After having not eaten pita for more than a decade, I thought I’d died and gone to heaven the first time I enjoyed these warm, soft and pillowy GF pita wedges with garlicky hummus and the fixin’s. Making pita (pocket) bread isn’t nearly as fussy or time consuming as you might think. Give it a try!
1-2 tsp oil, olive or melted coconut - (NOTE: oil can be eliminated, however, this tiny amount is helpful for this recipe.)
Wrap day-old pita in foil to rewarm. Use a 400°F oven for 5-7 minutes for the freshest result.
In a medium bowl, whisk together the wet ingredients. (Test water temperature on the inside of your wrist for warm, not scalding or too hot, water.) Allow to sit for 10 minutes to “proof.” (If it doesn’t froth and become a bit bubbly, your water temp might have been too hot or too cool. Throw out and start again.)
In a large bowl, combine the dry ingredients well.
Add the wet mixture into the dry, stirring with a wooden spoon until well combined. The dough should pull easily away from the sides of the bowl.
Lightly dust a clean surface with flour, and turn the dough onto the floured surface using floured hands. Knead by turning the dough over itself several times, forming a ball. Place it back in bowl and drizzle oil over top to keep it from drying out.
Cover the bowl with a clean tea towel. Let stand in a warm place (or turn your oven on to the lowest setting while you prep dough, then turn it off and allow to sit inside) for about 45 minutes to proof. Prepare 2 baking sheets with parchment paper.
Transfer the proofed dough onto a floured surface. Knead a few times.
Preheat your oven to 425°F.
Cut the dough into 8 equal pieces. Sprinkle surface lightly with flour. Use the heel and palm of your hand to use pressure to form each dough piece into circular shapes about 5” or so.
Place 2 or 3 pita onto each baking sheet and place in oven. Bake for 5 minutes on first side, turning over to bake another 4 minutes. Repeat for remaining pockets.
Allow to cool completely. Using a sharp knife tip, slice each pita into a pocket along the edge, or cut into wedges.
I’m sure banana bread was invented to use up over-ripened bananas, and what a lovely breakfast food it makes…or an anytime food really! If you aren’t baking for a large crowd, you can eat half and freeze the rest (or give it to a friend!)
Switch up the nuts for dates or raisins or other dried fruit for fun variations, or my personal favorite, half nuts, half dates.
1¼ cups quinoa or brown rice flour (I've also used teff and buckwheat which give it a stronger flavor)
1¼ cups rolled oats
¾ cups garbanzo-fava flour
½ cup arrowroot powder
¼ cup chia seed flour
¾ cups raw sugar
1 Tbsp cinnamon
1 Tbsp baking powder
¾ tsp salt
1¼ cups walnuts (or replace some or all with chopped dates)
2 cups ripe mashed banana (4-5)
1 Tbsp vanilla
½ cup water
Preheat oven to 350°F. Line a 9”x5”x3” loaf pan with parchment paper for easy removal after baking.
In a medium bowl, mix together dry ingredients, except walnuts.
In a large bowl mash bananas. (NOTE: Don’t use less than 2 cups.) Stir in vanilla.
Spoon ½ to ⅔ of the dry mix into the wet ingredients and stir. Add the water and stir again. Add the rest of the flour to achieve a moist, but not sloppy, batter.
Fold in the walnuts. NOTE: You can chop them or leave them in halves. (I prefer the crunchy results of the latter.)
Transfer batter to lined loaf pan.
Bake for 75 minutes. (NOTE: Even though the loaf will be browned nicely after 60 minutes, don’t be tempted to bake less than at least 70 minutes or you could end up with a too-moist middle. Test the middle with a knife or wooden skewer to be sure.)
Lightly sweet, this healthy pumpkin spice loaf is delightful for breakfast, a snack, or a dessert. It’s equally tasty with the addition of dried cranberries, or chopped dried apricots. Although optional, the crunchy sweet strudel topping is just a great addition, I highly recommend it!
⅔ cup pecans, walnuts, or pumpkin seeds, finely chopped
2 Tbsp dark raw sugar
1 Tbsp maple syrup
½ tsp cinnamon
Preheat oven to 350°F.
Line a 9”x5”x3” loaf pan or mini-loaf pan with parchment paper.
Into a large bowl, measure ground flax seeds. Add all of the wet ingredients and whisk together.
In a medium bowl, mix together the dry ingredients, including the dried fruit.
Add the dry ingredients to the wet about a cup at a time and combine well.
Either fold in the chopped nuts, or prepare Nutty Topping.
Transfer batter into pan.
Mix together Nutty Topping ingredients and gently press onto top.
Bake mini-loaves 35-40 minutes, large loaf 70-75 minutes. (NOTE: Even though the loaf will be browned nicely after 60 minutes, don’t be tempted to bake less than at least 70 minutes or you could end up with a too moist middle. Test the middle with a knife or wooden skewer to be sure.)
Cool completely before serving. Use a serrated knife to slice.