I met Amy almost two years ago when I joined in on her weekly round-up Slightly Indulgent Tuesdays. Amy is an incredible person who shares her cooking experiences, her life and inspirations, and her gluten-free and sugar-free recipes on her blog.
Amy has this way of making gorgeous and seemingly complex food, approachable for the at-home cook. And her cookbook doesn’t disappoint!
Simply Sugar and Gluten-Free: 180 Easy and Delicious Recipes You Can Make in 20 Minutes or Less contains everything from every day recipes like simple salads to delicious desserts like Peanut Butter Hot Fudge Cake.
Of course everything in the cookbook is gluten-free and refined sugar-free. Yep, even refined sugar-free frosting recipes. My favorite!
We eat gluten-free, dairy-free, and egg-free at our house, but this didn’t stop me from enjoying many of the recipes in Amy’s cookbook. Many of the recipes in her cookbook are naturally vegetarian or vegan.
One of our favorite dishes to eat around here is black bean burritos. Amy’s version is a Black Bean Tostada dish that we instantly loved. Her recipe includes easy roasted vegetables that are a delicious addition to the tostada.
The kids love Amy’s recipe for Light and Fluffy Fruit Pancakes. Although the recipe calls for eggs and cow’s milk, I was easily able to replace the eggs with ground chia and the cow’s milk with homemade almond milk mixed with a tablespoon of vinegar. What I love about this recipe is the amount of pancakes it makes. I like making big batches on the weekend so I can freeze some for through the week.
The recipe we use on a weekly basis is Amy’s recipe for Socca Pizza (check out the recipe below). I had never made socca pizza before and oh my, was I pleasantly surprised. Amy’s recipe is simple, easy to prepare, and works every time! We top ours with dairy-free pesto and homemade bruschetta. So good!
(Recipe courtesy of Amy Green)
1 cup garbanzo bean flour (chickpea flour)
1 ½ cups cold water
1 tablespoon extra-virgin olive oil
½ teaspoon kosher salt
To make the batter, combine the garbanzo bean flour, water, olive oil, and salt in a blender and blend on medium speed for 20 to 30 seconds until thoroughly combined and smooth. Put the batter into the refrigerator until ready to use.
Rub a 12-inch cast iron skillet with a thin layer or oil. Place the pan in the oven and preheat oven to 475f.
When the oven is preheated, carefully add 1 tablespoon of unsalted butter (we use olive oil) to the cast iron pan while it’s still in the oven. Once the butter has melted, carefully remove the cast iron skillet from the oven. Pour the batter into the pan. It should sizzle.
Bake for 15 to 20 minutes, until the top of the socca has started to lightly brown in places.
Spread the desired amount of sauce on the baked pizza crust. Top with cheese and other toppings. Return the pizza to the 475f oven for 10 to 15 minutes, until the cheese has melted and toppings are cooked through.
If you’re using pesto or bruschetta, remove the skillet from the oven and carefully flip the socca. Return to oven for 10 minutes. Remove from oven and spread with pesto and bruschetta.
Let the pizza rest for 5 minutes before serving and slicing.
Yield: 1 (12-inch) pizza
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