I started a new job this week (hooray!), which means I’m feeling a little overwhelmed and not completely up to writing. But we actually did a fair amount of fun BED/GAPS cooking this week, so I’m going to fall back on “the Wordless Wednesday” theme of bloggers. Well, almost wordless.
First up was making a cauliflower pizza crust that a former coworker told me about. I was a little skeptical, but we decided to try it; it turns out, there are several recipes for cauliflower crust online, so I figured it couldn’t be that bad. We used the recipe from Detoxinista.
Once the head of cauliflower is pulsed into “rice,” it’s cooked on the stove. Next, all the water needs to be squeezed out, leaving a fluffy, almost-grain-like “flour.”
As my husband worked on drying out the cauliflower “flour,” my son and I played Aggravation–Logan’s new obsession.
Once our cauliflower was dry, we added the oregano and goat cheese. The cheese means this recipe wouldn’t work for BED/GAPS diets, but we’ve decided to slowly work a little dairy into Logan’s diet and see if anything changes. His low intake of calcium has been worrying us, as well as how little fat he actually consumes. We are sticking with organic products, and goat’s milk is supposed to be easier on some bodies than cow’s milk.
We also added toppings–Logan requested sausage, so my husband cooked and clumped a bit of grass-fed ground pork together. The kids would not let me add veggies as toppings, so we ate it with Brussel sprouts and our usual fermented red cabbage.
And it was delicious. Jason and I were both skeptical, thinking there was no way it’d taste anything like “pizza,” but it absolutely did–the crust especially was flavorful and firm. The kids just about ate the entire pizza themselves.
We ended the night by baking a quick batch of almond chocolate cookies from GI365, made from almond butter (and a bit of peanut butter–I realized after I’d begun mixing ingredients that I didn’t have enough almond butter, so I mixed the two together. It worked.), cacao powder, stevia, eggs and chocolate chips. And since I really did make them–not my husband, as usually happens–I think they’re the best cookies I’ve ever made.
- 1 cup blonde coconut sugar (I used stevia instead)
- ½ cup cocoa powder
- 1 Teaspoon baking soda
- 1 cup smooth almond butter (I had to supplement with a couple tablespoons of peanut butter, too)
- 2 large eggs
- 2 Teaspoons vanilla extract
- ⅓ cup chocolate chips (Lily’s brand is sugar-free and dairy-free!)
Preheat the oven to 350 degrees F. The recipe called to bake them for only 8 to 10 minutes, but they didn’t seem done to me at that point. I think I left mine in for more like 15 or 18 minutes. When I pulled them out, they smelled just like chocolate cake. And they tasted even better.