-I hesitated in dumping the heated liquid right in.
-Bob’s Red Mill was my arrowroot and my Farmers’ Market eggs on that batch were a tad small.
Lastly, I’m totally using a food processor for the cheese and pepperoni. GENIUS!
Thanks, Danielle! This is incredibly helpful. You have such a way of making us feel like we’re sitting and chatting in your kitchen while you work. Off to mis-en-place dry stuff for tomorrow morning…
Oh my gosh. These are the bomb! I have 7 kids, ages 12 down to 6 and theyre OBSESSED! I used dairy free cheese and flax eggs for my son allergic to dairy and eggs and he loved them too! Thank you!
I used Thai Kitchen for coconut milk, the dairy free cheese was Aldi brand vegan cheese, and for mine I used the aged dubliner cheddar. I also used Applegate pepperoni.
OMG they absolutely amazing. My husband was gone all week at a sales meeting for his company, they had limited food he could eat. In fact, he went several days without lunch. (Note he's one of the higher-ups so they knew his restrictions. He came home was over the moon happy and ate several.
Ahh!! It is nice to see you use the same coconut milk I buy. I thought I was having an issue with our cans I didn't know it was fat on top. Thanks Danielle!
Oh I can’t wait to try and make these again! My aha moment was melting the coconut milk first and then measuring and same with the ghee. A side question, can I use organic grass fed butter instead of ghee or would that cause the flatness as well? I also don’t think I did a long 5 minute hard boil like you did. So by the time I poured the hot liquid in my dough, it was runny. It looked nothing like yours. I have much more confidence this time around and I can’t wait!! They look so scrumptious!
So happy that helped! Yes, you can use butter instead of ghee, but there are a few things to consider:
Ghee has no water content, while butter contains about 15-20% water. This might slightly change the dough’s texture, making it a bit softer. If substituting, you can try reducing other liquid ingredients slightly to compensate.
Is that giant jar of ghee from Costco? I wish we had it stocked here. I use either Green Valley or 4th and Heart. I’m hoping either works well? Thank you for the great video!
I used Bobs Redmill Arrowroot, i used sheep cheese because i couldnt find the other snd it still worked out. The trick to sheep cheese because its soooo soft in texture like feta is freeze it before you grate it. It worked amazing. I used 2 ingredient coconut milk, it turned out yum
Good to know that yours turned out with soft cheese! Every time I’ve tested with soft cheese they get much more flat so I always recommend a harder cheese and also because it won’t have lactose in it.
The trick for me was sheep cheese, and freeze completely. The only way i was able to make it work. I normally go with dairy free method because my tummy cannot digest dairy well. Since my store didnt have violife feta which would be my go to! I tried the sheep version and it wasnt bad at all. It didnt bother me so much.
Our lil town store had these cute adorable lil 1oz slices of sheep cheese in the fancy cheese section. The Manchego they had was in a blend if other flavored cheeses, they wanted like insane amount of $20 for it. And it only had like a tiny bit of Manchego in it. So i googled to see what else would be taste comparable. And it said Parmesan, asiago, and sheep. Since i know Parmesan and asiago my belly is pretty sensitive to those. I thought, “cute lil blocks it is “. They worked. It took team effort to get em all grated lol. We got it done. It really truly turned into a masterpiece of yum. My 13 year old boy who is “the pickiest of all eaters”. About gobbled it all up. He never requests a thing. But he request this to be made again. Its yum if it coming from him. My other son whom moved to New Zealand was curious how to ship some to him 🤣
What a HUUUGE difference in my dough today! WOW! I made “baby” bites and the dough had a wonderful structure. I also used Violife Parm (not shreds!) to mimic the OG cheese, and a DF Monterey Jack block. Stalking the convection as they bake.
True story: turned on the upper oven and smoke, smoke, smoke…I just** scrubbed it and rinsed it after it did that Monday night. 🙃
Ah, I have lightbulbs! On my “spreaders”:
-I measured cold ghee not in the liquid measure.
-I didn’t boil it hard.
-I hesitated in dumping the heated liquid right in.
-Bob’s Red Mill was my arrowroot and my Farmers’ Market eggs on that batch were a tad small.
Lastly, I’m totally using a food processor for the cheese and pepperoni. GENIUS!
Thanks, Danielle! This is incredibly helpful. You have such a way of making us feel like we’re sitting and chatting in your kitchen while you work. Off to mis-en-place dry stuff for tomorrow morning…
Oh my gosh. These are the bomb! I have 7 kids, ages 12 down to 6 and theyre OBSESSED! I used dairy free cheese and flax eggs for my son allergic to dairy and eggs and he loved them too! Thank you!
I used Thai Kitchen for coconut milk, the dairy free cheese was Aldi brand vegan cheese, and for mine I used the aged dubliner cheddar. I also used Applegate pepperoni.
I have seven children as well, ages 18 down to 4 (and one on the way!) They disappear fast!
OMG they absolutely amazing. My husband was gone all week at a sales meeting for his company, they had limited food he could eat. In fact, he went several days without lunch. (Note he's one of the higher-ups so they knew his restrictions. He came home was over the moon happy and ate several.
Very helpful video thanks so much DW
I know what went wrong! I used whatever milk I had and it was too watery although it did say full fat…I think it was Trader Joe’s brand
Used 4th and heart ghee not sure if that made a huge different but I’ll try another to make sure
I will give it another try, thank you for creating a video
Ahh!! It is nice to see you use the same coconut milk I buy. I thought I was having an issue with our cans I didn't know it was fat on top. Thanks Danielle!
Oh I can’t wait to try and make these again! My aha moment was melting the coconut milk first and then measuring and same with the ghee. A side question, can I use organic grass fed butter instead of ghee or would that cause the flatness as well? I also don’t think I did a long 5 minute hard boil like you did. So by the time I poured the hot liquid in my dough, it was runny. It looked nothing like yours. I have much more confidence this time around and I can’t wait!! They look so scrumptious!
So happy that helped! Yes, you can use butter instead of ghee, but there are a few things to consider:
Ghee has no water content, while butter contains about 15-20% water. This might slightly change the dough’s texture, making it a bit softer. If substituting, you can try reducing other liquid ingredients slightly to compensate.
Is that giant jar of ghee from Costco? I wish we had it stocked here. I use either Green Valley or 4th and Heart. I’m hoping either works well? Thank you for the great video!
It is. And yes, I know for sure Organic Valley works, but I’m not sure about 4th and heart.
I used Bobs Redmill Arrowroot, i used sheep cheese because i couldnt find the other snd it still worked out. The trick to sheep cheese because its soooo soft in texture like feta is freeze it before you grate it. It worked amazing. I used 2 ingredient coconut milk, it turned out yum
Good to know that yours turned out with soft cheese! Every time I’ve tested with soft cheese they get much more flat so I always recommend a harder cheese and also because it won’t have lactose in it.
The trick for me was sheep cheese, and freeze completely. The only way i was able to make it work. I normally go with dairy free method because my tummy cannot digest dairy well. Since my store didnt have violife feta which would be my go to! I tried the sheep version and it wasnt bad at all. It didnt bother me so much.
The Manchego I call for is made from sheep’s milk and it is a hard cheese! Pecorino Romano is also a hard sheep’s milk cheese!
Our lil town store had these cute adorable lil 1oz slices of sheep cheese in the fancy cheese section. The Manchego they had was in a blend if other flavored cheeses, they wanted like insane amount of $20 for it. And it only had like a tiny bit of Manchego in it. So i googled to see what else would be taste comparable. And it said Parmesan, asiago, and sheep. Since i know Parmesan and asiago my belly is pretty sensitive to those. I thought, “cute lil blocks it is “. They worked. It took team effort to get em all grated lol. We got it done. It really truly turned into a masterpiece of yum. My 13 year old boy who is “the pickiest of all eaters”. About gobbled it all up. He never requests a thing. But he request this to be made again. Its yum if it coming from him. My other son whom moved to New Zealand was curious how to ship some to him 🤣
I know this can be a controversial pizza topping in the US…..but has anyone tried ham & pineapple instead of pepperoni?
🇦🇺🦘
Where did you buy the Manchego cheese? I was looking at my local grocery store it was a little pricey.
Trader Joe’s or Sprouts!
What a HUUUGE difference in my dough today! WOW! I made “baby” bites and the dough had a wonderful structure. I also used Violife Parm (not shreds!) to mimic the OG cheese, and a DF Monterey Jack block. Stalking the convection as they bake.
True story: turned on the upper oven and smoke, smoke, smoke…I just** scrubbed it and rinsed it after it did that Monday night. 🙃