Pita Bread & Mexican Spread
Prep time:
Cook time:
Total time:
Serves: Serves 4
- 1 egg
- 2 tbsp olive oil
- 5 tbsp water
- ¼ tsp salt
- 1 cup tapioca flour
- ½ tsp baking soda
- 1 tsp cumin seeds
- 400gms/14oz minced beef
- 2 tbsp oil
- 1 carrot
- 1 stick of celery
- 1 courgette
- 1 tsp cumin
- 1 tsp garam marsala
- 1 tsp coriander powder
- ½ tsp turmeric
- Salt & pepper
- ¾ cup water
- 1 tbsp tapioca flour
- Squeeze of lemon juice
- Chopped mint
- 1 avocado
- 2 heaped tbsp creme fraiche
- 2 tsp lemon juice
- Salt & pepper
- 2 chopped tomatoes
- A small pot of sour cream
- Preheat the oven to 375 degrees F or 190 degrees C.
- In a pot, mix ⅓ cup of flour, water and 1 tbsp olive oil.
- Heat on low, stirring, until the mixture completely sticks together.
- Take off the heat and let cool.
- In a bowl, mix the rest of the flour, baking soda and salt.
- Add the egg and the rest of the oil.
- Add the cooled congealed mixture and knead together into a dough.
- Push it out into a flat, round shape on a baking tray which has been covered with baking paper.
- Bake until crisp on one side (around 20 minutes)and then turn over and crisp up on that side too (another 5 minutes).
- Remove from the oven and cut into wedges.
- Peel the carrot and courgette and chop roughly with the celery.
- Place in a food processor and chop small.
- Heat the oil in a frying pan and add all the spices. Heat to release the aromas.
- Add the minced vegetables and cook for 5 minutes.
- Add the mince and cook until well browned.
- Season.
- Add the water and the tapioca flour dissolved in a little water.
- Stir to blend and thicken.
- Squeeze over half a lemon and mix.
- Remove from the heat and serve with a sprinkle of mint.
- Mash all the ingredients together and serve with the mince, pita bread, tomatoes and sour cream.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/pita-bread-and-mexican-spread-grain-free-fructose-intolerant-friendly/
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