Rocket & Rose's Black Olive Pate with Deliciously Ella's Superfood Bread (vegan, gluten & yeast free!)

Rocket & Roses HQ Play List:

Madonna ~ Erotica 
The Gossip ~ Keeping You Alive
Bon Jovi ~ You Give Love A Bad Name
Keith Urban ~ She's Gotta Be
ZZ Top ~ Gimme All Your Lovin'
John Lennon ~ (Just Like) Starting Over
Suzi Quatro ~ I've Never Been In Love
KORN ~ Burn The Obedient 
Joan Jett ~ Fetish
Jack Johnson ~ Fortunate Fool
Sara Sant'Ambrogio ~ Sonata Op 65: 1. Allegro Moderto
Depeche Mode ~ Higher Love
Queen ~ We Will Rock You
P!nk ~ Funhouse

*doing my happy dance from the kitchen, around the house and then finally crashing onto my office chair...but keeping my intensely large grin*  

The reason for this sudden burst of rampant happy filled dancing? Quite simply the gluten free, yeast free bread recipe I made this morning from DeliciouslyElla's blog. This goddesslike woman has created the most amazing gluten free recipes and earlier in the week I tested out the quinoa pizza crust and it was so good that it inspired me to keep testing the other recipes I had printed off of her site. Today was the turn of the Superfood Bread...

...now I admit I had begun to give up on ever enjoying a bread based food item again. I have tried many gluten free recipes both oven baked and in our bread machine and all were...awful. I dislike the sandy texture you get with many of the offerings out there. For the same reasons I dislike most shop bought gluten free products or they have eggs added to them..or a ton of junk that when reading through them I felt like my head was going to explode. Then I found out that I had an intolerance to yeast too...*sighs*...I then stopped trying to find a product as all vegan gluten free bread recipes seemed to rely heavily on yeast. Then I found Ella's blog....

I like Ella's recipes because they are simple recipes, with good healthy ingredients and they.....WORK! lol. The quinoa pizza was very much enjoyed and I can't begin to put into words just how much I enjoyed the Superfood Bread and for Ella's recipe click here! The bread is a good mix of nuts and seeds and I chose to use the buckwheat flour option although you could use brown rice flour instead. I also used psyllium husk powder for the first time. This loaf is laughingly simple to make and then after an hour of 'sitting' its goes into a moderate oven and 40 minutes later you have a great seedy loaf. The flavour is so good and almost reminiscent of my beloved wholemeal/granary loaves from the past. I loved it! Thank you once again Ella! (Update: It appears I forgot to add the herbs to my loaf but I didn't miss them until I was re-reading the recipe after writing this post...so just so you know..no herbs works fantastically as well)

Now as it is forever since I enjoyed a sandwich I knew I needed to create a new pate to spread on top of my slice. For some reason images of a creamy olive pate came to mind topped with a slice of a vine ripened tomato and some rocket leaves. Yes, my topping for my pizza also had a similar assembly but what can I say..I am a black olive, tomato and rocket addict. lol. That's why I chose the name of my blog...my love of Rocket leaves and white roses..lol. I digress...

This pate isn't as heady as full on olive tapenade and that is exactly what I wanted. I love olives but can find myself olived out with the tapenades. I chose to use a bean to add the creamy texture and my bean of choice is the humble Butterbean because I believe it gives a creaminess that the other white beans don't. However I suspect any white bean would work ok in this pate..choices is yours as ever folks. I also used garlic infused olive oil as I wanted subtle garlic rather than the raw hit. But if you need to reduce the oil...try using a small garlic clove..remove the centre core and then micro grate it into the processor. I also used the store cupboard ready-ground black pepper because I wanted the depth of flavour in this pate. After I had finished blending this pate together I made my final testing and was smiling all over the place...its been a good recipe day today. I love those days...lol. 

I've been creating in the kitchen whilst ML and our nephew Myles have been waging an epic war via Starwars...lol. The little guy came to stay over again last night after we share a great day out adventuring with him and his sisters. I love that he is still excited to stay over...

Ella's Superfood Bread open sandwiches, spread with R & R Black Olive Pate

Rocket & Roses Black Olive Pate    Makes 1 generous cup
(Original Recipe from the Rocket & Roses Vegan Kitchen) 

1 14oz tin of butter beans, rinsed and drained
15 large black olives 
2 tbsp garlic infused olive oil
1/2 of lemon juice 
1/2 tsp ground black pepper
a good sprinkle of Himalayan salt (optional)

In the bowl of a food processor, place the beans and olives and pulse until they have broken down a lot. Then drizzle the oil and lemon juice and pulse quickly once again. Then sprinkle in the black pepper and Him/salt if using and then...be patient! Start to blend on a high speed and when necessary push it down from the sides. Process until a creamy texture has been reached. Sadly in my processor that takes about 15 minutes but hopefully it won't be as long for you. Then store in a container with an airtight lid in the fridge until ready to use. 

Assembly: 

Cut two slices from your Superfood Bread loaf....

Look at that seedy yummy goodness...

 
Slather your slices with the Black Olive Pate and then top with a slice of a vine-ripened tomato and some small rocket leaves. Then serve....

Enjoy! 

Thanks for stopping by and I hope your Saturday is as fulfilling as mine has been so far....not to mention I hope you get the chance to do your happy dance too! lol

~Red~ 

NB: The Superfood Bread is not my creation and therefore I take no credit for it whatsoever. It is the hard work and creation of Ella@ DeliciouslyElla and hers alone. But thankyou once again Ella for a fantastic recipe...~R~

Very Tasty Vegan, Gluten Free and Yeast Free Pizzas

Kitchen Play List: Maroon 5 ~ Hands All Over Album

Oh how I wish I could take credit for this fantastic recipe...but I would never do that. And frustratingly I can't give the credit where it's due as I found it posted by Anon on a website. Seriously...Anon...take some credit for a really good creation! lol.

I'm not Gluten Free personally but I have friends who are and have been experimenting with them in mind. I actually have a 'flour' cupboard in my kitchen with nearly 20 different flours. And I have to say I'm enjoying the experiments and now include many gluten free recipes in our eating plan. Don't misunderstand me..there have been some truly horrific outcomes too! lol

As part of my cold salad buffet for my small birthday gathering I wanted to add a few things to 'pad it out'. The vegans were more than catered for in the plan and I suddenly had a thought that it would be nice to have some pizza on offer. But I wanted it to include the GF's not exclude them. So I set about researching gluten free vegan pizza bases...and then remembered one of my friends can't tolerate yeast either!! And out of desperation I added yeast free to my search and found many differing versions of this pizza base. I guess with each individual's spin added in. I had all the ingredients and decided to give it a shot.

The results were a very easy to make and tasty pizza base. OK it's not as bendy as traditional wheat based bases but its got a good texture and a good starting point for delicious quick pizzas. From start to finish I had these pizzas on the table in under 30 minutes. So quick. And personally I always prefer homemade 'rustic' pizzas to the ones from the frozen section of a supermarket or from an over priced pizza shop. They have their place but now I have this recipe...it's homemade from here on in lol.

Tomato and Basil Pizza

Tomato and Basil Pizza
(Base recipe created by Anon)
(Topping created by Rocket and Roses)

BASE
2 cups GF flour blend (I used Doves Farm Rice Flour Blend)
1 1/2 tsp of GF baking powder
1 tsp Xanthan gum or 1 1/2 tsp guar/gum
1 tsp salt
3/4 tsp oregano
1/4 tsp parsley
1 cup of water
2 tbsp olive oil

TOPPING
1/2 cup passata
1/2 tsp garlic powder
1/2 tsp dried oregano


1/2 cup grated soya mozzarella
1/2 cup sliced fresh basil

Preheat your oven to 400'F/200'C/Gas mark 6 and line a large baking sheet with parchment paper. 


In a mixing bowl add the flour, baking powder, xanthan gum, salt, herbs and stir to combine. Make a well in the centre and the water and oil. Mix with a fork until all the ingredients are mixed and then push the dough together with your hands. Then place it onto the baking sheet and with your hands press it out and over the sheet. If it gets sticky sprinkle some flour over the dough. Keep going until you reach your desired thickness. Then place in the oven and bake for 15 minutes. 


In a small bowl mix the passata, herb and garlic powder. (using garlic powder gives you a more evenly spread out taste and means no more salt be added but you could use fresh if that's your preference)


When the base has had it's initial baking time take it out of the oven and spread the passata mix evenly over the base and then sprinkle the cheese over the pizza. Drizzle very thinly with extra virgin olive oil but this is optional! Then return to the oven and bake for 10 minutes more. 


When you take the pizza out of the oven sprinkle with the sliced basil and then serve....

Chilli Pizza

Chilli Pizza
(Base recipe 'based' on one posted by Anon)
(Topping created by Rocket and Roses)

BASE
2 cups of GF flour blend
1 1/2 tsp GF baking powder
1 tsp xanthan gum or 1 1/2 tsp guar/gum
1 tsp salt
1/2 heaped tsp of dried chilli flakes
1 cup of water
2 tbsp olive oil   

TOPPING
2 tbsp tomato paste
4 tbsp water
1/2 tsp garlic powder
1 tbsp olive oil


1/2 cup grated soya mozzarella
1 hot red chilli, deseeded, halved and sliced
1 hot green chilli, deseeded, halved and sliced

Chilli oil


Preheat your oven to 400'F/200'C/Gas mark 6 and line a large baking sheet with parchment paper. 


In a mixing bowl add the flour, baking powder, xanthan gum, salt, chilli flakes and stir to combine. Make a well in the centre and the water and oil. Mix with a fork until all the ingredients are mixed and then push the dough together with your hands. Then place it onto the baking sheet and with your hands press it out and over the sheet. If it gets sticky sprinkle some flour over the dough. Keep going until you reach your desired thickness. Then place in the oven and bake for 15 minutes. 


In a small bowl add the tomato paste, water, garlic powder and olive oil and whisk until smooth and creamy. 


When the base has had its initial baking time remove it from the oven and spread the tomato paste mix over the pizza base. Sprinkle the grated cheese over the tomato and then evenly drop the chilli pieces over the pizza. Drizzle over a small amount of chilli oil...this is optional. 


Place back into the oven and bake for a further 10 minutes. Remove from the oven and serve....


Hope you enjoy them as much as we all did....