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!

Pea and Mint Soup

Pea & Mint Soup

Pea & Mint Soup

This is a quick post ‘on the run’ for http://www.theannoyedthyroid.com/!

I used an Aldo Zilli recipe as the basis for this.  It should have potato as the thickener, but I was out of taters, so used lentils instead.  I also halved Aldo’s quantities to make a lunch-time soup for Mr Thermie and myself, with a spare portion (or two) for another day.  As it happens, Mr Thermie wasn’t too keen on the pea and mint combo, so maybe it’s not a bad thing that I made less.  You can’t always please everyone!  See gestimate at the end for adjusting to a larger soup portion!

Add to TM bowl and whizz on speed 9 / 30 seconds, then set aside:

  • 20g lentils (I used red – green more in-keeping with the colour, but use what you have; rice even, or better still use a medium sized potato).

Make some almond milk by adding to bowl and whizzing on speed 9 / 10 seconds:

  • 50g almonds

Add and whizz on speed 9 / 1 minute, then pour into a bowl or jug for the time-being (I don’t bother straining for this):

  • 300g water

Add to bowl and whizz on speed 7 / 2-3 seconds, then saute 100deg / speed 1 / 5 minutes:

  • 1 celery stick (or 6 spring onions or a small onion, if you wish)
  • {1 medium potato – if you’re not using lentils to thicken}
  • Splash of olive oil

Now add and cook speed 2 / 15 minutes / 100deg:

  • 250g peas (fresh or frozen)
  • 20g lentil flour from earlier
  • 350g almond milk from earlier
  • 300g water
  • 1 generous tbs stock paste
  • Salt and pepper to taste

Once cooked, add, then purée 1 minute / speed 9:

  • A few sprigs of mint

Adjust seasoning and serve with a drizzle of cashew cream / coconut cream or crème fraiche – if not dairy free – and a small sprig of mint

This serves 3-4 smallish portions.  For a bigger yield, add an extra 10g lentils, double the celery and peas, increase the almonds to 80g almonds:470g water and increase stock water to 500g or so – taking care not to exceed the 2L max

E&OE!

Pink Panther Pancakes

Having received some organic ingredients that I’d won from Abel and Cole, (and thank you again to all of those who voted for my bicci pic), I immediately set about making some pink pancakes with the luscious beetroot that was part of my package. 

Result:  a lush, shocking pink (and tasty) batter, culminating into some light and fluffy gluten free/dairy free pancakes, just in time for morning tea in the sunshine!

ImagePlace in Thermomix and grind 1 minute or so / speed 9, until fine:

  • 140g buckwheat / brown rice / or preferred grain or grain alternative

Add and grind for another 30 seconds / speed 9:

  • 20g raw almonds (or raw cashews)

* Scrape down lid and sides of bowl *

Add and mix 10 seconds / speed 5-6, then set aside for the moment:

  • 1.5 tsp baking powder
  • 1/4 tsp bicarb soda
  • 1/4 tsp fine sea salt
  • 1/2 tsp mixed spice

Add and chop 3 seconds / speed 7:

  • 70g raw beetroot

Add and blend 1 minute / speed 9:

  • buckwheat flour mix
  • 180g apple juice (organic, if poss)
  • 1/2 teaspoon apple cider vinegar
  • 20g oil
  • 1 large egg – if allergic or for a vegan alternative, leave out, or as an egg replacement, try soaking 1 Tbs chia seeds in 3 Tbs water for 5 minutes or until the mixture has ‘gelled’…

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Lush!

Use a ladle to scoop out the mixture and cook the pancakes in a little olive or coconut oil in a fry-pan.

ImageWe drizzled ours with honey and had some rhubarb and apple purée as a dip on the side. Delish!

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