The recipe for this pita has been on the menu for over two decades.
But today, it’s a new family favourite.
It’s a pita crust that is baked with cinnamon raisin and breadcrumbs, topped with a crunchy, fresh, savoury, salty and creamy cheese.
This pitta is a classic.
It is a family favourite!
A classic pita with a savour, salty, crunchy and sweet cheese on it, topped by a crunch of a sweet potato!
This is a pitta that is made with breadcrumb crust that’s made with cinnamon and raisin!
This patta is delicious.
It makes a delicious snack or breakfast.
You’ll be delighted with its texture, crispness, softness and softness.
It tastes fantastic with a little sweet potato and some jam, so it’s perfect with a breakfast of scrambled eggs and toast.
It will make a wonderful side dish for lunch, and it can be enjoyed with a salad and some fruit or fruit juices.
There are plenty of other tasty options to try and make this patta more special, but this is the one that will always be a family favorite!
This recipe is available in the following formats: 1 cup pita or bread crumb crust 2-4 slices of tomato 1 tbsp of sweet potato 1 cup of raisin paste 1/4 cup chopped fresh coriander 1/2 cup chopped lemon juice 1 tbsp tomato sauce 2 tbsp tomato paste 2 tbsp white wine vinegar (or vinegar-sauce) 1/3 cup of melted butter 1 tbsp white breadcrust flour 1 tbsp baking powder 1 tbsp sea salt (or table salt) Preheat oven to 350C (177F).
Grease a muffin tin and place on a baking tray.
Mix the butter, salt and pepper into the milk and whisk until well combined.
Add the sugar and whisk into the melted butter and milk mixture until combined.
Pour the batter into the tin and bake for 25-30 minutes.
Remove the baking tray from the oven and cool for about 15 minutes.
Once the breadcrumbles have cooled, remove the bread from the tin, then peel off the skin and slice it in half.
Place the bread into a bowl and whisk together the raisins, sweet potato, raisin paste and tomato sauce until smooth.
Put the raisin mixture into the egg whites, lemon juice, tomato sauce and vinegar.
Mix until well incorporated.
Add more tomato paste if needed, then stir in the melted melted butter.
Use a spatula to break the egg white apart.
Add a little of the remaining tomato paste and stir to combine.
Add some of the bread crumbs to the egg mixture and mix well.
Add to the bread and mix to combine with the raisen paste.
Add salt and vinegar to taste.
Top with chopped fresh fruit, bread or fruit, if desired.
Serve warm or cold.
Nutrition Facts Vegan, Sweet Potato and Raspberry Pita with Cinnamon Raisin Breadcrumb Crust Amount Per Serving Calories 249 Calories from Fat 50 % Daily Value* Total Fat 5g 9% Sodium 910mg 33% Potassium 1415mg 30% Total Carbohydrates 27g 10% Dietary Fiber 5g 20% Sugars 11g Protein 11g 16% Vitamin A 35% Vitamin C 7% Calcium 1% Iron 1% * Percent Daily Values are based on a 2000 calorie diet.