Excuse the picture quality! My kids hid the camera– again!
This recipe makes a delicious, allergy friendly pizza crust. Roll it thin- it puffs up a bit. Enjoy this pizza with all of your favorite toppings. I used canadian bacon and pineapple, but you may use whatever you like!
You Will Need:
- 2 2/3 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup plain coconut milk
- 4 tablespoons olive oil or corn oil
- Preheat oven to 400 degrees.
- In a large bowl, mix flour, baking soda, and salt. Gradually stir in milk and oil until a soft, flexible dough forms.
- Knead dough 10-15 times on a lightly floured surface. Do not overwork or dough will become tough.
- Divide dough into two balls. Set one aside.
- Press one dough ball onto an ungreased cookie sheet or pizza pan. Roll out to desired shape and thickness. If desired, turn edges in.
- Poke holes in dough with a fork. Bake at 400 degrees for 10 minutes, then remove from oven and add desired toppings. Continue baking at 400 degrees for an additional 20-25 minutes.
I used to be a peanut-butter by the spoonful kinda girl. Prior to my son’s diagnosis with food allergies, I was able to fully appreciate the many wonders of the peanut. This is both really awesome and really horrible. Awesome because peanuts are amazing things and I really can’t get enough of peanut butter. Horrible because I haven’t been able to find an alternative nut butter that tastes as good as peanut butter. — Until now!
You Will Need:
- 2 cups raw or roasted cashews, unsalted
- 2 tbsp almond butter OR 1/4 cup almonds
- 1/4 cup corn or canola oil, plus extra
- 2 tsp salt
- 1 tsp sugar
1. If your nuts aren’t roasted, roast them. Pop them on a cookie sheet and toast them in an oven or toaster oven on BROIL until they start to turn golden brown. Broil cooks quickly, so watch them closely!
2. Add oil and cashews to a blender or magic bullet. A food processor should work as well. Process on high speed for 30 seconds or so. If the blender clogs up, add an additional splash of oil.
3. Add almonds to the blender if not using almond butter.
4. Continue adding oil and blending until the butter is smooth and thick. Add sugar, salt, and optional almond butter and blend again. Butter will be thick!
5. Scoop nut butter into a half pint or larger mason jar, screw the lid on tightly and refrigerate.
*NOTE: Nut butter will last for at least a month in the fridge, or a week or two on the counter. Refrigeration is recommended. Makes approximately 1.5 cups.
This particular caramel corn recipe is reminiscent of fairgrounds and greasy carnival food. Delightfully crunchy, sweet, and just a tad salty, this popcorn is deceptively simple to make and is sure to be a real crowd pleaser.
You Will Need:
- 5 quarts popped popcorn- or 3 standard size bags of popcorn
- 1 cup vegan margarine
- 2 cups brown sugar
- 1/2 cup corn syrup
- 1 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- Place popped popcorn in a very large bowl. Use two bowls if necessary, leaving room to stir the popcorn around later.
- In a medium nonstick pot, melt butter.
- When butter is completely melted, add brown sugar, corn syrup, and salt. Stir constantly until boiling, then boil without stirring for 4 minutes– set a timer to avoid overcooking.
- Meanwhile, preheat oven to 250 degrees and grease two cookie sheets.
- Remove from heat and stir in vanilla extract.
- Stir in baking soda. The caramel will quickly change color and turn thick, so don’t be too surprised! This really caught me off guard!
- Pour in a thin stream over popcorn, stirring to coat.
- Divide popcorn between the two cookie sheets and place in the oven. Bake for one hour, stirring every fifteen minutes. Halfway through, switch around the pans so each get a chance to be on top.
- Remove from oven and allow to cool completely before breaking into pieces. Store in an airtight container and try not to eat it all at once!