This recipe is one of my favorite lunch time treats, it takes no time at all and uses only natural ingredients including spelt flour.
Spelt is wonderfully nutritious and ancient grain with a deep, nutlike flavour. It is a cousin to wheat and has recently received renewed recognition for many of its benefits which comes from its broad spectrum of nutrients. Spelt can be used in many of the ways wheat is used, including pasta and bread making. Spelt is high in protein and fibre and is perfect for those who are wheat intolerant, however spelt does indeed contain gluten and should not be eaten by anyone who is gluten-sensitive or has celiac disease, but the presence of gluten does not make spelt wheat. The gluten in spelt behaves differently than the gluten in wheat in cooking. It is possible that the greater solubility of spelt protein makes it easier to digest than wheat.
Undoubtedly, most people have had much less prior exposure to spelt than to wheat resulting in less opportunity to become allergic to spelt. Whatever the reason, there are many people who suffer allergic reactions after eating wheat but do not react to spelt. I am one of those lucky ones! To read more about what the FDA have to say on the subject read here . Both Doves Organic Wholemeal and Odlums Wholemeal spelt are among those I have tried which are now widely available in our Irish stores so you can get baking!
1 Medium sweet potato grated
1 Natural or greek yogurt 125g (yoplait or glenilen farm)
1 Yogurt tub rapeseed oil or 125ml
2 Yogurt tubs full of organic wholemeal spelt flour(extra for rolling) or approx 250gm (Doves or Odlums)
1/2 to 1 teasp paprika
Fresh parsley small handful chopped
1 tsp apple cider vinegar
1/4 teasp baking soda
Depending on the size of your sweet potato it will determine how much flour you will need, the consistency you are looking for is that of pastry, if it is too wet add a little more spelt flour.
Put all the ingredients in a bowl and mix well, flour & baking soda last. When the mixture comes together it is ready to knead only slightly (don’t overwork), then divide into approx 3 balls, then press down on a floured board and roll into a round shape. Remember these will not rise much so the depth you make them will be what you get, too thin and they will crumble and too thick and they will not cook well and will be too heavy. To give you an idea 5mm is about right. Place onto a flat baking tray which has been sprayed lightly with rapeseed oil which will help avoid sticking.
Bake in the oven for 20-25 mins
preheat oven 180 C
For the filling:
Open the ripe avocado and smash it to your liking in a bowl. Cut some ripe cherry tomatoes and dust with a tiny sprinkling of salt. Set aside on a board with your prosciutto ready for filling. When cooled slightly cut along the side of the pita and fill as desired. You can eat straight away but you can also save them till the next day. I like to wrap them up when cooled in parchment paper and tin foil to keep them fresh and when just pop them in the toaster the next day and they taste freshly baked again 🙂
I have also tried wild red salmon mixed with a little mayo and some spinach, tomato and spring onion which is handy when your avocado decides it is not ready to be eaten yet.. which often happens me!
Another classic I love is prosciutto with brie and salad or Tuna with sweetcorn and mayo…the possibilities are endless.
I hope you enjoy them as much as I do 🙂