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NEST + NOURISH … happy new year + our favorite gluten free pizza crust

Well, hello again!

Life’s been quite a blur since Thanksgiving and it’s so, so good to be back sharing some little bits of life with you. It’s hard to look back at all the moments over the past few months and decide what to share. (Overwhelming really, which is why I decided to just begin with the current and our fave pizza recipes). First off, we are so blessed to have such meaningful moments together as a family and be thankful for all the family and friends that we shared special time with over the holidays!

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A couple of weeks ago we finally made it to the Plains Indians exhibit at the Nelson. It was so fantastic and very inspiring for all of us. James asked me to take numerous pictures of the detailed drawings and Emma especially liked the cradleboards and has since made one for her calico critters. I was inspired by all of the handcrafted bags and decided to finally get started on one. The exhibit is over now but I just heard the news that Boys Grow was given a donation of one of the tipis to have on their farm … what a perfect fit! They will truly be inspired by it and they have plans to incorporate Native American teachings as they grow their food and teach their youth entrepreneurial skills.

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FAVORITES LATELY

Board games by the fire with two new ones. Ticket to Ride Europe and Busytown.

Two things keeping our family healthy lately. Myco Shield Host Defense and homemade chicken bone broth. Here’s another great source for bone broth.

Gleaning inspiration and guidance from these New Year’s Resolutions from Pope Francis.

Really loving this simple printout from The Artbar Blog to make a family plan based on the above resolutions.

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pizza

Now for the yummy stuff!

The toughest part about giving up most of my gluten is most definitely the pizza. It’s one of my all time favorite foods, especially if it has a thin crust. I could eat it daily!

I found a recipe from Zen Belly Catering that was very good but I decided to adapt it so it had less starch. I came up with a couple of different versions and decided to use arrowroot starch instead of tapioca starch. They are both very good but the 2nd one is more of a true Paleo recipe. They are not listed in order of favorite. I like them both, so that’s why they both made the cut. The key to these crusts are the warmed pizza stone and the very hot oven.

FAVORITE GLUTEN FREE PIZZA CRUSTS – 2 ways

Each version makes 2 crusts – roughly 9-10″ rounds / I also used a pizza stone covered in parchment paper.

PIZZA CRUST VERSION 1 Ingredients

2 T. yeast

2 T. honey

1/2 c. warm water

1/2 c. white rice

1/2 c. millet flour

1-1/2 c. almond flour

1/2 c. arrowroot starch

1-1/2 t. sea salt

2 T. olive oil

1 egg white

3 t. apple cider vinegar

DIRECTIONS

Hand whisk the yeast, honey, and water together and let sit for 5 minutes to get foamy. In another bowl, mix the flours, starch and salt together. In a small bowl, mix the olive oil, egg white, and cider vinegar. Now hand whisk all the dry and wet ingredients together and let the dough sit for an hour or more ( preferably in a warm spot).

Preheat the oven to 500 degrees. Place the pizza stone in to warm it up. Split the dough into 2 balls. With a little olive oil on your hands take one ball of dough out of the bowl and start to press it onto oiled parchment paper. Add a little more olive oil if the dough gets sticky. When the dough is roughly 9-10″ round place the parchment paper with dough onto the pizza stone and bake for 6 min. Add desired toppings and cook for another 2-3 min. Let it cool down a bit before cutting.

PIZZA CRUST VERSION 2 Ingredients. (SAME DIRECTIONS AS ABOVE, JUST DIFFERENT INGREDIENTS).

In this one I replaced some of the starch with coconut flour and added more of the liquids since the coconut flour soaks them up really fast.

2 T. yeast

2 T. honey

1 c. warm water

1/2 c. coconut flour

2 c. almond flour

1/2  c. arrowroot starch

1-1/2 t. sea salt

4 T. olive oil

2 egg whites

3 t. apple cider vinegar

 TOPPINGS

Try to keep the toppings to a minimum. Since this is a thin crust it holds up better if it’s not weighed down with ingredients.

Some of our favorite toppings include:

A simple pizza sauce

sausage/caramelized onions/goat cheese

mozzarella/basil

kale/ caramelized onion/ chicken/ goat cheese

ENJOY!

p.s. let me know if you try them out and have a favorite. Also, let me know if you have a favorite I should try.

NEST… family nature hikes | with five and one

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Well, I don’t seem to have much time these days for blogging, but scheduling time outdoors is always at the top of my list. Join us this fall for a couple of hikes at local Kansas City trails.

FALL FAMILY NATURE HIKE SCHEDULE

Here are some great nature resources from the Children and Nature Network and the following articles are great motivators to engage in more nature based activities.

NPR article on children and screen time

This is always a great article to revisit. The Hybrid Mind

Enjoy this last bit of summer!

Julie

NEST + NOURISH … camp cobbler at wilson lake in kansas

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Our summer is going by way, way too fast as they always do but we’re trying to savor our time together and fill it with some great memories. We just came back from a roadtrip west that I will really try to tell you about soon, but in the meantime I will share this camp cobbler that we made on a camping trip we took a few months ago (actually when the kids were on spring break at Easter). In blogland that seems like ages ago, right? When summer hits, the blogging subsides to make way for all of the gardening and landscape work. It was such a memorable 2 night camping trip and this cobbler was definitely a highlight. We camped at Wilson Lake after spending Easter with our family in Wichita and the terrain was not typical for Kansas, it was filled with some great rock formations and trails for the kids to explore.
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Now for the camp cobbler. We used this cast iron pot and made a couple of meals while we were there.

We didn’t have a grill rack to keep the pot off of the flames so my husband rigged up a fallen log braced by a picnic table for the pot to hang from.

I brought 4 c. of washed strawberries and sliced them at the campsite, added 1/2 c. sugar and cooked them in the pot over the flames. While the sliced strawberries were cooking in the covered pot (about 25 min.) I added the chilled butter and the water  to the pre -made mix for the topping and we played waiting for the strawberries to cook.

4 c. strawberries ( you can certainly bring a mixture of other fruits to create your cobbler)

1/2 c. sugar

PRE-MADE MIX (to make at home)

2 cups Pamela’s baking mix

3/4 c. sugar

2 t. cinnamon

BRING  THE FOLLOWING ALONG and ADD to the PRE-MADE MIX

6 T. butter (chilled in a cooler of ice)

2 cups water (or milk or a non-dairy milk)

It works well to bring the pre made mix in a container large enough to add in the butter and the water or milk at the campsite.

Start by adding the 6 tablespoons butter. Chop butter into small chunks and mix into the pre made mix to combine. You may have to use your fingers to completely combine the mixture.

NEXT add

2 cups water or milk to the pre made mix, combine well. Remove lid (be sure to pack an oven glove for this) and drop spoonfuls of the cobbler topping mixture on the berries, cover, and continue to play and let cook for another 30 minutes. Check to be sure the topping is cooked (you may have to play for another 10 minutes).

Let the cobbler cool on a nearby picnic table on a pot holder while you continue playing.

Then Enjoy!!

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 Until next time Wilson Lake and the next campfire cobbler!