MUNCHI POWER! = Healthy kids

Chef Munchi

garden bed all vegGF BREAD
( Put an ‘X’ in front of any ingredient that you CAN use and are NOT allergic to )

__ 2 ½ cups warm water (105 to 110 degrees F)
__ 2 ¼ teaspoons active dry yeast (or 1 package )
__ 2 tablespoons extra virgin olive oil ( Munchimonster likes  olive or avocado oil, and real butter ).
__ 2 tablespoons maple syrup or __ organic sugar
__ 2/3 cup ground chia seeds ( just grind them in a blender )
__ OR __ 1/3rd cup ground chia seeds & 1 __ egg white
__ OR __ 1/3rd cup ground chia seeds & 1/3 __ psyllium husks

DRY INGREDIENTS: ( use 3 total cups of flour ) *Munchimonster does not use potato, soy, or corn flour!
__ 1 cup teff, __ buckwheat, __ sorghum ( OR chose a flour from the list below. Use 2-3 different flours )
__ 1 ½ teaspoons sea salt
Optional: for flavor you may add:
__ 1 cp chopped olives & __ 2 tblsp chopped rosemary

Crust Topping, Optional:
__ extra virgin olive oil
__ poppy seeds

Place the warm water in a bowl.
Add the yeast and sugar/or maple syrup, whisk together.
Let rest for 5 to 10 minutes to activate the yeast. The mixture should get foamy or bubbly. If not, dump it out and start over.

While the yeast is activating, mix together the dry ingredients ( flours & salt ) in a bowl.

After the yeast is activated whisk in the olive oil, 1 tsp. maple syrup (optional), ground chia seeds, and psyllium husks ( or your chosen combo ) into the water-yeast mixture.
Let stand for 2 to 3 minutes (not any longer) to let the chia and psyllium release their gelatinous substances. Whisk again.

Pour the wet ingredients into the dry and mix together with a large wooden spoon until thick.
Then knead the dough on a floured wooden board to incorporate the flour.
Add more flours, a little at a time, until the dough holds together and isn’t too sticky (about ¼ to ½ cup total).
Don’t add too much flour, otherwise the dough will become very dense; it should still be slightly sticky.

Form dough into a ball, place back into the large bowl, and cover with a damp towel. Place in a warm spot to rise.
Let dough rise for an hour or until doubled in size. Rising time will depend on the temperature of the environment around the dough.

After the dough has risen, place a pizza stone in your oven. Preheat the oven to 400 degrees F.
Place a pan of water on the bottom rack of the oven (the one beneath the pizza stone).
OR: oil a bread dish & preheat the oven. ( I use a pyrex bread dish ).
Punch down the dough and turn out onto a lightly floured wooden board. Knead the dough for about a minute.
Then form into a round ball. Place on a square of parchment paper and use a sharp knife to cut a shallow “tic-tac-toe” pattern on the top.
Drizzle with olive oil and sprinkle with poppy seeds. Let rise for about 30 minutes in a warm place while the oven and stone are preheating.
OR: after punching down the dough & kneading it, form an oblong shape & put in in a bread dish. Let rise 30 minutes while oven heats.

Carefully lift the parchment paper with the risen loaf and place it onto the stone in the oven.
Bake for about 40 minutes. Remove from oven and let cool 30 to 60 minutes before cutting into it.
The bread will be very gummy hot out of the oven. The texture is perfect once cooled!



__ brown rice flour ( off white )
__ buckwheat flour (despite its name, this is NOT a wheat ) ( dark color )
__ mesquite flour ( strong taste )
__ millet flour ( off white )
__ oat flour ( white ) (*Some people say oats are contaminated with gluten. Look for GF)
__ quinoa flour ( strong taste )
__ sorghum flour ( white )
__ teff flour (white )
__ garbanzo flour ( white ) ( do not use more than 1 cup of this )
GF TORTILLA WRAPS ( makes approx 8 )
__ 2 cups GF flour__ 2 Tbsp. __ shortening OR __ lard, __ dairy butter, __ coconut oil, __ ghee, or __ olive oil
__ 1 1/2 tsp. __ xanthan gum
__ 2 tsp. __ organic sugar
__ 1 tsp. __ sea salt
1 cup warm water
1. Add the dry ingredients in a bowl and mix them. If you’re using a solid shortening, cut it into the flour to evenly disperse it ( I use my hands ).
2. Add the warm water to the dry ingredients/shortening and mix them together by hand. Press & mush until everything is moistened.
3. Cut dough into 8 pieces. Roll each piece into a ball. Put them all back in the bowl & cover it with a damp dish cloth ( except the one you will work on ).
4. Sprinkle a flat surface with a few tablespoons of rice flour. Using a rolling pin or similar object, roll out the ball of dough into a circle shape. Make is as thin as you can.
5. Throw the tortilla onto a hot griddle (try medium heat first) that has a dab of shortening or oil on it & cook approximately 1 minute ( or until it starts puffing up and the bottom side gets brown spots. Flip the tortilla and cook the other side until is has some brown spots.
6. Slide the finished tortilla off onto a plate and repeat from step 4 until all tortillas are cooked. Its best to roll one tortilla out while another one is cooking.
FILLINGS: Put an ‘X’ in front of anything that you CAN eat and are NOT allergic to!
__ black beans OR __ pinto beans
__ lettuce, __ spinach, __ tomato, __ onion, __ chive __ avocado __ cilantro, __ cheese, __ hot sauce ( read label for all ingredients )
__ soy-free veggie burger ( check box label for all ingredients to make sure you aren’t allergic to any, or make your own )
__ cheese
__ lettuce, __ spinach, __ tomato, __ onion, __ avocado, __ cucumber, __ sprouts
__ egg-free mayonaise ( read bottle label for allergens) __ mustard ( read bottle label for allergens) __ ketchup ( read bottle label for allergens )
OR make your own homemade mayo, mustard, ketchup or aioli sauces
__ spinach, __ lettuce, __ tomato, __ cucumber, __ onion, __ , sprouts,__ carrots, __ red cabbage, ___avocado, ___ garbanzo beans,___ bell pepper
__Dressings ( check all ingredients on bottle or make your own from scratch): __ ranch, ___ thousand island, ___, tahini,___ tzatziki