1 recipe Kamut Flour Pizza Dough, divided into 2 pizza crusts

1 recipe Cilantro-Lime Pesto

½ red onion, thinly sliced into half moons

1 red pepper, seeded and thinly sliced

1 can black beans, drained and rinsed (substitute pinto beans if you can’t eat black beans)

2 cups cubed, cooked chicken breasts (preferably grilled)

Spread cilantro-lime pesto on par-baked pizza crusts.  Scatter onion, red pepper, beans, and chicken on top.  Bake at 400 degrees for 7 – 10 minutes, until crust is lightly browed around the edges and topping is sizzling hot..

Variation:  Cilantro – Black Bean Polenta Pie:  Use polenta pie crust from Butternut Squash Polenta Pie recipe.  Spread pesto on bottom of pie shell, fill shell with toppings above plus one zucchini, thinly sliced.   Bake for 40 minutes or until vegetables are soft.

© 2007 Jeanette Bradley

1 recipe Kamut Flour Pizza Dough

1 recipe Caramelized Onions

White Bean Topping

1 15-ounce can navy or cannellini beans

1 tablespoon olive oil

1 garlic clove, coarsely chopped

1 teaspoon dried rosemary

In food processor or blender, puree together ½ cup of the beans, the oil, garlic, and rosemary.   Remove blade and mix in remaining beans. 

Assembly

Spread white bean mixture on par-baked pizza dough.  Top with caramelized onions.  Return to oven and bake for 6 – 8 minutes, until dough is golden brown on the bottom and onions are sizzling hot.

© 2007 Jeanette Bradley

This is the simplest way I’ve come across to preserve that great late-summer taste of ripe red peppers. 

6 – 8 large red peppers, cored and seeded, and chopped into 1-inch chunks

3 cloves garlic, chopped

1/2 cup tightly packed fresh basil leaves

1 medium onion, sliced (optional)

2 tablespoons extra-virgin olive oil

Preheat oven to 425 degrees.  Place peppers, garlic, basil, and onion in a roasting pan.  Drizzle olive oil on top, and toss to coat.  Slide pan into the oven and roast for at least one hour, stirring every 20 minutes.   (Stand back when opening the oven, there will be a lot of steam!)  When peppers are meltingly soft and beginning to blacken on the corners, remove from heat and allow to mellow at room temperature for another hour.  Toss with your favorite rice pasta or spoon over chicken or veggie burgers. 

To freeze, simply spoon into pint-size freezer bags.  Thaw in refrigerator overnight and reheat in microwave for a quick and fabulous meal.

© 2007 Jeanette Bradley

For those of you not in the know, Spookily is a square pumpkin that stars in his own cartoon show aimed at the under-five crowd.  (What is it about square things and kid’s cartoons?)   My daughter has never seen this show, but has somehow absorbed this piece of pop culture.   Thus was born the Spookily muffin.   I haven’t yet figured out how to make them square, though.

Muffins 

2 bananas

1 cup canned pumpkin*

1 cup brown sugar

1/2 cup rice milk

2/3 cup canola oil

3 1/2 cups safe flour

2 tablespoons plus 2 teaspoons baking powder

2 teaspoons pumpkin pie spice*

Topping

1/4 cup brown sugar

1/2 cup chopped rolled oats 

2 tablespoons canola oil

1/2 teaspoon cinnamon*

Preheat oven to 375 degrees. 

Place oats in blender and pulse a few times until they are roughly chopped.   (Do not clean blender, we will be using it again.)  In a small bowl, mix oats and brown sugar and set aside. 

Place banana in blender and puree until they become a smooth saucelike consistency.  Mix banana, pumpkin, sugar, rice milk, and oil until well blended.  Combine dry ingredients and then gently stir into the wet mixture until just moistened. 

Top each of the muffins with one tablespoon of toppping.  Bake 20 minutes.

Makes 24 regular muffins. 

* Variation — Spookily Sweet Potato Muffins: For a low-histamine version of these muffins, use canned pureed sweet potato instead of canned pumpkin.  Substitute 1 teaspoon ground ginger for the 2 teaspoons of pumpkin pie spice, and omit the cinnamon in the topping.

1/2 cup brown sugar

1/3 cup white sugar

1/3 cup applesause

1/3 cup water

1 teaspoon vanilla

1 1/2 cups flour mix

1 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon ginger

1/2 teaspoon salt

3 cups rolled oats

1 cup raisins

Preheat oven to 300 degrees.   Line baking sheets with parchment paper.   In an electric mixer, beat shortening, water, and sugars until well mixed.  Add applesauce and vanilla and beat well.   Add flour, baking soda, cinnamon, and salt and mix gently.  Fold in oats and raisins until evenly mixed.   Drop rounded teaspoonfuls onto baking sheets.  Bake 10 – 12 minutes.  Cookies will not be brown, but will be done.  Do not overcook.   Cool on racks before eating. 

 Makes one large loaf  

Sponge: 1 pkg dry yeast (or 2 ¾ tsp bulk dry yeast)

1 tsp sugar1 c. hot water (120o-125o)

1½ c. whole spelt flour 

Mix dry ingredients in large bowl. Add water. Stir to mix well. Cover with plastic wrap. Let rise in warm place for 45 minutes to 1 hour, until light and fluffy. 

Dough:Stir down sponge and mix in:

2 tsp sugar

2 tsp salt

3 TBSP oil (unflavored oil such as canola) 

Alternate adding flour and water, until a ball is formed.

1 ¾ – 2 c. whole spelt flour (+ additional flour for kneading if needed)

½ – ¾ c. water (room temperature) 

Knead on well-floured board for 5-8 minutes until smooth and elastic. Place in well-oiled bowl, covered with clean dish towel, and let rise in warm location until double in bulk (1 hour).Punch down and knead for 2-4 minutes on a lightly-floured board.Let rest briefly, then form into loaf.Let rise covered in well-oiled large bread pan until double in bulk (45 min to 1 hour). Bake at 400 o ; check after 35 minutes, but may require 45 minutes or more. Done when loaf sounds hollow when tapped on bottom.Cool on wire rack before cutting.  

Notes:Tested with Arrowhead Mills Organic Spelt Flour.Pan used: 9 ¼ x 5 ¼ x 2 ½

Dough is quite similar in ‘feel’ to whole wheat bread dough.

(c) 2007 Jane Arndt

 Makes one large loaf  

3½– 4 c. white spelt flour (+ additional flour for kneading if needed)

1 pkg dry yeast (or 2 ¾ tsp bulk dry yeast)

2 tsp sugar

2 tsp salt

3 TBSP oil (either olive or unflavored oil such as canola)

1½   – 2 c. hot water (120o-125o) 

Combine 3¼ c. flour, yeast, sugar, salt, oil in large bowl.Add 1½ c. water. Mix well.Add flour, ¼ c. at a time, alternating with small amount of water, until a ball is formed.Knead on well-floured board for 5-8 minutes until smooth and elastic. Place in well-oiled bowl, covered with clean dish towel, and let rise in warm location until double in bulk (45 min to 1 hour).Punch down and knead for 1-2 minutes on a lightly-floured board.Let rest briefly, then form into loaf.Let rise covered in well-oiled large bread pan until double in bulk (30 to 45 min). Make 3 diagonal slashes in top of loaf with a sharp knife before baking.Bake at 400 o ; check after 35 minutes, but may require 45 minutes. Done when loaf sounds hollow when tapped on bottom.Cool on wire rack before cutting.  Notes:Tested with VitaSpelt White Spelt Flour (all-purpose).Pan used: 9 ¼ x 5 ¼ x 2 ½ White spelt flour produces a lighter dough that requires less kneading than white wheat flour. 

(c) 2007 Jane Arndt

Makes one large loaf  

1 pkg dry yeast (or 2 ¾ tsp bulk dry yeast)

1 ¼ c. hot water (120o-125o)

2 TBSP oil (unflavored oil such as canola)

¼ c. sucanat (see note)

2 tsp salt

½ c. corn meal

3½– 4 c. whole spelt flour

 Combine water, oil, sucanat, yeast, salt, and corn meal in large bowl. Mix well.Add flour, 1 c. at a time; beat vigorously, until a ball is formed.Knead on well-floured board for 5-8 minutes until smooth and elastic. Place in well-oiled bowl, covered with clean dish towel, and let rise in warm location until double in bulk (45 min to 1 hour).Punch down and knead for 1-2 minutes on a lightly-floured board.Let rest briefly, then form into loaf.Let rise covered in well-oiled large bread pan until double in bulk (30 to 45 min). Bake in oven preheated to 425 o for 10 minutes then lower the oven temperature to 350o and bake for another 35 minutes. Done when loaf sounds hollow when tapped on bottom. Make sure loaf is completely baked, or it will be a bit gummy because of the corn meal.Cool on wire rack before cutting.  Notes:Tested with Arrowhead Mills Organic Spelt Flour and Arrowhead Mills Organic Yellow Corn Meal.Pan used: 9 ¼ x 5 ¼ x 2 ½

Sucanat is dehydrated sugar cane juice and has a molasses flavor. Molasses or dark brown sugar can be substituted for sucanat.

(c) 2007 Jane Arndt

Note that spelt is in the wheat family and should not be eaten by people with IgE-mediated allergies to wheat.

 Makes two medium loaves  

2½ c. boiling water

1 c. regular rolled oats (not instant)

1 pkg dry yeast (or 2 ¾ tsp bulk dry yeast)

½ c. pure maple syrup (not maple-flavored pancake syrup)

2 tsp salt

1 TBSP unflavored cooking oil (such as canola)

3 c. white spelt flour

2 c. whole spelt flour 

In a large bowl, pour boiling water over oatmeal and soak for 1 hour.Sprinkle yeast over the oatmeal (it should be warm but not hot), and stir to mix. Add the maple syrup, salt, oil and white spelt flour. Mix well; will have consistency of a heavy batter. Cover with plastic wrap. Let rise in mixing bowl in warm place for about 1 hour, until about double in bulk. Add whole spelt flour, ½ cup at a time, to form dough. Knead on well-floured board for 5-8 minutes until smooth and elastic. If dough is too sticky, add more flour during kneading. Divide dough into 2 pieces and form into loaves. Let rise, covered with waxed paper, in well-oiled medium bread pans until dough reaches top of pan (45 min to 1 hour).  Bake at 350 o for 40 to 50 minutes; turn pans about halfway through for more even baking. Done when loaves sound hollow when tapped on bottom.Cool on wire rack before cutting.  

Notes:Tested with Arrowhead Mills Organic Spelt Flour, VitaSpelt White Spelt Flour (all-purpose) and Bob’s Red Mill Organic Old-Fashioned Rolled Oats.

Pans used: 8 x 4 ¼ x 2

Dough will be quite sticky; add just enough flour to permit kneading.  If you prefer a more pronounced maple flavor, increase the maple syrup to ¾ cup.  Adapted from Maple Oatmeal Bread in Bernard Clayton’s New Complete Book of Breads. 

(c) 2007 Jane Arndt

½ cup milk-free, soy-free shortening

1 cup Succanat or Turbinado

¼ cup rice milk

½ cup applesauce

2 cups flour

½ teaspoon salt

4 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon ginger

2 cups peeled and finely chopped granny smith apples (2 – 4 apples, depending on size)

¼ cup finely chopped crystallized ginger

Streusel:

1/3 c brown sugar

¾ tsp ginger

3 tablespoons flour

¼ cup shortening

1/3 cup oata

Preheat oven to 350 degrees.  Cream together shortening and sugar in an electric mixer.  Add rice milk and applesauce and mix.  In a separate bowl, combine flour, salt, baking powder, and ginger.  Combine wet and dry ingredients and fold in apple chunks.  Pour batter into 9 x 13 pan. Sprinkle streusel on top.  Bake 25 – 30 minutes, or until a toothpick inserted in the center comes out clean.