View Full Version : Question about Alissa's Calzone Recipe
02-15-2009, 11:41 PM
I'm making the dough for Alissa's Calzone. I measured out the flax seeds then soaked them, but after seeing how they doubled in volume it made me reconsider how I was interpreting the recipe.
It says "1 1/2 cups soaked flax seeds" I take that to mean the seeds are measured after they are soaked.....? It also says 4 cups sprouted buckwheat and I'm reasonably sure that would mean measuring after sprouting.
If you have made this before did you measure the flax before or after? How did it turn out?
Even if you haven't made this before....how do you "read" the recipe?
Later....It is done now. The dough is in the dehydrator. I went with measuring the flax seeds after soaking. Hope it holds together!
1.5 cups seeds, sprouted = measure, then sprout
1.5 cups sprouted seeds = sprout, then measure
It sounds like you've got it. :) Enjoy the calzones. I love them!
02-16-2009, 11:19 AM
Thanks, Eva! That's the way I finally put it together. Now I've got to find something to do with the rest of the soaked flax seeds.
I thought you had probably made the calzone. I know you have made the carrot-pecan burgers. I had those for dinner last night.
There was no fennel in the cupboard, but I found some smoked salt and saffron. O! M! G! If the calzone is half as good I'll be very pleased.
02-16-2009, 01:16 PM
The calzone is sealed up and back in the dehydrator for the final stretch. It is looking good! Smells good, too. Of course I can't divulge the recipe, but I thought pictures would be okay to share. BTW: I cut the recipe in half. If you haven't tried this recipe from "Living on Live Foods" I think you should. :)
02-16-2009, 01:39 PM
I made the whole recipe the first time and the calzone filled the whole dehydrator tray! I will quarter it next time as I'm the only one that would eat it!
02-16-2009, 03:18 PM
That must have been hard to flip. You will make it again! That's good to know. I'm hoping mine being smaller it will be ready to eat in less the the 14-18 hours the recipe calls for. I'd like to eat it tonight. How can I tell if it's ready without cutting into it? :confused:
02-16-2009, 04:03 PM
I put another tray on top and flipped it. It went ok. I just guessed at the readiness. I didn't know what it should have looked like "ready" anyway!! At first I thought I wouldn't make it again because it was so big and overwhelming. I ate a bit and had to throw the rest away. I felt so bad doing it. But I am feeling like something like that again. So I will try again. Just a lot less.
02-16-2009, 07:41 PM
That is a Beautiful looking Calzone. Cant' wait to hear how Yummylicious it is/was!
02-17-2009, 11:56 AM
I made half the recipe and ate less than half of that. It was a nice dish, but far to salty for me. Probably just right for someone in transition.
The fillings and the top crust were excellent! I will make this again, only next time I will make a fourth of the dough and cheese, cut the filling ingredients in half except for the veggies, leave out the Braggs and the Herbamare, put the fillings in a dish and cover them with a top crust only. Sort of like a pot pie.
Wow! Nice work for your first time!!!
Mine looked like a bomb went off in the D. I learned from my mistakes, but it was wild. :eek:
I never use the Braggs... And I generally halve whatever garlic in any of Alissa's recipes that call for garlic. Just my own personal preference. ;)
02-17-2009, 01:04 PM
I love this recipe. It really freezes well too!
That is GR8 for your first time! YOU GO!!!!!!!!!!
02-18-2009, 12:30 AM
I hadn't considered freezing it. I put the leftover piece back in the deyhydrator today. Flipped it over to crisp up the bottom crust. Still couldn't finish it.
03-21-2009, 01:41 PM
that calzone looks mighty good!
03-21-2009, 02:07 PM
It was tasty! Time to try it again. It did take some planning ahead. For a quicker fix, I think the fillings would be excellent layered with thin slices of zuchinni. Also as a dip for crackers, or wrapped in greens.
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