Gluten Free Foodies
Celebrate the foods that you can eat!
Razzi's Pizzeria is a family owned local restaurant in Seattle.
Amir, the owner and baker, says (he)
"wants to make Organic, healthy, favorite foods that everyone can enjoy
without sacrificing well being."
The Gluten Free menu offers a variety of sandwiches, paninis, grinders, calzones, pastas, gyros, appetizers and the best pizza!
Vegan and Vegetarian options available too.
Each guest will order their meal via separate check and will pay Razzi's directly.
Razzi's accepts credit/debit cards and cash.
Parking is available on the street and in the back parking area.
The restaurant is handicap accessible.
Please contact Amir directly at
206 782 8997 for more information.
Bring your Gluten Free family and friends!
Feel free to follow and add yourself to the Facebook page for the event.
EACH GUEST RSVP'S BY MAY 9TH WILL GET A GLUTEN FREE SAMPLE GIFT BAG FROM LOCAL SEATTLE BUSINESSES!
continue at your own risk because
you will want these and fall in love with them like me!
Trust me on this one!
To die for!
Read more about Ally and Max on their website
Fudge happens. Have a ball.
Luckily for us they both were created from a long line of family foodies!
makes approximately 15 servings
Ingredients for Filling
4 whole eggs +5 egg whites
1/4 cup half and half
1/4 tsp Rey de la Vera, smoked pimenton
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp black pepper
1/4 tsp Aji Panca, dried
Matiz Organic Piquillo Peppers
Matiz Dequmana Olives
Matiz Artchoke Hearts
1 medium yellow onion, chopped sautéed in Spanish Olive Oil
2 cups Pepper Jack Cheese, shredded
Spanish Filling - chop all of the piquillo peppers, olives, artichoke hearts and sautéed onions and place it together in a bowl and set aside.
Gluten Free Crust (Pie Crust) Ingredients
4 1/2 cups Maninis Gluten Free Mulituso Flour plus a little extra to roll out
1 Tbs *light brown sugar or palm sugar
1 1/2 tsp Flor de Sal, sea salt
4 cold sticks of unsalted butter or 2 cups, cubed
1 tsp vinegar - I used apple cider vinegar
1 large egg
1/2 cup ice cold water + 1 Tbs
self sealing bags
Follow the recipe on the Maninis Blog for the Gluten Free Pie Crust.
***Please note that this recipe is for 3 - 10 inch crusts.
I use *light brown sugar or palm sugar and apple cider vinegar for more flavor. The website calls for white sugar.
Once all of the ingredients are incorporated, I cut the dough in half, formed into a disc, wrapped tightly with parchment paper. I put it into a self sealing bag and into the refrigerator to chill.
I leave my dough in the refrigerator for at least 2-3 hours to meld.
I used half of the dough for this recipe. I put the other half, wrapped tightly in parchment and in a freezer self sealing bag and into the freezer for later use.
Take the dough out from the refrigerator and sprinkle out some GF Multiuso flour onto the pastry board and rolling pin. Roll the dough out to 1/4 inch and use a round cookie cutter the same size of your ramekin. Cut the disc and then place it on the bottom of each of the ramekins. Place the ramekins on to a baking sheet. You can also use a muffin pan if you do not have ramekins.
Bake in a 450 degree oven for 15-20 minutes or until light brown. Take out of the oven and let cool, slightly.
Reduce the temperature of the oven to 400 degrees.
In a medium size bowl add the eggs, half and half, seasonings - mix well using a whisk.
Use a spoon to scoop some of the Spanish Filling onto each of the baked dough in the ramekins or pan.
Pour the egg mixture into the ramekins just covering the ingredients making sure there is enough for all of the servings. Bake for 10 minutes. Take the baking pan out with the ramekins and add a little of the cheese to each of the servings. Place back into the oven for 2 minutes or until the cheese has melted. Take the pan out of the oven and carefully use a knife to loosen around the ramekin. Let cool for a few 2-3 minutes before serving.
You can serve each in the ramekin or turn it over on to a plate. I like to serve this with a light spring green salad with a olive oil and balsamic vinaigrette dressing topped with nuts or seeds and sliced fruit.
I think this is perfect to serve for breakfast, lunch, brunch or dinner.
To good health and a sunny flavorful and abundant Spring!
P.S. You can buy the Maninis Gluten Free flour mixes from their website or if you live in the Seattle, WA and Portland, OR areas - Whole Foods Markets, Thriftway, GF Joe's, Central Markets, Town & Country Bainbridge Island and PCC Markets. Please check for updates on the Maninis Gluten Free website.
Comments Comments Comments Comments Comments
lucky for all of us this one doesn't need it because I used Quince Paste.
The Quince is a relative of Apples and Pears and is a great source for Vitamin A, fiber and iron.
My love for this combination of ingredients is the inspiration for my little wrapped bites.
I wanted something convenient to make that I could take in the car in my lunch bag,
when I run errands, or for a picnic.
Pulse the ingredients for 1-2 minutes, on the chop setting. Be careful not to over process it longer or it will become too smooth. Remove the mixture from the processor and place into a small mixing bowl. Add the coarsely chopped Marcona Almonds and 1 Tbs of **GF oats. Mix well with a spoon by hand. This will add a little more texture or ... bite!
Lay out the pieces of parchment paper and place approximately 1 tsp of coconut on the paper. Use a small spring scoop #100 to measure the paste and place on top of the coconut. Roll part of the paper over the paste and begin to gently press and roll out. Pick up the roll and begin to twist the ends in opposite directions as if it were a ... please forgive me ... a tootsie roll. Continue until the mixture is all wrapped. Place into a sealed container in the refrigerator over night to meld the flavors and hold their shape. Keep these wrapped bites in a container and in the refrigerator until you are ready to snack or share.
Pure goodness in every ... bite!