My summer has officially started! I finished my first rotation of my P4 year of pharmacy this week, and I have the next 6 weeks off. Hooray for a little bit of summer! I’m starting it off with a trip home for all of my various doctor’s appointments (and to visit with family and friends, obviously), and I’m taking the little fluff monster with me because he’s currently on antibiotics. I fully intend on harnessing him up and taking him out to enjoy the sunshine a little bit, but he’s already outgrown all of the kitty harnesses we have. He’s not even nearly full grown yet, and he’s already the same size as our other two full-grown kitties; I’m not sure I’m ready for the hugeness of this Maine Coon!
Earlier this week, I made one of our favorite dishes for dinner – shrimp scampi with fettuccine. We didn’t have any bread, so I decided to try out a gluten free version of garlic bread in lieu of actual garlic bread. I found a recipe that looked promising, and I went with it, adding in fresh garlic instead of just garlic powder, cause I looove me some garlic. I was so impressed with this recipe! The dough is actually soft and fluffy, the closest thing I’ve ever had to a gluten free recipe that is actually similar to bread. The flavors going on here are fantastic!
What’s awesome about this recipe is how much better for you it is compared to your standard garlic bread – high in fiber and protein instead of being a carb bomb. Perfect!
What’s your favorite carb-loaded appetizer?
- 1 1/4 cups almond meal (I use Trader Joe's)
- 1 Tbsp coconut flour
- 1 tsp instant yeast
- 1/2 tsp unrefined cane sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/4 tsp garlic powder
- 1/4 tsp dried basil
- 2 eggs, beaten until foamy
- 2 Tbsp olive oil
- 1/4 cup warm water
- 1/2 cup mozzarella cheese, shredded
- 2 Tbsp butter, melted
- 1 cup mozzarella cheese, shredded
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/2 tsp Italian seasonings (basil, oregano, thyme)
- 3 cloves garlic, minced
Preheat the oven to 400ºF, and line a 9x12 inch pan with parchment paper.
In a large bowl, stir the almond meal, coconut flour, yeast, sugar, salt, baking powder, garlic powder, and basil together. Add the warm water, olive oil, and beaten eggs, stirring until well incorporated. Fold in the mozzarella until evenly dispersed throughout the dough.
Pour the dough into the prepared baking pan, and bake at 400ºF for 15-20 minutes, until golden.
While the dough is baking, combine the butter, garlic powder, salt, and Italian seasonings. Once the dough is baked, brush the top of the bread with the butter mixture, coating the entire top of the bread.
Sprinkle the bread with the minced garlic and mozzarella cheese, spreading evenly across the top of the bread.
Return the bread to the oven for about 10 minutes, until the cheese is melted and browned (turn on the broiler if you need a little extra heat to brown the cheese).
Remove the bread from the oven, and allow to cool on a wire rack for about 10 minutes before cutting into breadsticks and serving. Enjoy!
adapted from Cut the Wheat, Ditch the Sugar