Goat's cheese, tomato & olive triangles
Make super easy open sandwiches on wholemeal bread thins to pack in three of your 5-a-day. A great way to enjoy cheese in a low-calorie lunch
Triangular bread thins
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Makes 6
Skip to ingredients
- 190g plain wholemeal spelt flourplus extra for dusting
- ½ tsp bicarbonate of soda
- 1 tsp baking powder
- 75ml live bio yogurtmade up to 150ml with cold water
Nutrition: per triangle
- kcal115
- fat1glow
- saturates0.3g
- carbs21g
- sugars1g
- fibre2g
- protein5g
- salt0.4g
Method
step 1
Heat oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Mix the flour, bicarbonate of soda and baking powder in a bowl, then stir in the diluted yogurt with the blade of a knife until you have a soft, sticky dough, adding a little water if the mix is dry.
step 2
Tip the dough onto a lightly floured surface and shape and flatten with your hands to make a 20cm round. Take care not to over-handle as it can make the bread tough. Lift onto the baking sheet and cut into six triangles, slightly easing them apart with the knife. Bake for about 10-12 mins – they don’t have to be golden, but should feel firm. Leave to cool on a wire rack.
step 3
Use to make our wild salmon & avocado triangles and goat's cheese, tomato & olive triangles. The rest can be packed into a food bag to use later in the week, or frozen until needed.
