Category Archives: Breads

Honey-Nut Banana Muffins + A Note For My Daughter

DSC_0190Things are becoming increasingly exciting over here! I am over the moon for the fact that there is only 6 weeks left until we get to meet our baby girl. We have been pretty busy getting ready for her arrival; we have just started decorating her nursery, we scheduled our hospital tour, researched pediatricians, and of course registered for all her baby goods for the upcoming baby shower. Every day is filled with a task that allows us to become one step closer to her big debut; her birthday. I am often overwhelmed at the thought. Do I have everything organized for her? Are we well-enough equipped? Will I be prepared for all that she will demand? I guess we will find out soon enough…and the answer is probably ‘no’ to all those things. But, in reality, I don’t even care. I can’t wait to figure it all out with her in my arms. To struggle and scramble to identify what exactly she needs and what we need as a family. I am so delighted to learn about her and what she will be like. Will she be like me? Determined and organized, but sometimes too stubborn? Or will she be like her father? Patient, incredibly creative, an eternal night-owl? Truthfully, it won’t even matter. I ultimately just want her to know that I am here. I am here with open-arms to endure strife, to conquer fears, and to find happiness, harmony, and balance. I wish for her to understand that I will always be reachable, no matter what. I can’t honestly believe how much I love her already. How could you fall so deeply in love with someone you’ve never met? It’s such a beautiful thing and I am so lucky to be her mom. 

With all this getting-ready-for-baby work going on, I have learned so much from friends, family, and well, just anyone who loves to start up a conversation with a pregnant lady. So much advice has been thrown my way: “sleep now”, “enjoy the silence”, “spend quality time with your husband”, “pamper yourself while you can”, “take naps”, “sleep in!”…. I have accepted the fact that in about a month and half, I will be a sleep deprived zombie with ugly nails and no time for my partner. But, with all the “advice” comes a lot of encouragement and guidance. One of my favorites is to have plenty of things stocked up in the freezer for the first few weeks after baby comes home. I have a feeling that I am going to use up all our time in learning about how to mother a newborn and that figuring out what’s for dinner will be the last thing on my mind. I am excited to share a few of my favorite “freezer” recipes in the next upcoming blog posts for all the other soon-to-be mamas out there. Just another thing we can do to slightly prepare ourselves for what is ahead. Plus, we don’t need starving babies and starving husbands on our hands. That could very well be disastrous. 

The first “freezer” recipe I wanted to share were these muffins. They are so incredibly delicious, so easy to make, and über healthy. They only require 1 bowl (hooray for less dishes!) and are made with whole-wheat flour, oat bran, and naturally sweetened with honey and maple syrup. Talk about a complete breakfast. The recipe yields about 20 muffins, so I often freeze 12 for a later use, and keep about 6-8 of them in the pantry for immediate consumption. When you are ready to pull them out of the freezer, simply put the muffin in the toaster oven or microwave for a couple minutes until warmed through! 

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Honey-Nut Banana Muffins

Serves 20


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Prep Time
10 min

Cook Time
27 min

Total Time
37 min

Prep Time
10 min

Cook Time
27 min

Total Time
37 min

Ingredients
  1. 4 large extra-ripe organic bananas
  2. 4 organic large eggs
  3. 2/3 cup melted coconut oil
  4. 1/2 cup clover honey
  5. 1/2 cup organic maple syrup
  6. 1/4 cup of milk of your choice (low-fat, non-fat, non-dairy)
  7. 1 tsp vanilla
  8. 2 cups whole-wheat flour
  9. 1.5 cups toasted oat bran
  10. 1 tsp sea salt
  11. 1 tsp cinnamon
  12. 2 tsp baking soda
  13. 2/3 cup walnuts, chopped (optional)
Instructions
  1. Preheat the oven to 325. Line a regular muffin tin with paper muffin cups (I buy the unbleached chlorine-free liners off Amazon).
  2. In a large bowl, mash the ripe bananas with a fork. Add the eggs, oil, honey, maple syrup, milk, and vanilla and whisk to combine. To the same bowl, add the whole-wheat flour, oat bran, salt, cinnamon, and baking soda and mix until just combined with a spatula. Using an ice cream scoop (for even measure) or a large spoon, spoon the batter into lined muffin tray. Fill the batter almost to the top of each cup. Sprinkle a few of the chopped walnuts on top of each muffin. Bake for 25-28 minutes or until toothpick inserted comes out clean.
Notes
  1. I only have one regular sized muffin tin so I bake these in two batches.
  2. To freeze: once the muffins are completely cooled (make sure they are or else they release moisture into the bag which causes ice to form and therefore creates freezer burn) place them into a gallon sized ziplock bag, suck all the air out, seal them and date them. Freeze for up to 3 months!
HONEYED HOME http://www.honeyedhome.com/

Multigrain Zucchini Date Loaf + Big News!

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There are few things in life that deserve an all out celebration. It just so happens that today, we are celebrating TWO very important milestones. The first milestone that had to be shared with you is….that this post right here, is the 100th post for Honeyed Home! That is 100 recipes that I have put truly hard work in to. I have to say I feel very proud. I am proud of myself for the effort, the time, the sweat, the tears, and often times, the strenuous struggle. Although, the past 100 posts were occasionally difficult, they were also true accomplishments and incredible triumphs made right in my kitchen. I can not wait to see what the next 100 posts will be and where I will be by then. It all seems so surreal. I feel extremely satisfied in my work and appreciative for the people who have stuck by me through the entire process. I honestly could not do it with out the support of so many friends, strangers, and of course, my rock…my husband. Oh my gosh! Speaking of husbands…My husband, Kris, and I also wanted to share with you some other BIG and important news! We couldn’t be more excited to announce that we are expecting! Our little one is joining our clan in March of 2015. That is why there have been minimal posts around here lately. Frankly, I have been too sick to even look at food. Normally, I scour the internet and look for inspiration from some of my favorite food bloggers (whom are listed on the right-hand sidebar of this page) but during the last month I couldn’t bare the sight of any food photographed in any way. I was genuinely disgusted by most things. Even salad! Salad! Usually, this is my first choice for a quick meal any time of the day but when the nausea set in, a piece of lettuce looked revolting. That was when I knew I was really struggling. So, I am sorry for the lack of visits the last few weeks, but now that I am beginning my second trimester I am feeling more and more like myself every day. I am back folks and probably more excited to cook and eat than ever before! Here is to celebrating the two most fabulously important landmarks that Honeyed Home has yet to to come across! Cheers! 

This multigrain zucchini date loaf is so worth every ingredient. It is packed with nuts and whole grains and is perfectly sweet while the zucchini keeps it super moist. It is one of my favorite things to make as I often have the ingredients already on hand. If you don’t have a loaf pan, a regular sized muffin tin does the trick and then you are left with individual little portions. So delicious either way. This is a magnificent recipe for a brunch or breakfast gathering. Enjoy friends! 

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Multigrain Zucchini Date Loaf

Yields 8


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Prep Time
10 min

Cook Time
1 hr

Total Time
1 hr 10 min

Prep Time
10 min

Cook Time
1 hr

Total Time
1 hr 10 min

Ingredients
  1. 1 cup unsweetened vanilla almond milk
  2. 1 TBSP apple cider vinegar
  3. 1/2 stick unsalted butter, melted and cooled slightly
  4. 1 egg
  5. 1 tsp pure vanilla extract
  6. 1/2 cup finely chopped and pitted, fresh medjool dates (about 6 dates)
  7. 1 1/2 cups grated zucchini (about 1 medium zucchini)
  8. 1 1/4 cups whole wheat flour
  9. 3/4 cup oat bran
  10. 1/2 cup almond meal
  11. 1/2 cup brown sugar
  12. 1/3 cup turbinado sugar
  13. 1 tsp baking soda
  14. 1 tsp baking powder
  15. 1 tsp ground cinnamon
  16. 1/2 tsp salt
  17. 1/2 cup walnuts (optional)
Instructions
  1. Preheat the oven to 350. Grease a 9×5″ loaf pan and set aside.
  2. Place the walnut pieces on a small baking sheet and bake for 7 minutes and then set aside to cool. Once cool enough to handle, coarsely chop the walnuts.
  3. In a large bowl, whisk together the almond milk and the apple cider vinegar. Let that mixture sit for a few minutes until it becomes frothy and semi-curdled. Add the melted butter, the egg and the vanilla and whisk until combined. Add in the finely chopped dates and the grated zucchini.
  4. In a medium bowl, mix the remaining ingredients together with a fork. Gently stir the dry ingredients into the wet ingredients until just combined. Fold in the chopped walnuts.
  5. Pour into the greased loaf pan*(see note). Bake at 350 for about 55 minutes to 1 hour until golden brown and a toothpick inserted comes out clean. Let cool before slicing. Store in an airtight container.
Notes
  1. It seems there are a lot of ingredients here but every thing can be found conveniently at your local Trader Joe’s.
  2. If you do not have a 9×5 loaf pan, a regular muffin tin would work just as well for zucchini date muffins!
Adapted from Sprouted Kitchen’s Multigrain Carrot Date Muffins
HONEYED HOME http://www.honeyedhome.com/

 

 

Veggie Pizza w/ Homemade Vegan Beer Crust

DSC_0320There is this local pizza restaurant in San Clemente that has all the quintessential qualities you would expect for a family-owned surf town joint. It is where all major sporting events are watched, where your child’s fifth birthday will be held, and where you go to eat the best pizza and drink craft beers with good friends. One of my favorite things about this place, is that it not only makes every pizza from scratch, but that the selections include a range between standard pizzas and new unique versions of the classics. The thing I crave the most, is their take on a vegan beer crust. Kris and I order every pizza with this crust and just about die every time because it is honestly the softest, chewiest, fluffiest, and most flavorful crust we have ever tried. I knew that I had to recreate it at home and luckily it was a job well done. The beer creates this richness in the crust that you can not get from the yeast and flour alone. I chose to use a local IPA, India Pale Ale, which is essentially just a dark, crisp, hoppy beer. Please feel free to use your favorite beer, but remember the darker and hoppier; the more flavor will come across into the crust. Also, it is worth noting that the crust is made with whole-wheat flour so there is that extra bit of nutrients and fiber that you don’t normally get from a pizza, so go ahead, have another slice! This recipe is seriously easy and homemade pizza is so worth every minute of the prep time. It is super versatile, like most pizza recipes, in the sense that you can top it with whatever it is you like; meats, cheeses, veggies, or fruits! The possibilities are endless. Enjoy fellow pizza lovers! 

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Veggie Pizza w/ Homemade Vegan Beer Crust

Serves 4


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Prep Time
2 hr 30 min

Cook Time
20 min

Total Time
2 hr 50 min

Prep Time
2 hr 30 min

Cook Time
20 min

Total Time
2 hr 50 min

For the Vegan Beer Crust
  1. 3/4 cup dark beer (I used a local IPA)
  2. 1 package active dry yeast (1/4oz envelope)
  3. 1/2 TBSP cane sugar
  4. 2 TBSP extra-virgin olive oil, divided
  5. 1.5 tsp sea salt
  6. 1.5 cups whole-wheat flour (plus about 4-5 TBSP for kneading and rolling)
For the Veggie Toppings
  1. 1 TBSP extra virgin olive oil
  2. 10oz bag of sliced (clean & washed) Cremini mushrooms
  3. 1/2 tsp salt
  4. 1/2 tsp pepper
  5. 8oz bag baby bell peppers (of mixed colors), sliced thin in rounds
  6. 1 shallot, sliced thin in rounds
  7. 1 green onion, sliced thin
  8. 1 jalapeño, sliced thin in rounds (remove the rib and seeds if you do not want too spicy)
  9. 1/2 cup pizza sauce, marinara or other (I used Arrabiata sauce)* see note
  10. 1-1.5 cups organic shredded mozzarella cheese (or any shredded cheese you like, vegan cheese too!)
  11. 1 TBSP chopped fresh basil, chiffonade style
For the Vegan Beer Crust
  1. Pour the beer into a sauce pan and heat over low heat for about 2 minutes. Put your finger in to test that it is warm but not hot (if the beer is too hot it will kill the yeast!). Remove from heat.
  2. In a large glass bowl, add the yeast and sugar and pour the warm beer in. Whisk well and then let sit for about 5 minutes until it is foamy and frothy.
  3. Whisk in 1 TBSP of the olive oil. Add the salt and 1.5 cups of the flour. Mix well with a wooden spoon. Spread a two tablespoons of flour on a clean work surface. Knead the dough with your hands adding more flour (1 TBSP at a time) if you need to (the dough should not be too sticky, it should come together and become elastic. It should bounce back when you poke it).
  4. Add the remaining TBSP of olive oil to the glass bowl you previously used and flip the bowl around so the oil coats the sides and bottom of the bowl. Add the dough ball to the bowl and coat all sides of the dough in the oil. Cover the bowl with a dish towel or plastic wrap and let sit on the counter for two hours.
  5. Take the dough ball out of the glass bowl and place onto a clean work surface or parchment paper and cover with a warm, damp towel and let rise for another 20 minutes. At this point, you can refrigerate the dough for a later use.
  6. Preheat the oven to 400. If you have a pizza stone, place it in the oven to preheat as well.
  7. Roll out the dough on a floured work surface into a 12″ circle. Pinch the sides so that you get a slightly raised crust edge.
For the Veggie Toppings
  1. Slice all the veggies into thin rounds. Remove the ribs and seeds from the bell peppers and jalapeño. Separate the shallot slices from each other.
  2. In a skillet, heat 1 TBSP olive oil over medium. Add the sliced Cremini mushrooms, salt and pepper, and sauté for about 3 minutes. Set aside.
  3. Place the rolled out dough onto the baking sheet or pizza stone you wish to cook the pizza on (if using a pizza stone careful not to touch as it will be hot!).
  4. Working quickly, spread a thin layer of the pizza sauce over the pizza dough, leaving room on edges so the crust is clean. Add the sautéed mushrooms on top of the sauce (use a slotted spoon here so that you don’t get any of the water that cooked out of the mushrooms). Sprinkle the shredded mozzarella over the sauce and mushrooms. Sprinkle the sliced shallot, green onion, bell peppers, and jalapeño over the top of the cheese in a colorful fashion. You may not use every veggie that you sliced, I didn’t. (Use any leftovers in a salad!) Bake for 20 minutes or until crust edges are golden brown. Once removed from the oven and cooled slightly, sprinkle the basil over the top. Slice into 8 slices, serve immediately and enjoy!
Notes
  1. Arrabiata sauce is a marinara sauce that has a bit of a kick (it’s pretty spicy!). I love this on my pizza but feel free to use any sauce that you like in particular. This goes for the cheese as well.
Adapted from Beer Crust
Adapted from Beer Crust
HONEYED HOME http://www.honeyedhome.com/

Homemade Pita w/ Fattoush Salad

DSC_0254I honestly do not know a whole lot about Middle Eastern cooking, but I can tell you that I am always fascinated by it. I seriously can’t get enough of the entire Persian-style spread because it is always deliciously healthy and super flavorful. Normally, the cuisine consists of dishes that are prepared with herbs, vegetables, and rice along with meat, lamb, chicken or fish. Fresh herbs and vegetables are the main ingredients and make almost every meal especially wholesome. The traditional spreads, also called Meze, typically include one of my favorite salads I have ever tasted, Fattoush. Fattoush is a simple veggie salad (think tomato, cucumber and romaine) w/ a classic zesty spice and toasted pita bread crisps. The spice that I am referring to is called “Za’atar”, which isn’t very accessible in local grocery stores but can be made effortlessly right in your own home. My dear friend, whom happens to be Persian, told me her secret to homemade Za’atar and I have forever kept it on the forefront of my spice rack since she divulged her classified blend (which I will share with you shortly, you’re welcome). Za’atar is a classic blend of sumac, dried thyme and toasted sesame seeds. Sumac, though, is the ingredient that is most difficult to get a hold of. I couldn’t find it at Ralphs but had good luck at Whole Foods. (Trader Joe’s just came out with a exotic spice pack that includes one with Sumac! Yay for TJ’s!) Whole Foods sells the organic sumac and they also sell the already-made Za’atar blend, if you would like to go that route. Just wait until you try this magical spice concoction. It lends this tangy and herby flavor that you can not get from anything else (trust me I tried to find sumac substitutes all over the inter-web). I now have officially become obsessed with Za’atar and put it on almost everything; my avocado toasts, egg scrambles, hummus dips, and in lots of salads and vinaigrettes. You should also know, the following homemade pita bread recipe is not at all difficult to prepare and can be made in just 40 minutes flat! Not only can you taste the difference between homemade pita bread and store-bought pita, but you can actually see it! It puffs up perfectly and serves as an impeccable vessel for this salad or anything else you can imagine to be wrapped in it’s amazingness. I hope that this dish finds you in good company because it makes a lot and can serve up to eight people. Enjoy my friends! 

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Homemade Pita w/ Fattoush Salad

Serves 8


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Total Time
1 hr

Total Time
1 hr

For the Homemade Za’atar
  1. 1/4 cup sumac
  2. 1/4 cup toasted white sesame seeds
  3. 2 TBSP dried thyme
  4. 1 TBSP dried oregano
For the Homemade Pita
  1. 2 tsp active dry yeast
  2. 1 cup luke-warm water (not too hot)
  3. 2.5 cups flour, plus more for dusting
  4. 2 tsp sea salt
  5. 1 tsp extra-virgin olive oil, plus more for bowl
Fattoush Vinaigrette
  1. 1/3 cup extra-virgin olive oil
  2. zest and juice of 1 large lemon
  3. 1 tsp honey
  4. 3 garlic cloves, minced
  5. 1 tsp salt
  6. 1 tsp pepper
For the Fattoush Salad
  1. 1 cucumber, chopped
  2. 3 tomatoes on the vine, chopped in small quarters
  3. 1 red bell pepper, chopped, stem and rib removed
  4. 1 green bell pepper, chopped, stem and rib removed
  5. 1/2 small red onion, finely diced
  6. 3 green onions, green and white parts, sliced thin
  7. 1 bunch mint, finely chopped
  8. 1 bunch parsley, finely chopped
  9. 2 cups romaine (1 bunch), shredded
For the Homemade Za’atar
  1. Combine all the ingredients in a small bowl. Store in an empty and clean spice canister or glass jar. Set aside.
For the Homemade Pita
  1. In a large glass bowl, combine the yeast with water. Let sit for 5 minutes to dissolve. Add the flour, salt, and olive oil and stir until a scrappy dough is formed. Sprinkle some flour on a clean work surface and turn out the dough. Knead the dough for 5 minutes until the dough is smooth (add more flour as needed to keep the dough from sticking to the surface or to your hands, careful not to work with too much flour, the less the better). Form the dough into a round disc.
  2. In another large glass bowl (or clean the one you just used), spread about 1 tsp of olive oil around the sides of the bowl with your fingers, making sure to go all the way up the sides. Add the dough ball to the bowl and toss the dough so that it is lightly coated with oil on all sides. Cover the bowl with a dish towel or plastic wrap and let it rise anywhere from 30 minutes-1 hour or overnight in the fridge (it should double in size)* (see note).
  3. After it has risen, deflate the dough and turn it out to a lightly floured work surface again. Divide the dough into 8 equal parts and flatten each piece into a round disk. Using a rolling pin, roll each of the 8 discs into thin circles (about 8″ wide and 1/4 inch thick). They won’t roll out to perfect circles and this ok, it looks more rustic anyways. Sprinkle with more flour if the pieces start to stick. Heat a lightly oiled cast-iron skillet over medium-high heat. Lay a rolled-out pita piece onto skillet and cook for 30 seconds or until small bubbles start to form. Flip and cook 1-2 minutes on the other side. Flip again and cook another 1-2 minutes. The pita will start to puff up and visible char marks will show. Remove the pita from the heat and keep covered with a dishtowel until all the remaining pitas are cooked.
For the Fattoush Vinaigrette
  1. Mix all the ingredients in a small bowl and whisk well to combine. Set aside.
For the Fattoush Salad
  1. Combine all the ingredients in a large bowl and mix well to combine. Pour the vinaigrette over the salad and mix well. Lastly, sprinkle the homemade Za’atar over the top of the salad (about 2 TBSP). Serve the salad in the homemade pitas immediately. Enjoy!
Notes
  1. I let my pita dough sit in the fridge overnight because I think the flavors develop so much better, but if you are short on time, allowing the dough to rise after 30 minutes to an hour should do the trick.
  2. This salad can be made up to a day ahead of time and stores nicely in an air-tight container in the fridge for a few days.
  3. Store the pita breads in a ziplock bag for up to 4 days in the fridge. Reheat in conventional or toaster oven.
HONEYED HOME http://www.honeyedhome.com/

Delicata & Sweet Potato Galette

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There is this one moment that happens every year in Southern California when the breeze shifts and the air feels a bit crispier. The sun is still abundant and the days are warm but that subtle change in the wind almost makes my heart skip a beat. I even feel that it smells differently outside. The pinkest sunsets give rise to the clearest days and it is all so beautiful. Not only does the feeling get me excited, but the food around this time of year is unparalleled. I was going to post this dish this Sunday, which is the official first day of Fall, but I honestly could NOT wait any longer . I am jumping the gun on this season and I don’t even care, one bit. (I also recently purchased some amazing new boots and a sweater because let’s face it, the shopping this time of year gets me too!). So, even though it is still somewhere around 78 degrees outside, just go put on your new fall sweater and your cute boots and make THIS galette. The whole scene will usher you right into the season, just perfectly. 

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Delicata & Sweet Potato Galette

Serves 4
A savory autumn whole-wheat galette w/ sweet potato, delicata squash, crumbled gorgonzola & rosemary!


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Prep Time
30 min

Cook Time
40 min

Total Time
1 hr 10 min

Prep Time
30 min

Cook Time
40 min

Total Time
1 hr 10 min

For the Whole Wheat Dough
  1. 1 1/2 cups all-purpose flour
  2. 1/2 cups whole wheat flour
  3. 1/2 tsp sea salt
  4. 1 TBSP fresh thyme, chopped
  5. 1.5 sticks organic unsalted butter, chopped in small cubes (make sure it is very cold)
  6. 1 egg yolk
  7. 1/4 tsp apple cider vinegar
  8. 5 TBSP ice water
For the Galette
  1. 1 small sweet potato, sliced thin (about 1/4″ thick rounds)
  2. 1 small delicata squash (cut in half, scoop out the seeds, and sliced thin about 1/4″ thick)
  3. 1/2 yellow onion, thinly sliced
  4. 1 TBSP fresh rosemary, chopped
  5. 1 garlic clove, minced
  6. 3 TBSP extra-virgin olive oil, divided
  7. 1 TBSP balsamic vinegar
  8. 1/4 cup crumbled gorgonzola cheese (or goat or feta)
  9. sea salt & pepper
  10. red pepper flakes
For the Whole Wheat Dough
  1. In the bowl of the stand mixer combine the flours, salt, and thyme. Add the chilled butter cubes to the mixer and with paddle attachment, slowly mix until the mixture is coarse and the butter is the size of small peas. (You could also use a pastry cutter if you do not have a stand mixer).
  2. In a small bowl make some ice water. In another bowl, combine the egg yolk and vinegar. Add the ice water to the egg and vinegar and whisk with a fork. Slowly add to the flour in the mixer. THe dough should just barely come together, careful not to over-mix. Knead the dough with your hands once or twice or until smooth and in a circular disk shape. Cut in half and chill for 30 minutes. (I put the other half in the freezer for a later use).
For the Galette
  1. While the dough is chilling, start caramelizing the onions. In a medium sautee pan add 1 TBSP olive oil and add the sliced onion. Sprinkle with a 1/4 tsp sea salt and 1/4 tsp pepper. Caramelize the onions for about 15 minutes over medium heat. Add the balsamic vinegar and sautee about another 5 minutes. Remove from heat and set aside.
  2. In a large bowl combine the sweet potato, caramelized onions, delicata squash, rosemary, garlic, and 2 TBSP of the olive oil. Sprinkle with salt and pepper and red pepper flakes to your taste. Toss to combine and set aside.
  3. Preheat the oven to 410. Line a baking sheet with parchment paper. On a floured surface roll out the dough into a rough circle, about 12″ in diameter (don’t worry about the edges being uneven, the more rustic looking the better). Carefully place the dough on the baking sheet and then start layering in a circular pattern, being sure to get the caramelized onions in all the little nooks. (I had some veggies leftover so I put them on another baking sheet alone and roasted them for a salad later). Brush the top of the dough with a little olive oil and then place in the oven to bake for 20 minutes. Remove from the oven, sprinkle the gorgonzola, and then bake for another 20 minutes. Once finished, let cool slightly before slicing.
Notes
  1. My husband and I both added a bit more salt, pepper, red pepper flakes to our individual slices. The other half of the dough will be used for a sweet autumn galette on the blog next week!
Adapted from A Couple Cooks
Adapted from A Couple Cooks
HONEYED HOME http://www.honeyedhome.com/

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