Prep time: 5 minutes
Cooking time: 12 minutes
65g buckwheat flour
30g brown rice flour
90ml oat milk
1 ½ tbsp. olive oil
½ tsp. maple syrup
½ tsp. dried chilli flakes
1 tsp. garam masala
½ tsp. dried coriander
½ tsp. crunched black coarse pepper
Pinch of salt
- Preheat the oven to 180ºC fan. Prepare a rectangular baking tray with parchment paper.
- To make the thins, add the buckwheat flour, brown rice flour, oat milk, egg, olive oil, maple syrup, dried chili flakes, garam masala, dried coriander, black pepper and salt and mix until well combined.
- With a spatula, pour the batter onto the pre-prepared baking tray and spread out thinly and evenly to ensure maximum crisp.
- Bake for 10-12 minutes, or until the base is golden brown and firm. Leave to cool for 2-3 minutes before cutting up the rectangular base into slim slices of about 5cm in width and 15cm in height.
One thought on “Gluten-free, Ryvita-style chili thins”
Great post 🙂