Gluten free herby pitta crisps with warm dill and vegetable dip

If you have a food processor with a grater this warm dip takes mere minutes to put together, but even if you don’t it’s worth a little longer prep time.
It’s immensely satisfying, sort of like a vegan version of fondue!
The pitta crisps are made using the dough we blogged about here, and they’re so good… absolutely perfect for dipping!


Gluten free herby pitta crisps with warm dill and vegetable dip

serves 2 – 3

for the vegetables
1 carrot, grated
1 small parsnip, grated
1 courgette, grated
1 medium potato, grated
for the sauce
250 ml soy milk
1.5 heaped tbsp cornflour, slaked in a little water
1.5 tbsp good flavoured oil, we use cold pressed rapeseed oil
salt to taste, it needs a fair amount to season the vegetables
black pepper, to taste
5 – 10 g fresh dill, chopped
5 g fresh parsley, chopped
0.5 tbsp dried ramsons (wild garlic) or 1/2 chopped clove of garlic
1 tbsp nutritional yeast
0.5 tbsp tapioca flour, optional but it gives the sauce a bit of stretch
for the dough
30 g cassava flour
40 g millet flour
20 g rice flour, plus extra for dusting the board
40 g potato starch
1 tsp xanthan gum
a pinch of salt
80 ml cold water (you may need a bit less)
a little oil for the trays
for the herb oil
2 tbsp cold pressed rapeseed oil
1 tsp dried oregano
1 tsp dried ramsons (or 1/4 tsp garlic powder)
a generous pinch of salt
you will also need
a baking dish, about 15 cm x 20 cm
2 large oven trays, lightly oiled

Preheat the oven to 200 degrees c.
Mix all of the grated vegetables together in the baking dish.
To make the sauce, heat the soy milk in a small saucepan until just about to simmer. Mix in the slaked cornflour, and salt and beat until thick. The sauce should be very thick to counteract the liquid that the vegetables will release.
Turn the heat off and beat in the oil, black pepper, dill, parsley, ramsons, nutritional yeast and tapioca.
Mix the hot sauce with the vegetables and smooth over the top. Bake for 20 minutes and then mix the edges, which will be starting to brown, into the middle. Smooth the top again and bake for a further 20 minutes.
To make the dough mix together the cassava, millet and rice flours with the potato starch, xanthan gum and salt in a large bowl using a balloon whisk. This ensures that all the flours are distributed evenly.
Add the water slowly and mix using a wooden spoon. You may not need all of the water, the dough should be fairly soft and slightly sticky. When the dough has come together, knead it briefly to ensure everything in mixed together well. Bring the dough into a ball, and cover with clingfilm to stop it drying out. Leave to rest for at least 30 minutes. If you don’t rest it, the dough will be difficult to roll and liable to fall apart. While the dough is resting mix together the oil, oregano, ramsons and salt and set aside.
When the dip is done cover it with foil to keep warm and turn the oven up to 220 degrees c. Pop the oiled trays in to heat up.
Divide the dough into two and roll one piece out very thinly, about 1 mm. Drizzle the flavoured oil over the top and rub it in so it covers the whole surface, you may not need quite half of it.
Take one of the trays out of the oven and transfer the dough to it. Working quickly (and carefully so as not to burn yourself!) Cut the dough into rough triangles, a pizza wheel is quickest for this but a sharp knife is good too. Put the tray back in the oven.
Repeat with the other half of the dough.
Bake each tray of crisps for 10 -12 minutes until they are puffed up in places, golden, and lovely and crunchy.
Spoon the dip into bowls and serve with the pitta crisps.

By A. and E.

2 thoughts on “Gluten free herby pitta crisps with warm dill and vegetable dip

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