The Rogue Chef: Fruit Pizza
Who makes cookie dough out of sunflower seeds, cream cheese, and kombucha?… Only THE ROGUE CHEF!… He blew me away with a delicious fruit pizza conceived entirely by him (except for a tiny suggestion I made), and without referencing any recipes. He completely refused to do any kind of research!
Given the wildness of this invention I forecasted a 50% chance that this recipe would be successful, but when the dough emerged from the oven tasting like a peanut butter cookie, I recalculated my probabilities of success to 70% and later to 75%. Joaquin was thrilled and the final product was awesome. Here it is as it happened:
Combine and let culture for some hours:
1oz millet flour
1oz “probanana” (Kiki’s rogue recipe of a lot of kombucha with a little banana; basically kombucha)
3oz cream cheese (ours is from goat milk kefir)
Ingredients for the cookie dough
Mix in a food processor:
4oz ground sunflower seeds
1oz arrowroot
cultured mix above
2oz pitted medjool dates
Bake and add toppings
Scoop mix and flatten to cookie thickness on a baking sheet lined with parchment paper.
Bake at 425ºF for 10 minutes.
Top with chopped fruit (we were out of strawberries, so we went with banana, kiwi, blueberries, and orange slices).
