call me converted (cauliflower pizza)

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Cauliflower pizza is the pizza you have when you’re not having pizza. Because, let’s be honest, it doesn’t bear much more than a passing resemblance to a thin and crispy margarita. It does, however, deserve to be appreciated for its own deliciousness.

A cauliflower pizza carries your favourite toppings beautifully and offers a rich, golden base, crispy around the edges. And if you are trying to eat more vegetables or get your wee ones to eat them, this is the perfect nutrient-dense meal for a quick week-night dinner. The base can be mixed the night before, ready to be baked when you get home from a busy day.

Cauliflower Pizza

Makes 2 large single-serve pizzas.

  • 260g (2c) riced cauliflower, cooked, cooled
  • 60g ( ½c) almond meal
  • 15g ( ¼c) nutritional yeast flakes or ¼ c grated parmesan
  • 1                 egg
  • fresh thyme leaves or dried oregano
  • salt flakes and black pepper

Combine all ingredients in a bowl and mix well. Spread out into 2 circles approx. 16cm diameter. Bake in an oven at 200’C for 20-30 minutes until golden brown. Top with desired toppings and place back in the oven to heat through, another 5 or 10 minutes.

My favourite toppings? Per pizza – 2tsp tomato paste, roast eggplant, Sicilian olives, marinated mushrooms or red capsicum, anchovies, feta.

 

copious cups of tea and nutty buckwheat cake

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A latte is lovely but tea is heaven. As energising as a coffee but also offering more medicinal benefits, the very act of cupping a hot tea is calming and restorative. As the weather turns colder I can quite happily drink several cups a day. English Breakfast, toasty genmaicha, gingery chai and several herbal blends are on hand in the cupboard above the kettle. With 2 little people, I am most likely to rely on tea bags thrown in a mug but if I had the time to brew a pot and drink it from a beautiful cup, this is the cake I would enjoy with it. Failing that, we will probably eat slices of this at the park while I try not to drop crumbs on the baby’s head.

The batter for this rustic treat is not overly sweet and relies heavily on ripe, seasonal fruit to secure its place as a cake rather than a loaf. This is not the recipe for tart rhubarb or plums – favour soft, seasonal pears or sweet berries. Lovely eaten on its own or with sweetened, whipped ricotta, this recipe is adapted from one on the beautiful “101 Cookbooks” blog.

Nutty Buckwheat Cake

  • ½ c buckwheat flour
  • ½ c almond meal or spelt flour
  • 2 tb, heaped, rolled oats
  • ½ t baking powder
  • ½ t bicarb soda
  • ½ t salt flakes
  • 60g butter, melted or mild olive oil
  • 1/3 c rice malt syrup, maple syrup or honey
  • 1 egg
  • 1 lemon, zest of
  • 5ml vanilla extract
  • ¼ c yoghurt or buttermilk or milk with a squeeze of lemon
  • 1 ½ c diced fruit or berries
  • 1tb buckinis
  • 1tb crushed almonds
  • 1tb, heaped, pepitas
  • 1tb, heaped, coconut flakes or shreds
  • 2 tsp sesame seeds
  • 1 tsp rice malt syrup, maple syrup or honey

Mix the first 6 (dry) ingredients together. Whisk the butter, syrup and egg together until pale and creamy. Gently whisk in the yoghurt, vanilla and zest, then the dry ingredients and 1/2 c of the fruit. Place the batter into a greased, lined loaf tin. Combine the last 6 ingredients together and sprinkle half of this mix on top of the cake batter. Scatter the remaining fruit over this and finally scatter remaining nut/seed mix on top. Bake for 35-45 mins @ 175’C.

 

 

 

 

 

one-handed overnight oats

My backup breakfast for chaotic mornings when I barely have a hand free is these lovely overnight oats. Your choice of grains, nuts and seeds soaked in milk and yoghurt and left in the fridge overnight to become greater than the sum of their parts. Easy to prepare, easier to eat and readily transportable if you are up and out the door first thing. If you manage to have a second hand free, top the oats with poached rhubarb or pear or drizzle with honey.

Overnight Oats

  • 1/3 c rolled oats
  • 1/3 c buckinis or quinoa flakes
  • 1tb, heaped, pepitas
  • 1tb, heaped, coconut flakes or threads
  • 1tb sesame seeds
  • 2tb almonds, chopped
  • 2/3 c yoghurt, Greek-style
  • 2/3 c milk (I like the taste of almond milk with oats)
  • 1-2 tsp rice malt syrup, honey or maple syrup or to taste
  • extra nuts and seeds, optional

Combine all ingredients and leave overnight. Top with fruit and extra nuts and seeds. Beautiful with berries, poached rhubarb or pear or sliced banana and cinnamon. Makes 2 satisfying serves.