I used these ingredients to make pesto today, and it was soooooo good! Pesto, where have you been all my life?? I think this needs to become a new staple in my diet.
- toasted sunflower seeds
- olive oil (I used grapeseed this time because we were out of olive oil)
- fresh basil
- fresh spinach
- freshly squeezed lemon
- parmesan or feta
- lots of garlic sauteed in butter
- celtic sea salt
- freshly ground black pepper
- (would probably be awesome with a few coarsely chopped sundried tomatoes tossed in for good measure)
- a little water to help the blender function better
Blend it all up for something amazing! I licked the spoon afterwards. Yum.
Ideas for using the pesto:
- today I tossed in it quinoa shell pasta with steamed asparagus!
- spread it on a pizza crust of some sort (cauliflower crust perhaps) with mozzarella on top
- marinade chicken breasts in it, then pour it all on top of them while they bake and sprinkle with mozzarella cheese and serve over rice
- use it as a dip on crackers, with or without the addition of a slice of cheese on top (provolone or swiss maybe)
- toss cubed potatoes in it and roast them
- spread on a wrap with swiss or provolone and sliced turkey breast and roll it up and slice it into pinwheels
- put it inside grilled cheese sandwiches
- make a quinoa salad with it
- toss steamed vegetables in it
- bake salmon in it
I keep walking this tight rope of trying to eat enough carbs to give me the fuel I need to burn throughout the day and avoiding enough carbs that this yeast imbalance I have doesn’t go completely berzerk. One thing I really miss in my diet is bread! The gluten-free breads on the market all have too much rice flour and tapioca starch and cane sugar, but the bread recipes I’ve found that don’t have those ingredients are all protein-packed no-carb paleo breads. I want something in between, so I’ve decided I have to make my own!
This is what I did for my first attempt.
- 1 cup millet flour remove because I don’t think it’s coarse and grainy texture digests well
- 1 cup oat flour add in additional cup to replace millet
- 1 cup garbanzo bean flour
- 1/4 cup almond meal
- 2 tbsp arrowroot
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup golden flaxseeds, soaked in 1 cup of water for an hour
- 1 tbsp honey
- 2 tbsp olive oil add 1/4 cup instead
- 1 tbsp vinegar
- 1 1/4 cups water only add 1 cup… dough was too moist and took an extra long time to bake
- 2 tbsp sunflower seeds
- 2 tbsp sesame seeds
- 1 tbsp poppyseeds
- add 3-4 beaten egg whites (maybe cream or tartar, too?) to hopefully hold bread together more and make it less crumbly, and also give it a lighter, airier texture
Preheat oven to 350.
Combine all the dry ingredients except the seeds. Place the soaked flaxseeds, the oil, vinegar and honey in the blender. Blend until smooth and gooey/fluffy. Add the wet mixture plus the additional cup of water to the dry mixture until combined. Fold in the fluffy egg whites. Pour the mixture into a parchment paper-lined loaf pan. Sprinkle seeds on top.
Bake for 1 hours or until a skewer inserted comes out clean.
My first results were that the bread looked beautiful and had a pleasant flavor when warm, but it was as crumbly as cornbread and not very practical for making sandwiches! I also ended up with digestive issues from it. I’m going to omit the millet and see if that was the culprit. If not, other potential suspects are the garbanzo flour (but I’ve eaten that in gingerbread cookies and didn’t have a problem), the arrowroot which is new to me, or the flaxseeds if perhaps they weren’t fresh or maybe didn’t soak long enough.