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Gluten-free pizza crust (aka cauliflower crust)

20 Apr

I always pay extra attention to gluten-free recipes that cross my radar. The truth is, I am just gluten intolerant, I don’t have an actual allergy or Celiac, and I don’t come close to living gluten-free. Beer alone disqualifies me from that label. But I like experimenting with gluten-free alternatives to find places in my diet where I can reduce gluten.

My (lovely, gorgeous, talented, kind, amazing, I could go on forever) friend Lauren pinned this recipe and the picture included was so irresistible I decided to make it for dinner tonight. You should go look at the photo on the original post, because it is much much prettier than anything I have to offer up. Also, Jeanine links to the recipe she adapted this from, which happens to be vegan, so check there if you want a vegan version.

The crust contains almond meal, ground cauliflower (top left and right in the photo), eggs, Parmesan cheese, garlic powder (bottom left to right in the photo), salt and pepper.

The recipe called for 3/4 C almond meal, but my dough was really wet so I would estimate I ended up using at least a cup. Even after that, it was still too wet to work like traditional dough. I formed it into a ball and used my fingered to press it out into a circle on the pan. That worked fine. Here’s how it looked before it went into the oven:

And here it is after baking for 15 minutes at 450 degrees (F):

For toppings I used smoked mozzarella, homemade pesto (thanks to Kyle’s efforts earlier this week), and sundried tomato spread. (You’ll note there are also red pepper flakes in the photo, but I decided to leave them off when I realized the tomato spread I got was already spicy.)

The final product was incredibly tasty. The dough actually puffed up a bit and had a springy quality to it that I was not expecting but that made it seem closer to pizza made with regular grain-based dough. In case you are curious, here’s what it looked like:

While certainly not exactly the same as traditional pizza, this recipe was quite satisfying. The crust has a nice, rich flavor and held up structurally. Plus, it’s hard to dislike anything covered in mozzarella. I’m currently debating whether I can justify having one more slice. Easier to do with such a healthy recipe!

To ferment or not to ferment?

10 Mar

Here’s the thing: I love beer. I love wine. Fermented beverages such as these have a special place in my heart (and my liver). So when fermented food started popping up on my radar in the last few years, I decided to have an open mind. Fermented foods aren’t even that far outside the mainstream of American food culture, if you consider the popularity of pickled cucumbers.

However, I don’t actually love the flavor of pickles and other veggies fermented in vinegar, so I decided to give the recipes in Nourishing Traditions that use water, salt and whey to ferment food a try. I started basic, with cabbage and carrots.

Sauerkraut

I used a cabbage, 1 tbs salt, 1 tbs caraway seeds, and 4 tbs whey (yes, I made my own whey, which is probably the most out there hippie thing I’ve done in a while but I kind of love it and I’ll get to why in an upcoming post).

Ginger Carrots

For these I used a big bag of carrots, 1 tbs fresh ginger, 1 tbs sea salt, and 4 tbs whey.

The process is pretty simple. You chop up the veggie (I grated the carrots), mix it with the other ingredients and then pound the heck out of it until it releases juice. A great arm work out! Then you pack it down tight tight tight in the jar, cover it, and leave it on the counter for a few days.

Guess what? When you ferment food it bubbles just like beer does during fermentation! Amazing.

After a few days at room temperature, it goes in the fridge. I gotta tell you, the cabbage smelled pretty gross to me at this point. I wondered if maybe something had gone wrong? I left both jars in the fridge for a week and after that the cabbage returned to smelling normal. It tastes like sauerkraut. The ginger carrots have a more complex flavor. Both are clearly best as condiments. I ate the ginger carrots with left over beer bourguignon and the combination was fantastic.

Am I sold on fermenting my own veggies? Not really. I like both of them just fine, but my life is not changed by them in the way it was by my now beloved homemade almond milk or even the whey (I’ll get to it, I promise). Maybe someday when I fulfill my dream of having my own garden and I have surplus veggies to deal with. But for now, as an apartment dweller who buys her fresh produce on an as-needed basis, I am not so convinced I should be going out of my way to ferment my food.

This reveals a personal quirk of my own food philosophy, which is that I’m only really willing to go to the extra trouble if I perceive it to be “worth it” or if a commercially produced alternative is not available or far inferior. For instance, I am all about making my own pie crust because there is just something so satisfying and irreplaceable about a flaky, homemade crust. But I am also a big supporter of farms and ranches using humane husbandry practices because I would like to continue to enjoy a nice steak now and then, but goodness knows I am not interested in raising, slaughtering, and processing my own cattle.

I’ll continue trying out food experiments like fermentation, and even returning to them if my life circumstances suggest I give something another chance, but in the end not all of them are going to speak to me or become regular projects in my kitchen. For now, in terms of fermentation, my heart still belongs to adult beverages.

Almond milk + bonus pancakes

4 Mar

I don’t like cow’s milk. I know this is blasphemy to some, but it is true. The only way I can tolerate drinking straight cow’s milk is if it is extremely cold. As in, yes, sometimes I put ice cubes in my milk (I’m sorry). But mostly I just don’t drink milk. I do consume plenty of dairy products (mostly in the form of butter, let’s be honest) and I sometimes cook with milk, but I do not drink it regularly.

What I do love are nut milks (go ahead, make your dirty joke, get it out of the way). Almond milk in particular. I long thought I had no choice but to drink store-bought almond milk because I assumed that to extract actual milk from almonds must require a) magic and/or b) industrial equipment. However, I recently stumbled across this tutorial, which makes it seem like the simplest thing in the world. Also, how freaking good does the almond milk she made look in that picture? I mean, yum. Always one to enjoy a laborious and time-intensive alternative to buying something pre-made, I jumped right on this one. Well, sort of. I jumped right on ordering a nut milk bag (heh) and then I waited about 10 days for it to arrive. And then I jumped right on it. (Cautionary tale: I figured this was the kind of obscure thing one could only find online, but about two days after I placed the order I saw these in my local co-op. D’oh. Dear self, I know you love the Internet, but always check local stores first.)

Homemade Almond Milk

I soaked my almonds overnight and then got up on Saturday morning with the enthusiasm of a child on Christmas morning (really) to start the experiment. My 1 cup of soaked almonds got rinsed and went in my blender with 4 cups of filtered water. I set it on “puree” and let it go for 5 minutes. I was impressed by how quickly and smoothly it seemed to process. My blender did not seem to be struggling at all. Here’s what it looked like:

It got very foamy in 5 minutes! I turned the blender off and let it settle a bit, then poured it into my newly arrived nut milk bag (heh) set in a bowl like this:

Then I lifted the bag up over the bowl and twisted and squeezed the heck out of it until just dry (ish) almond meal was left in the bag. I set the bag aside in a smaller bowl and then returned my almond milk to the (rinsed) blender along with 1 tbs of maple syrup, a pinch of salt, and a pinch of cinnamon. I used less sweetener than Kristina suggested in her tutorial because my main complaint about store-bought almond milk is how sweet it is (unless it is unsweetened, in which case my main complaint is how bland it is – I am hard to please). I gave it a quick mix in the blender and then transferred it to the glass milk bottle I had saved for this purpose. I had a little more than could fit in the bottle with all the foam, so I put that in a glass to taste test immediately. The bottle went into the fridge to let the foam settle.

You guys? This stuff tastes so good! It is much richer and more flavorful than pre-made almond milk. The best way I can think to describe it is that the pre-made stuff tastes like you watered down and flattened the homemade version. I put it in my coffee and it was a revelation. Am I coming on too strong? I just can’t believe the difference. I am hooked.

Kyle says he would add a bit more sweetener next time, whereas I find the level of sweetness just right. So adjust to your personal taste. I also want to experiment with different spices. Cardamom, what do you think?

Grain-Free Banana Almond Pancakes

Since I knew I would end up with almond meal as a by-product of this experiment, I looked up uses for it and found several promising options. Cake, cookies, muffins, but I decided to go with pancakes since I was undertaking this project on a Saturday morning. Also, this recipe really intrigued me because it is grain-free. I am pretty convinced I have gluten intolerance, so I tend to save my wheat products for what really matters (read: beer). The recipe actually calls for almond butter, not almond meal but I figured I could try to substitute and see what happened. Experiments! (I love them.)

To serve two people I used:

  • 2 ripe bananas
  • 2 eggs
  • 1/2 C almond meal
  • 1/2 tbs vanilla
  • Sprinkle of cinnamon

I combined these ingredients in my blender and the resulting batter was really, really thick. So I thinned it a bit with some of my freshly made almond milk. This amount made 4 decent sized pancakes. These babies are much denser than traditional pancakes, so I found 2 sufficient for a serving. Heartier appetites might want to make a larger batch. These required a lot more time to cook than regular pancakes and they have a very different texture. I used a 1/3 C to make each pancake but next time I might try 1/4 C and spread the batter thinner on the pan. Taste-wise these are great. You definitely get both the banana and almond flavor. I ate mine with maple syrup and butter and loved them. Results: Almond meal in pancakes = success.

So, to review, I took 1 C of raw almond, left them in water overnight, and the next morning I got amazing fresh almond milk and tasty pancakes. So. Very. Worth. It. (Also, it made me feel like a wizard of food transformation.)