sugar-free, whole food recipes

Tag: sugar free

vegan and gluten-free thin bread seed crackers

vegan and gluten-free thin bread seed crackers

I’m always incredibly pleased when I can find a really good breakfast alternative. Because despite of the fact that I truly love eating gluten-free oatmeal, crispy waffles or my gluten-free and vegan buns, but the truth is that I get too easily bored when it comes to flavors […]

gluten-free cupcakes with chocolate and beetroot

gluten-free cupcakes with chocolate and beetroot

There is a first time for everything. This was the first time for me to make red velvet(-ish) gluten-free cupcakes and to use beetroot as an ingredient in a sweet dessert. I was a little worried first, because when I was cooking the beetroot the […]

cauliflower pizza crust: no flour, no worries

cauliflower pizza crust: no flour, no worries

Finally! I’ve waited so long to show you this cauliflower pizza crust, it felt like ages. But I wanted to create a bulletproof recipe first, learn the tricks so that I can share them with you. Now I think I have a pretty good one and I have an evidence for it too. I prepared the pizza yesterday, but it disappeared in a couple of minutes and now my boyfriend – who absolutely hates shopping – is trying to persuade me right now to go and buy some cauliflower ‘just in case’.  🙂

The pros for the cauliflower pizza crust

For those who haven’t tried the cauliflower pizza crust before: don’t be afraid of the taste, it’s barely recognizable. I’m not that into cauliflower either, but I couldn’t spot that funny taste this time. According to my boyfriend’s mother it’s like an ordinary pizza with lots of veggies. Fair enough, don’t you think? Surely it won’t give you the same fluffy and crunchy white flour experience, but for me it’s been a long time since I ate something like that. And I’m not missing it either when I’m able to have a healthier choice which is also great.

For me it’s a huge relief that I don’t feel tired and fatigue after eating, like I usually do after eating pizzas made of gluten-free flours. Besides cauliflower pizza crust is good for the metabolism and the blood sugar level won’t be much affected by it either. And our bathroom scale won’t be shocked the day after. As for me, I’m completely satisfied.

And here’s one more big plus: the cauliflower pizza crust can be prepared easier and faster than the original one. I will tell you all the tricks I learned recently, and you’ll see it’s a piece of cake 🙂

Ingredients

  • 1 large cauliflower head
  • 1 large egg
  • 1 cup mozzarella cheese
  • salt
  • pepper
  • oregano
  • nutmeg
  • thyme

Serves 2

Directions

1. Preheat oven to 180 °C.

2. Grate the cleansed cauliflower. You can either use a box grater or a food processor as well, the goal is to get rice-like cauliflower pieces. I used a stick mixer yesterday, so the result was little finer, almost like potato puree. See:

cauliflower crust pizza
grated cauliflower

3. Tip all the cauliflower in a large bowl and microwave for 7 minutes or until soft.

4. Place onto a clean tea towel and let it cool. Then scrunch up the tea towel and squeeze as much liquid as you can out of the cauliflower. It will be a surprisingly huge amount. And be careful not to burn your hand!

cauliflower crust pizza
tea towel and nail swag

5. Transfer the squeezed cauliflower in a dry bowl and mix in the egg, mozzarella, salt, pepper and spices. Once combined, mound the mix into the center of a tray, then use your hands to spread it out as good as you can. Mine looked like this:

cauliflower pizza crust
before baking

6. Bake for 15-20 minutes until golden and crispy on the edges:

pizza crust
almost done

7. Top the pizza with anything you like and then bake it again until the cheese is melted. For this pizza we used homemade tomato sauce, black and green olives, mozzarella cheese, tomatoes (sliced and drained), artichoke, red peppers, red onion, pesto and meat.

toppings
before
pizza
after

You can decorate it with leafy greens. Bon appétit! 🙂

tapioca pudding with chia seeds

tapioca pudding with chia seeds

I’ve been in love with tapioca pudding since I started eating gluten-free. It was just so uplifting that i wasn’t forced to stand in the kitchen for hours or cry over my ridiculously mutant cookies. Because gluten-free baking is difficult as hell. At least in […]

all-time favorite gluten-free pancakes

all-time favorite gluten-free pancakes

If I had to choose one meal to eat for the rest of my life, it would be pancakes. I won’t admit how many times I make them during a regular month, because it would be too embarrassing. So you can imagine how desperate I […]

roasted chickpeas: a healthy snack to go

roasted chickpeas: a healthy snack to go

Today I’m gonna write about one of the best and healthiest snacks ever: roasted chickpeas. Chickpeas have a low glycemic index of 28, contain lots of fiber, protein, folate and phosphorus. An ideal gluten-free and low carb snack on busy weekdays and on fancy parties as well.

You can modify the recipe any way you want by changing the seasoning. There are hundreds of combinations which work great and today I’m going to show you one of my favorites. Crispy, salty and spicy – always a hit!

The only problem is: they are extremely addictive. Eat at your own risk 😉

roasted chickpeas by The Puur blog
roasted chickpeas to go

In this recipe I used dried chickpeas. Make sure to soak them before roasting. There are two reasons why it is important: they need to be softened before roasting, and thanks to the water they will be more digestible too.

Ingredients:

  • 500 g dried chickpeas
  • 4 tbsp olive oil (the more the better)
  • few drops of lemon juice
  • salt
  • pepper
  • cumin
  • ground paprika

Serves: 8

Preparation time: 1 night + 10 minutes (if you use canned chickpeas instead of dried ones, it will be only 10 minutes)

Roasting time: 40 minutes

  1. Place the dried chickpeas in a huge bowl and pour cold water on them. They will absorb lots of water, make sure that they have enough space to do that. Wait at least 12 hours. (You can skip this step if you use canned chickpeas.)
  2. Preheat the oven to 180°C.
  3. Prepare the sauce: mix the olive oil with the other ingredients.
  4. Drain the chickpeas by pouring them into a colander. Dry them as much as possible. You can use two dishtowels too.
  5. Toss the chickpeas with the oily mixture and spread them on two big baking sheets.
  6. Roast the chickpeas in the oven for 30-40 minutes. Stir them or shake the pan every 10 minutes.
  7. After 30-40 minutes you can check whether they are cripsy enough or not.
  8. Roast until they are slightly darkened and crispy all over on the outside.
  9. Enjoy!
roasted chickpeas by The Puur blog
after

What kind of seasoning would you use?