Gluten free "pita" bread stuffed with tomatoes
and provolone cheese
For "Pita" bread you will need:
2 cups corn flour
1 cup mung bean flour
1/2 cup kefir (plain)
2 cups water
1/4 cup liquid coconut oil
1 tsp salt
1 tsp xantam gum
3 Tbsp tapioca flour
1 Tbsp golden flax seed
1 tsp baking soda
Makes about 6 pitas.
The stuffing:
1 box of cherry tomatoes
4-8 oz of provolone cheese
2-3 Tbsp garlic powder
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It is so easy to make and it doesn't take much time. You can use a coffee grinder to grind mung beans into flour.
Preheat the oven to 350'F. Layer a baking pan with parchment paper. Mix dry ingredients well, then add mixed liquids. Place about 2-3 full table spoons of batter on the pan and spread it moving the spoon in a circular motion from the center out. Leave it about 1/2 inch thick and about 6 inches in diameter. Bake for 20 minutes or a little more if you like it crispy on the edges. Let it cool down before you remove it off the pan. Now to stuff it with some delicious goodies you will need to carefully cut it through the center with a sharp knife. I recommend cutting it all the way through as it will be easier to stuff it. Remove the top part with a spatula.
Now slice cherry tomatoes in half, place them on the bottom part of your pita. Shred some provolone cheese and sprinkle it over tomatoes. Season it with a pinch of garlic powder. Place to top part of pita over to cover the stuffing. Now you can put it back to the oven for 10 minutes or so or use your panini maker, or grill just to melt the cheese.
Your pita smells great and is ready to enjoy!
2 cups corn flour
1 cup mung bean flour
1/2 cup kefir (plain)
2 cups water
1/4 cup liquid coconut oil
1 tsp salt
1 tsp xantam gum
3 Tbsp tapioca flour
1 Tbsp golden flax seed
1 tsp baking soda
Makes about 6 pitas.
The stuffing:
1 box of cherry tomatoes
4-8 oz of provolone cheese
2-3 Tbsp garlic powder
**************************************************************************************************
It is so easy to make and it doesn't take much time. You can use a coffee grinder to grind mung beans into flour.
Preheat the oven to 350'F. Layer a baking pan with parchment paper. Mix dry ingredients well, then add mixed liquids. Place about 2-3 full table spoons of batter on the pan and spread it moving the spoon in a circular motion from the center out. Leave it about 1/2 inch thick and about 6 inches in diameter. Bake for 20 minutes or a little more if you like it crispy on the edges. Let it cool down before you remove it off the pan. Now to stuff it with some delicious goodies you will need to carefully cut it through the center with a sharp knife. I recommend cutting it all the way through as it will be easier to stuff it. Remove the top part with a spatula.
Now slice cherry tomatoes in half, place them on the bottom part of your pita. Shred some provolone cheese and sprinkle it over tomatoes. Season it with a pinch of garlic powder. Place to top part of pita over to cover the stuffing. Now you can put it back to the oven for 10 minutes or so or use your panini maker, or grill just to melt the cheese.
Your pita smells great and is ready to enjoy!
Savory biscuits with onions
1 cup gluten free oat flour
3/4 cup rye flour
1 1/2 cup amaranth flour
1/4 cup cornmeal
2 tsp xuntum gum
3 tbsp tapioca starch
1 tsp baking soda
1 egg or egg replacer
1/3 cup coconut oil
2 tsp garlic powder
2 white onions
1 1/2 cup kefir
1/2 cup water
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Preheat oven to 350'F. Mix dry ingredients. Mix wet ingredients. Chop the onions. Combine until smooth. Spray a muffin pan with oil. Spoon the mixture into the muffin pan, but not quite to the top. Spray with oil each biscuit and bake for about 45-50 min or until the center is set. (you can insert a straw to check if it is ready - if it comes out dry then it is ready). Let the pan cool a little, then shake them out. Makes about 20 biscuits. Taste great with some butter or sour cream on top.
3/4 cup rye flour
1 1/2 cup amaranth flour
1/4 cup cornmeal
2 tsp xuntum gum
3 tbsp tapioca starch
1 tsp baking soda
1 egg or egg replacer
1/3 cup coconut oil
2 tsp garlic powder
2 white onions
1 1/2 cup kefir
1/2 cup water
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Preheat oven to 350'F. Mix dry ingredients. Mix wet ingredients. Chop the onions. Combine until smooth. Spray a muffin pan with oil. Spoon the mixture into the muffin pan, but not quite to the top. Spray with oil each biscuit and bake for about 45-50 min or until the center is set. (you can insert a straw to check if it is ready - if it comes out dry then it is ready). Let the pan cool a little, then shake them out. Makes about 20 biscuits. Taste great with some butter or sour cream on top.
Breakfast corn muffins
2 cups cornmeal
1 cup amaranth flour
1/2 cup instant potato flakes
1 1/2 cup kefir
1/2 cup water
1 tbsp honey
1 tsp salt
1 tsp baking soda
1 tsp garlic salt
2 jalapenos
1/3 cup raisins
1/3 cup pumpkin seeds
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Preheat the oven to 375'F. Mix the dry ingredients. Mix all wet ingredients. Combine and mix until smooth. Seed the jalapenos, chop them finely and add to the mixture.
Spray muffin pan with oil and spoon the muffin mixture almost to the top. Bake at 374'F for about 30 minutes, reduce the heat to 350'F and bake for another 10-15 minutes or until the center is set. Let the pan cool down before removing the muffins. Makes about 18-20 muffins.
1 cup amaranth flour
1/2 cup instant potato flakes
1 1/2 cup kefir
1/2 cup water
1 tbsp honey
1 tsp salt
1 tsp baking soda
1 tsp garlic salt
2 jalapenos
1/3 cup raisins
1/3 cup pumpkin seeds
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Preheat the oven to 375'F. Mix the dry ingredients. Mix all wet ingredients. Combine and mix until smooth. Seed the jalapenos, chop them finely and add to the mixture.
Spray muffin pan with oil and spoon the muffin mixture almost to the top. Bake at 374'F for about 30 minutes, reduce the heat to 350'F and bake for another 10-15 minutes or until the center is set. Let the pan cool down before removing the muffins. Makes about 18-20 muffins.