Pesto Parathas
For many a gluten-free eater, the simple pleasure of a warm toasted sandwich is mere fantasy, thanks to a sorry array of gluten-free bread options that either don’t taste great or toast well or contain pretty suspect ingredients. However, the gluten-free toastie is a fantasy no more as I present to you my cassava parathas. They are a celebration of heavenly crispiness, full to bursting with flavoursome filling & made with the simplest ingredients that you can count on one hand.
Key Facts
- Gluten Free
- 5 Ingredients Or Less
- Super Simple
- High Fibre
Ingredients
- 2 tablespoons pesto (either homemade or I use Zest or Biona Organic
- 1 cup cassava flour
- 3/4 cup warm water
- To fill: Whatever you fancy! You need a mix that isn’t too wet, here I actually used lamb from making bone broth, crisped up in a pan with Moroccan spices & lots of chopped coriander, but lentils, cheese, roasted vegetables, scrambled tofu, these all work brilliantly too.
Preparation
01
Mix your pesto & cassava flour to start to form a soft dough, then gradually add the water to being together. You want to be able to pinch off pieces & flatten them without it falling apart, if it crumbles add more water. Cassava will absorb a huge amount of fluid because it’s so high in fibre, you’ll be amazed (& if you add too much water, keep kneading & it will probably work itself in).
02
To make the parathas, pinch off tablespoon sized amounts of the dough & roll out into discs. Add a heaped teaspoon of filling to the centre & fold the edges together to seal. Roll into a ball then squeeze into flat cookie shape. Repeat.
03
Toast in a dry pan until crisp on both sides. Serve or cool & reheat in a warm oven/air fryer, using within 4 days or freeze for up to 3 months.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
