Maria Rickert Hong December 5, 2012

Rosemary Socca Bread

This super-fast, super-easy rosemary socca bread is a snack that’s gluten-free, dairy-free and egg-free.

Change up the toppings to make it your own!

Serves: 8

Prep time: 5 minutes

Cook time: 15 minutes

Ingredients

3 tablespoons ghee or coconut oil
1/2 teaspoon sea salt or garlic salt
1 cup chickpea or chickpea-fava bean flour
1 cup filtered water
1 teaspoon fresh rosemary (minced)
1 large onion (diced)

Directions

Mix flour, salt and rosemary into a medium bowl. Slowly add water, whisking to remove lumps. Stir in 2 Tbsp. ghee or oil. Cover and set aside for an hour.

Preheat oven to 475F. Heat remaining oil in large cast-iron skillet, swirling the pan to coat until oil is shimmering. Place onions in pan, then pour batter in. Place pan in oven and cook until batter is lightly browned on top, 12-18 minutes. Remove from oven, slice and serve.

Ingredients

1/2 cup ghee or coconut oil
4 cups blanched almond flour
1/2 cup raw, local honey
4 teaspoons ground vanilla bean powder
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
ground cinnamon (I prefer Ceylon cinnamon)

Directions

Preheat oven to 350F.

In a medium bowl, mix the ghee, honey and vanilla.

In a separate bowl, whisk together the almond flour, salt, baking soda and cream of tartar.

Add the dry mixture to the wet mixture and stir until well combined.

Drop the cookie dough by rounded spoonfuls onto a parchment-lined cookie sheet, then use your hands to roll the dough into smooth balls.

Flatten the balls and sprinkle with cinnamon.

Bake for 8 minutes or until golden. Allow cookies to cool on sheet for at least 10 minutes before removing.

Bake for 8 minutes or until the edges are golden. Allow the cookies to cool on the pan for at least 10 minutes before removing.

Ingredients

1/4 cup dried hiziki
1 onion (peeled and cut into thin half moons)
3 carrots (cut into thin matchsticks)
2 zucchini (cut into thin matchsticks)
1/2 cup filtered water
1-1/2 tablespoon coconut aminos
1 tablespoon toasted sesame oil

Directions

Soak hiziki in water for 15 minutes or until soft. Drain.

In a frying pan, layer onion, hizki, carrots and parsnips. Add 1/2 c. water and bring to a boil.

Cover and reduce flame to medium low. Cook 10-12 minutes or until the liquid evaporates.

Add coconut aminos and toasted sesame oil and continue cooking 3-5 minutes.

Ingredients

6 cups raw sesame seeds (soaked overnight, rinsed and drained)
1-1/2 cup raw, local honey
1 teaspoon crushed allspice
1 teaspoon cinnamon (I prefer Celyon cinnamon)
1 teaspoon fresh ginger (finely grated)

Directions

Toast sesame seeds in a skillet or oven, about 10 minutes.

Blend the seeds in a blender, one cup at a time, removing after each cup has been blended.

Add honey and spices to blended seeds in a bowl; mix well.

Pat into a 13″ x 9″ pan and refrigerate. Cut into squares.

Ingredients

1 onion (large dice)
1 large butternut squash (peeled and cut into large chunks)
1 head garlic (peeled and left whole)
2 cups homemade chicken broth or vegetable broth
1 teaspoon sea salt
4 fresh sage leaves

Directions

Place all ingredients in a large pot; cook for 25 minutes or until the squash is soft.

Remove from heat. Puree until smooth with a stick blender.

Ingredients

1 cup pumpkin, butternut squash, acorn squash or kabocha squash
1 cup ghee or coconut oil (melted, plus extra for greasing the pan )
12 pasture-raised eggs
2 teaspoons ground vanilla bean powder
1-1/3 cup raw, local honey
2 teaspoons cinnamon (I like Ceylon cinnamon)
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon dried ginger
1/2 teaspoon sea salt
1 teaspoon baking soda
1 cup coconut flour
1 cup homemade coconut milk

Directions

Preheat oven to 350F. Grease a 9×13 pan.

Peel and quarter the pumpkin or squash. Steam for 30 minutes or until soft. Puree’ in a blender until smooth and use 1 cup for this recipe. Reserve the rest for later use.

Mix eggs with vanilla, honey, pumpkin, spices, salt and baking soda until combined.

Slowly add in coconut flour, ghee and coconut milk. Beat or whisk until there are no lumps.

Pour batter into prepared baking pan.

Bake for 40-50 minutes, or until a toothpick comes out clean.

Let cool, then frost with Honey-Yogurt Frosting or Vegan Coconut Milk Frosting.

Ingredients

1 bunch dandelion greens
1/2 cup walnut pieces
1 bunch mustard greens
1 bunch collard greens
1 tablespoon ghee or coconut oil
4 cloves garlic (peeled and minced)
sea salt (to taste)

Directions

Toast the walnuts in a 350-degree oven for 5-10 minutes, until they release a fragrant odor.

Wash the greens and remove any coarse stems (especially from collards and mustard greens).

Bring 3 inches of salted water to boil, add the greens and boil for 5 minutes uncovered.

Drain the greens, lay on a flat surface to cool, and then chop.

Heat the oil in a large sauté pan, add garlic and cook for 1 minute, stirring so the garlic does not burn.

Add greens, walnuts and salt to taste. Cook until greens are heated through.

Ingredients

1 cup almonds (soaked overnight, rinsed and drained)
1 cup French lentils (small greenish/black) (soaked overnight, rinsed and drained)
1 cup basmati rice (soaked overnight, rinsed and drained)
1 cup quinoa (soaked overnight, rinsed and drained)
1 small onion (small dice)
3-4 cloves garlic (peeled and minced)
10oz spinach, kale or Swiss chard (shredded)
1 tablespoon ghee or coconut oil
1/2 teaspoon ground cumin
1/2 cup tamari soy sauce
2 teaspoons freshly ground black pepper
2 small potatoes

Directions

In separate pots, cook quinoa, rice and lentils until very soft; the lentils take the longest to cook. Toast almonds in a 300F oven until well dried out. When the quinoa, rice and lentils are done, drain any remaining water off and combine in a large bowl. Turn almonds into a processor and chop finely. Set aside.

Saute’ onion, garlic, greens and cumin in coconut oil or ghee. When onions turn golden and begin to brown, turn off heat and add to grains. Combine all, including almonds, together with tamari and pepper. Finally, grate potatoes (well washed, skins and all) and add to mixture. Mix thoroughly. Potatoes should help burgers stick together better.

Weigh approximately 110 grams of mix for each burger and form into patties. Separate with parchment paper, place in glass container and freeze.

When ready to serve, brush each burger with coconut oil or melted ghee and broil on both sides.

Ingredients

1 cup sweet potato (peeled and chopped, 1/4)
2 tablespoons ghee or coconut oil
1 small onion (finely chopped)
4 cloves garlic (minced)
2 sprigs fresh thyme (stems removed)
1 bay leaf
4 cups water or homemade vegetable broth or chicken broth
1 cup millet (soaked overnight, drained and rinsed)
1 teaspoon sea salt
1/2 cup arrowroot (for pan-frying only)
1 bunch fresh flat-leaf parsley (minced)

Directions

In a heavy 2- to 3-quart saucepan, melt ghee or oil over medium heat. Add sweet potato and onion, and saute’ for 5 minutes, stirring frequently with a wooden spoon to prevent browning. Add garlic, thyme and bay leaf, and saute’ for 3-4 more minutes.

Add water or stock, millet and salt, and bring to a boil. Reduce heat to low, cover and cook for 45-50 minutes. Stir vigorously several times during the course of cooking to help release soft starch in millet and to prevent sticking. Remove millet from heat when it turns soft and creamy. Set aside to rest, covered, for 5 minutes. Discard bay leaf.

Lightly oil a 6- to 8-cup capacity baking dish. Pour polenta into baking dish, smooth stop with a moistened spatula. Set polenta aside to cool to room temperature, then refrigerate, uncovered, until fully set, about 30 minutes.

Cut into shapes (triangles, squares, etc.) for further cooking.

Pan-Fried

Heat oil at a depth of 1/4″ in a wide heavy saute’ pan over medium heat. Dredge polenta in arrowroot; tap well to remove excess coating. When oil shimmers, add sliced polenta and fry until golden and crisp. Flip to crisp other side. Drain on paper and serve hot.

Baked

Heat the oven to 350F. Brush a cookie sheet with oil and place polenta on top. Allow some space between pieces and brush lightly with oil. Bake 30 minutes or until golden brown.

Ingredients

1 cup apples (peeled and grated)
5lb nappa cabbage
2 cups carrots (grated)
2 bunches scallions (thinly sliced)
1lb daikon radish (thinly sliced)
4 tablespoons sea salt
2 cloves garlic (peeled and left whole)
1/2 cup ginger (finely chopped)
1 medium onion (chopped coarsely)
1-2 tablespoon fish sauce (optional)
1 cup dried Korean red pepper flakes or any dried or fresh chilis

Directions

Quarter the cabbages lengthwise and remove their cores. Slice crosswise into 1/2 inch strips. Transfer the cabbage to a bowl along with the grated apple, carrot, scallion and radish. Ad the salt and crush with your hands. Leave the vegetables aside to soften and release their juices, 15-20 minutes.

While the vegetables soften, make the spice blend: combine the garlic, ginger, onion and fish sauce if using in a blender or food processor and blend to form a puree.

Combine the spice blend with the vegetables; stir in the chilis.

Pack the kim chee into pickling crocks or a PickleMeister and ferment at room temperature for 5-7 days. Refrigerate for up to 6 months.

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