Please welcome Kresha from Nourishing Joy who’s sharing a scrumptious spring pizza! It features lox (salt-cured salmon), fresh lemon, fresh dill, capers, sour cream, and spring onions. Beautiful, isn’t it?
Mmmmm…. homemade pizza. I start with Erin’s pizza crust, but because we love a thin, crisp crust, I use half as much dough for each pizza. A single dough recipe will then make 2 pizza crusts! (I also use spelt flour, but you can use whole wheat.) The pizza pictured (from last night) is topped with cheese, pastured chicken, and sauteed onions/garlic/mushrooms. Often we add crisp bacon pieces, too.
Behold the nutty, crisp, and delicious crackers that satisfy a huge
want need while we’re on the GAPS diet. B. says they’re peanut-buttery and she is right. They’re nutty, that’s true, but not overly, so they go well with many foods — yogurt cheese or cheese, salmon salad, egg salad, almond butter, and more. We’re really happy to have them around!
Nutty and moist, this almond bread is both delicious and filling. I serve it like cornbread on the side of a meal. The kids and I need only the bottom half of a square spread with butter, while my husband takes two. Before coming up with this recipe, I tried a recipe I found on the internet. That bread was so dry we all got hiccups! Then I noticed the recipe called for no fat whatsoever. Well, that would explain it. So I played around with the ratios of ingredients and of course I added fat — and here is the final recipe. We really love these!
Usual routine when souring flour: mix dough, let sour for 8 hours, finish dough, cook. Now, that’s not hard. But what if I said you could skip the whole sour-for-at-least-8-hours-thing, yet put the same quality of nourishing food on the table? In other words, without the wait? You can and I just did (say it). Yes, it can be done! Easily. Deliciously. Nourishingly.