For some time now I’ve thought it such a shame that gluten-free wraps taste so ordinary and that a good, flexible gluten-free pita bread is hard to find. I love Greek food, so it would be great to serve up a souvlaki or a mezze plate and have a great gluten-free flatbread as an accompaniment. I think I’ve found it.
Some time ago, I came across the recipe for this chickpea flatbread (or Cecina) in an Italian cookbook that my Mum gave me called The Taste of Italy. Unfortunately, there were no cooking directions with the recipe, so being short of time to experiment, I cooked batches of the flatbread in a pan, much like a pancake.
The results were fantastic. Soft inside and crunchy outside, it was delicious served warm. I could well appreciate why the Italians enjoy this bread simply, with a glass of red wine. I also could imagine it…
View original post 257 more words
From sweet, to savoury! This was one of the last savoury things I made at our old house, which I’m really starting to miss even though we only lived there for about a year. These little egg muffins were a delicious treat, and made a good snack for both me and my brother, who was visiting us at the time. Furthermore it was good to use this recipe to get rid of some old things that had been sitting around in our fridge for far too long. I used up some old sun-dried tomatoes, leftover pepperoni and a little less cheese than the recipe recommend. But really, you could use anything. This recipe was simple to alter to suit my tastes, and that’s what I want when it comes to healthy snacks: simplicity.
Now, that’s not to say that I don’t like putting in as much effort to make mains…
View original post 233 more words