Sunday, April 10, 2011

Easy Gluten-Free Pizza

It's late for a school night but I'm staying up watching Extreme Couponing and Khloe and Lamar and wearing my slanket (off-brand snuggie) so I can get this post up (oh, the sacrifices!) because I am so excited to share this yummy healthy alternative to my favorite!

While trying to find a good cookie recipe to use garbanzo bean flour in (not an easy task!), I found a lot of recipes for pizza dough, and I've had it stuck in my head ever since. So tonight I found a flatbread recipe that looked delicious and really simple...and guess what! I was right :)

This flatbread, called fiana, is a popular appetizer in South America. The recipe is from

I didn't use a recipe for the pizza topping, I just used what we had. This is the part where you can get creative! For my first try at this pizza crust, I wanted to keep it simple with tomatoes and cheese, so the topping wouldn't overpower the crust.

The recipe used a 12 inch pan, which I didn't have, so I used a 9 inch pan. It made the crust really thick, like deep dish pizza. When using a smaller pan, I learned to use less olive oil- I ended up having to pour some of it out of the pan once the batter was partially baked.

Overall, this was REALLY good pizza. I want to play around with it though, maybe trying different pizza toppings and doing a thinner crust. I also want to try a vegan pizza. Besides the parmesan cheese, the crust is already vegan!

GARBANZO BEAN PIZZA (it's worth trying!)


  • 2 1/2 cup garbanzo bean flour
  • 1 teaspoon salt
  • 6-7 tablespoons olive oil
  •  2 tablespoons parmesan cheese
  • about 1 tablespoon pepper
  • 2-2 1/2 cups water
tomato topping (Note: these measurements are not exact, I just eyeballed it)
  • 1 cup cherry tomatoes, halved
  • 1/4 cup mozzarella cheese
  • 1 tablespoon crushed garlic
  • Preheat oven to 450 degrees.
  • In large bowl, whisk together flour, salt, 3 tbs olive oil, cheese, and pepper
  • Whisk in 1 3/4 cups of water until well mixed. Set aside for half an hour to let the flour absorb some of the water.
  • Place 3-4 tablespoons of olive oil into pan, depending on pan size. (Note: for a thick pizza crust, use a 9 inch pan or smaller. For a thin pizza crust, use 12 inch or bigger. The bigger the pan, the more olive oil you need-you just need enough to cover the bottom.)
  • Stir 1/4 -3/4 cups of water into batter until the batter is just thin enough to pour. Remove the pizza pan from oven and pour batter into pan.
  • Bake until golden and crispy. (There isn't an exact baking time-you just need to watch it closely. Thin crust will take about 10 min, but thick crust can take about 40 min)
  • Check the pizza frequently. When it is no longer soupy (but not quite baked all the way through) take it out of the oven and spread pizza topping over the crust. Put it back in the oven until it is fully baked.  
  • Enjoy!

Sunday, April 3, 2011

The Best Chocolate Chip Cookies....EVER

It's true, they really are the best chocolate chip cookies ever. I know this because I brought them to school and everyone had the same reaction I did. That was 3 days ago and they are still being talked about. Seriously...they are amazing.

What makes them so great, you ask? Well first of all, they are just so photogenic, how could they be anything but yummy? It also is the fact that they are loaded with sugar and flour (sorry guys, but trust me they are sooooo worth it)

And it also probably has something to do with their secret ingredient....

(drum roll please...)...

OREOS!! Yes, it's true- Oreo stuffed chocolate chip cookies. I know, it's shocking.

IMPORTANT NOTE: this is not my recipe (although I would LOVE to say that I was the one who created the best chocolate chips ever :/ ). I found it on Picky Palate, and is an original recipe. All I did was add some almond flour to give it an extra something.

So I apologize for the fact that they are in no way healthy, but I think everyone should at least be aware that such amazing cookies exist. I share because I care. You're welcome.


  • 2 sticks butter, softened
  • 3/4 cup brown sugar
  • 1 cup white sugar
  • 2 large eggs
  • 1 Tbs vanilla extract
  • 1/4 cup almond meal
  • 3 1/2 cups flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 10 oz. semi-sweet chocolate chips
  • 1 pckg Oreo Double Stuf cookies
  1. Preheat Oven to 350 F.
  2. In mixer, cream together butter and sugars. Add in eggs and vanilla.
  3. In separate bowl, mix flour, baking soda, salt, and almond meal. Slowly add to wet mixture.
  4. Stir in chocolate chips
  5. Using an ice cream scoop, hold oreo cookie in one hand and scoop cookie dough on top of cookie. Flip the oreo and cookie dough over, and put another scoop on top. Seal the edges so that the oreo is completely covered.
  6. Put cookies on greased baking sheet and bake for 15 minutes. (Makes 12-14 HUGE cookies).

Saturday, April 2, 2011

Sugar-Free, Gluten-Free Black Bean Brownies

Black beans in a brownie...whaaaat?! Although it may not sound too appetizing, don't be fooled by the name. These brownies are scrumptious! The black beans are undetectable, but they give the brownie some substance and packs them with protein...what's so bad about that? With the beans, you end up using less of all the other ingredients, so it's also a money saver. By using 3/4 cup black beans, you only need 1/3 cup flour (or in this case, a flour substitute to make them gluten-free). Not to mention, they are super easy to make!! All the ingredients are thrown into the blender and...ta-da! Yummy brownies!

Convinced to try them yet? 

....What about now? They look good, don't they?

When I first tasted it, I wasn't so sure. The recipe calls for a teaspoon of instant coffee, which you can definitely taste (not that that is a bad thing, but it was unexpected). I also decided to use carob chips, which are a vegan substitute for chocolate chips (for a description, I'll put them on my substitutions page). Before using them, MAKE SURE that you actually like carob...because they have an interesting taste. Although they are a substitute for chocolate, they don't really taste like chocolate- they have more of a nutty taste.

That being said, I took some brownies to school and they went over pretty well. Nobody seemed to complain about the coffee or carob!

I'm going to post the recipe, but I might come back and make some changes later. I'm going to work on this recipe this week, because I think I can make them even better! (not to undermine this recipe, it's DELICIOUS)

And now it is time for- Oh wait! Before giving you the recipe I also want to say that I got the idea from the food network (yes, I'm obsessed), and I did some research and this is actually a popular recipe. Who knows, you might have tried a black bean brownie before and just didn't know it because it was too damn good to know you were eating beans!

Ok, and NOW it is time for the recipe!!!


  • 3/4 Cup cooked black beans
  • 1/2 Cup vegetable or olive oil (I used olive- don't worry, you won't be able to taste it)
  • 2 eggs
  • 1/4 Cup unsweetened coca powder
  • 1/3 Cup agave nectar
  • 2 bananas
  • 1 tsp instant coffee or espresso
  • 1 tsp vanilla extract
  • 1 pckg sugar substitute (I used Truvia)
  • 1/2 Cup carob chips (or chocolate chips)
  • 1/3 Cup White Rice Flour (or brown rice flour-see substitutions)
  • 1/2 tsp baking powder
  • 1/2 tsp salt

  1. Preheat oven to 350 degrees F.
  2. In a blender, puree beans and oil (ok, I know it looks kinda gross...but I promise you, it gets better).
  3. Add eggs, cocoa, agave, banana, coffee, vanilla, and sugar packet. Blend until smooth.
  4. In small bowl combine rice flour, baking powder and salt. Add to blender and pulse just until fully mixed.
  5. Stir in chocolate chips.
  6. Pour into greased pan (I used 9x9 inch pan)
  7. Bake for 30 minutes and enjoy :)