Whisk together the dry ingredients. Add the flour, baking powder, and salt to a mixing bowl and whisk until combined.
Add the water. Next, pour in the water and whisk until smooth (the batter will appear very liquid. This is normal). If the batter has lumps, at this point, you can pass it through a fine sieve mesh. I personally always do that as it results in smoother, more good-looking wrappers.
Heat a pan. Heat a non-stick crêpe pan over low-medium heat. This is important. Your pan must not be too hot.
Brush the wrapper. Dip your pastry brush into the batter and quickly brush it on the pan in a circular motion to create a circle about 8 inches (20cm) in diameter. Dip your brush again and keep brushing until you have an even layer. 12-15 dips are usually enough. Basically, it’s like painting a circle on a canvas.
Cook. As you brush, the batter will cook in just a few seconds. Once you have finished brushing the wrapper, cook it for 15-20 seconds but not more. Otherwise, it will dry and crack when you try to roll it later.
Lift the wrapper from the pan. Using a spatula, carefully lift one side of the wrapper and use your hands to remove the wrapper from the pan. Transfer to a plate.
Clean the pan. Using a clean kitchen paper towel, clean the pan to remove any leftover batter. Repeat the brushing process to make more wrappers with the remaining batter. Remember to clean the pan between each wrapper.
Zucchini Crust Pizza is the BEST low carb recipe to make with fresh garden zucchini and your favorite pizza toppings. This recipe works well with almond flour, all-purpose flour, and coconut flour.
Ingredients
▢2 cups shredded zucchini
▢¼ tsp Salt
▢3 large eggs, beaten
▢½ cup all-purpose flour, see notes
▢1/3 cup shredded Parmesan cheese
▢1/3 cup pizza or marinara sauce
▢1 cup shredded mozzarella cheese
▢12 slices pepperoni
Instructions
Preheat oven to 350°.
Spread the shredded zucchini out on a lightly greased baking sheet and sprinkle lightly with salt. Bake for 15 minutes. Remove and transfer the zucchini to paper towels or a cheesecloth.
Increase oven temperature to 450°.
Squeeze out as much additional moisture from the zucchini as possible. Add the zucchini to a large bowl along with the whisked eggs.
Sprinkle the flour in gradually, stirring to incorporate. Continue to add flour until desired consistency is obtained. (I use the entire ½ cup for all-purpose flour.)
Spread out onto a lightly greased 12-inch pizza pan, leaving 1-inch or so around the edges. Use a fork to gently poke holes in the dough to prevent the crust from bubbling up as it bakes.
Top with shredded Parmesan cheese and bake for 18 minutes, until it begins to brown slightly. Remove from oven.
Reduce heat to 400°.
If possible, let the crust cool for extra crispy results.
Top with pizza sauce, mozzarella cheese, and pepperoni (or desired pizza toppings). Bake for 10 minutes, until the cheese is melted and bubbly.
Top with parsley, red pepper flakes, and/or grated Parmesan cheese and serve!
¼ cup bottled lemon juice (my Ball Book didn’t include this)
I added 1/2 cup to 1 cup of whiskey when I added the sugar and other ingredients.
DIRECTIONS
FIRST, LET’S PREP!
Core and peel apples, if desired. Cut apples into quarters.
NEXT, TIME TO COOK!
Combine apples and water in a large saucepan. Cook apples at a simmer until soft. Purée mixture using an electric food strainer or food mill. Measure 2 quarts of apple pulp; return apple pulp to saucepan. Add sugar, bottled lemon juice, and spices, stirring until sugar dissolves. Cook at a gentle boil over medium heat until apple mixture is thick enough to mound on a spoon, stirring frequently to prevent sticking. If mixture becomes too thick, add a small amount of water or apple juice for desired consistency. Remove from heat.
DID YOU KNOW?
To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.
NEXT, LET’S CAN IT!
Ladle hot apple butter into a hot jar leaving a ¼ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
2 tsp Korean chili flakes gochugaru (optional – omit for AIP) *See notes for spicy version Spicy version – add 1 tbsp of gochugaru (Korean red pepper flakes), along with 2½ tbsp of gochujang (Korean red pepper paste) in the marinade (mild is very mild, spicy was good level according to boys
3 cloves garlic
1 inch fresh ginger
1/4 apple cored and chopped – or use half, if you like sweeter
1 medium onion sliced
I added a few TB of brown sugar to make it a little sweeter
Place thinly sliced pork in a resealable bag or glass container.
Add coconut aminos, salt, sesame oil, chili flakes, garlic, ginger, and apple in a blender and blend until smooth.
Pour over the pork, toss together, and cover. Marinate for 30 minutes at room temperature, or longer in the fridge.
Drain the pork, saving the marinade (there wasn’t any).
Add 1 tbsp oil to a large skillet over medium high heat, until sizzling hot. Working in batches, add meat to the pan in single layer for 2 minutes per side. Add more oil to the pan as you work the next batch, if needed. Set aside the meat in a bowl.
Add another tbsp of oil, then add onion, carrot, and zucchini. Stir cooking for about 3-5 minutes until the veggies are crunchy tender. (I forgot about this).
Add the meat back into the pan, then pour in the marinade. Cook stirring for 1 minute until until the meat is heated though and the marinade is bubbling. Add more salt if needed.
Serve warm with rice or cauliflower rice, topped with green onions and sesame seeds.
In a large bowl, place the flour, yeast and sugar, and whisk to combine well. Add the salt, and whisk again to combine.
Create a well in the center of the dry ingredients, add the butter and milk, and mix until the dough comes together.
Add more flour by the half-teaspoonful if necessary to bring the dough together.
Turn out the dough onto a lightly floured surface, sprinkle the top very lightly with more flour, and roll into a 9-inch round.
Wrap tightly in plastic wrap and place in the refrigerator to chill while you prepare the butter packet.
Prepare the butter packet.
Sprinkle a piece of unbleached parchment paper with 1/8 cup (2 tablespoons) of the flour, and place all 16 tablespoons (preferably in 2 whole sticks) of butter on top and press together.
Sprinkle with the remaining 2 tablespoons of flour, and cover with another piece of unbleached parchment paper.
Pound the butter with a rolling pin until it flattens and melds together.
Uncover and fold the flattened butter in half, cover again with the parchment and pound again until you have a 5-inch square butter packet.
Cover the butter packet completely with parchment, and place in the refrigerator to chill for 5 minutes or until firm.
Wrap the dough around the butter packet.
Remove the 9-inch round dough from the refrigerator, unwrap it, and place it on a lightly floured surface.
Place the chilled butter packet directly in the center of the dough and score the sides of the dough lightly to represent the exact size of the butter. Remove the butter and set it aside.
Using a rolling pin and sprinkling the dough lightly with flour as necessary to prevent it from sticking, begin at the site of each of the four scorings and roll the edges of the dough away from the center to create 4 flaps, leaving the center of the dough intact.
Return the butter packet to the intact center of the dough, and wrap the flaps of the dough around the butter packet like you would a present.
Roll out the dough with the butter and complete the first “turn.”
Sprinkle the dough-and-butter-packet lightly with more flour, and roll out into a 1/2-inch thick rectangle.
Fold the rectangle over on itself in thirds, as you would a business letter. Sprinkle the dough again lightly with flour.
With the length of the 3-layer rectangle of dough running parallel to your body, roll the dough away from you into a rectangle that is again about 1/2-inch thick.
Turn the left and right sides of the 1/2-inch thick rectangle over on themselves again, as you would a business letter.
You have just completed the first “turn.” Wrap the folded dough tightly in plastic wrap and place in the refrigerator to chill for at least 4 hours or up to overnight.
Complete the remaining 4 to 5 “turns.”
Once the dough has finished chilling after its first turn, repeat the process of rolling the 3-layer dough out into a 1/2-inch thick rectangle, then refolding the dough like a business letter, at least 4 more times, (for good measure, 5 more times). After each turn, keep track by pressing a notch in the dough with one knuckle to represent the number turn you’re on (e.g., after 4 turns, make 4 notches).
Be sure to wrap and chill the 3-layer rectangle of dough in the refrigerator for at least 30 minutes (or the freezer for 10 minutes) in between turns. If you let the dough chill for too long, it may become difficult to roll out smoothly. Just let it sit at room temperature for a few minutes before rolling it back out
Shape the croissants.
Line rimmed baking sheets with unbleached parchment paper and set them aside.
Roll out the prepared 3-layer croissant dough into a 1/4-inch thick rectangle.
Using a pastry wheel or pizza wheel (or very sharp knife—well-defined edges are essential here), square the edges, then cut out as many 4-inch x 6-inch rectangles as you can.
Slice each rectangle diagonally into two triangles and separate the shapes from one another.
Sprinkling lightly with flour as necessary to prevent sticking, roll each triangle out to elongate it to about 8-inches from base to tip.
Slice a notch into the base of each triangle about 1/2-inch deep, and roll each triangle into a coil from base to tip, turning the edges slightly away from each other as you roll.
Place on the prepared baking sheets, seam side down, about 2-inches apart from one another.
Proof the croissants.
Cover lightly with oiled plastic wrap and place in a warm, draft-free location until nearly doubled in size. You will see the individual layers in each fold begin to separate slightly from one another once the croissants are fully proofed.
Uncover the baking sheets and brush the tops and sides of the croissants with the egg wash.
To avoid gluing the coiled layers of each croissant together, brush with the egg wash by beginning in the center of each pastry and brushing out to the sides in one motion on each side, with the “grain” of each coil, not against.
Chill the proofed croissants.
Place the shaped and proofed croissants in the refrigerator to chill for at least 10 minutes or until mostly firm.
Bake the croissants.
While the shaped croissants are chilling, preheat your oven to 400°F.
Place the chilled and proofed croissants in the center of the preheated oven, one baking sheet at a time, and bake for about 20 minutes, or until deep golden brown all over and firm to the touch.
Wash pears under cold running water and drain. Cut in half lengthwise, core and peel. Coarsely chop. Place chopped pears, apple cider and lemon juice in a 4-6 qt. Crock-Pot®. Set the heat on high and simmer, covered, until pears have softened; about 40 minutes. Turn heat off.
Process pear mixture using an immersion blender, or in batches in the bowl of a food processor, until puree is smooth.
Combine pear mixture with brown sugar and salt in the Crock-Pot®; turn heat to high and place lid on a diagonal over Crock-Pot® allowing steam to escape at both ends. Simmer on high, stirring every 30 minutes or so, until puree thickens, darkens in color, and holds it’s shape on a spoon; about 3-4 hours.
Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
NEXT, LET’S CAN IT!
Ladle hot pear butter into a hot jar leaving a 1/4 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled.
Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process half-pint jars 15 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed
Preheat oven to 400 degrees. Line 6 cup muffin tin with paper liners.
Combine all the dry ingredients into a large bowl. Whisk together until well mixed.½ Cup Gluten Free 1-to-1 Flour Blend,½ Cup Gluten Free Cornmeal,3 Tablespoon Sugar,2 teaspoon Baking Powder,½ teaspoon Salt
Crack the egg and egg yolk into a second bowl. Whisk until frothy.1 Large Egg + 1 Egg Yolk
Add the oil and milk to the beaten eggs. Whisk together until smooth.2
Tablespoon Olive Oil,½ Cup Non-Dairy Milk
Pour the wet ingredients into the dry. Fold together about 15 strokes.
Divide the batter into your prepared 6 muffin cups. Let batter sit for 10 minutes before baking.
Bake in preheated oven for 15-18 minutes until tops spring back when gently poked.
Lightly grease your slow cooker with nonstick spray. Season chicken with salt and pepper and place in the bottom of your slow cooker.
Top chicken with garlic, mushrooms, and marsala wine. Cover and cook for 5-6 hours on low.
Use a slotted spoon to transfer chicken to a plate. Whisk together water and cornstarch til dissolved, then pour into slow cooker and stir.
Add chicken back to slow cooker, switch heat to high, cover and cook another 20-30 minutes until sauce is thickened. Taste and add salt and pepper as needed. Sprinkle with parsley and serve.
1 chopped onion 1 chopped Green Pepper (or red or yellow) 1/2 cup of chopped Celery 3 Cans of Kidney Beans or Red Beans (I also added a large can of Blue Runner Red Beans that I found at Aldi) 1 -2 Pounds of sliced Sausage (Conecah is lovely, but any is fine) Cajun Seasoning and Garlic Powder to taste
Cook beans and veggies in crockpot on low for 6-8 hours. Add the sausage. Cook an additional 30 minutes or so until sausage is done (or heat it first and then add it).
Serve over rice. The ready-rice makes it really lazy. . .
