After the Italian authenticity of my last recipe, I’m allowed to slightly falter on the authentic Italian front, OK? And especially to falter in a delicious, cheesy, gluten-free, and veggie-filled way.
I’ve seen recipes for different veggie-crust pizzas dozens of times, and was always pretty intrigued. Remember, I’m a huge fan of hidden veggies. And eliminating the traditional crust from a pizza makes it an easy GF alternative. PLUS, to make sure the crust holds together, you just add a ton of cheese. I’m sold.
This was one of those recipes that Piero basically refused to eat. Not because it wasn’t good, but because the audacity of this dish to call itself “pizza” offended him. Also, he’s off to Italy in a few days, so he’s been on a pizza fast. He’s getting all the sub-par Canadian pizza out of his system to make way for the Real Deal.
When I hear “chickpea flour,” I instantly think of weird vegan baked goods, like chickpea brownies or other abominations. I have so much respect for vegans and GF folks, but I do not know how they stomach legume-filled baked goods! I just feel like there are other alternatives.
As an aside, I have a good friend (who shall remain unnamed) who once arrived at a meeting too late to hear that the treats being passed around were, in fact, chickpea brownies. Enthusiastic about the chocolatey treat, she took a big bite only to discover her error. She spent the rest of the meeting subtly holding spat-out chickpea brownie mush in her hand. Who can blame her, really?
Ok, so back to the point… chickpea flour: it’s not purely evil. (And I understand, it’s actually chickpeas themselves, not chickpea flour used as a baking substitute in vegan recipes.) Continue reading
This recipe from 101 Cookbooks is one that has been on my Pinterest “Recipes to Try” board since… well, since I joined Pinterest. I’ve been eyeing and coveting it for 2 YEARS.
Why oh why did I wait so long to make it? I think it was the long ingredient list that seemed a bit prohibitive. But now that I finally went for it, I realized that it is not really as involved as it originally seemed.
There’s something really satisfying about making a recipe that you’ve been staring at forever, one that’s been relegated to the bottom of a Pinterest board. It’s like crossing an item off your to-do list that’s been nagging you for a while. Except more delicious. Continue reading
My first GIF! I’m so proud.
… And such a lovely subject Ben is.
It’s the second recipe for protein week! Chocolate banana protein muffins… nom. I know I always say this, but: these are so easy!!!! You literally blend all of the ingredients together and then bake them. If you want some extra oomph for your muffins, you could add chopped dates, coconut, peanut butter, or, oh, just about whatever your heart desires.
These little dudes are super dense and feel like a treat without being overly sweet or rich. They’re packed with protein powder and fiber from the oat bran, making them a great morning snack, or even breakfast if you have a couple.
Just a note, if you have a silicone muffin “tin” or silicone liners, definitely use those for this recipe! Apparently baked goods made with oats are prone to sticking, so silicone will make your life much easier. Continue reading