Saturday, November 30, 2013

Is this the Ultimate Flatbread?

Seedy flatbread hidden by slices of Manchego cheese,
tomatoes, cucumber and a plop of aioli. I forgot to take a picture
before I decorated it. Yum.
First off, this recipe originated over at Oh She Glows, and I am so glad to find it! Please visit the original recipe here. I'm going to share my version.

Ultimate Seedy Flatbread

(Savory Italian version)
  • 1/2 cup chia seeds
  • 1/2 cup raw sunflower seeds
  • 1/2 cup raw pumpkin seeds (the shelled pepitas)
  • 1/2 cup organic buckwheat flour (or other friendly gluten-free flour) seeds
  • 2 tbsp coconut flour
  • 1 tsp sugar
  • 1/2 tsp fine grain sea salt
  • 1 cup water
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
Mix dry ingredients together (including seasonings if desired), add water and stir until moistened. Spread into either a 9x9" square baking pan, or another similar sized pan, that has been sprayed with either olive oil or coconut oil spray. I used a smallish 9x13" pan.
Bake at 350 degrees for 8-10 minutes, or until it is firm. Cool slightly and cut into squares.

The Italian seasoned version is delicious with a bit of melted pecorino romano and a slice of fresh tomato. How about pesto? Some goat cheese?

I'm looking forward to trying other versions - this is great for a quick lunch or snack.

Monday, November 11, 2013

What's for Dessert? or, Another Pumpkin Bar Recipe!

Has anyone noticed that this blog has been suspiciously quiet? I didn't think so.

S and I have been eating by "The Plan" for several months now - more or less. We were pretty strict in the beginning, but once we started to "test" different foods, things got hard. Short story is that it is a great protocol for testing for food sensitivities or allergies — but not a lose-weight-fast plan. If you have a social life and eat outside of your own kitchen even occasionally, it can be a challenge. HOWEVER. I have learned a great deal about how my body works, what foods work better for me, and how to decrease inflammation in my body. And that has totally been worth it. I now avoid all corn and cow-dairy products as much as possible, and feel so much better for it. I drink more water, take my probiotics, and pay attention to how my body likes the foods I feed it. (It likes goat cheese.)

Now, for dessert. I wanted to come up with a quick fall dessert last night, and did a fast internet search for a "paleo pumpkin cake" since I had basic ingredients around and wanted to use up some almond butter. I found this one by Erica at the, and it was a hit. I'm retyping it since I made some minor changes. I used a larger pan, and made Pumpkin Bars, and our brownie-loving friends devoured them.

Paleo Pumpkin Bars

1 cup pumpkin puree
1 cup almond butter (I used creamy)
1/2 cup honey
2 eggs
1/2 cup chocolate chips (organic are better)
1-1/2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/2 tsp Chinese five-spice blend (that's what I had; you could also use pumpkin pie spice or nutmeg or just use the cinnamon)

Preheat oven to 350 degrees F.

Beat eggs and honey together; beat in pumpkin puree and almond butter. Add remaining ingredients, and pour into a 9x13" pan. Bake 20-25 minutes, until they test done. Allow to cool and cut into squares. To be fancy, you could frost with some coconut cream or "cheat" with some real whipped cream, but they are excellent plain. 

Please note that these are quite different from Hilary's Pumpkin Bars, which are made with coconut flour. Those are yummy too! Try both and have a Pumpkin-Bar-Off. Sounds like a good party idea.