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While I didn’t remember to take pictures before we started diving in, at least it tells you that the recipes were well received. 

Menu:

Swiss Chard and Italian Sausage Egg Bake

Fruit Pizza (see recipe and pictures below)

Fresh cut fruit with plain Greek yogurt

Leftover carrot cake from my birthday! 🙂

Bloody Mary’s

Mimosas

Bailey’s (with mint) and coffee

You can find the Swiss Chard egg bake and the carrot cake recipes on previous posts, but let me know if you need help finding them.  Here is the fruit pizza recipe – I could NOT believe how awesome this turned out! 🙂

 Fruit Pizza Crust:

  • 1 cup pecans
  • 1/3 cup hazelnuts
  • 1/2 cup walnuts
  • 1/3 cup coconut flour
  • 1/2 tsp (plus a little more) cinnamon
  • 3 tbsp melted butter
  • 2 tbsp honey
  • 1/3 cup almond milk (you may not need this, but mine was too dry so I did)

In a food processor put in the three types of nuts along with the cinnamon and pulse until they are very finely chopped.  Add the coconut flour and pulse some more.  Add the melted butter and honey and pulse until it becomes dough-like.  If the consistency is too crumbly add up to 1/3 cup of almond milk a little at a time until it’s more dough-like.  Knead with your hands into a pie pan and bake the crust at 400 for approximately 10 minutes.  Make sure to keep an eye on it so it doesn’t puff up too much. 🙂  I will say that next time I make this I am going to double the recipe because we tore through this one too quickly!

Fruit Pizza Cream Cheese Frosting:

4 oz. cream cheese (bring to room temperature)

1 tsp. grated ginger root

1/2 tsp. vanilla extract

1 tsp. maple syrup

1/2 package fresh raspberries

1/3 – 1/2 cup water

In a small sauce pan (or pan that you would make an omelet in) heat the water and throw in your fresh raspberries.  With a rubber spatula break up the raspberries and sautee over low to medium heat until the mixture thickens a bit and the water turns pink with the juice from the raspberries.  In a Kitchen Aid mixer, or with a hand-held mixer (just make sure you have a deep enough bowl so it doesn’t splatter) throw in all of your ingredients and mix at the highest setting until creamed.  Place in the fridge if you’re not going to use right away.  But once your crust is cooled, then you can “ice” the pizza.

Toppings:

1/4 package fresh, organic strawberries

1 kiwi

1/3 cup blueberries

1/4 cup unsweetened, shaved coconut

Since our pizza was so small, these are the only fruits I could fit!  To act as the “cheese” of the pizza, sprinkle on the shaved coconut.  Then add sliced strawberries and kiwi.  Fill in the empty spaces with the blueberries.  Serve chilled and enjoy!!

I am definitely making this the next time we have a work pitch in! 🙂  Let me know what you think since this is ONE of the first recipes that I have come up with on my own without modifying a true recipe! 🙂

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