This is a recipe by Jennafer Ashley that my husband found on a paleo website. Arrowroot, the main ingredient, is quite unusual and is very healthy. Arrowroot is loaded with vitamins and minerals, protein and a form of starch that helps maintain your body’s healthy pH balance.
I have adjusted Jennafer’s recipe slightly, labelled as ‘Version #1’, including alternate ingredients in brackets for anyone that is allergic to almonds and/or nuts.
I have also added my own variation of her recipe, which I have labelled ‘Version #2’. The ingredients are slightly different, including the moisture content, as the flours I use absorb the liquid more. The Directions are the same for each version of the recipe.
Prep time: 10 minutes
Cooking time: 6 minutes per pita (3 minutes per side)
Yield:8 to 12 pitas, depending on how thick the batter is
Version #1 (Jeannafer’s Recipe) Ingredients:
2 cups arrowroot powder/flour
½ cup almond flour (or buckwheat flour or quinoa flour or coconut flour)
¼ tsp sea salt
1 cup unsweetened almond milk (or dairy milk)
Optional: add herbs of your choice for flavor variation – such as onion flakes, dried basil, parsley, oregano or ‘herbs provencale’. Nutritional yeast can be added for a cheese type flavor.
Version #2 (Cathy’s Adapted Recipe) Ingredients:
1 cup arrowroot powder/flour
½ cup of either almond flour or quinoa flour
1/2 cup of coconut flour
1/2 cup of buckwheat flour
¼ tsp sea salt
1 cup unsweetened almond milk (or unsweetened coconut milk or dairy milk)
1 cup water (more might be needed if the batter is too thick)
Directions for both Versions:
• Heat a skillet over medium high heat and melt a small amount of coconut oil.
• Combine arrowroot powder, almond flour (or alternative gluten free flour) and sea salt. Add the eggs and almond milk (or milk). Stir until completely combined. NOTE: more liquid might be required (almond milk, milk or water) if the batter is very thick.
• Use slightly less than ½ cup measure to pour batter into hot skillet, spreading the batter evenly.
• Cook 3 minutes, then flip and cook an additional 3 minutes. (Jennafer’s note: For a soft pita that can be folded, cook 3 minutes on each side.)
• Cool completely and store in a sealed plastic bag or sealed container. (need to be stored in the fridge to prevent spoilage as there are no preservatives)
This bread is versatile. It can be used to make a wrap sandwich, used as tortillas in enchiladas, can be used to make quesadillas, or used as soft taco shells. It can even be used to make thin crust personal sized pizzas.
NOTE: These pitas are best when they are fresh. They dry out quickly or can spoil if not refrigerated. Heat them in a toaster oven or in a non-stick frying pan if they have been in the fridge.