PIZZA

PIZZA DOUGH

Parchment on baking sheets or a pizza stone

Preheat oven to 400 degrees

Preparation time: 90 minutes

Yield: 2 large or 4 small individual pizzas

1¼-cup warm water

1-teaspoon agave nectar

3-teaspoons yeast

1-teaspoon salt

3-cup whole-wheat flour

½-cup gluten flour

Zap water in a cup for 30 seconds in the microwave.  In the standing mixer bowl, whisk together the water agave.  If comfortably warm to the touch, whisk in the yeast. 

Place the yeast mixture in a turned off microwave oven or oven on proof for 10 minutes. 

Add the flour, salt and knead with the dough hook for 10 minutes. 

Place the dough in an oiled bowl, cover with a wet cloth, and place in a turned off microwave oven or oven on proof for 40 minuets until double in size. 

Punch down the dough and knead by hand for a few minutes.  Divide dough in half.  Roll 2 large pizzas ½-inch thick or 4 rounds to go on a pizza stone or parchment on baking sheets. 

Top the dough with pasta sauce, basil, onions, peppers, mushrooms or any veggies of your choice.

Bake at 400 degrees for 20 minutes until crust is golden.

As the pizza bakes, make the WHITE MELTY CHEEZE

WHITE MELTY CHEEZE

Preparation time: 10 minutes

Yield: 3-cups

¼-cup oatmeal

¼-cup nutritional yeast flakes

2-tablespoons tahini or cashew butter (optional

1½-tablespoons arrowroot powder

3-teaspoons lemon juice

1-teaspoon onion powder

½-teaspoon garlic powder

1-teaspoon salt

2-cups water

optional: 1 teaspoon prepared mustard, for orange color add 1 jar (4 ounces) pimento

Blenderize all the ingredients. 

Pour the mixture into a pan over medium high heat.  Whisk until the cheese is very thick and smooth. 

Pour over pizza after baking, on top of chips for nachos, or over baked potatoes. 

MACARONI and CHEEZE

MACARONI and CHEEZE

Preparation time: 15 minutes

Yield: 8 servings

1-pound whole-wheat elbow macaroni

1 recipe CHEEZE

1-teaspoon salt

5 quarts water

Cook the macaroni in boiling water following directions on the package.

As the macaroni cooks, make the Cheeze.

CHEEZE

Preparation time: 15 minutes

Yield: 3-cups

1-cup cashews

1-cup water

3-tablespoons lemon juice

2-tablespoons sesame seeds

¼-cup nutritional yeast flakes

1½-teaspoons salt

1-teaspoon paprika

1-teaspoon onion powder

1/8-teaspoon garlic powder

1 jar (4 ounce) pimento

Blenderize all the ingredients until smooth. 

Drain the cooked macaroni and place in a large serving bowl.

Add the hot Cheeze, stir, and serve. 

Stir and serve. 

FRUIT JELS

FRUIT JELS

preparation time: 3 minutes

yield: 1-cup

10-ounces of frozen fruit (blueberry, mango, mixed berries, pineapple, raspberry, or

 strawberry)

2-tablespoons of arrowroot powder

1/4-cup agave nectar or to taste

In a glass container, mix frozen fruit with the arrowroot powder.

Zap in the microwave for 5 minutes.

Stir and add the agave. 

Zap for 3 minutes and stir. 

Store in the refrigerator. 

Use the Jel on toast, waffles, pancakes, or as a fruit topping. 

BANANA BREAD

BANANA BREAD

non-stick pan

Preheat oven to 350 degrees

Preparation time: 15 minutes

Yield: 16 slices

2/3-cup water

¾ cup agave nectar

1-teaspoon vanilla

2 bananas ripe and mashed (1-cup banana)

2-tablespoons vinegar

2-cups whole-wheat pastry flour

1½-teaspoons baking powder

½-teaspoon baking soda

½-teaspoon salt

                                                                                    optional:  ½-cup nuts, smashed

In the standing mixing bowl mix together the water, agave, vanilla, mashed bananas, and vinegar. 

In another bowl, whisk together the flour, baking powder, baking soda, and salt in a mixing bowl.

Add the dry to the wet and mix until uniform.

Pour batter into a bread pan. 

Bake at 350 degrees for 50 minutes or until a toothpick inserted into the center comes out clean.   

PUMPKIN PECAN DATE MUFFINS

PUMPKIN PECAN DATE MUFFINS

Muffin pan with muffin cups

Preheat oven to 350 degrees

Preparation time: 20 minutes

Yield: 12 muffins

1-cups water

2-cups pumpkin puree

½-cup agave nectar

2-tablespoons white vinegar

2-cups whole-wheat flour

2-teaspoons baking powder

1-teaspoon-baking soda

2-teaspoons pumpkin pie spice

¼--teaspoon salt

1/2-cup chopped dates

1/2-pecans

In standing mixing bowl, mix together the water, pumpkin puree, and agave nectar. 

Use a different bowl to whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.  Add the dates and pecans and mix. 

Add the dry to the wet and mix until uniform. 

Pour into muffin cups or sprayed muffin pans until ¾ full.

Bake at 350 degrees for 30 minutes or until a toothpick inserted into the center comes out clean.  

BREAKFAST LOAF VARIATION-Instead of muffins, pour in an oiled bread pan, bake at 350 degrees for 35 minutes or until a toothpick comes out clean when inserted in the center.