Sunday, November 22, 2009

breakfast of the hypoallergenic gods

Oh mio dio.. holy.... shhhhiip! This was a very special breakfast.. We had some smoked salmon waiting for us to do something special.. and this is what we did.

We layered red onion, avocado, lox, and sauteed spinach, garlic, and leeks on top of a buscuit made of almond, buckwheat, and coconut flours.. It was actually a very simple meal to make - and it tasted like something you'd splurge on at a 10 star restaurant.. (san the poached egg.. if you're not allergic to eggs, do me a favor - and eat a poached one on top of this for me)

Step one: The biscuits are a version of Kimi's on the Nourishing Gormet:
I halved the recipe and changed the flours used.. this whole breakfast serves 4 (even though only 2 of us ate it.. we are now.. too full..)

So! The night before (or earlier that morning..)
3/4 cup almond flour
1/4 cup buckwheat flour
1/4 coconut flour
3 tbps coconut oil
1/4 cup + 2 tbsp nut milk (I had hemp on hand) - you can use water if you don't have nut milk.
1/2 tbsp apple cider vinegar

Mix the flours, then cut the coconut oil into the flour with a fork and knife - until the coconut oil pieces are the size of peas.. Then add the milk and vinegar and mix until just combined.

Oven! 350.
The next day (or later that morning) add:
1/4 tsp baking soda
3/4 tsp baking powder
1/4 heaping tsp salt

Fold the new ingredients into the dough until thouroly incorporated.. Then roll it out. I used parchment paper because I don't have a nice countertop. And cut into the shapes you desire.. Kimi uses a pizza cutter to make an easy grid, but I really wanted to use my foot shaped cookie cutter. So that's what I did.
Place the raw biscuits on a cookie sheet and pop them in the oven for 20 minutes.
They are delicious, but a bit crumbly.. hey - they're grain and gluten free.. what do you expect?

While they're in the oven, slice up some garlic (2 cloves), a bit of leek, and sauté that with spinach.. When it's done just cover it to keep it warm.

The last step is thinly slicing the red onion, thickly slicing the avocado, opening the package of lox.. then stacking everything together.. enjoy!

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