Plantain Pizza Crust

Grain Free Plantain Pizza Crust

Grain Free Plantain Pizza Crust

Supplementing with probiotics is great, but how do we feed those good critters in our gut, and what should we feed them?   I attended a class that addressed this dilemma beautifully, the answer; prebiotics, specifically, Resistant Starches.   While I could write an entire post on resistant starches and their benefits, suffice to say that these starches travel to the colon intact feeding the good bacteria and improving the integrity of the gut.

Some of the best grain free resistant starches include:  cooked and cooled potatoes, rice and legumes, unmodified potato starch, casava/tapioca starch, green plantains, green bananas, and tiger nuts.  Thinking about resistance starch led me to develop the recipe for the plantain pizza crust below.  Not a thin and crispy crust, this pizza has a crisp edge and a denser, slightly sweet dough.  My family loved it, and it’s certainly a great option for those who are vegan or have allergies to nuts and eggs .

Ingredients:

3 Medium Sized Green Plantains
1 Cup Tapioca or Arrowroot Flour
1/4 Cup Organic Coconut Oil (melted)
1 Tablespoon Organic Italian Seasoning
1 teaspoon Organic Onion Powder
1 teaspoon Baking Soda
1 Clove Organic Garlic (minced)
Your favorite Pizza Toppings

Directions:

Preheat oven to 400 degrees F.

Prepare a pizza pan by greasing with a bit of coconut oil or lining with parchment paper.

Using a small sharp knife cut the top and bottom off of the plantain, then use the knife to cut straight down the plantain so that you can easily remove the plantain from the peel.

Cut the plantain into medium sized chunks and place them in your food processor or blender.

Pulse several times until a paste is formed.

Add the coconut oil, seasonings, and tapioca (or arrowroot flour) and pulse to combine until it reaches a dough consistency.

Using wet or slightly oiled hands press the dough onto the prepared pizza pan.

Cook for 10 to 15 minutes until it begins to brown at the edges.

Remove the crust from the oven and cool slightly before adding your favorite pizza toppings.

Cook another 10 minutes or until done.

NOTE:  The photo is of the barbecue chicken pizza which my boys devoured!

 

Breads, Crackers and Muffins, Main Courses, Recipes

Grain Free/Vegan Cookie Dough Ice Cream

Grain Free/Vegan Ice Cream Sandwich

Grain Free/Vegan Ice Cream Sandwich

When I was a child the 4th of July was a special day, we celebrated our country’s  independence and all the neighbors gathered for fireworks and a Pot Luck which always included my Father’s homemade ice cream.  Idyllic summer days, and childhood memories of my Mother cooking the ice cream base and my father gathering the ice and rock salt for churning this mana from heaven.

I have carried on the tradition for my family, homemade ice cream and the 4th of July just go together.  This year we made traditional Peach ice cream (sans refined sugars), and this super simple Vegan Cookie Dough Ice Cream, some of which we turned into grain free/vegan ice cream sandwiches.  We also made sauces; salted caramel (link for the recipe is below) and raspberry.  The peach ice cream drizzled with the raspberry sauce was a favorite, but honestly everyone went crazy for the cookie dough ice cream sandwiches made from Cappello’s Vegan Chocolate Chip Cookie Dough and dipped in the warm salted caramel sauce.

Ingredients:

2 Cans Full Fat Organic Coconut Milk
1/4 to 1/2 Cup Maple Syrup (depending on your sweet tooth level)
1 to 2 Tablespoons Raw Honey (omit if you are Vegan)
2 Tablespoons Vanilla Extract
2 Tablespoons Kahlua (optional)
1 1/2 teaspoons Organic Ginger Powder
1/2  to 1 full Roll of Cappello’s Grain Free/Vegan Cookie Dough (defrosted)

Directions:

Mix all ingredients (except the cookie dough) in a medium size bowl until well combined.

Pour the mixture into your ice cream machine and follow the manufacturers instructions.

As the ice cream begins to thicken place small pieces of the cookie dough into the ice cream.

Complete processing and place the finished ice cream in the freezer.

NOTE:  If you use the optional Kahlua your ice cream will be easier to scoop.

To Make Vegan Ice Cream Sandwiches

Slice and Bake another Roll (or the remainder of the cookie dough) per the package instructions.

Cool the cookies completely before scooping the cookie dough ice cream on the cookie.

Place another cookie on top and press lightly.

Optional Step:  Place Enjoy Life Mini Chocolate Chips on a plate and roll the sides of the cookies into the chocolate chips to cover the ice cream.

Place in the freezer until ready to serve.

For added fun provide bowls of Salted Caramel Sauce for dipping or drizzling on the ice cream sandwich.  You can find the recipe here:  http://livingglutenandgrainfree.com/2015/07/04/salted-caramel-sauce/

 

 

Recipes, Sweets and Treats

Salted Caramel Sauce

Salted Caramel Sauce

Salted Caramel Sauce

It’s the 4th of July and we’re making home made ice cream and sauces for our guests.  One of our favorite sauces is Salted Caramel, which is easier to make than you think.

A deep, heavy bottomed pot and a little babysitting while the sauce is cooking is all it takes to make home made Caramel Sauce.

Please Note:  This sauce is VERY HOT, so please be careful while preparing it.  Accidents happen, but it’s best to keep little ones out of the kitchen while making this sauce.

Ingredients:

3/4 Cup Organic Coconut or Palm Sugar
1/4 Cup Water
1/2 Cup Full Fat Canned Organic Coconut Milk (or heavy cream)
3 Tablespoons of Pastured Butter (I used Salted KerryGold)
2 teaspoons Vanilla Extract
1/2 to 1 teaspoon Sea Salt

Directions:

Place water and coconut sugar in a heavy bottomed deep pot and stir over medium heat until the sugar has completely melted.

Add the butter and continue stirring until well combined and the sauce begins to thicken.

Lower the heat and add the coconut milk or heavy cream slowly while stirring as it will bubble and splatter a bit (thus the reason for the deep pot).

The sauce will be a warm amber color so continue stirring until the sauce begins to thicken and coat the spoon (about 3 minutes).

Remove from heat and while stirring add the sea salt and vanilla extract.

Allow to cool slightly before pouring into a glass container for storage.

The sauce will keep for about 2 weeks in the refrigerator if it lasts that long.

Recipes, Sweets and Treats