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Roost grain-free food blog ~

I follow a gluten-free & grain-free diet for health reasons. I'm thrilled to share one of my all-time favorite food blogs that welcomes "romantics, visionaries, and fellow foragers" to this lifestyle: Roost. Caitlin Van Horn's cozy, rustic, country-gothic food styling is nothing short of sublime. And her romantic flair really sets her scrumptious recipes apart.

Enjoy Toasted Fennel and Orange Morning Cakes from Roost:

Toasted Fennel & Orange Morning Cakes (makes 6 mini bundt cakes)

• 3 cups finely ground almond flour, packed ( I used Honeyville)
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 1/2 TBS fennel seeds
• 3 eggs
• 1/4 cup whole milk yogurt
• 1/4 cup honey
• 1/2 tsp vanilla extract
• 1/3 cup fresh orange juice
• zest from one orange

Preheat oven to 350F and grease your mini bundt pan. *You may use a muffin pan but note that the baking time may vary.
Heat a small skillet over medium heat. Toast the fennel seeds until fragrant, about 2 minutes. Crush or chop fine and set aside.
Combine the almond flour, salt, baking soda and toasted fennel seeds in a bowl. Mix the eggs, yogurt, honey, vanilla, orange juice and zest in seperate bowl. Combine wet and dry ingredients.
Pour cake mixture into greased bundt molds filling them about 3/4 of the way. Bake for 25 minutes or until a toothpick inserted comes out clean.
Allow to cool in the pan for 10 minutes then invert pan to release the cakes.
*These are wonderful on their own but here is a simple glaze if you prefer top them off with something sweet. 
Orange Glaze

• 1 1/2 TBS coconut butter, slightly warmed (this is a product that contains both the coconut flesh and oil)
• 1 1/2 TBS honey
• 1 1/2 TBS fresh orange juice

Whisk ingredients together to form a smooth, runny paste. If it is too thick to pour simply heat slightly to thin the glaze.


Tartine and Apron Strings

This recipe is from Tartine and Apron Strings:

Market Mediterranean Pizza is gluten-free, grain-free, and lactose-free. It is vegetarian, SCD, and Paleo-friendly.

Market Mediterranean Pizza

Ingredients

• 250 grams (about 2) peeled, shredded, and drained Italian eggplant*(See Note)
• 48 grams (1/4 cup + 2 tbsp) ground flaxseed
• 28 grams (4 tablespoons) blanched almond flour
• 1 jumbo egg
• 1 tablespoon (15 ml) cold-pressed olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• green zucchini, sliced thinly
• yellow zucchini, sliced thinly
• baby eggplant, sliced thinly
• graffiti eggplant, sliced thinly
• yellow or orange hothouse tomatoes, sliced thinly
• olive oil for brushing
• micro greens for garnish
• balsamic vinegar for drizzling

Preparation

1. Coarsely shred peeled Italian eggplants with a hand grater or food processor with shredder attachment. Let sit for 5 minutes. In handfuls or using a cheesecloth, wrap the shredded eggplant and squeeze out excess liquid.
2. In a large bowl, mix well the shredded eggplant, ground flaxseed, almond flour, egg, oil, salt, and pepper until it forms a wet ball. Turn dough out on a piece of parchment paper.
3. Press mixture into a 9″ x 11″ rectangle, about 1/8″ to 1/4″ thick. If needed, use a baking tray of the specified size as a guide.
4. Transfer the shaped dough, still on the parchment paper, to a cookie sheet with open sides. Open-sided cookie sheets will make it easier to slide the pizza in and out.
5. Meanwhile, slice the vegetables into thin coins and set aside. You will probably only need half of each vegetable. Set aside. If you prefer, wrap sliced vegetables in plastic wrap to prevent any discolouration.
6. Preheat oven to 375 F (190 C).
7. Place sheet on the middle rack and bake for 20 minutes.
8. Remove from oven and top the crust with another parchment paper, then using another tray, flip over. Peel off top parchment.
9. Top the crust with the sliced vegetable coins, alternating them. Brush or spray with olive oil. Season with sea salt.
10. Bake for another 10 to 15 minutes.
11. Garnish with micro greens and drizzle with balsamic vinegar.

Notes

*The final amount of peeled, shredded, and drained eggplant must be 250 grams in total. Make sure to drain liquid first before weighing. To drain, wrap eggplant in cheesecloth, let sit for 5 minutes, then squeeze all the liquid out.