Gluten Free Pita Pockets
Photo by The Whimsical Wife
Say goodbye to soggy bread. Sometimes it's good to have a break from sandwiches and introduce new healthy bread options to kids' repertoires.
Here's a breakfast, lunch, or bulging snack idea that kids can easily assemble themselves and have fun in the process. It comes from my book Supercharged Food for Kids which you can find here.
The pockets can be filled with bacon and eggs at breakfast time or veggies, avocado and tuna or leftover dinner meat and spring salad ingredients and topped with homemade mayo or ranch dressing.
You can pretty much stuff in whatever you like or whatever you have available in the fridge.
The basic recipe can also be made as a flat crusty pizza and delivered to hungry mouths pretty quickly once your favorite toppings have been fixed.
Test these on your brood and let me know what you think?
Makes 4 pitas
- 1 egg
- 1/4 cup of water
- 1 TBS almond or rice milk
- 1 TBS olive oil
- 1 TBS coconut flour
- 1 TBS flaxseed meal
- 1/4 cup blanched almond meal
- 1/8 teaspoon baking soda
- Pinch Celtic Sea Salt
- 1 TBS mixed herbs chopped fine (optional)
- Preheat oven to 180 degrees Celsius
- Place baking paper on a baking tray
- In a bowl whisk egg and add water, milk and olive oil
- Add dry ingredients and stir well
- Pour mixture onto baking paper in 2 medium sized circles about 12 cms across and spread evenly with a palette knife
- Bake for 20 minutes until golden and crispy around the edge
- Let cool and with a sharp knife slice along the centre so that a pocket is created
- Stuff with favourite fillings
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