Tag Archives: gluten-free

Sweet Potato Pizza Crust

I know it’s been awhile since I’ve been around.  I’ll keep posting some, but definitely sporadically – not because I’m out of recipes, but just because I’m busy.

Whenever I’m serving sweet potatoes with a meal, I like to cook up extra and have them on hand for recipes like this one.  The sweet potatoes I used for this tonight had been grilled and then frozen.  So, as long as they are soft, it really doesn’t matter how you prepare them. This crust comes together really easily.  Just throw all the ingredients into the food processor and process until smooth.  I use the dough blade and function on my processor for this.  If you don’t have a food processor, a mixer will do just as well (or even a potato masher and then a spoon, but this won’t be quite as smooth). Your dough will be thin and spreadable – more like cornbread batter than a traditional dough.

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Be sure you use parchment paper or grease your pan really well.  I was fresh out of parchment tonight.  Use a spatula to smooth your pizza dough into an even layer on the pan.

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Bake at 400* until the edges are brown and the crust is set.  It took 20 minutes in my oven.

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Top as desired and pop it back in the oven to melt the cheese! I used barbeque sauce, seasoned hamburger and sharp cheddar tonight!

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Slice, serve and smile 🙂

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Recipe

2 1/4 cup cubed sweet potato, cooked until soft

1 egg

1/2 cup quinoa flour (or oat flour)

1 Tbsp coconut flour (or 2 Tbsp almond flour)

1 1/2 tsp oil

1/2 tsp garlic powder

1/4 tsp onion powder

1/4 tsp salt

Preheat oven to 400*.  Grease pizza pan liberally or line with parchment paper.

Place all ingredients in bowl of food processor and process until smooth. Spread dough onto prepared pizza pan and bake for 20-25 minutes or until the edges are brown and the crust is set.

Remove crust from oven, top as desired and cook until cheese is melted.

 

Berry Cobbler

A few days ago, I saw a recipe for a quinoa pie crust.  I immediately decided I wanted to try it.  Then, while shopping the farmer’s market today, I saw the most beautiful fresh black berries.  I knew I had a few blueberries at home that needed using and I knew I had my pie filling.  When I got home, I was sadly not in the mood for pie.  But, berries make fantastic cobbler and that is exactly what I wanted.  Not an normal cobbler though, something a little healthier.  I scoured Pinterest and got some ideas, but nothing just right.  A little of this and a little of that later, this cobbler was born and boy am I glad I did.  You will be too.

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Start by placing your berries in a small baking dish.  Sprinkle with a tablespoon of tapioca starch and stir in a tablespoon of honey.

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Then mix up your topping.  The combination of coconut flour, tapioca starch, quinoa, flax meal and sunflower seeds gives this topping a light texture and a delightful nutty flavor.  Using coconut sugar helps keep the glycemic index down.

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Spread the topping gently over the berries.  Bake the whole thing at 350* for 30-35 minutes.  The top will get wonderfully brown and sightly cracked and the filling will bubble up around the edges.

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And, if that’s not enough guilt-free indulgence for you, top it with a scoop of ‘ice cream’ made from frozen bananas.  I promise you won’t regret it (unless, of course, you’re allergic to bananas, then go ahead and skip it).

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Recipe:

Filling:

3 cups fresh or frozen berries

1 Tablespoon tapioca starch

1 Tablespoon honey (if desired)

Topping:

1/4 cup coconut flour

1/4 cup tapioca starch

1/4 cup quinoa

2 Tablespoons flax meal

2 Tablespoons sunflower seed kernals (I used salted, if yours aren’t, add a pinch of salt)

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 cup coconut sugar (can reduce this if you choose)

1/2 cup unsweetened vanilla almond milk

1 egg

2 Tablespoons melted butter (or coconut oil for dairy free)

Preheat oven to 350*.

Stir together berries, 1 Tablespoon tapioca starch and honey.  Place in baking dish.

Stir together coconut flour, 1/4 cup tapioca starch, quinoa, flax meal, sunflower seeds, baking powder, cinnamon and coconut sugar.  Beat together almond milk and egg.  Stir into dry ingredients.  Stir in melted butter.

Gently spread topping evenly over the top of the berries.  Bake at 350* for 30-35 minutes.

Parmesan Green Beans

Things have been more than a little hectic here. My husband switched jobs and I have been adjusting to life with him on the road. We are settling into a bit of a routine now, so hopefully I will be back to posting regularly.

I figured since I’ve been gone for a while I owed you guys a remarkable recipe. This side dish is simple and tasty. And, it’s good for you too. When we go out to eat, if they’re on the menu, we almost always order fried green beans as an appetizer. My enjoyment of the crunchy delicacy is always overshadowed by my brain reminding me how expensive they are and how I could do it better. So, I did.

First, set up an reading station. I used coconut flour to keep these grain-free, but you could use all purpose flour no problem. Then egg whisked with a little milk. Then, grated Parmesan cheese seasoned with a little garlic powder, onion powder and paprika.

I used frozen green beans (I recently bought 28 POUNDS through my Bountiful Baskets co-op, so I’ve got plenty in the freezer), but this would work just as well (if not better) with fresh. Toss your green beans in the coconut flour, then dip in the egg. Let the extra egg drop off and roll them in the grated Parmesan. Then, place in a single layer on a baking sheet. Repeat until you run out of green beans or a breading element. Bake at 350* for 10-12 minutes or until golden brown. You may want to flip them after the first 5 minutes. I didn’t and the bottoms got very browned, so that’s up to you.

Recipe:

2 cups fresh or frozen green beans, ends and strings removed

1/4 cup coconut flour

1 egg

2 Tablespoons milk

1/2 cup grated Parmesan cheese

1/8 teaspoon each garlic powder, onion powder, paprika

Preheat oven to 350*.

Place coconut flour in a shallow dish. In a separate shallow dish, beat the egg and milk until well combined. In a third dish,  stir together Parmesan cheese and spices. Working with a few green beans at a time, coat with coconut flour. Shake off excess and dip into egg. Let excess drain and roll in cheese mixture. Place in a single layer on a baking sheet. Bake at 350* for 10-12 minutes or until golden brown. Flip once during cooking if desired.

Apple Oatmeal Bread

Yesterday’s beignets are fabulous, really, but if they’re a bit too labor intensive (and a lot too unhealthy) for you, I’ve got you covered today.  This breakfast bread is not overly sweet and really is good for you.  It also smells amazing.  There’s no oil or butter in this bread, but the apples and applesauce keep it nice and moist.  And, 3 eggs may seem like a lot, but they help with rise and stability.

Start by mixing your dry ingredients.  I use oat flour, but I make it myself.  Just take some old fashioned oats and zip them in your blender or food processor until they are ground fine.  I also use tapioca starch in this recipe.  If you don’t have any, you can just use regular flour.  If you’ve got it, and you keep gluten free oats around, this recipe is gluten free.

Then,  I put all my wet ingredients into the blender.  Blending them until frothy helps keep the bread from being so dense.  Gently stir the wet ingredients into the dry ingredients and stir just until combined.  Then, let it set while your oven preheats (about 20 minutes).  It will look like this.

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Now, gently fold in your whole oatmeal and diced apples.  Try not to knock out too much of the air.

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Pour batter into a greased loaf pan.  Top with maple almonds and bake until set. If the almonds start to get too brown, cover with a sheet of foil until the bread finishes.

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Allow to cool.  Carefully remove loaf from pan and slice.  The ends are cut off this piece because the boys were literally hanging on my legs begging for a bite.

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Recipe:

1 cup oat flour

1/4 cup tapioca starch

1/4 cup coconut flour

1/4 teaspoon salt

1/4 teaspoon ginger

1 1/2 teaspoon cinnamon

1 Tablespoon baking powder

1 1/4 cup unsweetened applesauce

1 teaspoon vanilla

3 eggs

1 5.3 ounce container vanilla greek yogurt

1 cup whole rolled oats

1 apple, diced

3/4 cup sliced almonds

1 Tablespoon real maple syrup

Stir together oat flour, tapioca starch, coconut flour, salt, ginger, cinnamon and baking powder in a mixing bowl.

Add applesauce, vanilla, eggs and yogurt to blender.  Blend until well mixed and frothy.

Gently stir wet ingredients into dry ingredients until just incorporated.  Allow to sit for 20 minutes.

Preheat oven to 350*.

Fold rolled oats and diced apple into the batter.  Pour into a greased loaf pan.

Stir together almonds and maple syrup.  Sprinkle over the top of batter in the loaf pan.

Bake at 350* for 25-30 minutes.  Cool completely before removing from loaf pan.