Saturday, 27 June 2015

Spelt Crust With Minted Avocado Topping

I am personally a huge fan of spelt flour. It's so easy to work with and it makes every pastry a dream to make and to eat afterwards! People who are really into the wave of gluten free food, know that spelt do contain gluten. But not much! As I find myself only being intolerant, which basically mean sensitive, for gluten, I don't find eating any crust or pastry made out of spelt flour any problem at all! So if you're like me, and is only sensitive for gluten, spelt is worth trying out once in a while.

Over to the crust (or pizza as one may call it) itself. Because this spelt crust is really an enjoyable and crispy option for the thin-crusted Italian style pizza. This together with the velvety soft texture of the topping and the quite interesting flavour the mint adds to the dish, this really is a wonderful and comforting dinner meal or appetizer for anybody!

Serves 1-2

1 cup spelt flour
1 tsp salt
1 tsp sodium bicarbonate
1/3 cup lukewarm water
2 tbsp extra virgin olive oil

1 avocado
1 cup green lentils
about 5 mint leaves
1 tsp salt
1 tsp pepper
juice from 1/2 a lemon

Preheat the oven to 200°C / 390°F. Simply combine all of the ingredients for the crust in a mixing bowl, stir with a wooden spoon and once the dough is finally coming together, knead the dough with your hands. Let it sit for 2-3 hours. Sprinkle some spelt flour onto a clean surface, and place the dough in the middle. Roll out the dough using a rolling pin and place onto a lined baking tray. Cook in the oven for 10 minutes. Meanwhile combine the ingredients for the topping in a food processor and run it until a smooth paste. Once the crust is ready, slather the topping on top of the crust and finish off by sprinkling over some mint and oregano.

1 comment:

  1. Nice blog! But note: if you are gluten intolerant you should not eat spelt! Spelt contains gluten! The same goes for all heirloom wheats.