Sunday, February 14, 2010

GF pizza, homemade pizza dough!

Dough recipe courtesy of Bette Hagman- and pretty good too! Thin crust, and holds up, even when loaded down with sausage, onions, mushrooms and cheese! Quick to put together and yeast-free, so no waiting! Well, you do have to bake it, of course! :-)

Happy Valentine's Day!

Another great product

Tinkyada Lasagna noodles- no need to cook first, use with your favorite recipe, and just plunk them in. Fantastic!
Great texture. Just make sure to add ample sauce to hydrate the noodles!! Forgot to take a picture- will add one next time!
So good.
Bought mine at The Specialty Food Store in Sick Kids Hospital (Toronto), but I am sure they are widely available at health food stores...

Tuesday, January 5, 2010

Mesquite- the flour!

The wonderful world of Mesquite. The flour is made from the ground pod from the Mesquite tree
Wikipedia says:
The bean pods of the mesquite can be dried and ground into flour, adding a sweet, nutty taste to breads, or used to make jelly or wine.
When used in baking, the mesquite bean flour is used in combination with other flours – substitute ¼ cup-to-½ cup mesquite flour for each cup grain flour. Mesquite bean flour is used in breads, pancakes, muffins, cakes and even cookies. Mesquite powder is also high in calcium, magnesium, potassium, iron and zinc, and is rich in the amino acid lysine.

It is also reminiscent of Chai, as it has a spicy, almost cinnamon-ish (is that a word?) flavour. Makes a delicious drink when mixed with hot milk.
I have been adding it to brownies (replacing 2-3 T of flour for the mesquite), and will soon be trying a mesquite-buckwheat crepe! Pictures and recipe to follow.