Unleavened Bread/Pizza

 It is that time of the year again: Pesach, or Passover.  During this week (since Monday night), my family and I will celebrate the Feast of Unleavened Bread.  We don’t eat anything with leaven in it, which means resorting to matzah or unleavened pita for sandwiches, pizza, and so on.  

 I recall the first time my family and I participated in this feast.  It was agonizing trying to figure out what to eat!  It seemed like every time we turned around a bag of food it had a leavening agent in it; however, many things have changed since then.  I realized this morning that our regular diets don’t consist of a lot of leavened foods, which has made Passover quite easy to experience this year.

Image

 In effort to try something new and not have to buy lots of matzah, I decided that I would attempt unleavened pita.  Unleavened pita is really simple to put together.  All it is, is just flour, warm water, and salt.  I added Italian seasoning to this batch, since it will be used for pizza for dinner.   

Image

To start you will need:

  • 3 cups flour
  • 1 teaspoon salt
  • 1 cup warm water (I heated mine to 95 degrees F)
  • 1 tablespoon Italian seasoning (optional)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder

 Start out by preheating your oven to 350 degrees F. Combine three cups of flour, one teaspoon of salt, one tablespoon of Italian seasoning, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of onion powder in a medium bowl.  Set aside the bowl. 

Image

 Heat 1 cup of water to 95 degrees F and then pour into the flour mixture.  Stir with a wooden spoon to combine.  You may or may not have to add more flour if the dough is too sticky, and vice versa, more water if the dough is too dry and crumbly.  When it is combined and starts to pull away from the edges, dump the dough out onto a floured surface and lightly knead it for a minute.  

Image

 Separate the dough into twelve pieces then roll them into balls with your hands.  You may have to sort of smash them a bit while you roll.  

Image

 Cover the dough balls with a damp cloth and let them sit for twelve minutes.  I used a damp paper towel and it worked just fine.  Make sure the surface on which your leave the dough balls on is floured.

Image

  When the twelve minutes is over, flour a rolling pin and then roll each of the balls out thinly.  Each piece of dough should be about eight inches in diameter each.  

Image

 Place three or four on a pizza pan that has been sprayed well with non-stick spray.  If you wish to make them into pizzas, then bake for five minutes then take them out, flip them over, top them with your favorite pizza toppings, then bake them for another 8-10 minutes.  The Natives topped their’s with tomato sauce, mozzarella cheese, turkey pepperoni, and jalapenos (please pardon the lack of the squiggly line over the “n”).  .  

Image

Image

They came out very well!  They-Who-Must-Not-Be-Named and The Native enjoyed it so much they requested this as a regular way to have pizza every so often even when it is not Passover.  Who’da thunk?! 

Image

 

Cheers and Chag Pesach Sameach!

 

 

Advertisements

Banana and Oatmeal Chocolate Chip Cookies

 I haven’t blogged in almost two weeks.  Hey, I’ve been pretty busy!  Over this past weekend They-Who-Live-Far-Away came into town to visit me and my family!  It was a more than pleasant visit and I learned a lot.  Of course, it also stormed on Sunday, which blew in a lot of allergens.  Consequently, for the past several days I’ve felt like that bug that is squashed on your windshield.  However, today I’m starting to feel better and decided to make chocolate chip cookies!  

 Now, I’m a total sucker for eating raw oats.  They’re so delicious!  I mix a little water in, some cinnamon, and a serving of dried cranberries, then, in the famous words of Emeril Lagasse, “BAM!”. Instant breakfast!  I am also a sucker for chocolate chip cookies (especially raw!). So, when I came across a “clean” chocolate chip cookies recipe a few months back, I had to try it.  It was very similar to the recipe I am about to show you, except that the other one wanted me to chop up the oats into small pieces (which I blatantly ignored).  They came out delicious and were pretty nutritious (haha, see what I did there?).  Unfortunately, I lost the recipe!

 So this afternoon I found a blog called Don the Apron that had a similar recipe and gave it a go.  I am glad I did!    

Image

  What you’ll need to begin with:

  • 2 ripe bananas (Mine were as big as Ents so you may need three if your bananas are not as big.)
  • 3/4 to 1 cup oats (depending on the size of your bananas)

 As for add-ins, I used:

  • 1/3 cup dark chocolate chips
  • 1 teaspoon ground cinnamon

 You could use other things such as raisins, craisins, M&M’s, pecans, walnuts, ect… it all depends on what you’d like.  🙂 

 Start off by preheating your oven to 350 degrees F.  

 Peel your bananas and mash them in a bowl.  I used the back of a large fork for this process. 

Image

 Next, add in your oats.  

Image

 Here come the add-ins!

Image

Image

 Now, since these are not your average cookies, they aren’t going to be roll-able in your hands.  You’ll need two spoons to kind of shape them into balls then drop them on your cookie sheet.  Now, the recipe says to put them on parchment paper, but I didn’t have any so I just sprayed the spots where I would drop my cookies on the sheet with non-stick spray.  On another note: you won’t have to worry about spacing the cookies too much because they won’t really spread.  Put them in the oven and bake for fifteen minutes! 

Image

The finished product: 

Image

Mmmm… nom nom time! 

 

Cheers!