SIMPLE PIZZA CRUST

My girls, like their father, love pizza. When I say love I mean LOVE. I've tried a host of pizza crust recipes ranging from a cauliflower to bean base. From gluten-free flour blends and yeast to straight from a box. Each time they came out okay. You know, edible. An occasional visitor but not necessarily a mainstay at our table.

Then I came across a recipe from Julie Morris in her book Superfood Kitchen and wondered if maybe she had hit on something grand. It's really simple with a minimal ingredients list, something lacking in many of the other recipes. Of course I needed to adjust some ingredients based on our family's specific dietary needs. I subbed different grains for rice flour and sneaked in a bit of squash for the beans.

And then, I held my breath and gave it to my two little [tough!] judges. They plowed through five pieces each. I'd call that success.

[THE RECIPE]
Adapted from Superfood Kitchen by Julie Morris
Makes One Pizza Crust

1/2 c. sorghum, quinoa, or buckwheat flour
1/4 c. flaxseed powder
3/4 tsp. sea salt
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1 T. chia seeds

1 1/2 c. buttercup squash puree*

3 T. water

Mix all of the dry ingredients in a medium-size bowl. Add the squash puree and water and mix well using hands, a spoon, or a mixer [I find a mixer works best here but use whatever you have]. Let sit for 15 - 20 minutes.

Preheat oven to 375 degrees.

Gently spread dough out on a parchment-lined baking pan or pizza stone. Smooth to a 1/4-inch thick. If the dough gets sticky you can sprinkle extra flour or wet/oil spoon or hands.

Bake for 20 minutes.

Remove from oven and add toppings of choice [I show pesto with shredded goat cheese here]. Bake for an additional 5 - 10 minutes or until everything is cooked to your preference.

Cut into squares and serve immediately.

RED-VELVET PANCAKES

Recently I've been experimenting with my basic pancake recipe, giving it a little pizzazz. If you've visited your local market you know there are beets aplenty - one of the many stars of fall. Can you think of a better way to put these little babies to good use than slipping them into a pancake and calling it chocolate? Me either.  


[THE RECIPE]
Serves 4

Dry Ingredients:

3/4 c. quinoa, buckwheat, or sorghum flour

1/2 c. millet or oat flour
1/4 c. amaranth or teff flour
1/4 c. carob powder [or raw cacao powder]
2 T. mesquite powder [optional]

2 tsp. baking powder

1 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. sea salt

Wet Ingredients:

1 1/2 c. water [use cooking water from beets]

3/4 c. boiled and peeled beets [appx. 4 small]*

1/4 c. whole flaxseeds 

2 T. apple cider vinegar

1 T. molasses [optional]

Combine all of the dry ingredients in a mixing bowl and set aside. If you're grinding your own flour using a Vita-mix, I like to add all of the dry ingredients to the dry-mix container and blend. 

Blend all of wet ingredients, separate from the dry ingredients, on high until the mixture is smooth and well blended. Slowly pour the wet mixture into the dry, mixing constantly either by hand or with an electric mixer. When everything has been fully incorporated, gently fold into the batter any add-in ingredients [berries, nuts, dried fruit, shredded veggies, etc.]. 

Let sit for 15 minutes.

While batter sits, preheat oven to 200 degrees [F] and grab a glass baking dish. If you are using an electric skillet [one of the few times I do], heat the skillet to 315 - 325 degrees [you'll adjust the temperature as you go]. 

Pour 1/3 c. of the batter onto the warmed skillet. Batter should form a nice round but if not, gently spread it out with the back of a spoon or the measuring cup. Repeat 3 or 4 times, depending on the size of the pan. 

Cover skillet and cook for about 5 minutes or until the face of the pancakes begin to look cooked. Remove skillet cover and flip the pancakes. Return cover and cook for an addition 3 - 5 minutes or until both sides of the pancakes are browned. 

Turn off oven and place cooked pancakes in glass baking dish and warm in oven. Repeat with remaining batter. 

Once all of the pancakes are cooked and have had a few minutes in the oven, remove and serve immediately with ghee, real maple syrup [local if possible], and any toppings on choice.

*To prepare beets: scrub and rinse beets until all of the dirt has been removed. Place in a medium size pot and completely cover with water. Bring water to a boil. Gently boil until the beets are tender when poked with a fork. Remove from heat and reserve the cooking water / liquid [it should be bright red now]. Under cold water, remove skins of beets and discard. I like to do a large pot of beets and freeze the extra water and beet puree so I have some on hand when needed. 

SPICED APPLE PORRIDGE

As the cooler weather sets in, I naturally tend to gravitate towards the warmer blessings of life - a fire in the fireplace, endless mugs of hot tea [ginger is a favorite right now], heavy blankets, hooded sweatshirts, soups and stews and warm applesauce.

For me, this dish is nourishing with a hint of sweet, rich with flavor and depth, and helps keep me snug through these windy, cold days. The added spices are perfect for warming the body from the inside out.

Apples are in full swing if you choose to make your applesauce homemade. I prefer a mixed apple sauce and, here's a little secret, good farmers know their apples well. Generally they've been making applesauce from their own apples for years and can give you advice on which apples to choose. I've found asking my farmer to put together a basket of blended sauce apples is key to a successful end result. You can find an apple farmer at your local farmer's market or check out Local Harvest and search an organic farmer who grows apples [there are many out there who are uncertified but have amazing practices].

[THE RECIPE]
Single Serving

1 c. applesauce [unsweetened]
1/4 tsp. turmeric powder
pinch of freshly ground black pepper
pinch of ginger powder
1/8 tsp. freshly grated nutmeg
1/8 tsp. Ceylon cinnamon powder [optional]
1/2 c. seed or nut milk of choice [walnut and hemp milk are lovely]

In a small saucepan warm applesauce and spices over low heat. Once the spiced sauce is very warm [but not quite hot], remove from heat and pour into a single serving bowl. Pour milk over sauce, serve immediately, and enjoy!

Additional Add-In Options: toasted walnuts or almonds, ground flax or chia seed, raw stevia / honey / maple syrup if added sweetness is desired, pinch of ground cloves or cardamom, toasted coconut flakes, soaked raisins or currants, dried fruit of choice