients except half the cheese and the milk in
the bowl of the processor and pulse until the mixture is even.
If you have space in
the bowl of the processor, add in your lentil puree and pulse to combine.
Add one tablespoon at a time more of warm water until your dough begins to come together into a ball in
the bowl of the processor as it's running.
Break the gluten free digestives into
the bowl of a processor, add the butter and 15 ml or 1 tablespoon of Nutella, and blitz until it starts to clump.
Break the digestives into
the bowl of a processor, add the butter and a 15 ml tablespoon of Nutella, and blitz until it starts to clump.
Pop the flour, oats, cardamom or cinnamon, the salt and chilled butter in
the bowl of the processor.
Pop the flour, 50 grams ground almonds, ginger and cinnamon, the salt and chilled butter / coconut oil in
the bowl of the processor.
Food director Carla Lalli Music points out that if you try to situate
the bowl of the processor on the base when it's full of basil, parmesan, and pine nuts, the blade won't sit flush.
If you have a large food processor: Add date / water mixture to
bowl of processor and blend on high until smooth, scraping the bowl as needed.