Friday 5 July 2013

Eating Clean - Whole Grain Rye and Spelt Pizza


Well I have been grain free for a while now and I miss tasty homemade pizza. Since wheat is out I thought I'd try an experiment with a whole grain rye/spelt crust. The crust was very good. crispy at the edges and firm through the middle. I baked it on the BBQ because it was really hot out. Everyone liked it.

Here's the trouble with eating really clean. You can really tell when you eat something that doesn't agree with you and my intestines did not like the pizza at all. Last night I had a burning in my gut and foul gas that I used to have all the time but don't get anymore since cutting out grains. I woke several times because of the discomfort last night. This morning even after voiding I still have a burning in my gut.

So it looks like my experiment failed. This crust is not for me. But you might like it if your not gluten sensitive. I know I really sold it there emoticon


Whole Rye/Spelt Pizza Crust

Makes 5 -10 inch round thin crusts.

2 cups dark rye flour
2 cups whole spelt
1 tsp salt
1 tsp dry active yeast
1 egg
1 cup water
Sour milk or milk

Mix all the dry ingredients together in mixer with kneading attachment (or by hand). While still mixing add egg and water. Add enough milk to make the dough smooth but not sticky. Do not over mix. Place in a greased bowl and cover for 2-3 hours until doubled. Increase the yeast to 2 1/2 tsp and add 1 tsp sugar to speed rising time.

Preheat oven or BBQ to 450F. Grease cast iron pans and roll out pizza dough to fit in pan. Top with your favourite toppings. Bake for 12-15 minutes until done to your liking.

Enjoy!


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Friday 29 March 2013

Burgers for Lunch - Gluten Free Hamburger Bun Recipe



My lunch


Lily's Lunch


Ryan's Lunch


Gluten Free Buns

In a large bowl whisk together to blend

1 cup brown rice flour
1/4 cup each ground flax seed, arrowroot flour, sweet rice flour and white rice flour
1 1/2 teaspoons yeast
1/2 teaspoons salt
2 teaspoons sugar

In a small bowl mix together and let sit for 5 minutes

1 1/2 teaspoons powdered gelatin
2 tablespoons of hot (potato) water (see below)

Add gelatin water to flour mixture.  Add the egg, olive oil and enough water to make the dough into a pancake like consistency.  

1 egg
2 Tablespoons first cold pressed olive oil
1 cup + warm water or potato water (the leftover water used when boiling potatoes)

Cover with a towel and let the dough rise in a warm place for 1 hour.  Preheat your oven to 400 F with cast iron mini cake pans inside.  After dough has risen to about double the flour will have absorbed a lot of the water.  Add more water until the dough is once again like a pancake batter.

When the oven is hot, take the pans out and grease with olive oil or bacon grease so the crusts won't stick.  Pour about 1/4-1/3 cup of batter into each cup and bake 6-7 minutes until firm, cool on a wire rack while you are getting your toppings ready, or for a more crispy crust flip and bake another 6-7 minutes on the other side.  Cool.







Monday 25 March 2013

Kid Approved Homemade Gluten Free Pizza Crust


   We love pizza!  Around here we eat pizza at least once a week and I have been searching for a great tasting, crispy, solid (you can pick it up), easy to make and as healthy as possible pizza crust recipe for a long time now.  In the past year I have tried so many recipes from the web and none of them have received my full families seal of approval.  There is always one of us is usually disappointed with the result.  Until now.  I am going to double this recipe next time so I can freeze some crusts for a quick meal.

   People will tell you that baking is a science.  People will tell you that you have to follow recipes exactly of the food won't turn out.  But I'll let you in on a little secret, it's not true.  I have been tweaking recipes to conform to my diet as it has evolved over the years.  Playing with recipes is how great foods are created, so don't be afraid to play with your food!




Kid Approved Homemade Gluten Free Pizza Crust

Makes 4 - 10 inch round crusts.

In a large bowl whisk together to blend

1 cup brown rice flour
1/4 cup each ground flax seed, arrowroot flour, sweet rice flour and white rice flour
1 1/2 teaspoons yeast
1/2 teaspoons salt
2 teaspoons sugar

In a small bowl mix together and let sit for 5 minutes

1 1/2 teaspoons powdered gelatin
2 tablespoons of hot (potato) water (see below)

Add gelatin water to flour mixture.  Add the egg, olive oil and enough water to make the pizza dough into a pancake like consistency. 

1 egg
2 Tablespoons first cold pressed olive oil
1 cup + warm water or potato water (the leftover water used when boiling potatoes)

Cover with a towel and let the dough rise in a warm place for 1 hour.  Preheat your oven to 400 F with cast iron pans inside.  After dough has risen to about double the flour will have absorbed a lot of the water.  Add more water until the dough is once again like a pancake batter.

When the oven is hot, take the pans out and grease with olive oil or bacon grease so the crusts won't stick.  Pour batter onto hot pans into desired size and bake 6-7 minutes until firm, cool on a wire rack while you are getting your toppings ready, or for a more crispy crust flip and bake another 6-7 minutes on the other side.

Heat the oven to 425 F and top you pizza with your favorite toppings and bake for about 10 minutes until your pizza is cooked to your liking.



Adam's pizza before 2nd baking.


The finished product.


Saturday 23 March 2013

Chin Up Update


Okay folks I am super excited, today I did 5 chin ups in a row on the pull up bar!  I have to tell you it really feels amazing to be able to say that in a little over 2 months I have improved from being able to only do 2 consecutive chin ups to 5.  I have also gone from 0 pull ups to being able to do 2 in a row (they are so much harder).  I feel so strong!  I am well on my way to my goal of 8 in a row.  I love setting and working toward a goal.  What are your goals?

Saturday 2 March 2013

Maple and Sage Breakfast Sausauge

This is one of my all time favourite breakfast proteins.  So easy to make requiring just a few simple ingredients.  I really love how they taste warmed up so I often double the recipe to have a quick to warm up protein for breakfasts and snacks.  


Maple and Sage Breakfast Sausage

In a small bowl combine all ingredients.

1 lb ground pork
1/2 tsp ground pepper
1/2 tsp  salt
1 Tablespoon dried sage
2 Tablespoons pure maple syrup

Mix well with hands until spices are spread evenly throughout meat.  Scoop into a frying pan by the tablespoon with a little bacon fat.  Flatten with a fork and fry until both sides are golden.





I bought a small stainless steel scoop from Pampered Chef a few years ago and I just love it.  I use it all the time for making sausage, salmon patties and cookies.




Breakfast on the go.