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Gluten free pizza topped with fresh ingredients (two ways)

By on August 13, 2018 in Gluten Free, Healthy, Lunch or Dinner, My Daily Bread, Recipes, Savoury Delights, Summery

Gluten free pizza topped with fresh ingredientsSo we started a new diet for Tomas this month. We (which is really me) decided that his eczema may be caused by gluten intolerance. Like with any other diets we tried this includes a long 6 weeks trial where we change our menu to avoid the ingredient in question. I found gluten is not that difficult to avoid. Unlike dairy gluten mostly can be found in carbs. So essentially I thought I need to start baking my own bread, but then I was putting that off as bread baking involves quite a lengthy process…. however without gluten it is not so lengthy. The trouble with gluten free bread is that is difficult to bake a nice bread, but it does not take that much time to make it since we don’t need to kneed the dough to get the gluten to stretch. So all and all no gluten means hello quick bread!

I have been recently inspired by fresh tomato toast recipes from Half Baked Harvest blog. Fresh tomatoes in summer are just amazing! I don’t have such a big harvest of tomatoes (yet) this year, but I thought it would be lovely to make fresh tomato pizza anyways. I made pizza with cucumber as well (I have started getting them in my green house too!!).Gluten free pizza topped with fresh ingredientsGLUTEN FREE PIZZA TOPPED WITH FRESH INGREDIENTS

Makes two pizzas

(for the base)

  • 600g gluten free flour mix (mine consisted of rice, tapioca and potato starch)
  • 25g xanthan gum
  • 1 tsp garlic salt
  • 2tsp brown sugar
  • 3 tsp baking powder
  • 10g quick acting dry yeast
  • 350ml warm water

(for the fresh tomato pizza)

  • 125g mozzarella cheese, torn into pieces
  • 100g cheddar cheese, grated
  • 1 clove garlic, smashed
  • ground pepper
  • 1 tbsp olive oil
  • 3-5 tomatoes, sliced
  • basil

(for the potato and cucumber pizza)

  • 125g mozzarella cheese, torn into pieces
  • 1 potato, pealed and thinly sliced (I used a grater)
  • salt and pepper to taste
  • 1tbsp olive oil
  • chives, finelly chopped
  • 1-3 cucumbers, sliced

1. Mix together the flour, xanthan gum, garlic salt, sugar, baking powder and yeast in a large bowl. Make a well in the middle. Pour the water into the well and mix everything to form two balls. Roll out the dough onto the baking sheet until it is 5mm thick.Gluten free pizza topped with fresh ingredients 2. To make the cheese and fresh tomato pizza sprinkle the garlic, mozzarella and cheddar cheese over the base. Season it and drizzle some olive oil on top. Bake the pizza in the preheated 200C oven for 20-30min. Once baked top the pizza with sliced tomato and fresh basil.Gluten free pizza topped with fresh ingredients 3. For the potato and cucumber pizza sprinkle the base with mozzarella, potato and chives. Heavily season it (potato requires more salt) and drizzle some olive oil on top. Bake the pizza in the preheated 200C oven for 20-30min. Gluten free pizza topped with fresh ingredients 4. Once baked, top the pizza with cucumber and more chives (and maybe salt if needed). Gluten free pizza topped with fresh ingredientsEnjoy!

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Salad in a crepe

By on July 11, 2018 in Break-the-fast, Gluten Free, Healthy, Lunch or Dinner, Recipes, Summery, Travel

Nicoice salad in a crepe recipeMy love for crepes have reached the next level while in France. I knew crepes can be savoury and sweet but it never crossed my mind that crepes can be served with salad inside it. Woaaaah!!! Sunny times like these require a lot of salad eating I think! I also decided to brave up this time and make crepes 100% buckwheat (we all know pancakes without gluten are just too complicated). But after many failures you eventually get it, buckwheat pancakes need a lot of practice and patience. If you are not up for challenge, regular crepes/pancakes taste just fine ;-).Nicoice salad in a crepe recipeNICOISE SALAD IN A CREPE

(for the crepe)

  • 200g buckwheat flour
  • pinch of salt
  • about 500ml water
  • knob of butter for frying

(for the salad)

  • 3-4 potatoes, pealed and thinly sliced
  • sunflower oil
  • 200g canned tuna in brine
  • 20 green olives, halved
  • 1 cucumber, thinly sliced
  • 1 handful of lettuce, chopped
  • 1 handful cherry tomatoes, quartered
  • 3 eggs, quatered
  • 1 tbsp balsamic vinegar
  • 4 tbsp extra virgin olive oil
  • 1 tsp dijon mustard (we did not use it here, but I think it would taste good)
  • 1 clove of garlic, crushed to paste
  • juice of 1/2 lemon
  • 1 tbsp brown sugar
  • salt and pepper
  • chives, finelly chopped

1. First prep the crepe batter by combining all the ingredients. Start with dry ingredients and then gradually add water into it till the batter reach double cream consistently (be careful not to overmix). Refrigerate for an hour or overnight.

2. Boil the eggs.

3. Fry the potatoes in the frying pan with the generous amount of oil.Nicoice salad in a crepe recipe4. Make the salad. Arrange prepped ingredients ready for serving. Sprinkle with chives and seasoning.Nicoice salad in a crepe recipe5. To make vinaigrette combine vinegar, olive oil, dijon mustard, garlic paste, lemon juice and sugar in the jug. Add salt and pepper to taste. Nicoice salad in a crepe recipe6. Melt the butter in well heated frying pan. Pour one spoonful of crepe batter and immediately start swirling round the pan to get nice even layer. Loosen around the edge with a spatula once the top “dries up”, then turn the crepe and cook for further 1 minute. As you can see its not easy as with lack of gluten these crepes are flaky and therefore easily collapse when flipping. However I am sure lovely crepes can be achieved once you have a bit of practice.Nicoice salad in a crepe recipe7. To serve arrange Nicoise salad on the crepe and scatter more chives on the top.Nicoice salad in a crepe recipeBon Apetitte

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