MUNCHI KITCHEN
CHEF MUNCHI’S KITCHEN
RECIPE: ‘SPREAD & SPRINKLE SANDWICH’
RECIPE INGREDIENTS
2 slices BREAD, toast if you like!
2 tablespoons CREAM CHEESE or SOFT CHEESE, spread it on the bread!
1 SMASHED AVOCADO LAYER, spread on top of the cheese!
1 TOMATO, thinly slices, 1/2 CUCUMBER, sliced, 2-4 leafs of SPINACH
2 teaspoons SPRINKLE: SESAME SEEDS, SALT&PEPPER and ONION FLAKES!
or DRIZZLE MUNCHI’S ‘CORE-4’ OLIVE OIL & VINEGAR SALAD DRESSING or THUMBS UP-AVOCADO DRESSING ON TOP! ADD A VEGGIE DRINK OR FILTERED WATER!
FOR KIDS WITH GLUTEN ALLERGY – TRY GF BREAD & TORTILLAS!
GLUTEN-FREE FLOUR LIST 
__ brown rice ( off white )
__ buckwheat (is not wheat)
__ millet (off white )
__ oat flour (white )
__ quinoa (strong taste )
__ sorghum (white )
__ teff (white )
RECIPE- GF BREAD
WET INGREDIENTS:
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
2 tablespoons maple syrup
2/3 cup ground chia seeds ( just grind them in a blender )
DRY INGREDIENTS: ( use a grand total of 3 cups of flour )
1 cup rice, buckwheat, and/or oatmeal (OR a flour from the list. Use 2-3 types )
1 ½ teaspoons sea salt
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 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.
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 stiff; 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 let 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!
GF TORTILLA WRAPS ( makes approx 8 )
__ 2 CUP GF Flour ( Use a mix of 2-3 flour types )
__ 2 Tbsp. of shortening, lard or butter
__ 1 1/2 tsp. __ xanthan gum
__ 2 tsp. __ sugar
__ 1 tsp. __ 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 with a damp dish cloth ( except the one you will work on ).
4. Sprinkle a flat surface with a few tablespoons of 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. Toss the tortilla onto a hot griddle (WITH A PARENT PRESENT), 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. Repeat from step 4 until all tortillas are cooked. Its best to roll one tortilla out while another one is cooking. Cover plate with dish cloth to keep tortillas warm
FILLINGS:
JUMPING BEAN STYLE:
__ black beans OR __ pinto beans
__ lettuce, __ spinach, __ tomato, __ onion, __ chive __ avocado __ cilantro, __ cheese
PICNIC STYLE:
__ soy-free veggie burger or burger you like ( check box label for all ingredients )
__ cheese
__ lettuce, __ spinach, __ tomato, __ onion, __ avocado, __ cucumber, __ sprouts
__ mayonaise ( read bottle label for allergens) __ mustard ( read bottle label for allergens) __ ketchup ( read bottle label for allergens…or make it homemade! )
RAW SUPER-SALAD STYLE:
__ spinach, __ lettuce, __ tomato, __ cucumber, __ onion, __ , sprouts,__ carrots, __ red cabbage, ___avocado, ___ garbanzo beans,___ bell pepper
__Dressings ( read bottle label for allergens or make your own from scratch!): __ ranch, ___ thousand island, ___, tahini,___ tzatziki