If you are like us and are dairy, egg, nut, soya, wheat and gluten free you’ve probably given up looking for bread or bread products which don’t burn a whole through your wallet.
Out of the scraping of the pantry, we created pita chips for a delicious Sunday Breakfast. This recipe yields twice the amount of the finished product pictured.
Three base ingredients. Minimal fuss. Low cost. Boom!
A little about the ingredients:
- Edmonds have introduced a dairy, egg, wheat and gluten free flour (sadly, it is not nightshade free as there is potato starch in it).
This is not the self raising one as my supermarket had sold out of it.
- Fresh Life do a range of ground products for baking, or you can ground some linseeds yourself. Google will help you with this.
Linseeds benefit your health in many ways, including being full of antioxidants, omega 3s, vitamin B1, copper, manganese, fiber, magnesium, phosphorus and selenium.
- Water is free from the tap. You can purchase it, if you prefer.
- 2.5 Cups Edmonds flour
- 1 Cup Ground Lindseed
- Half – One Cup Water
- I also added thyme, crushed garlic and Himalayan salt.
- Mix together the dry ingredients, then add in water until you reach a dough consistency. It will be sticky. This is normal.
- When combined, I add a little extra flour to the outside to make it more manageable, as per the below.
- Make these into round circles, as if they were going to be wraps
- Set oven to 180C/356F maximum grill setting
(This could probably bake under the same temp, give it a go?)
- Place under the grill with a little olive oil (or re purpose your bacon fat) for around 10 minutes, flip and another 10 minutes – keep an eye on it though
- Remove from grill and let sit for a few minutes, add more Thyme and Himalayan Salt, if desired.
- Cut into triangles (like pizza cutting)
Now you can get excited about having people over for allergy free pita chips and hummus boards with fruit and olives etc. Serve with vegan wine for ultimate pleasure.
I hope you enjoy these as much as we did.