Hey Good Lookin’ 6/19/13


Easy dinner tonight! I have some awesome Boar’s Head roast beef that needs to be used, so sandwiches it is.

How I would love for them to be on toasted sourdough, but grain free pita it is! I have been using a good recipe lately but recently started to tweak it a little bit. Here is how I make them:

1/2 cup packed almond flour
2 Tbsp coconut flour
1/4 tsp bobs redmill baking soda
Pinch of salt
Two farm fresh eggs
3/4 cups water
2 tbsp melted grassfed butter

Combine all ingredients in a large mixing bowl.  My 9 yr old helped. By “helped” I mean she made them herself. 🙂


Pour 1/4 cup of the batter onto a parchment lined cookie sheet and spread about 6 inches around.


You should get five to six pitas.

Bake at 375 for 18-20 minutes.

Here lately, I have been spreading the whole bowl of batter out evenly on a large cookie sheet, baking, and then cutting it into square “slices” because I find the pita doesn’t stuff well without tearing. Makes great sandwich bread though.

If you slice the round pita into triangles, drizzle with olive oil, and pop back into the oven for 5-7 minutes, you will have decent pita chips too. 🙂

Awesome for hummus, baba ganoush or other dips.

Tonight, we’ll use them for  roast beef, horseradish &  spicy brown mustard sandwiches with kale chips.

Eat thoughtfully guys…your body will thank you!


2 responses »

    • I make these pitas at least twice a week. They are very versatile! I discovered last week that they are killer w/peanut butter and bananas inside!

      Too bad we aren’t neighbors. I have ten bundles of kale in my fridge right now!

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