It has been on my list to make pita bread for some time.
I think it may have started when Zach and I lived in Champaign. They have a plethora of restaurants, which meant we pretty much had the option to eat our way around world cuisines. Zach loved this one restaurant, that we could get chicken swarma at. Chicken swarma is one of Zach’s favorite things. I had no clue what he was talking about, but I tried some anyways, what could it hurt? It was good! But is the usual with us when we eat out, I go ahead and get the bread and give it to Zach. In this instance they served it with pita.
Then I made some naan bread with butter chicken. I was so happy with the results, I next set my eyes on pita bread.
And a few weeks ago, I finally made some!
I remember as a child my mother would make us pita sandwiches, stuffed with my favorite sandwich things: lettuce, cheese and salami.
So my excitement when they puffed up while baking and actually had a pocket was beyond.
My mind was swirling.
I’m going to make my own chicken swarma finally.
I’m going to make my own sandwiches. What can I fill those pockets with now?
I can make pita chips.
Options. I had options.
And so do you. Go wild with these guys. Continue reading “Gluten-Free Pita Bread”
Pies are kind of my thing, hence my business being named P3: Polifroni PIES and Pizzas. They are my favorite thing to make.
When I started working and researching to make a gluten-free pie cookbook last Spring, I found a recipe for pineapple pie.
I had never made a pineapple pie. Or really saw one. Or really heard of one.
It’s been in the back of my mind ever since to try.
And Saturday, my mother-in-law planned a little cook-out and I thought what better time to try the pie then now!
I had some unsweetened shredded coconut in the cabinet, which I thought would be a great addition to the tropical fruit.
I also thought that ginger added to the pie filling would be a nice subtle addition.
I also don’t know where my pie pan is (I usually make mini pies for my business), so I decided to make a deep dish pie, using a spring-pan (I have lots of those pans since I made 9 cheesecakes last year for our wedding reception). Plus that morning I saw a deep-dish pie on my Pinterest. I really want some mini spring pans to try mini deep-dishes!
And as for decoration, I couldn’t flute a border since I wasn’t using a standard pie pan. I decided to try and mimic the outside texture of a pineapple for a border. I didn’t know how it would bake with such an open top, so I decided to add some lettering. I once saw one tagged with a ‘humble’ label and I thought that would be a nice addition.
Gluten-Free Coconut Ginger Pineapple Pie Continue reading “Gluten-Free Coconut Ginger Pineapple Pie”
Happy Wednesday All! Monday I posted a recipe for dairy-free chocolate ice cream. Now I am sharing the rest of the stuff. I chose to sandwich the ice cream between two mini pies. Something that has been on my list for about 2 years now. I had to find the right time. Really I think I had to wait for the opportunity to use an actual ice cream maker.
The biggest challenge, actually, was deciding what flavor to make, because I had soooooooooooooo many ideas:
- Raspberry pies with Chocolate Ice Cream
- Blueberry with a Lemon Curd Swirl Ice Cream
- Rhubarb with Strawberry Ice Cream
- Strawberry with White Chocolate Ice Cream
- Strawberry with Banana Ice Cream
- Almond Butter/Chocolate with Banana Ice Cream, rolled in Candied Bacon
- Cinnamon Chocolate with Toasted Marshmallow Ice Cream
- Chocolate Matcha with Vanilla Ice Cream
- Peach with Vanilla Ice Cream
- Cherry pies with Chocolate Ice Cream
- Key Lime with Vanilla Ice Cream, Rolled in Graham Cracker Crumbles
- Lemon with Vanilla Ice Cream & a Toasted Meringue siding
- Jelly Filled with Almond Butter (or Cashew Butter) Ice Cream
- German Chocolate Pies with Caramel +Toasted Coconut Ice Cream
- Chocolate Espresso pies with Salted Caramel Ice Cream
- Pineapple pies with Mango Ice Cream, rolled in Toasted Coconut
- Apple with Salted Caramel Ice Cream
……………………….and I could keep going.
See how my brain works? Sometimes I suffer with too much creativity and too many ideas. Which is not a bad thing. I am very thankful and blessed to have so much creativity.
When I have to make a choice of what to make it can be a tiny bit overwhelming picking which idea to run with.
So I went into the store not anticipating that I was even going to attempt this recipe. Blackberry were on sale. WINNER. I selected them and ran with it as the pie inspiration. Chocolate seemed to be the natural pairing to me. Granted I did contemplate a Honey Lavender Ice Cream (maybe later). Continue reading “Gluten-Free Pie Ice Cream Sandwiches”
Sometimes the hardest part of the market is talking about food all day………
This is true. Five in the morning is too early to eat for me. By noon, when the market ends, however, I cannot seem to get food fast enough. The struggle is real to be surrounded by food. All morning I’ll eye people carrying a variety of fresh fruits and vegetables. Add to that, that my neighbor has gorgeous asparagus. And you know it’s good because he sells out by 10:30 every weekend.
All morning my brain races with dishes I want to make. I am constantly conceptualizing. And talking with people who stop by my booth, typically leads to more food conversations (I am a baker, this should be expected). I am talking and creating at the same time. My excitement for a new recipe grows as the day goes.
When I was brainstorming Easter recipes I had thought asparagus tart.
And every Saturday as I sit next to my neighbor I think: asparagus tart.
Finally we bought some asparagus. And finally I have made a tart.
There are some vegetables, which are so good, I could eat them all the time. One woman claimed that by the end of asparagus season, she is over asparagus. Blasphemous.
I could eat asparagus every day.
I could eat cabbage every day. Continue reading “Gluten-Free Asparagus + Goat Cheese Tart”
I have been loving some fruit curd lately!
If you’ll recall, last week I featured a Gluten-Free Grapefruit Meringue Pie.
That same day I also made a Mango Curd Tart.
Lately I have also been loving some mango and I am always down for some tropical flavor profiles. So I but some big, beautiful coconut flakes on the top.
It’s amazing how my husband and I work, though. I instantly gravitated towards the mango, whereas he claimed the grapefruit. Just like today I made pavlovas. Again I leaned into the mango and he Claimed the banana caramel for himself.
I think I like the refreshing quality the mango curd provides.
What is nice about this recipe, is that you may choose to break it up. You may want to top it differently. Add coconut into your pie crust dough.
You can just use the mango curd in different things.
Fill a cupcake with it…………
Smear it on a bagel…………………
Put it on your pancakes ………………..
Use it on a fruit pizza……………………….
Put it on a pavlova (more on this later this week)……………
Use it to top your ice cream (I am thinking a Blueberry Goat Cheese- something I’ve conceptualized, which I will eventually make)…………………………………………
Get creative. Continue reading “Gluten-Free Mango Curd Tart”
I saw little bites like this, probably about a year ago. I have been waiting for the perfect moment to try them. I think part of what held me back was uncertainty. I wasn’t sure if my dough would hold up. Sometimes it is softer, so I wasn’t sure if the shape would hold.
I put it on my market menu, holding myself then for actually making them.
I was determined. So I started brainstorming on how to remedy my problem. I cut down the amount of butter. And refrigerated the dough long enough. And this did the trick. I was able to shape them perfectly. I placed them in the freezer to keep the shape. Filled each little well with strawberry filling. And stuck them back in the freezer. I have learned with making gluten-free pies, freezing is my friend. I freeze to keep shape. Plus this helps me stay organized. I prep my pies during the week, working on them a little here and a little there. Then on Friday’s all I have to do is bake them fresh. This means I no longer spend all day prepping and baking. I feel less rushed. And I am able to give greater focus and energy to what I’m making. Plus I get to give each pie the attention it needs each time I work on them. I walk away feeling like I have truly done my best.
My vote is that I loved these little bites, if I did them again I would probably make them a tiny bit smaller. But I like the proportion of filling to salty, flaky crust. It’s my kind of thing. Plus one little bite, makes you feel treated without feeling guilty.
Strawberry Pie Bites
- 1 patch of Paleo Pie Dough
- 1 pint of strawberries
- 1 tbsp tapioca flour
- 1/2 cup honey
- 1 tsp lemon juice
Continue reading “Strawberry Pie Bites”
The first cake I posted this week (Lemon Rosemary Naked Cake, click the link to check it out), had all the bells and whistles, as far as naked cakes goes. So I wanted to make something even simpler. Hence this beautiful, understated coconut cake. I know coconut is hit or miss on people taste preferences, but I am a BIG fan. I have always enjoyed the taste of coconut. And I will confess my mind was racing with pairings. I could make a mango curd to fill this with. Maybe pineapple, I’ll make it tropical. I’ll toast the coconut. My head was racing with ideas. I could have went wild. But something in my mind said: restraint. Restrain yourself for once Brittany. Let the cake stand on its own, you don’t need all those extra things. Just make a GOOD, simple cake.
And that is what I have done. A nice pairing to go with the lemon cake I made for Easter. You are free to add more to this recipe, this is what I chose. Feel free to toast the coconut. Drip some caramel on the top. Dress it up with fresh flowers. Fill the layers with mango or pineapple. Let your creativity run free. Design cake representative of you, your tastes, and soul-fitting. Do just make the coconut cake, though, it really amazing (and that is coming from a cake skeptic).
Naked Coconut Cake Continue reading “Gluten-Free Coconut Cake”