Onyxx Blanca

I used half the butter, and it was delicious (with half the fat and cholesterol). Made this with fresh mustard greens and kale, and frozen spinach.

Great! Loved the crisp crust and the extremely moist and light, yet dense texture of the bread. I doubled the recipe, and used half eggs, half flax eggs; half coconut, half olive oil; and subbed ground, sprouted buckwheat groats for just under 1/3rd of the almond meal (which I ground, not-so-fine, myself) instead of almond flour. Because I used so much more flax, I had to cook it for an extra 10 mins, as it was still very wet inside. I let it rest for 15 or minutes in the pan, and when took it out and I knocked on the bottom, it sounded deep and hollow. Ready! Next time, I'll use half the oil and will try using all flax egg, to make it vegan. (Because this was SUPER moist with the extra flax, I'm guessing I'll be able to reduce the egg by 1/4 and oil by half, so only 6 flax eggs and 1/8c coconut oil for a double recipe.)

- Used macadamias instead of pine nuts, and a yellow squash instead of zucchini, as that's what I had. - Added SALT to the pesto mix. - MIXED pesto & ricotta mix together after prep, to save time in application. - Used vegan ricotta (made from almonds) and vegan mozzarella (made from cashews) that I already had in the fridge. No toothpicks were needed; the wetness of the noodles was enough to "seal" the zavs. Broiled them for about 2 minutes after cooking to brown the cheese. Mine were too juicy because I'd crammed them into a pan, but will do this again. It was tasty. LOVED how fast and easy it was to make (w/ingredients already on hand).