WIAW #20 Quinoa Pizza Base ~ Gluten-free and NO soaking!

WIAW

Happy Wednesday guys! Linking up to Peas and Crayons and all the other What I ate Wednesday bloggers!

Today’s recipe was last week AND last nights dinner and it was A-mazing both times!! It was the first time I used quinoa as my pizza base last week as I have used cauliflower and buckwheat in the past so was *super* excited to try this recipe. I scoured the internet to find a quick and easy one as I am not a fan of having to wait overnight when I wanted the pizza now! You can pick this pizza up like regular pizza, no knives and forks required *mini fist pump* 🙂

The recipe for the base is from The Wholesome Dish, she made a super garlic and cheese ‘bread’ with hers. I will definitely be doing this soon. Go check her site out, it rocks! But first here is breakfast lunch and snacks!

Breakfast: Breakfast was buckwheat flakes with almond milk – I am LOVING these at the moment. So crunchy and tasty –> wheat and gluten-free too!!

Buckwheat flakes

Lunch: As I was getting over the vomiting bug (sorry!) I was easing myself back in to food and made a yummy batch of homemade vegetable soup. 1 onion, 2 carrots, stem of broccoli (stringy outwear layer removed) 1 beef tomatoe, 1 knorr stock pot and 1 litre hot water. Delicious!

Vegetable Soup

Snacks: I had a craving for fruit after my sickness (any theories on this please comment below 😉 ) I had a mandarin and some cashew nuts.

Mandarin

And Finally Dinner!! The SCRUMPTIOUS quinoa base pizza that’s like real pizza (I swear!) Change up toppings to your liking. Next time I am going to try some sundried tomatoes, feta and chorizo.

Gluten free pizza

Ingredients:

½ cup quinoa
2 tsp olive oil
1 cup water
2 large eggs
½ tsp garlic salt
½ tsp dried oregano leaves
½ tsp dried basil leaves
½ tsp baking powder
½ cup low fat mozzarella or cheddar if you prefer

Pizza Sauce
1/2 cup of passata
1 tbsp tomato puree / paste
1/2 tsp dried oregano
Freshly ground black pepper

Toppings 
1 ball of low fat mozzarella – grated
1/2 red onion – sliced
1/2 red pepper – sliced
5 slices turkey and pork salami – shredded
Baby spinach leaves – shredded (I add this just before serving so they are uncooked)

 Instructions:

Rinse the quinoa in a sieve under cold running water to remove any residue.

Heat one teaspoon of olive oil in a pan and add the drained quinoa, move around in the oil to toast. Cook for around 5-7 minutes until they are fragrant.

Next add in the cup of water and bring to the boil. Once boiling turn the heat to a simmer and cover. Cook for 10-15 minutes. Remove the lid for a few minutes to ‘dry’ out the quinoa. Pour in to a bowl and allow to cool slightly (10 minutes at least) Prepare your pizza sauce while waiting – combine all the pizza sauce ingredients together in a bowl and whisk so there are no lumps from the tomato puree (paste)

Preheat your oven to 420’F / 210C – THIS IS IMPORTANT as I FORGOT when I made this first time round *oooops!* It didn’t affect the pizza once cooked, I just had to cook the base for an extra 20 minutes to get the desired texture!

Place some baking parchment or greaseproof paper on to a baking tray.

In a bowl mix together the quinoa, mozzarella, herbs, garlic, eggs and remaining oil, combine well.

Spray the baking parchment with some oil or brush on some extra olive oil then place your mixture in the centre. Using your hands is the best way as it will only stick to utensils!

Quinoa pizza

*The patches are where I spayed some oil so my baking parchment would stay on the tray*

Flatten out to your desired shape, I went with the traditional pizza shape.

quinoa pizza base

Bake for 20 minutes until the edges are nicely browning, remove then add your pizza sauce and toppings and bake for a further 15-20 minutes

Gluten free pizza baseI added chopped baby spinach leaves just before serving and some more dried oregano.

Gluten free pizzaI let the hubby have the last slice 🙂

Gluten free pizza base

I have a lot of recipes to get up such as cajun baked salmon with cauli-mash and broccoli, chicken and vegetable stew and I am making some chickpea smashed guacamole for lunch today. All coming soon. I also have some exciting news on the horizon about Queen Bee’s Kitchen, all will be revealed in time. So for now don’t forget to pop over to Peas and Crayons and check out the other food bloggers. Happy Wednesday and happy eating!

S x

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WIAW #19 Quinoa Pizza Base ((Gluten Free and NO soaking))

WIAW

 

Sorry for the super SHORT post today I will have recipes and a longer one tomorrow…pinky promise!

Breakfast – Poached eggs and bacon with grilled tomato

Poached eggs and bacon

Lunch – Lettuce Wraps filled with lean ham, onion, peppers & cucumber (only 71 calories!)

Lettuce wraps

Dinner – OMG! Quinoa base pizza that tastes like a proper pizza base! Recipe tomorrow….

Gluten free pizza

Linking up with peas and crayons – go check out the other bloggers WIAW food!

WIAW #18 Gluten-free Blue Cheese & Walnut Bread

What I ate Wednesday is here again! Lets jump straight in…

Breakfast – Gluten-free Blue cheese, Walnut and Thyme bread… I understand it is not everyone’s cup of tea but it is sooooo darn tasty! Recipe will be up later..promise!

Gluten-free bread

Lunch – Homemade Cauliflower and Carrot Soup. It’s freezing here in Ireland now so this is comforting!

Homemade soup

Dinner – Tapas in The Port House, Dundrum with my friend when we were Christmas shopping on Friday. There was prawns pil pil, chickenpeas with chorizo, meatballs, chicken skewers and olives. Delicious!!

Tapas

Snacks – My mini donut (doughnut) maker arrived yesterday so I decided to whip to a batch of pumpkin mini donuts. They are unbelievably light and so tasty. Recipe to follow

mini donuts 20141126-114901.jpg pumpkin donuts

That’s my what I ate Wednesday for this week guys!! Go check out the other bloggers at Peas and Crayons

Happy Thanksgiving Eve to my American readers, I hope you all have an amazing day tomorrow! xx

WIAW #17 Kilkenny Food Festival

Hey guys and happy Wednesday!! My what I ate Wednesday this week is a round-up of what the hubby and I ate when in Kilkenny for the Savour Food Festival.

I don’t have pictures of everything unfortunately but I will tell you it was all amazing! It was a great set up and the aromas coming from most stalls was out of this world!

We stayed in Kilkenny Rivercourt Hotel – it is a lovely hotel in a great location with a cozy bar and lovely restaurant. We also dined here which is included below!

Breakfast

Full Irish Breakfast in the hotel – it was delicious and they have the option of Gluten-free bread!

Breakfast

Lunch

We had a sample of massaman curry at the food festival, from the restaurant Lemongrass, it was delicious and we have decided to dine here the next time we are in Kilkenny. We then purchased a small portion of paella, I cannot remember the name of the stall (oooops!) They had the proper massive paella pan! We only thought of taking pictures when we were finished!

Dinner

Feta Cheese salad to start following by Striploin of beef with vegetables. The hubby had Chicken breast with a coconut sauce.

20141105-124545.jpg Kilkenny Court Hotel

Desserts / treats

We had an assiette for dessert which included strawberry cheesecake. I love cocktails later on we had Strawberry Daiquiris aswell as Mojitos….very refreshing 😉

Daiquiri

So there’s this weeks WIAW – I promise to try have better photo evidence for next week!! Linking up to Peas and Crayons – go check out the page and see what the other bloggers are eating!

With Thanksgiving just three weeks away and Christmas just SEVEN – I feel this year has absolutely flown by!

What’s your favorite cocktail??

How has 2014 been for you so far, is there anything you would change?

Any imminent plans for 2015 yet?

WIAW #16 Boom…I’m back!

Fall into good habits button

Hello! Yes you read that right I AM BACK!  🙂

I cannot believe it has been almost 7 months since I last posted here, where is the time going?!!

I do have a treat for today! It is Wednesday so What I ate Wednesday is here and I will have the yummy recipe from my dinner of Homemade pork, apple and sage sausages served with sweet potato rosti, petit pois and red onion gravy up for you tomorrow. They are easy to make, healthy (as I used pork medallions and whizzed them up in to mince myself) and so versatile – you can add whatever you fancy.

So, lets get started!!

Breakfast was a homemade ‘flapjack’ / granola bar – no oats though, and a banana.

Flapjack

Lunch was a Tuna Salad with a drizzle of balsamic reduction

Tuna Salad

Dinner – Homemade Pork, Apple and Sage Sausages with sweet potato rosti, petit pois and red onion gravy (sorry for the photo quality)

 Homemade sausages Pork and Apple sausages

As it is now pumpkin season I will be making some more pumpkin bars, pumpkin soup and of course the amazing pumpkin curry!

Some questions for my readers (if there are any of you left!!)

Are you dressing up for Halloween?

If so what are you dressing up as?

Linking up with Peas and Crayons and all the other bloggers!

Easy peasy gluten-free pizza base – WIAW #15

Hello and welcome to my 15th edition of What I Ate Wednesday. I have missed a few weeks and I do apologize… 🙂

This weeks post has the recipe for my super easy pizza base – crispy and thin the way I like my pizza BUT also gluten-free YAY! It is very similar to my buckwheat naan bread recipe  from Monday. Yes just THREE ingredient gluten-free pizza base 🙂 No cauliflower or eggs in sight 😀

Ingredients

  • 1 cup / 140g buckwheat flour
  • 1 1/2 tbsp olive oil
  • 1/2 cup warm water

Sauce & Toppings

  • 1/2 can chopped tomatoes
  • 1 tbsp tomato paste
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • turkey salami
  • low fat mozzarella – grated
  • 1 red onion – sliced
  • 1/2 yellow or red pepper – sliced

Method:

  1. In a bowl mix the flour, oil and water in to a soft-ish dough
  2. Roll between two sheets of parchment paper to 1cm thin and bake in a preheated oven on a pizza stone or baking sheet for 15 minutes
  3. To make the tomato sauce whizz tomatoes and tomato paste together, add the garlic and oregano and taste
  4. After the 15 minutes remove the pizza and top with sauce leaving a border around the edges about 1 inch thick
  5. Top with the vegetable, salami and cheese and bake in the oven for 15-20 minutes until it is golden and bubbling

How easy is that?! No sloppy pizza that has to be eaten with a knife and fork, it can be picked up the same way as ‘normal’ pizza. As you have guessed I am obsessed with buckwheat, it has a distinct but great flavor. More to come on my buckwheat obsession 🙂

Below is the rest of my WIAW…..

Breakfast: Buckwheat banana and hazelnut bread with raspberry jam

20140312-114251.jpg

Lunch: Vegetable soup

Dinner: Buckwheat pizza – apologies for the photo it is awful!!

Buckwheat pizza

Linking up to Jenn over at Peas and Crayons !

What’s your favorite pizza toppings?

Are you obsessed with one ingredient at the moment?

What’s your go to ingredient for a quick dinner?

Buckwheat & Walnut Bread > Gluten-free

This is such a treat for you guys 😉 This is a recipe from my brand new Gluten-free Bread book which is available on amazon. The US link is here

As I mentioned in my WIAW post earlier I have had this bread nearly every morning for a week! It is just so nice, I know self praise is no praise but I have had some awful gluten-free breads in my time! Fresh with soup or toasted with a range of toppings, it is very adaptable. The recipe is easy too ~ no need to proof the dough 🙂

buckwheat walnut bread

Prep Time: 10 minutes

Cook Time: 50 minutes

Ingredients:

  • 1 ½ cup /145g buckwheat flour
  • 1 cup / 100g almond flour
  • 1 tablespoon baking powder
  • ¼ / 30g cup walnuts – roughly chopped
  • Handful sunflower seeds
  • 3 tablespoons natural yogurt (I use low fat)
  • 1 ¾ cup / 415ml of buttermilk
  • 1 teaspoon treacle
  • 1 teaspoon honey

Directions:

  1. In a bowl combine the buckwheat flour, almond flour, walnuts and baking powder
  2. Make a well in the center and add the yogurt, honey and buttermilk
  3. Add the sunflower seeds and treacle
  4. Pour the mixture in to the bread tin and bake for 35 minutes
  5. Check to make sure the top is not burning, if it is cover with foil before returning back to the oven for 15 minutes
  6. Remove from the oven and insert a skewer to check if it is done. Leave in the tin for 10 minutes before putting on to a wire rack to cool completely before slicing