Psyllium Pitta
I created these naturally gluten free pitta almost by accident - I was aiming for a flat bread but they puffed up into pockets.
They are absolutely delicious & I've been having them stuffed with crisp salad, copious quantities of hummus & my super green falafel.
I've combined buckwheat with ground almonds & psyllium to combine plant based protein sources with gut health support. That high fibre content also makes them super sustaining whilst supporting your digestion, heart health, blood sugar levels, and more.
For those of you want a nut free version you can use chickpea or brown rice flour as I've suggested below.
Recipe makes 4.
Key Facts
- Gluten free
- Great for gut health
- Plant based protein
- High in fibre
Ingredients
- 120g buckwheat flour/ grouts ground in a blender
- 30g ground almonds (or 15g each chickpea & brown rice flours)
- 2 tablespoons chia seeds, ground
- 25g psyllium husk powder
- 1/2 teaspoon baking powder
- Pinch of salt
- 225ml water
Preparation
01
Preheat your oven to 200°C, line a tray with parchment.
02
Add everything to a bowl, beating well for around 5 minutes. Leave to sit for a further 5 minutes, it should be sticky but you should be able to form balls, too dry add a splash more water, too wet a sprinkle more psyllium.
03
Divide into 4, add to your tray & lay over a small piece of parchment so you can press them out into breads.
04
Bake for 15-20 minutes, they should puff up & go crisp at the edges but still be soft in the middle.
Eat right away or cool & use within 5 days. You can freeze them too.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
