Stromboli is actually a small island off the north coast of Sicily where there is an active volcano.
And because of this, the word "Stromboli" has come to mean small explosion.
Well, that’s exactly how I feel about this stuffed, Italian turnover.
It’s an eruption of spices, herbs and flavors.
It’s quite exciting to taste and even more so to look at.
Its appearance can be a little intimidating if you don’t know how it's done.
But in the easy-to-follow instructions below, I tell you exactly how to do it.
You’ll be amazed at how easy it is.
It's the perfect companion to a bowl of soup, a salad or even a dip.
I hope you enjoy this incredible doughy delight very soon.
By Debbie Adler
1 cup warm water, about 108°F (I microwave the water for 30 seconds)
1 packet active dry yeast
2 tablespoons dark maple syrup
1¾ cups sweet white rice flour
2/3 cup sorghum flour
1 tablespoon psyllium husk...
I live on these little pie-lets. I love the seeded crust that forms the crisp seat for the smooth pumpkin filling.
True to form, I prefer them in individual portions for portion control and presentation purposes. But if you’re so inclined, you can make a 9-inch pie with the same ingredient amounts. This is a perfect dessert to make for the holidays and a little coconut whip topping makes it even more perfect.
By Debbie Adler
Makes 12 pie-lets
¾ cup gluten-free oats
½ cup sunflower seeds
½ teaspoon cinnamon powder
8 Medjool dates, pitted and soaked in water for 20 minutes and then drained
3 tablespoons water
15 oz. can of pumpkin puree
4 tablespoons any plant-based milk
¼ cup coconut nectar
2 tablespoons tapioca flour
2 ½ teaspoons pumpkin pie spice
1 teaspoon gluten-free vanilla
¼ teaspoon stevia powder
¼ cup gluten-free oats, ground (I use use a coffee...