This blog is all about Food. Real Food. Food that Nourishes, Heart and Soul.

Real Ingredients, Organic and Locally sourced whenever and where ever possible, shared with love.

No packages, no ingredients that are impossible to pronounce.

Real, honest food, from my kitchen to yours. Enjoy!

Sunday, 25 January 2015

Grain Free Pizza Crust

We topped this one with my tomato confit, fresh
grape tomatoes, black olives, fresh basil, and
a sprinkle of Black River old cheddar/brick
shredded cheese. 
A while back, on my Facebook food page, I posted a link to these delicious little cheese balls. Pretty easy to make and darn tasty to boot! They were the closest thing to real bread that I have had in years! The recipe got my brain to working though, as I thought of all the things that this type of dough would be great for.  Naan bread was the first creation, and although I still want to tweak the recipe a bit before I share, it is exactly what my curry dishes have been missing since going grain free. Pizza was the next experiment, and it was a beautiful success. It goes on the parchment paper as a sticky gooey mess of muck, and comes out as a wonderfully crisp thin yet chewy pizza crust. Add some toppings, bake again on a hot pizza stone, and you have an amazing grain free pizza, no yeast, no grain and no belly ache to be found!
I played around with the technique from the cheese ball recipe, as I found mixing the hot milk into the dry ingredients in the mixer was much easier, and I changed up the ingredient list a wee bit to get a better texture for what I was aiming for.  The results are amazing, and I am so excited to share!
 If you don't have a pizza stone, I am sure this would work fine on a baking sheet, just be sure to use the parchment
 paper in the first step, as i think it may stick to the pan without it. The stand mixer is necessary, as getting everything mixed would be impossible without it!

Grain Free Pizza Crust

1 cup milk
1/3 cup avocado oil
1 ½ cup tapioca starch
1/3 cup arrowroot starch
¼ cup coconut flour
1 tsp salt
2 eggs

Put a pizza stone on the middle rack of your oven. Preheat oven to 450F

Heat milk and avocado oil in a small pan over med low heat until you just see bubbles forming on the sides, not boiling, but nice and warm.

Meanwhile, measure the dry ingredients into a stand mixer and mix on low until blended.

With the mixer still running, slowly pour the warm milk/oil mixture into the dry ingredients and mix until blended. It should come together in a nice, somewhat sticky dough.

Mix on medium for 3-4 minutes until the “dough” cools down enough that you can touch it with your hand (with the mixer turned off of course!!) . If it is too hot the eggs will cook instead of blending in. 

When the dough is cool enough, add the eggs one at a time and continue to mix on low until everything is well combined. It will take a bit to come together into a nice smooth but sticky dough.  When the dough starts coming together well, turn to medium and mix for a full 2 minutes until thoroughly combined.

Using a rubber spatula, turn dough onto a large piece of parchment paper. 

Wet your hands (you may need to wet them a few times during this process, it is sticky!) and spread dough out on parchment paper with hands into whatever pizza shape you desire, making it nice and even and about 1 cm thick.

Using a pizza peel or the bottom of a cookie sheet, slide the dough (still on the parchment paper) onto the preheated pizza stone and bake for 10 minutes.
Remove from oven, using a pizza peel or the back of a large cookie sheet.

 top with desired ingredients, and bake again until toppings are hot thru 
and cheese is bubbly (if using), usually 6-8 minutes ish. 

Slice and serve hot!

This one was topped with a smokey bbq sauce, bacon, pepperoni,
mushrooms, jalapenos, and an old cheddar/brick cheese blend
 from  Black River Cheese, that was perfect!

Sunday, 18 January 2015

Cranberry Coconut Breakfast Bars

I apologize, dear readers, for the lack of recipes lately. Between the holidays, a promotion at work, and life in general, it seems I have been a wee bit side tracked when it comes to getting recipes posted. Lots has been going on in the kitchen, but when all was said and done, something had to give, and the blog has suffered. I intend to correct that here and now though by giving you a wonderful grain free bar that is perfect for a quick breakfast or snack. These bars are heading to work with me tomorrow for an early morning staff training (along with another soon to be posted recipe...Grain Free Coconut Cinnamon Streusel Muffins). Not too sweet, portable, and full of yummy grain free nutrients to fuel your morning...or your break, or whenever you need a satisfying bite to eat. We usually cut these into at least 16 bars, and they store well in the freezer for those crazy busy mornings. 

Cranberry Coconut  Breakfast Bars

3 eggs
3 very ripe bananas (mine were previously frozen and thawed)
1 cup full fat milk kefir or yogurt  
1/3 cup gently melted coconut oil, cooled slightly
2 tbsp apple cider vinegar
2 tsp vanilla
1/3 cup coconut sugar
2/3 cup coconut flour
¼ cup Arrowroot flour/starch
¼ cup chickpea flour
¼ cup ground Chia seeds
1 tsp baking soda
1 tsp of salt
1 cup fruit-juice-sweetened dried cranberries
1 cup unsweetened shredded coconut (Organic Traditions is my fav!)

Preheat oven to 375F. Grease a 9X13 glass baking dish or line with parchment paper and set aside. 
Beat the eggs, kefir, coconut oil, vinegar, vanilla and bananas together in a large mixing bowl until frothy with an immersion blender.  Add the coconut sugar, flours, baking soda, and salt. Mix well again ensuring there are no lumps left.

Mix in the dried cranberries and coconut  with a wooden spoon or spatula to evenly distribute.
Scrape the batter into prepared pan, and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan completely before cutting into desired shape. 
Store in an airtight container for 3-4 days in the refrigerator, or wrap individually and freeze for up to 6 months.