I make lasagne with it, instead of pasta sheets...I use it instead of pastry in the base of quiches etc...and I love to cut one sheet in half, sprinkle castor sugar and cinnamon thinly on them, then roll half a banana in each piece. (Moisten the edge with water to make it stay together)then fry in a very little rice bran oil until crispy and golden.YUM..a very low cal dessert that looks exotic, especially if you dress it up a little with a spritz of fruit puree or chocolate sauce.
I also use the mountain bread sheets for spring rolls and curry rolls. There is a corn variety for those with gluten problems, too.
It is a flat bread...like tissue paper, lol...used to make wraps.kind of like a thin square tortilla... try googling it, www.mountainbread.com
I can't eat bread these days, but this is a great substitute.
Thanks for that advice Teeli, I love mountain bread but had never considered using it in such exotic ways!
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Hugs
Em. XOX
"It is the awareness... of how you are stuck, that makes you recover" Fritz Perls.
"I haven't failed, I've found 10,000 ways that don't work" Thomas Edison.
LOL Em....Sometimes we don't see the woods for the trees, eh? It is true that there are always new ways to use stuff that we don't ourselves know yet.I never used to like mountain bread but thats because I only encountered it in wraps etc....now I love it. I also brush it with oil and grill it quickly( it burns fast) and use it like poppadums...
Substitute with Mountain Bread
