Best Ever Gluten Free & Dairy Free (Vegan) Pizza

This recipe is an adaptation of my gluten free naan recipe, which Tori developed when we did a cleansing detox (we only lasted 3 days out of 5).   Let’s just say, we won’t be going vegan again anytime soon – I missed my full cream milk too much, and Tori, her cheese – but it was worth it, because we managed to get our new ‘go to’ pizza recipe out of it.  The best part is, it somehow gets better every time we make it!

Before we get the bowl dirty, now is an ideal time to:

  • Whizz up some buckwheat into flour, if you haven’t already. (speed 9 for 30 seconds. Set aside.)
  • Choose whether you want to mill the chia seeds or keep them whole. (speed 9 for 30 seconds. Set aside)
  • Boil the kettle. Then once that’s done, add 3 tbsps of boiling water to 1 tbsp chia in a small bowl. Let it sit for five minutes.

Heat 2 mins / 37 deg / speed 2:

  • 140g water

Add and continue for 30 seconds / speed 2:

  • 2 tsp dried yeast

Meanwhile, preheat oven and 2 greased baking trays to 180 C.

Begin to make your chia egg by adding 3 tbsps of water to 1 tbsp chia in a small bowl. Let it sit for a few minutes.

Add to the TM bowl and blend 20 seconds / speed 5, then scrape down the sides of the bowl and repeat for 5-10 seconds:

  • 180g buckwheat flour (I quickly whizzed up some buckwheat beforehand)
  • 170g tapioca flour
  • 50g chickpea flour
  • 1 tsp salt
  • 2 heaped tsps psyllium powder (I find it works better with the powder but you can use 1 tbsp of psyllium husks instead or 1 tsp of xanthan gum)
  • 1 tsp gluten free baking powder
  • 100g full-fat natural yoghurt (or coconut yoghurt for dairy free/vegan)
  • 1 chia seed egg (1 tbsp of chia seeds to 3 tbsps of boiling water)

NB:  The only time this recipe goes wrong is if you start using different flours so I’d recommend not overdoing it on the moisturising flours such as tapioca . If your dough is too wet, add another tbsp of husks/tsp of powder/tsp xanthan and a little bit of tapioca. It very rarely is dry, but if that’s the case, add more yogurt, not water.

You shouldn’t need extra flour for rolling, because although it may look sticky, once you tip it out of the bowl it should shape into a ball without a mess. Next, divide the dough into 2 balls and roll into desired circular bases. We like ours large and thin.

Bake for 5 minutes in the oven. Then flip them over and bake for another 5 minutes.

Once they’ve been baked you can put whatever toppings you like on! Our go-to is always:

  • A layer of tomato sauce (simply made from 400g of passata OR sautéd onion and garlic, blended with a tin of tomatoes + 1/2 tsp of salt and a pinch of cayenne pepper)
  • Bacon cut into small strips
  • Fresh mozzarella
  • Spinach
  • Grated mozzarella
  • A drizzle of olive oil
  • A sprinkle of oregano

Cook for another 10 minutes or until the cheese is melted and golden brown.

Serve with a handful of spinach. Enjoy!

Gluten Free Chocolate Lava Puddings

We love the warmed date-sweetened puds with a slightly bitter after-taste, which are Miss MaMT’s signature dish, created at the tender age of 11. These tasty puds are best eaten warm, with or without the chocolate ganache below!

Serves 4

Pre heat oven to 180 degrees fan forced and grease 5 small ramekins.

Grind for 5-10 seconds / speed 8:

  • 120 g 70%-85% dark chocolate gluten free and/or dairy free

Add and grind for 10-20 seconds / speed 9:

  • 50 g dried chopped dates

(If you prefer a slightly sweeter taste, add more dates or some honey/maple syrup if you wish)

Add and mix at 60 deg / 6 mins / speed 2:

  • 90g coconut oil

Add and mix on speed 3 / 10 seconds:

  • 2 eggs 

(VEGAN VERSION: Substitute for 2 chia eggs)

Add and mix on speed 4 / 30 seconds, scraping and repeating if necessary:

  • 20g buckwheat flour
  • 10g tapioca flour/starch

Bake for 10 – 12 mins at 180 deg

Let cool slightly, then turn out onto a small plate and serve with gluten and (dairy free) chocolate ganache:

Gluten and Dairy Free Chocolate Ganache

Blend speed 9 / 10 seconds:

  • 50g blanched almonds

Add and blend speed 9 / 1 minute:

  • 250g water

Add and blend on speed 9 / 1 minute, scraping down a couple of times in between:

  • 140g dark chocolate
  • 60g chopped dates
  • 1 tsp vanilla bean paste / vanilla extract

Now melt at 50C for 3 minutes, speed 2, or until smooth.  Pour over cake and leave to set.

Pour chocolate sauce over the puddings , add a blob of thickened cashew cream to the top, with a strawberry to finish off.  Save any excess sauce, cool and pop into into the fridge for a cheeky little snack later with some chopped up banana, maybe?!

NB:  We made the mistake of adding 300g of water when making the almond milk component once, so the sauce was a little runny –  adding 1 tbsp cornflour and blending again until thicker rectified this.

An alternative to the ganache above is this smooth, salty and slightly fruity sauce, which requires no chocolate, just cacao.

Salted (Coconut) Chocolate Ganache

Grind for 20-30 seconds / speed 8 

  • 50g dates
  • 50g almonds

Add and blend for 10 seconds / speed 5

  • 60g coconut oil
  • 20g cacao powder

Add and for blend 1 minute / speed 8 or until smooth

  • 150 g water
  • 50g coconut milk or 50g water 
  • 1/2 tsp salt
  • Splash of vanilla essence

If you wish to serve the sauce cold then you can skip this last step.

Heat 60 C / 2-3 minutes / speed 3

Pour into a jug to serve alongside, or alternatively pour straight onto the puddings and decorate with your desired toppings!

 

 

Seedy Chocolate Fridge Slice/Bites

Fridge Bake (3)-001

This is a little gem inspired by a recipe in The Medicinal Chef book (fabulous fridge cakes).  It takes minutes to prepare, so it’s a good one to prepare at night or first thing and to have with your morning coffee or afternoon tea …

Add to TM bowl and give 4 quick turbo blasts, scrape down the sides of the bowl then turbo once for 1 second and set aside:

  • 30g linseeds
  • 30g pumpkin seeds
  • 20g sunflower seeds
  • 20g sesame seeds
  • 60g goji berries
  • 50g dates/figs
  • 20g cacao/cocoa powder
  • 1 tbs (10g) carob powder (optional)
  • 1-2 tbs (10g) desiccated coconut
  • 1/4 tsp cinnamon
  • 1/2 tsp vanilla powder
  •  Pinch sea salt

Add to bowl and melt 3 mins / 37 degs / speed 2, or until liquefied:

  • 60g coconut oil

Add to bowl and blend 5 seconds / speed 7 / scrape and repeat, so that you have a firm paste:

  • chocolate seed mixture

Press into a lined tin 10 x 10 cms and smooth out.

Add to bowl and chop with one (or two) short turbo blast(s):

  • 20g walnuts (for nut-free, substitute for sunflower seeds)
  • 20g craisins/dried cranberries

Sprinkle the fruit/nut mix over the top of the chocolate mixture, score into bite sized squares and freeze for 1/2 hour or refrigerate for 3 hours and then keep in the fridge.  Nom, nom, nom.

Fridge Bake (8)-001

‘Free From’ Chocolate Jaffa Cake with Choc-Coconut Icing

Jaffa Chocolate Cake-003

I was inspired recently by a request on Quirky Cooking’s Chat Group page for a gluten/egg/legume free birthday cake.   Someone suggested this ‘crazy cake’, so I immediately went for a bit of a sticky.  It didn’t seem all that crazy to me, but I liked the thought of a quick egg-free cake for when I’ve run out of eggs!   I subsequently set about  tweaking and thermifying.   The result: a gluten-dairy-egg-nut-legume-refined sugar free version!  Not grain-free or paleo, but certainly free from many food allergens/intolerances/preferences!

What I will say though is that it’s not taste free!!!

Indeed, Miss MaMT was impressed (relieved even) to have a relatively ‘normal’ chocolate cake to eat for a change, ie free from ‘crazy’ additions like beetroot, cauliflower, parsnips, zucchini/courgette, pumpkin, quinoa – banana skins even – to which she and the rest of the family have become so accustomed!  Hee hee.

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Firstly, I’d advise making up a batch of gluten free flour.  The GF flour blend I usually make contains chick-peas, so if you’re not allergic or averse to chick-peas, you could use this one.  I’ve used Orgran plain flour for a similar cake with eggs and found it ‘drying’ and a little dense.  I believe the Oz White Wings brand is quite light; UK – maybe – Dove Farm?  Otherwise, try the one below:

To make up a batch of GF nut and legume free flour (should make just over 500g):

Grind on Speed 9 / 1 minute:

  • 170g brown rice

Set aside.

Repeat Speed 9 / 1 minute with a batch of:

  • 170g white basmati rice

Add into bowl and mix speed 6 / 10 seconds:

  • brown rice flour
  • 50g tapioca flour (grind your own tapioca in the previous step, if you wish)
  • 120g potato starch
  • 1 tsp xanthan gum

Pop this mix into a storage tub.   You won’t need it all for this cake, but it means you’ll have some on hand when you decide to re-make it in a few days!

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Now for the cake recipe:

Grind on speed 9 / 10 seconds:

  • 150g dried dates (add more if you like it sweeter, or use an unrefined sugar)
  • Zest of an orange (leave out for a non-jaffa version)

Add to the bowl and blend speed 5 / 15 seconds, scraping and repeating, if necessary, ensuring the mixture is well blended:

  • 180g gf flour blend
  • 25g cocoa/cacao powder
  • 1 tsp baking powder
  • 1/2 tsp bicarb
  • 1 tsp apple cider vinegar
  • 75g oil
  • 210g water

Pour into a 20 cm x 20 cm baking tin, lined with greaseproof, and bake 35 mins / 170 degs f/f or 175 deg

chocolate cake GF-DF-EF-NF-SF-001

Yummy cake mix

chocolate cake GF-DF-EF-NF-SF 1-001

Fresh out of the oven with a few bumps and cracks.  Never mind, the frosting will cover these up!

Chocolate Coconut Icing

Place ingredients in Thermomix bowl and cook at 100C for 2-3 minutes, speed 2:

  • 25g ground dates
  • 25g creamed coconut
  • 1/4 tsp vanilla extract
  • 1 tbs cocoa powder
  • 50g coconut milk

Once cooked, smooth the frosting over the cake, and sprinkle with some dessicated coconut.

Slice into bite-sized pieces and enjoy!

* Double the recipe for a larger cake or a Victoria Sandwich *