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Triangular Bread Thins


TOTAL TIME: 20 MINS

SERVINGS: 6

CALORIES/SERVING: 115 KCAL


INGREDIENTS:

  • 190g plain wholemeal spelt flour, plus extra for dusting

  • ½ tsp bicarbonate of soda

  • 1 tsp baking powder

  • 75ml live bio yogurt made up to 150ml with cold water


METHOD:

  1. Heat oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Mix the flour, bicarbonate of soda and baking powder in a bowl, then stir in the diluted yogurt with the blade of a knife until you have a soft, sticky dough, adding a little water if the mix is dry.

  2. Tip the dough onto a lightly floured surface and shape and flatten with your hands to make a 20cm round. Take care not to over-handle as it can make the bread tough. Lift onto the baking sheet and cut into six triangles, slightly easing them apart with the knife. Bake for about 10-12 mins – they don’t have to be golden, but should feel firm. Leave to cool on a wire rack.

  3. Use to make our wild salmon & avocado triangles. The rest can be packed into a food bag to use later in the week, or frozen until needed.


NUTRITION:

kcal-115

fat-1g

saturates-0.3g

carbs-21g

sugars-1g

fibre-2g

protein-5g

salt-0.4g

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