Spaghetti Squash pizza

Obviously, I cannot learn from my mistakes and must make the mistake 3-4 times ... I broke yet another glass bottle trying to freeze bone broth. However, I have gotten wiser about this and remove the broth popsicle from the bottle and wash it to remove the outer layers that could possibly have shards of glass. I saved more than 50% of the broth I think.

Washed popsicle waiting to find a new home

I baked spaghetti squash and sweet potato the day before, so had everything ready. Every time I run my oven, I bake vegetables for the next day or so, that way I have baked veggies ready to be made into pizza or bread or vegetable cakes or whatever ..
I squeezed as much liquid as I could get out of the squash. The more you squeeze, the crispier the pizza will get.

1 egg beaten

I fried shallots and garlic

Here is how much liquid came out of the squash ... you cant tell since there is no scale, but it is a LOT..

I mixed in the baked sweet potato, fried shallots, garlic, salt, oregano, cheese, coriander powder

Then I flattened it out onto a baking pan with parchment paper

Baked for 35 mins until it got crispy

Topped with cheese, pepperoni etc

Son did not like the stringy texture of the pizza, so we got around that by cutting into bite sized pieces and grilling it to make it crispier.

I will try this again but will blend the squash to remove the stringy feel that he does not like. Can also try the same with cauliflower and sweet potato.

Food Failures

The banana bread I tried yesterday did not work .. the fresh coconut threw off the moisture balance.

If commercial coconut flour does not have phytic acid, all my efforts will be in vain .. I dont even know how to measure that ... ahh .. I could be driving myself crazy for naught ... 

The bread rose and fell ...

As you can see from the mark on the dish .. all that work and the boy did not like it and I cant blame him .. it feels like eating a wet sock flavoured with cardamon ..
Ah ... I am tired ...

In other good news, here is my 3rd batch of bone broth FROM THE SAME BONES ..
I boil the same bones over and over ..about 12 hrs each time. As you can see, even in the 3rd round, I have quite some gelatin.

Back went the bones onto the stove where they are simmering now and will simmer until 11:30pm tonight.

In other failure news, I made him these sweet potato, chicken, zucchini cakes, squash cakes flavoured with coriander, paprika, pepper, salt, garlic,  - too much salt :( which is why he did not eat it ...

So, we fell back on the sprouted beans and bone broth and sweet potato bread ...

Thankfully, I had a grain free option to fall back on ...

Recipes

Cauliflower sweet potato lentil bread

150 gms baked cauliflower
150 gms baked sweet potato (or butternut or acorn squash)
1/2 cup sprouted lentil flour
2 tsp xanthan gum
3/4 tsp salt
1 Tablespoon yeast
4 Tablespoon ghee or coconut oil (any oil will do but a tooth friendly oil is preferred)
1 Tablespoon maple syrup or agave or sugar
1/2 tsp rice vinegar
2 eggs

Preheat oven to 200F.

Mix dry ingredients in a bowl. Put cauliflower and sweet potato into blender and make smooth puree. Move puree into bowl (I use a kitchen aid but a hand held blender will also work). Add in the dry ingredients, oil, sweetner, vinegar and eggs. Mix well for about 7-9 minutes on a medium speed. I found that I can actually overbeat the xanthan gum so I dont set my kitchen aid to more than 3 for bread.

Prepare a pan by putting parchment paper on the bottom. I usually double this recipe and use a 9X4 pan.

Put mixture into the pan and pan into the oven. Turn off the oven and let the bread rise for 30 mins. After 30 mins turn oven to 375F and set timer for 40 mins.

After 40 mins cover bread with foil to prevent the top from burning.

Test temperature. Bread should be around 204F when you remove, however, it will still collapse. I am trying to figure out why it collapses ... have not figured it out yet ...

Banana bread

I consider last night's experiement a failure as I used fresh coconut flower. Weston Price's book said that commercial coconut flour has phytic acid as it is processed under high temps. I have no idea so to be on the safe side I have been using fresh coconut flower which is wreaking havoc to the water content of everything. However, son is happy to eat it and I am happy as I have zero tolerance for phytic acid currently.
Recipe taken from http://thesaffrongirl.com/banana-zucchini-breadcakemuffins-nut-free-grain-free-egg-free-sweetener-free/

BANANA ZUCCHINI BREAD (Nut Free, Grain Free, Egg Free, and Sweetener Free!)

Ingredients:

• 1 1/2 cup mashed, ripe bananas
• 1/4 cup coconut oil, not melted, but soft
• 1 teaspoon orange zest
• 2 teaspoons vanilla extract
• 1/2 teaspoon ground cardamom (optional)
• 1/2 teaspoon sea salt
• 1 1/2 teaspoons baking soda
• 1 cup grated zucchini
• 1/2 cup coconut flour - I used fresh coconut flour

Process:

1. Preheat oven to 180C (350F).
2. In a large bowl, mix the bananas, coconut oil, orange zest, vanilla extract, and cardamom. With a hand beater, beat until smooth and fluffy.
3. Add the sea salt and baking soda and incorporate well.
4. Add the coconut flour and mix well.
5. Fold in the zucchini.
6. Pour into a loaf pan (mine is about 6×3 inches) and bake for 40-45 minutes.
7. Allow to cool before removing from loaf pan, and to cool completely before slicing.

Cloud muffins

Recipe taken from http://www.food.com/recipe/carb-free-cloud-bread-411501

Sweet potato bread

Taken from http://www.wholefoodsimply.com/wholefood-simply-bread/

Sweet Potato Bread

300 grams cooked sweet potato flesh*

1/2 cup coconut flour

3 eggs

3 tablespoons of coconut milk

1 teaspoon bicarb soda / baking soda

Juice of half a lemon

pinch of salt

*I roast a purple skin / white flesh sweet potato and keep the flesh for this recipe, I personally think the skins are delicious ad eat them as they are. You can use whatever sweet potato you like.

Preheat your oven to 180 Degrees Celsius or 350 Degrees Fahrenheit.

Grease and line a mini loaf tin (mine is 6″ x 2.5″ ) with baking paper hanging oven the sides for easy removal.

Put the ingredients into your food processor or blender and pulse until well combined. Spoon the mixture into the prepared tin, smooth over the top with a spoon. Bake for 40 minutes. Cover the loaf with foil and bake for a further 20 minutes. Remove from the oven and allow to cool before slicing, Enjoy.

banana bread

On vacation

And trying to remain grain free. I baked the cauliflower, sweet potato bread 10pm the night before we left and L has been eating it for breakfast and dinner..