Monday and Friday are my child free mornings to get work done. Florence is in nursery and so I spend most of my time writing or recipe testing. The first few times she went she utterly hysterical at me leaving her. Seeing her so upset was heartbreaking and I spent a good 2 hours crying in my car and the other 2 hours feeling like a terrible person. Only to go and pick up a beaming / ecstatic child who had forgotten my existence the second I had left. Typical. She has loved and thrived since and even though it was emotionally very hard (as a parent), I know it has been best for her.
So now I try to be as productive with my time as I can be. Time goes so quickly in the morning, especially when you only have a small window. Usually by the time I look at the clock it is panic stations as I am tidying away the explosion of ingredients, writing up all my notes and trying to eat something before heading off to pick her up.
This recipe is on of my favourite go-to lunch recipes as it is easy, quick, tasty and makes for the most perfect sandwich. You literally pop the ingredients in a bowl, whisk together, put in to a non stick pan over heat, cook both sides and then add your fillings and enjoy! It is great as an open sandwich or with two slices together. I know that pitta pizzas are favoured by many, especially as a mid week dinner option. Well, this is perfect for those who need a low-carb alternative! Just make it, pop the topping on and shove under the grill. I love it as a sandwich, my favourite filling is (as photographed) with pesto, sliced chicken breast and rocket. I recently bought a non stick pan from Tefal and I have to say it was a very good buy. Omelettes slide out of it without any need for fat. A good pan makes such a difference to a cooking experience and if you are on the lookout for a decent new non stick, then this really is brilliant.
- 1 tbsp nut butter (I used smooth almond butter)
- 20g milled seed
- 50g egg white)
- Optional: add herbs / spices / salt and pepper etc
- Pop the nut butter and egg white in a bowl and whisk until combined. Add in the milled seed (I use a the mixed milled seeds from Aldi) to the mixture and mix in. It will get noticeably thicker after about 1 minute so you need to get cooking.
- Place the mixture in to a non stick pan. I like to spoon it in to a square shape (like bread). Turn the heat up to high and cook the underside until it is easy to flip over and cook the other side.
- Should only need 1-2 minutes on each side.
- Serve straight away or allow to cook, make in to a sandwich and have at another time. Will keep for 3-4 days.
ALL PICTURES ARE MY OWN AND ARE NOT TO BE COPIED AND REPLICATED WITHOUT MY SOLE PERMISSION.
