Zucchini Pizza Crust
(from Donna Klein’s
The Gluten-Free Vegetarian Kitchen)
2 to 2 ½ cups grated raw zucchini (about ¾ lb) [Note: I used 5 large zucchini and it was 2 3/4c)
Salt
2 eggs
1 cup shredded gluten-free part-skim mozzarella cheese
Freshly ground black pepper, to taste
Preheat the oven to 375F (190C). Lightly grease a standard-size
nonstick baking sheet with sides. Place the zucchini in a colander set
in the sink and sprinkle liberally with salt; let drain for about 15
minutes. Rinse under cold-running water and drain well. Transfer to
several layers of paper towels and squeeze to thoroughly dry. Transfer
to a large bowl and add the eggs mozzarella, and pepper; toss well to
thoroughly combine. Transfer to the prepared baking sheet, pressing
mixture evenly into the sheet with your fingers. Bake in the center of
the oven until light brown and crisp, 12 to 15 minutes. Use as directed
in recipe.
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| 2 3/4c shredded zucchini |
 |
| Spread on cookie sheet |
|
|
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| Cook til golden brown. |
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| Add your own toppings and cook! |
It’s really important to squeeze as much of the liquid out of the
grated zucchini as possible before mixing with the other ingredients.
Even after I drained, and squeezed in paper towels about 4x, I spread it
on the cookie sheet and drained it still 3 more times! Just keep
squeezing! The dryer the zucchini, the crispier the crust, which is
what you want.
* http://aglutenfreeguide.com/zucchini-crust-gluten-free-pizza.html
Banana Ice Cream -
EVERYONE LOVED THIS!!!!
1. Get some bananas. We used several "extra ripe" ones that I found
marked down at the produce market, but any ripe bananas will work.
2. Peel the bananas, cut them into approx. 1/2" slices, and put them on a tray.
3. Pop the tray in the freezer for a few hours until the bananas are
frozen. (Once they're frozen, you can also put them in a bag to use
later).
4. Put your bananas in a food processor or blender. (NOTE: I used a
blender because that's what I have, but I think a food processor would
have worked much better. I had to keep pushing the frozen bananas down
in the blender so the blades could reach them and it took a little
longer for them to reach the right consistency)
5. Start mixing. First the bananas will just get chopped up.
6. But as you keep mixing and scraping down the sides, it'll get creamier and creamier.
7. You can eat it right now, just out of the blender/food processor, and it'll be like a soft serve custard.
8. Or you could put the mixture back in the freezer where it will get harder and more scoopable like regular ice cream. [this is what the Crow's did!! Put it in the freezer a few hours and it scoops just like ice cream!}
** I had a frozen a few strawberries yesterday that were starting to get soft so I added them to the banana puree and it was wonderful!! The kids and I are going to experiment with adding different things to the banana puree and see what we can come up with. Things like peanut butter, unsweetened coconut, other fruit... will let you know how it goes when we try! ALSO, we did NOT eat this on a cone -- just straight out of a bowl.
http://www.cometogetherkids.com/2012/05/banana-ice-cream-made-from-bananas-only.html
