FODMAP friendly bakes · Self-made FODMAP friendly bakes · Vegan

Gluten-free, Ryvita-style chili thins

 
 Don’t let the lack of gluten-free Ryvita thin option stop you from making your own equally dippable (and also vegan) thins yourself. In under 20 minutes, you can!

Don’t let the lack of gluten-free Ryvita thin option stop you from making your own equally dippable (and also vegan) thins yourself. In under 20 minutes, you can!

Serves: 4

Prep time: 5 minutes

Cooking time: 12 minutes

Ingredients:

65g buckwheat flour

30g brown rice flour

90ml oat milk

1 egg

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

Method:

  1. Preheat the oven to 180ºC fan. Prepare a rectangular baking tray with parchment paper.
  2. 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.
  3. With a spatula, pour the batter onto the pre-prepared baking tray and spread out thinly and evenly to ensure maximum crisp.
  4. 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

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s