A is for Almond

After a week in Bali, drinking my weight in cocktails and gaining a few holiday kilos, I am ready to get back on the 12WBT bandwagon! The plan for this whole alphabet cooking thing I promised in my last post was to pick a new healthy food each post, cook with it, so starting with A....Almonds are a rich source of nutrients and are really good for you. I eat them as a snack, or with yogurt, in my smoothies, on my muesli, and also in baking. They are gluten free too, so bonus for people with allergies! This week I made pita bread using almond meal. Almond meal is available in the supermarket, or you can whizz up your own (TMX, 10 sec/spd 9). These are gluten free, low carb, and delicious - winning!

Pita Pockets

1 egg
1/2 cup of water
1 tbsp olive oil
1 tbsp coconut flour (I didn’t have any so I used a tbsp of dessicated coconut TMX, 15 sec/spd 9)
1 1/4 cup almond flour
1/8 teaspoon baking soda
Pinch of salt

Preheat the oven to 170. Whisk egg, water and oil together (TMX 10 sec/spd 5). Add dry ingredients, mix well till a smooth paste forms (TMX 30 sec/spd 7). Pour into 2 equal portions onto a well greased sheet tray. Bake for 15-20mins. Cool on a wire rack and they will keep for a couple of days, or eat warm from the oven, served with some TMX homemade hummus (1 can drained chickpeas, 2 cloves garlic, 2 tbsp tahini, 2 tbsp oil, juice of 1 lemon) or tzatziki, or stuff with salad for a tasty snack or meal.