Vanilla Almond Fig Biscotti

With Christmas around the corner, my house is usually filled with baked goods that have been made by my mom, sister, and I. When I was younger, we would make at least ten different kinds of cookies, if not more. My mom had made both my sister and I cute little Christmas aprons that we would always wear. Some of the best holiday memories were made in our kitchen during the holidays. For some reason, we have been known to make some of the best cookies. From my mom's legendary chocolate chip cookies to suited-for-santa cookies to chocolate carmel cookies. However, this year has been a little different as baking together went.

My sister no longer lives at home, so she has not been around to bake all the Christmas cookies, and as for me, I am a little hung up. I just got surgery on my foot this past Wednesday. It has been a long four days let me tell you. I am used to being active, moving around, and not sitting/sleeping all day. Well it just so happens that is the case for me right now. After a long two days, I begged my mom to help me bake some delicious Christmas cookies that were healthy. (All the cookies that she and my sister have made...aren't the healthiest but are good!) I love love love figs, so I began brainstorming. After awhile of debating on what type of cookie I could throw figs in, I came to the consensus that fig biscotti would be fabulous!

I found this basic biscotti recipe to get the approximate measurements and went on with my creativity. Let me tell you...it was a pretty pathetic sight in the kitchen. I was sitting on a stool with my foot resting on another stool as my mom ran around the kitchen getting the ingredients that I would need. She's a trooper! I am truly thankful for her!

Now to the actual cookies. Biscotti is a one of a kind cookie usually eating with tea or coffee. It is a very crisp and dense cookie. There are so many different flavor combinations that can be made for biscotti. I chose my favorites: almond, vanilla, and figs. Let me tell you, they smell delicious when they are baking and taste just as amazing. This recipe could truly be made with any fruit or flavoring. Change it up to meet your favorites! Enjoy!!

Vanilla Almond Fig Biscotti 
Adapted from My Happy Dessert

Ingredients:
1 1/3 cup whole spelt flour
2 Tbsp. flaxseed meal
1/2 cup coconut sugar
1 Tbsp. stevia
1 tsp. baking powder
1 tsp. vanilla extract
1/2 tsp. almond extract
2 egg whites
1 whole egg
1/2 cup sliced almonds
1/2 cup chopped dried figs

Directions:
1. Pre-heat the oven to 350 and line a baking sheet with parchment paper.
2. Combine flour, flaxseed meal, sugar, stevia, and baking powder in a medium size bowl. Set aside.
3. In a large bowl, mix the wet ingredients in a large bowl until thoroughly combine.
4. Pour the bowl of dry ingredients into the large bowl and stir together the two mixtures.
5. Once the dough is throughly combine, add almonds and the chopped figs.
6. Split the dough into two logs and place them on the pan. Flatten to a thickness of one inch. They can be made as mini biscotti or regular size. It's up to your preference.
7. Bake in the oven for 30 minutes or until firm.
8. Upon removal from the oven, let the loafs cool for 10 minutes and turn the oven down to 325.
9. Then slice the biscotti to desired thickness, usually around 1/2 inch.
10. Place back in the oven for 10-12 minutes or until desired crispness is reached.
11. Allow to cool completely before serving.

Nothing is better when it's snowing and cold outside than a large mug of hot cocoa, friends, and cookies! Eat up!!
~Lauren

The Classic Holiday Gingerbread Man with a Twist

'Tis the season for some holiday baking! However, with school being hectic and finals coming up, things have been put on hold. This post actually is a debrief from studying for my two finals tomorrow. There has not been much time for me to bake/cook/be at all creative in the kitchen this semester, which is quite a bummer. I have so many ideas of new things I want to try, but I just can't find down time. These cookies were actually not made by me, but rather my lovely sister.

For the first time, I had to study, and my sister was free. She decided that she was going to do some baking. Gingerbread are a staple Christmas cookie, and I just had to throw some new ingredients in them to healthify them of course! When I mentioned to her the substitutions she should make she was not too fond of the idea. But I persisted and won! Yay!! It was a good thing I did because these babies are scrumptious!

Oh, yes, my sister thought so too. I can't say anyone didn't like them. Some went to her friends at college, and the rest....well quite possibly most in my stomach. Oops! I mean my mom ate some and my sister too, but overall, I did the most damage. What can I say? If it is good, I am going to eat them...and enjoy every bite. These cookies are the perfect sweetness. They are chewy beyond belief, and literally melt in your mouth! Definitely will be making my gingerbread like this from now on out!

Gingerbread Cookies

Base recipe from The Betty Crocker Cookbook

Ingredients:

Cookies-

1 1/2 cup dark molasses

1 cup coconut sugar

2/3 cup cold water

1/3 cup coconut oil, softened 

7 cups whole spelt flour

2 teaspoons baking soda

1/8 tsp. salt 

1 teaspoon ground allspice

2 teaspoons ground ginger 

1 teaspoon ground cloves

1 teaspoon ground cinnamon 

Icing-
1/4 cup softened coconut butter (should be pourable, add more liquid as needed)
2-3 teaspoons honey
1/4 teaspoon vanilla extract
1/4 cup full fat coconut milk
 
Directions:
Cookies-
1. Mix molasses, coconut sugar, water, and coconut oil, until combine.
2. Mix in the remaining ingredients.

3. Cover and let chill in refrigerator for at least 2 hours. 

4. Heat oven to 350. 

5. Roll out the dough on a floured surface until the thickness reaches about 1/4 inch. 

6. Cut the cookies out with the desired cookie cutter shape. 

7. Place the cookies about 2 inches apart on a lightly greased cookie sheet. 

8. Bake until firm about 10-12 minutes. (if you touch the cookie it should spring back)

9. Allow to sit on pan for 1-2 minutes then remove and cool on a cooling rack until completely cool. 

10. Decorate with frosting!

Icing-

1. Mix together the coconut butter and honey to form a thick paste until thoroughly combine. 

2. Add the vanilla, and then the coconut milk one tablespoon at a time until it is the consistency you desire.  

I hope you enjoy these cookies as much as my family and friends did! Merry Christmas and Happy New Year!!

~Lauren 

Special K Bars, Scotcheroos, Fat Bars, What-ya-ma-call-its...the Lauren Way

So everyone is a fan of chocolate and peanut butter! Especially when they are combined to make scotcheroos (what I will call them). Thus, I was prompted to make them a way that I could eat them, and also an overall healthier way. Turns out they are pretty dang good! Yippy!! 

These bars are so so good!! I have taken them to work (surprised they even made them out of my house), and everyone loves them there. My whole family loves them, and I love them. The amount of these that I eat when I make them definitely takes away the fact that they are healthy. O well. Ya got to life a little sometimes. Trust me, for these it is definitely worth a little splurge. The first time I made these they lasted a whole 24 hours. It might have actually been less than that. When a treat goes that fast, you know it is good and will be a hit with anyone.

I am going to be honest, these do not taste exactly like your everyday normal schotcheroos. However, they are fabulous. Part of the reason they taste different is due to the coconut sugar instead of normal sugar. The coconut sugar gives it a richer, deeper taste. They still do have the lovely crunchy/chewy texture though that everyone has come to love.

When you only have one more left, you will be disappointed....and already be planning when to make them next! Enjoy every bite because they will go fast! 







Schotcheroos 


Yields one 9x13 pan




Ingredients:

6 cups brown rice crisps

1/4 cup chia seeds

1/4 cup ground flax seed

1 cup peanut butter

1 cup coconut sugar

3/4 cup brown rice syrup

1/4 cup agave nectar 



Chocolate top:

9 oz. dark chocolate (I used Endangered Species 88%)

1 Tbsp. brown rice syrup

1 Tbsp. coconut butter



Directions:

Grease a 9x13 pan with coconut oil, set aside. In a large bowl, combine brown rice crisps, chia seeds, and flax seed. Set aside. In a sauce pan, heat the brown rice syrup, agave nectar, and coconut sugar until the the sugar dissolves. Remove from heat and add the peanut butter, mix until combine. Pour liquid mixture into the bowl with the dry ingredients. Press the mixture into the prepared pan. Then melt the chocolate, brown rice syrup, and coconut butter. Pour chocolate mixture over top and let cool. Allow to cool completely before serving.

A Chocolate Cake to Celebrate

My sister calls this cake "That Chocolate Cake." Boy let me tell you, it is worthy of that name. You may wonder what exactly the there is to celebrate today... I can answer that and tell you it is my birthday. One year older and still feeling great. I have been blessed by my family and friends this year that's for sure! I cannot thank them enough! It has been a while since I have posted anything because I have been very busy. Don't get me wrong, I am still getting some time in the kitchen, but I just haven't had the time to sit down and post them. Eventually though, they will all get posted. Anyway on to this cake.

You might be wondering right about know what kind of cake this is. Well it is a chocolate cake with scrumptious chocolate peanut butter frosting. Yes, it is healthy too. Crazy I know. This recipe was created by my lovely sister last year. As some of you know, I cannot eat refined sugar, or I will get very painful headaches. My problem had driven her to do a project by revamping a chocolate peanut butter cake. This just so happened to be her creation. Let me tell you, she did an impeccable job. Thus, I will take no credit for this one. I did however help her find a good way to make the frosting, but that is all.

This recipe is not completely gluten free. However, you could replace the spelt flour with a gluten-free flour mix. Also, my sister made it with 1 1/2 cup whole wheat flour and 1 1/2 cup white flour. All of those combinations will work lovely. Choose what best fits your dietary needs or just taste preference. Personally, I do not think it tastes better or worse with any of the different options. However, I recommend the recipe below as it is how we make it the most. This cake is very rich and has a deep dark chocolate taste. Perfect I think (and so does my whole family as well). I like to eat this cake with some homemade ice cream or even kiwi, bananas, strawberries, or any other fruit that you like to eat with chocolate.

That Chocolate Cake 

For the Cake

Yields 1 triple 8" layer cake 

Ingredients:

1 cup stevia 

2/3 cup agave nectar (could also use honey or any other liquid sweetener)

4 eggs

1 1/2 cup whole spelt flour 

3/4 cup coconut flour 

1 1/2 cups cocoa powder

1 1/2 tsp. salt 

1 tsp. baking powder 

2 tsp. baking soda 

2 tsp. vanilla extract 

1 cup plain Greek yogurt (dairy free option would be almond or coconut yogurt)

1 1/2 cup almond milk (or any other milk dairy, coconut, oat)

1 1/2 cup hot coffee 

Directions:

1. Preheat oven to 350F. Grease, flour, and line the bottoms of three 8" round cake pans.

2. Combine the agave nectar, stevia, flour cocoa powder, salt baking powder, and baking soda. Mix to combine. 

3. Combine the beaten eggs, yogurt, and milk. Stir to mix. Then, with the mixer on low, pour the wet ingredients into the dry ingredients. Beat until combine. 

4. Pour the hot coffee into the batter and mix on medium low until smooth. 

5. Divide the batter between the three cake pans. 

6. Bake for 25-30 minutes or until baked through (insert a toothpick into the center of the cake, if it comes out clean it is done). Remove the cakes from the oven and let site for 5 minutes. Then remove from pans and let cool completely. While cooling prepare the frosting (recipe below). 

7. Stack the cakes, spreading a layer of frosting between each layer. 

For the Frosting

Ingredients:

1 3/4 cup peanut butter 

3/4 cup + 2 Tbsp. of agave nectar 

1/4 cup + 2 Tbsp. cocoa powder 

1 pinch sea salt 

1/4 cup + 2 Tbsp. water 

Directions:

1. In a medium size bowl, combine peanut butter, agave nectar, cocoa powder, and sea salt. 

2. Beat with a mixer or stir with a fork until well combine. 

3. Add water if needed to make frosting more spreadable. 

I hope you enjoy this cake as much as my family does! 

Maple Roasted Brussels Sprouts with Apples and Pecans

So I had never had brussels sprouts until I now. Let me tell you I have been truly missing out. They are phenomenal. Seriously though...I am not kidding. I am been slightly obsessed with maple syrup lately, so I thought, what the heck why not try them with brussels sprouts. I am sure glad I did. I mean it might seem like a weird combination, but it is a goodie. I have been known in my family to have weird combinations. I just love trying new things!! 

I am so excited about this dish especially because I have brussels sprouts planted in my garden! Nothing beats home grown fruits and vegetables. I don't know if it is the fact that you put the work in and can see what it has produced or if it actually does taste better. Personally, I think it is probably both. Seriously though, it is so worth having a garden! I told my dad that I am going to have a garden so large that I will be able to live off of it. He seemed to be a little skeptical about it. It is going to happen though! I sure hope you all like this dish as much as I do. It would be great for a light lunch or a side dish accompanying a dinner. 

Maple Roasted Brussels Sprouts with Apples and Pecans
Serves 2 for a light lunch or 4 as a side dish 

Ingredients:
2lb. / 4 cups brussel sprouts
1/4 cup maple syrup
1 apple, sliced
1/4 cup raw pecans, chopped

Directions:
1. Preheat oven to 375F.
2. Rinse the brussels sprouts thoroughly and dry.
3. Remove the stem of the brussels sprouts and slice in half.
4. Place the brussels sprouts in a large bowl and pour maple syrup over them. Stir until the maple syrup is covering the brussels sprouts.
5. Saute the brussels sprouts in a pan over medium heat until the maple syrup slightly caramelizes on the brussels sprouts.
6. Pour the brussels sprouts on a baking sheet and bake for 20-30 minutes, until tender. Keep bowl with remaining syrup!
7. In the bowl, add in the pecans and sliced apple. Stir until they are covered with maple syrup.
8. Half-way through baking the brussels sprouts add the apples in the oven.
9. After 20-30 minutes is up, add the pecans and bake another 10 minutes.

Strawberry Rhubarb Jam

I have been so busy lately with work, barrel races, friends, family, working in the garden, and working out. This has created almost a stand still in my kitchen time. Kind of sad, trust me I know! However, I would not trade any memory I have this summer for time in the kitchen because I have enjoyed every minute of it. Even if I do get kitchen time, I have not had time to sit down and type up a post. Today, though, it is rainy, and I have no more plans for the day. Now I finally can post this recipe that I made a few weeks ago.

I have always been a lover of strawberry jam or any jam in general. I love fruit and being able to add a healthy fruit jam on top of a warm piece of toast just cannot be beat! I can remember how picky I was when I was younger with my toast. It could not be dark brown, but golden brown, and it had to be crispy. I would top it with butter, but the butter could not melt. If it did, it was no longer an amazing piece of toast (sad). Then I would spread homemade strawberry jam on top. Man, I loved that! My taste has changed though. Now, I am perfectly content with just some delicious jam and the degree the toast is toasted does not matter as much (thank goodness). I was a very opposite picky eater than I am now. Crazy how it has changed for the better.

I have wanted to have jam that I could have. All the jam in our freezer was made with sugar, so it would not be very nice for me to eat it. Thus, I decided to make some of my own with the natural sweetener honey! Also, since our rhubarb plant is finally growing strong again I decided to add some rhubarb. I have always been intrigued with the strawberry rhubarb combination but never actually tried it. I am sure glad I did! My family was glad too! This strawberry rhubarb jam is delicious and my whole family loves it. You could seriously just eat it out of the jar (no I have not done it, but I have been tempted). I hope you enjoy this jam because I sure do! And trust me it is not super tart!

Strawberry Rhubarb Jam 

Ingredients:
1 lb. strawberries, sliced
1 cup rhubarb, chopped
1/2 tsp. vanilla
1 Tbsp. lemon juice
1 cup high quality honey

Directions:
1. Place all ingredients into a medium size sauce pan over medium heat.
2. After the strawberries are soft mash with a potato masher or any other kitchen utensil you think will work. (If you want chunky jam do not over mash!!! Leave slightly large chunks as the chunks will become smaller as it boils.)
3. Bring to a boil and let simmer for 40 to 60 minutes, or until desired thickness. The longer it boils the thicker it will get.
4. Once the jam has reached your desired thickness, remove from heat and let cool.
5. Pour the jam into mason jars and store in the fridge.
6. Enjoy every bit of this strawberry rhubarb jam on whatever you like!

*This is fabulous on toast and would be great to top off ice cream or maybe a filling in a pie, turnovers, or a danish.

Chocolate Donuts the Perfect Sunday Breakfast

Fist of all, I do not understand why you can spell it doughnuts or donuts. There definitely should just be one name for these delicious treats. I am going to refer to them as donuts. I made these yesterday morning before we all headed off to church. I mean yes, there are donuts before and after services, but they are not healthy like these babies! Your probably thinking right now how can a healthy donut be good? Well, I am not sure why, but trust me they are scrumptious! 

These donuts are seriously delicious. My whole family loves them. Yes, even my dad!! They are nice and crisp on the outside but soft and cakey on the inside. So good! This is my second time around making them, and they were very easy to make. I mean I whipped the out before the 9 o'clock service with time to get ready and eat! So there are no excuse about time being a problem with these.



This time I topped my donuts with coconut, chopped pecans, and goji berries. Of course, anything goes here. I am personally a huge fan of goji berries, so that donut was my favorite! You could also switch up the glaze if you want. Maybe just a maple syrup glaze, peanut butter, peanut butter/chocolate, or a coconut butter glaze with honey and vanilla. The options are endless! The one thing that can't change in this recipe is the flour. It is mandatory that you use coconut flour because of it's properties in baking. Any other flour will make these donuts really dense and not the same overall. Hope you enjoy these! They are definitely worth a try! You actually might not turn back to your sugar filled donuts.

Chocolate Donuts
Recipe adapted from Detoxinista

Ingredients:

Donuts:
1/4 cup coconut flour
1/4 cup cocao powder
1/2 tsp. baking soda
1/8 tsp. sea salt
4 Tbsp. coconut oil, melted
3 eggs
1/3 cup maple syrup
1 Tbsp. pure vanilla extract

Glaze:
1/4 cup chopped dark chocolate or more if you want more glaze (I used six squares from 88% Endangered Species Chocolate Bar)
1/2 tsp. coconut oil
1/2-1 tsp. maple syrup

Directions:
1. Preheat oven to 350F and grease a donut pan with coconut oil.
2. In a mixing bowl, combine the dry ingredients. Set aside.
3. Combine all the wet ingredients in a small bowl and then pour into the dry ingredients.
4. Whisk until a uniform batter is formed.
5. Pour batter evenly into 6 donuts.
6. Bake for 18-20 minutes or until the donuts have risen and are firm to touch.
7. While the donuts are baking, prepare the glaze by melting all the ingredients together. Let sit until the donuts are slightly cool.
7. Remove from pan and cool slightly. Then pour/frost with the glaze.

Raw Fudgy Brownies

Happy Memorial Day everyone! This weekend has been dedicated to getting our garden ready. So exciting. I love being able to eat the produce that I have grown. It is so much more rewarding, and it seriously tastes so much better! Not only was it planting seeds and plants in the garden, but I also made a garden box for my herbs. Of course, I could not have done it without the help of my dad. He is the greatest most talented woodworking man I know. From a pergola, desks, jewelry boxes, frames, tables, a TV stand, a bunny hutch, a light post, a mail box, to now a herb box garden. I probably missed some other random projects he has done. Every time I say I want to make something, he knows it is not going to be easy because I never want to make it how he does. So I always challenge his thinking, but my ideas have yet to fail. I guess I am stubborn in that area. I will post pictures once I get it all finished! 

Anyway now on to the featured recipe today. Everyone loves a good brownie every now and then. I mean seriously, who could not like a dessert that is chocolatey, fudgy, and just overall delicious!! Getting the perfect brownie consistency was always a struggle for me. It was either too cakey or just not good. Low and behold this raw brownie recipe is fudgy and delicious. You betcha these brownies are healthy. What a surprise because they could fool anyone!! 

This recipe is from My New Roots and remains on of her most popular recipes! So that just tells you it is a winner right there. Even if I could eat normal brownies, I do not think I would want to after eating these babies. They are seriously SO good especially if you warm them up just a tad before eating them. I mean my whole family loved them...yes, even my dad. The next day he even asked me if I was going to make any other healthy desserts! I think I may be converting him to my weird eating habits! Finally.

These are truly a must try. Definitely make sure that your brownies are sticky enough. I think I was too impatient and did not put enough dates in them, so my batch was slightly crumbly. But that did not make them taste bad by ANY means. Also, I would advise you to use Medjool dates and not substitute them for any other kind. The brownies will still be good if you do, but the Medjool dates have a carmel flavor that is absolutely amazing in these brownies. If you want to read more about the health benefits of these brownies, visit My New Roots.

Raw Brownies 
Recipe from My New Roots

Ingredients:
2 cups whole walnuts
2 1/2 cups Medjool dates, pitted
1 cup raw cacao
1 cup raw unsalted almonds, roughly chopped
1/4 tsp. sea salt

Directions:
1. Place walnuts in food processor and blend on high until the nuts are finely ground.
2. Add the cacao and salt. Pulse to combine.
3. Add the dates one at a time through the feed tube of the food processor while it is running. What you should end up with is a mix that appears rather like cake crumbs, but that when pressed, will easily stick together (if the mixture does not hold together well, add more dates).
4. In a large bowl (or the pan you plan on putting the brownies in), combine the walnut-cacao mix with the chopped almonds. Press into a lined cake pan or mold. Place in freezer or fridge until ready to serve (it is also easier to cut these when they are very cold). Store in an airtight container.

*My batch fit perfectly in a 8x8 square pan.

Spicy Roasted Broccoli with Almonds

It is thunder storming right now, the first one of the summer. For some reason they bring joy to me. Whether it is because there is so much power shown in one and it makes me feel small or because it makes me want to cuddle up and read a good book. I have never thought too much about it until I was talking with my very good friend last night. It is something that I find interesting. Anyway, on to my Spicy Roasted Broccoli with Almonds recipe.

I am a huge fan of broccoli and finding a new good way to eat it is always a bonus. This dish has some kick to it, but you can adjust the amount of peppers/spice to fit your preference. Personally, I am always up for some nice hot and spicy food! It is crazy how much I have changed from when I was a child. Not only did I hate spicy foods but also practically everything I love now. That is why I have hope for all those out there who are stuck in their routine ways of buying pre-packaged food or fast foods. Someday they will realize how wonderful it is to taste their own homemade meals that are nutritious for their bodies just like I have.

Trust me, it is crazy the impact the type of food you eat has on your body and how you feel. Not only by sick feeling, but also the energy you have. Of course, there are more benefits, but I am not educated enough to preach that at you. Hopefully one day I will be able to add nutritional benefits to all my recipes. I highly recommend taking a chance at changing your diet to a more whole foods based diet. Give it a try, but I will warn you, you may never want to turn back. I sure will not. It is probably one of the best decisions I have made.

Spicy Roasted Broccoli with Almonds 
Recipe from My New Roots
serves 2

Ingredients:
1 large head broccoli (preferably organic)
1/4 cup whole raw almonds

Dressing:
6 cloves garlic, sliced
2 Tbsp. minced ginger, fresh
1 tsp. fresh, hot chili, sliced (more or less to taste/ I used a little over 1/8 tsp. red pepper flakes)
2 Tbsp. olive oil
1 tsp. tamari

Directions:
1. Preheat oven to 400F. Wash broccoli well, then remove the very end of the stem. Slice the entire head of broccoli and the remaining stem in half down the center lengthwise, then cut each half in half again. Repeat until you have relatively small slices of broccoli tops with long stems. Place in a large bowl.
2. Prepare dressing and pour over broccoli. Using your hands, massage the dressing into the broccoli making sure it is well coated. Place broccoli on a baking sheet and set in the oven.
3. On a separate baking sheet, place almonds and set in the oven below the broccoli.
4. Roast broccoli and almonds for 15-20 minutes (the almonds will probably need less time), until the broccoli is just turning golden brown on the edges.
5. Remove everything from oven. Roughly chop almonds on a cutting board. Plate broccoli, season to taste. Sprinkle with chopped almonds. Serve and enjoy!

Absolutely Amazing Grilled Pizza

Pizza is practically a staple food in the United States, and also, in other countries around the world. I used to be such a fan of pizza when I was a child. Not going to lie, I probably could have eaten it everyday if not twice a day. Sad! However, lately I have not had a desire to even look at a pizza. Until I saw this one that is.

It has been really nice out and grilling is just the perfect thing to do in this weather. Like I said earlier, pizza has not be my thing lately. I don't know if it is the large amount of grease that collects on the top of pizzas, or just that I have eaten way to many of them as a child. I guess it actually is probably because there is absolute no nutritional value to normal pizzas. So of course I made one that is!



This recipe is from Sarah Britton. She uses whole grain flour to create a delectable crust. I used spelt flour like she did, but you could also use whole wheat, brown rice, barely, quinoa, amaranth, or kamut. There are many options to choose from to get yourself a healthy nutritious pizza crust. Let me tell you, this crust was so easy to make!

After eating this pizza, I found myself disappointed that I have never tried it before. It was delicious! Not only the fact that it was a healthy good pizza, but also the fact that it was grilled! I highly recommend grilling your pizza. It could be quite possibly the best tasting pizza. Toppings are up to you! I personally am a vegetable fanatic, so rightfully so, I loaded mine with all the vegetables I could find at my house. I hope that you enjoy this wonderful take on pizza as much as my family and I did! 

4-Ingredient Spelt Pizza Dough 
Recipe from My New Roots

Ingredients:
3 1/2 cups spelt flour + extra for dusting
3/4 cup lukewarm water
1 1/2 Tbsp dry active yeast (not instant)
3 Tbsp. olive oil

Directions:
1. Sift the flour into a large mixing bowl.
2. Dissolve the yeast in 3/4 cup lukewarm water, add flour and stir in with the oil.
3. Continue stirring until you have a uniform texture, then start kneading by hand in the bowl, or on a large, clean surface. Knead for about 5 minutes.
4. Cover ball of dough with flour and place underneath a damp towel for 1-2 hours until the volume is approximately double.
5. Divide dough for 4 small pizzas, 2 large, or 1 "party size"

*You can add things to the dough once it has risen, such as sea salt (this is recommended), herbs, garlic, spices - use your imagination. Toppings are whatever you feel you would like to have.

Cooking methods:
Oven- preheat to 350F. Grease a large pizza pan, cookie sheet, or baking stone with oil and roll the dough with a rolling pin or simply press with your palms and fingers. Dip your hands in water or olive oil if the dough is sticking. Top with sauce, pesto, veggies, and cheese. Bake for approximately 30 minutes.
Grilling- grease the grill with olive oil and place dressed pizza directly on top. Close the barbecue lid, but check the pizza often. It does not take long at all to cook, maybe a little over 5 minutes over direct heat.
Fire pit- follow grill instructions, but toast the dough on one side first, remove from heat and then add toppings to the toasted side (this way, the dough will cook evenly). Make sure that there are no flames when cooking, just super hot, glowing embers. Keep a close eye on the pizza dough when toasting - it can burn fast!

4- Ingredient Tomato Sauce 
Recipe from My New Roots

Ingredients:
1/4 cup olive oil
1 28oz. can crushed organic tomatoes
3-4 cloves garlic
Zest of 1 organic, un-waxed lemon

Directions:
1. Heat oil and garlic in a cold saucepan over medium heat, white stirring.
2. Sautéed just until fragrant- do not brown the garlic and do not let the oil smoke!
3. Add the can of tomatoes and heat until it reaches a gentle simmer.
4. Zest 1 lemon into the pot and stir.
5. Add salt if desired, and maybe some cayenne pepper or chili flakes if you like it spicy!

*Any other spices that you like in tomato sauce are also a go. Be creative! Sarah also recommends this sauce to be put on pasta or to freeze it for future suppers if you have some leftover.