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No gluten pizza crust tips

Pizza dough sans gluten is made with sprouted buckwheat, chia seeds, water or kombucha. I like kombucha because it makes the dough taste a bit like sour dough crust.

Sprout the buckwheats and either you can dry them and the mix into a flour or use wet wheats and make the dough more creamy.
I prefer the crusts to be drier and crispier. Muck about with this until you find what you like.  Taste is like beauty in the mouth of the beholder. Play with this part as much as you want. Mistakes can turn into wins!

Mix the chia seeds into a grainy flour in a mixer and turn the buckwheat cream or flour in bowl with you hands.
2 dl of buckwheat, 1 dl of chips and enough about 2-3 dl of liquid. Depending on how you like your crust this will vary.

Roll the dough into little balls and place in-between two baking sheets. Roll out into mini pizzas and the freeze in freezer.

You can bake the crust in a regular oven or use a dehydrator if your doing a raw version. I have a Sedona version that can go higher in temperature which I love for a speeder bake. When you get that pizza craving you don´t want to wait for 24 h to eat…..

Pimp pizza with nut cheeses, plants what ever you desire.  250 ° for about 10 minutes.

Easy as pie, pizza pie!

 

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Kelp gets your metabolism going

Kelp noodles are one of many raw substitute for pasta. Many people choose it because it´s low in calories.
But there are many reasons why kelp should be included in your diet. Espacially if you are vegitarian, vegan or raw vegan. It´s high in nutrients, iodine and contains over 70 minerals, potassium, calcium, iron and amino acids.

If you hold a strict no animal protein diet you don´t eat the following:

Cheese
Cows milk
Eggs
Frozen Yogurt
Ice Cream
Saltwater fish
Shellfish
Yogurt

So you need to add either kelp or other seaweeds such as dulse, nori or kombu. One of the major reasons is your thyroid functions.

If your thyroid isn´t functioning the symtoms will effect your metabolism.
You will feel tiered, frozen, your body will be low on energy, dry skin, lifeless/brittel hair and you might become overwieght as a result.

Recognise any of these symtoms and add either the animal protein list to your diet or more seavegetables.

Kelp is really good if you don´t like the taste of seaweeds. It has no flavor at all and alot of crunch! Pasta al dente is totally possible if you use this little noodle.
So even though it´s called noodles you can just as well make an italian flavored pasta sauce or ad meat, fish or chicken. And if you´r gluten intolerant this will be a great substitute for pasta.

I love mine with hot chili, tamari, mashed up avocados, koriander, lemon juice and vegetables.

Raw cacao nice-cream with a hidden secret inside (medjool date salty syrup)

Raw cacao nice-cream with a hidden secret inside (medjool date salty syrup)

Buckwheat pancakes brunch

The king of brunches: buckwheat pancake brunch

Pomegranate

Pomegranate

Blossom and string

Blossom and string

Plantlove

Plantlove

Siamese

Siamese

Hey little dude

Hey little dude

Raw zuccini terrin

Raw zuccini terrin

 

 

 

Glutenfritt

PIZZA RUSTICA ( See below for english version )

Jag gjorde den här pizzan för ett repotage i tidningen Gourmets majnummer med fotografen Fredik Skogkvist som tar de mesta av de bilder jag inte tar själv på mig eller maten jag tillreder.

En grönsakspizza gjord på botten av en ugns- torkad raw pizzadeg.
BOTTEN:
3 dl groddat bovetemjöl
2 dl ljusa chiafrön
2 dl mandel
1⁄2 tsk havssalt
1⁄2 dl surkål
1⁄2 dl kombucha
2 msk kallpressad olivolja

TOMATSÅS:
1 morot
1 vitlök
4 dl soltorkade tomater
1 citron, finrivet skal och saft 1 tsk finhackad färsk chili 1⁄2 tsk havs salt
2 msk agavesirap TOPPING:
2 dl nötost
1 msk basilikablad
2 dl pepprig rucola
2 väl mogna tomater
1⁄2 gul lök
1 liten fänkål
1⁄2 tsk svartpeppar
2 endiver

DU BEHÖVER OCKSÅ: mixer
2 bakplåtspapper

1 Värm ugnen till 30°. Mixa bovetemjöl, chiafrön, mandel och salt noga. Mixa surkål, kombucha och olja separat. Knåda ihop mjölblandningen och surkålsblandningen till en slät deg.

2 Dela degen i två och kavla ut bitarna till rundlar mellan bakplåtspapperen. Lägg rundlarna på ugnsplåt och torka i ugn över natten med ugns- luckan på glänt.

3 Tomatsås: Skala moroten och riv den fint. Skala alla vitlöksklyftorna. Hacka de soltorkade tomaterna fint. Blanda samman morot, tomat, citronskal och citronsaft. Tillsätt chili, salt och agavesirap. Pressa ner vitlöken och blanda sam- man.

4 En timme före servering: Värm ugnen till 30°. Bre nötosten på pizzabottnarna, lägg på basilikan och toppa med tomatsåsen. Torka i ugnen med ugnsluckan på glänt.

5 Skiva tomat, lök och fänkål tunt. Ta ut pizzorna och toppa med tomat, lök, fänkål och rucola. Mal över svartpeppar.

6 Servering: Skär pizzan i trekantiga bitar. Lägg upp pizzan ihop med endiveblad på en stor tallrik. Lägg varje pizzaslice i ett blad och ät med händerna.

 

Crisp bread pizza

Crisp bread pizza

Buckwheath pan pizzas

Buckwheath pan pizzas

Whitebeet in apple cider and coconut nectar

Whitebeet in apple cider and coconut nectar

Chioggabeets

Chioggabeets

Reedbeets

Reedbeets

Work in progress "body image"

Work in progress “body image”

Flower pizza

Flower pizza

Pretty pizza plate

Pretty pizza plate

On the board

On the board

Watercress salad

Watercress salad

Seed pods and "body image" polaroid

Seed pods and “body image” polaroid

IMG_2446

Homemade

Homemade

Gluten free crisp bread pizza with eggs and chantarells

Gluten free crisp bread pizza with eggs and chantarells

Ramson capers and pickled mini cucumbers

Ramson capers and pickled mini cucumbers

Pizza rustica

I made this pizza for the swedish magazine Gourmet in it´s May issue with photographer Fredik Skogkvist who takes most of the pictures of the food I make and of me.

A vegetable pizza made with an oven dried raw pizza dough.

Crust:
3 cups sprouted buckwheat flour
2 cups light chia seeds
2 cups almonds flour
1/2 tsp sea salt
1/2 cup sauerkraut
1/2 cup kombucha
2 tablespoons cold-pressed olive oil

 You’ll also need: blender and 2 sheets baking paper.

1 Preheat the oven to 40 °. Mix buckwheat flour, chia seeds, almond flour and salt thoroughly in mixer. Mix sauerkraut, kombucha and oil separately. Place in a bowl mix and knead the 2 doughs together.
2 Divide the dough in 2 and roll out the pieces into circles between the backing sheets. Place them on a baking tray and dry in the oven overnight with the oven door a bit open.