Saturday Brunch

Gluten Free Bottom-of-the-fridge Pizza

Gluten Free Week Night Pizza

One of my most proud culinary creations happened when, after standing in the middle of the kitchen (at 5pm) asking myself "What should I make for dinner?... WHAT should I make for dinner?!" All the while sensing that the ones I love most were plotting mutiny because dinner was not underway. So, I quickly pulled out a Bob's Red Mill Gluten Free Pizza Crust mix and got it started. While it was resting I went diving into the produce drawers of the fridge. I pulled out, yellow zucchini, red & yellow pepper and white onion.  Then I minced some fresh garlic into olive oil to set for a bit.  I brushed the dough with the garlic infused olive oil and par baked it.  Once it was finished I smothered it with mozzarella, zucchini, peppers and onion.  Finally I dabbed the remaining olive oil on top the veggies and back in the oven it went.  At the very last I crushed some dried basil over the top and served! It was delicious!  Thank God & Bob's Red Mill for preventing civil war at the Severns house!

Grain Free Valentine Treats

It was fun to make two recipes that would ultimately end up as hearts for my loved ones.  The top heart in the photo is a graham cracker, which I have already posted the recipe for. The second one is a very yummy carrot raisin cookie that I LOVE!  The original recipe came from Bob's Red Mill but I feel that I have altered it enough to call it my own.

Carrot Raisin Cookies

1/2 cup coconut oil, melted
1/2 cup honey
1 1/2 cup water
1 cup organic amaranth flour
1 cup organic coconut flour
2/3 cup arrowroot starch
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
2 tsp vanilla
1 cup grated Carrot
2/3 cup Raisins

Preheat oven to 350°F. Lightly grease a cookie sheet, set aside.

Combine all of the wet ingredients and set aside. In a separate bowl sift flours and dry ingredients. Add wet ingredients to dry ingredients and mix well. If needed, add a bit more water to batter in order to make it moist (coconut flour will absorb a lot of liquid during baking).  Fold in raisins and grated carrots.  Use either a mold (like the heart in photo) or scoop out mounds onto a cookie sheet and flatten slightly.

Bake 12-15 minutes, until cookies are lightly brown. Remove from oven and place on wire rack to cool.