We go to Lebanese bakeries a lot. The other day after we had taken a long drive and my kids were hungry. (read: whingeing, low blood sugar and HANGRY) I gave them a choice of chips (from the dreaded big M, please don’t judge me) or Spinach Triangles from A1 Bakery on Sydney road in Melbourne. They chose the spinach triangles.
If my kids want to eat spinach, they can go RIGHT ahead and eat to their hearts content.
We frequently head to this bakery. It’s cheap, it’s fresh food and my kids love it. I usually pick around the bread, order the kafta plate or just sit back and watch everyone else enjoy the goodness of the fluffy pockets stuffed with a mixture of onion, spinach and lemon. It’s an incredible taste combination and my mother also makes these from scratch.
You might’ve guessed by now that all my recipes are gluten free, grain free and low carbohydrate (and adaptable to most dietary requirements) I don’t eat wheat/gluten as I have an intolerance and the reaction I get is just not worth it. I am not coeliac, but I have had a low carb/starch approach long before it became popular. I also find most people respond well to less gluten/carbohydrates in their diets. As a society we rely too heavily on carbs. They’re definitely not the bad guy, but it’s just about expanding our horizons, trying different things & ensuring our diets are ever changing and nutrient dense.
I’ve been hanging to try my 3-ingredient flat bread recipe out with spinach inside and here it is. For all you gluten free, coeliac or even paleo followers, this recipe will hit the mark, I promise!
I couldn’t quite make the triangle shape with the batter, but these pockets are great lunch option, when you feel like bread, but eating it is just not worth your while or you are following a low starch/autoimmune protocol.
What you’ll need for the Spinach filling:
(Makes about 4 – 6 pockets)
400g baby spinach
1 onion finely chopped
3 lemons squeezed
1 tsp. Sumac (spice)
oil for cooking
Start by making the filling – heat the oil (I use olive oil in everything – I know there’s evidence to suggest it doesn’t go well with high cooking temperatures, but this is personal choice – I don’t particularly like the taste of coconut oil, but go ahead an substitute if this is your choice)
After the oil is heated, sauté’ the onion until soft, add spinach until wilted, add salt, sumac and lemon and set aside.
What you’ll need for the 3 Ingredient flat bread
½ Cup Almond Flour
½ Cup Tapioca Flour
1 Cup Full Fat Coconut milk (in a can)
1 egg (optional – depending on the texture you like – I personally like egg, but this can be omitted for a less pancake texture and a more bread like vegan version)
Combine ingredients in a bowl.
In a hot saucepan, melt some coconut or olive oil and place batter in desired size – the oil should be hot, but reduce heat slightly as it will burn before it is cooked through. Once bubbling, flip like a pancake and cook on the other side.
Re oil for each piece.
Set aside the pancakes/flat bread on a tray covered in baking paper or alfoil that is greased. in the middle of the flat bread’s place some spinach mixture and a piece of cheese of choice (COMPLETELY optional – can use FETA as well) and fold over.
Place in a preheated oven (200 degrees Celsius) for about 10 minutes.
They should appear golden brown on top, but will remain a gooey texture.
Enjoy! And feel free to share!