Note: this piece first appeared as the June 2008 ClarkWellness.net Recipe of the Month.
Makes 8 to 10 mini pizzas
These delicious pizzas make a delightful and elegant appetizer when topped with marinara sauce, finely diced peppers, and chopped herbs. They also make adorable kid-friendly fare when topped with olive “eyes” and zucchini “smiles.” Chickpea or garbanzo bean flour is available in natural foods markets.
1/2 cup chickpea (garbanzo bean) flour
1/3 cup water
1 tablespoon extra-virgin olive oil, plus an additional 1 teaspoon for drizzling
heaping 1/4 teaspoon sea salt
1 teaspoon mixed dried herbs
1/4 teaspoon garlic powder
spray oil
toppings of choice (marinara sauce, veggies, herbs, proteins, cheese, etc.)
In a bowl, whisk together the chickpea flour, water, 1 tablespoon olive oil, sea salt, herbs, and garlic powder. Using spray oil, generously grease a medium skillet and place over medium to high heat. When the skillet is hot, drop in the batter by tablespoons. Cook the “pancakes” about 2 to 3 minutes on each side. Remove to a paper towel to drain briefly. Add toppings of choice. If desired, place the mini pizzas under the broiler briefly to warm toppings and melt cheese, if using, before serving. Makes 8 to 10 mini pizzas.
Note: this piece first appeared in the October 2005 issue of Clark Wellness ForkBytes.
These skewers feature delicious sweet-tasting butternut squash and lovely fall apples. They are fabulous for parties and to have on hand for snacks; they keep about 3 days in the refrigerator.
Makes 8 to 10 servings
2 tablespoons no-taste oil (such as safflower or sunflower) or melted coconut butter
2 tablespoons almond or cashew butter
2 tablespoons pure maple syrup
3 teaspoons cinnamon
2 teaspoons nutmeg
juice of 1 lemon, divided
1 medium butternut squash, peeled and cut into 3/4-inch pieces
3 to 4 apples
Preheat oven to 375°F. Soak 8 to 10 wooden skewers in water.
In a large bowl, whisk together oil or coconut butter, nut butter, maple syrup, cinnamon, nutmeg, and about half the lemon juice. If necessary, add a bit of water (the mixture should be the consistency of a thick dressing).
Add the squash pieces and toss to coat evenly. Remove the squash pieces with a slotted spoon and place on a baking sheet. Set the remaining dressing mixture aside. Place the baking sheet in the oven and bake at 375°F for 20 minutes, then remove from oven and allow to cool briefly.
Cut the apples into 3/4-inch pieces and toss with remaining lemon juice. Coat with remaining dressing mixture.
Drain skewers and thread alternating squash and apple pieces on them. Place skewers on a baking sheet and bake at 375°F for 15 minutes or until squash and apples are tender. Serve warm or at room temperature.
