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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Monday, March 26, 2012

Scraps and Snippets ~ Vegan Fruit Pizza


Fruit Pizza:

Crust.
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  • 3 TBSP of ground flax seed
  • 3/4 cup of applesauce (OR) use 1/2 a mid-ripe banana (not banana bread ready ripe, think yellow with a few spots) and 1/4 cup non-dairy milk
  • 3/4 Cup Sugar
  • 2 tbsp. Coconut oil
  • 1 tsp. of baking soda
  • 1 tsp. of cream of tartar
  • 1/4 tsp. of salt
  • 2 tsp. of organic almond extract
  • 2/3 cup of garbanzo bean flour
  • 1 1/3 cup of whole wheat pastry flour
Grease two 8 x 8 pans, layer cake pans or a 9 x 13 (or use 3/4 of the dough for 8 x 8 and bake the rest as cookies). Bake approx 14 minutes.  A knife poked into the crust should come out clean. The topping will soak into the crust so overdone is going to be better than not done enough.

Creamy goodness layer:

1/2 cup Vegan cream cheese
1 ripe banana
1 TBSP nut butter (optional)
3 shakes Vietnamese cinnamon (optional)
1 TBSP brown sugar
1/2 tsp vanilla

I mixed it with a mixer. A food processor or Vitamix make it creamier.  Super incorporated wasn't my goal since a layer of fruit was going to cover it completely.

Fruit layer: If you use bananas or apples make sure you dip them in citrus juice.

I used an orange, a sliced Granny Smith apple, four sliced strawberries and a handful of blueberries. If you add a banana, dip it in citrus juice and add it right before serving.