Rice

Chewy Gluten Free Chocolate Chip Cookies

As you may already know, my main goal in making GF recipes is foolproof-ness; I don’t want it to just look like their gluten cousins, they have to taste like them too.

I think this cookie really nails that. Not only does it look exactly like the classic wheat flour chocolate chip cookie, it tastes just like it too. Even the cookie dough is great. The baked cookie though is moist, chewy, slight crisp outside and that wheat-like bite. An experienced taste bud may pick up on the slight gritty texture of the brown rice flour but unless you’re thinking about it and know what brown rice flour is like you’d never know. If the slight grittiness bothers you, try sifting the flour through a very fine sieve before measuring.

When you watch the video below and read the recipe you’ll see that I have unsalted butter and salt listed in the ingredient list. Well, you don’t *need* to use unsalted butter. I usually just do salted butter and omit the salt.

So, are you hungry for cookies yet? Let the video take you through the whole process, then whip up a batch yourself (and let us know what you think). And if you decide not to tell anyone else these are GF, then that’s okay. They’ll never know. But it is kinda cool to see their faces if you do decide to tell them after they’ve devoured more then their share…

Enjoy!

Sarah:)

Chewy Gluten Free Chocolate Chip Cookies

Chewy Gluten Free Chocolate Chip Cookies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

These cookies are excellent. They’re perfectly crisp on the outside, and chewy on the inside. It’s hard to tell that they’re not made from wheat!

Servings: approx. 3 dozen cookies
Preparation Time: 15 minutes, plus 1/2 – 1 hour chilling time

8 oz unsalted butter, melted (you can use part palm shortening if desired)
2 oz coconut flour
1/2 oz tapioca flour/starch
1 1/4 oz corn starch
9 oz brown rice flour
1/2 teaspoon Himalayan salt
1 teaspoon xanthan gum
1 teaspoon baking soda
2 oz granulated sugar
8 ounces brown sugar
1 egg
1 egg yolk
2 tablespoons whole milk
1 1/2 teaspoons vanilla extract
9 – 12 ounces semisweet chocolate chips

Pour melted butter into the bowl of an electric mixer fitted with a paddle attachment.

In a separate bowl, stir the coconut flour, tapioca, cornstarch, rice flour, salt, xanthan gum, and baking soda together. Set aside.

Add the sugars to butter and cream together on medium speed for about 1 minute. Add egg, egg yolk, milk and vanilla extract. Beat until well combined. Add flour mixture by heaping 1/4 cupfuls until well combined. Add chocolate chips and stir to combine.

Chill the dough in the refrigerator until firm, about 30 minutes to 1 hour.

Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper

Shape the dough into approximately 1 oz balls and place on prepared cookie sheets. Flatten tops slightly if desired.

Bake for 7 – 10 minutes, rotating sheets halfway through baking for even browning. Cool the cookies on the sheets for 2 minutes before moving to a wire rack to cool completely.

Variation: Add about 1 1/2 cups of dried, unsweetened flaked coconut to the dough for Chocolate Chip Coconut Cookies.

Recipe courtesy Sarah Shilhavy

Submit your recipe here!

Thai Coconut Curry Shrimp

Photo by recipe author

Servings: 4
Preparation Time: 30 minutes

For shrimp:

1 lb raw, deveined, and peeled shrimp
1 sliced red onion
1 tablespoons coconut oil
1-2 teaspoon green or red Thai curry paste
1 14 oz can fire roasted diced tomatoes, drained
1 tablespoon lime juice
1 teaspoon fish sauce, if desired
1/2 cup coconut milk*
1/4 cup chopped basil

For rice:

1 cup uncooked basmati rice (or other type of rice if preferred)
1 cup coconut milk*
1/2 cup water
1 tablespoon coconut oil
1/2 teaspoon salt

Sauté shrimp and onion in 1 tablespoon coconut oil until shrimp are just becoming opaque. Stir in curry paste and cook for one minute.

Stir in tomatoes, lime juice, and fish sauce. Heat to boiling. Simmer for one minute.

Stir in 1/2 cup coconut milk and basil. Heat over low heat until hot. Set shrimp mixture aside and keep warm.

In a saucepan, combine all the rice ingredients. Heat to boiling, and then reduce heat to low. Simmer about 15 minutes or until rice is tender. Serve shrimp over coconut rice.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Julie, Rogers, AZ

Submit your recipe here!

Traditional Coconut Buttermilk Gravy

Photo by recipe author

This is the traditional recipe from a southern state in India, Kerala, which is named after coconuts. The name of the state Kerala is derived from Kera which means coconuts in the native language Malayalam and is called Land of Coconuts. So, ideally any recipe from Kerala has coconut as one of the main ingredients.

This dish usually goes well with rice and is considered as one of the major unavoidable constituent of any South Indian Lunch. The main ingredients of this dish are buttermilk, coconut and spices.

Servings: 4
Preparation Time: 15 Minutes

2 cups dried coconut (either grated or powdered)
2 teaspoons cumin seeds
1/2 teaspoon turmeric powder
1-5 teaspoons dried red chili – (depending on how spicy your tastebuds can afford)
4 cups buttermilk
2 tablespoons coconut oil
1 teaspoon mustard seeds
4-5 curry leaves
1 red chili
Salt – as per taste

Grind coconut, cumin seeds, turmeric powder and red chilies very well in a mixer/grinder by adding little buttermilk to make a smooth paste. Once this mixture is very well ground, add the remaining buttermilk and blend it well. Now, the gravy is ready. Add salt as required.

Heat a cooking pan, add 2 tablespoons of coconut oil. Once the oil gets warmed, add mustard seeds, curry leaves and 1 red chili. Wait until the mustard seed splutters. Pour the gravy into the pan and let it warm for a few seconds (do not allow it to boil). Turn off the heat.

The coconut buttermilk gravy is ready to be served with steamed rice.

Recipe submitted by Aswathy, North Port, FL

Submit your recipe here!

Gluten Free Toasted Coconut Ginger Blondies

Ahhh….the recipe you’ve all been waiting for. Well, maybe not all of you but some of you for sure.

When I posted the first Toasted Coconut Ginger Blondies recipe I promised a gluten free version. So here it is. I was very happy at how they turned out; creamy and moist with a nice chewy texture and toasty crunch from the toasted coconut on top. My mouth is full of said blondies as I type. Seriously.

You can use something else instead of ginger (like chocolate chips or nuts).But that’s up to you. I just wanted to get rid of the rest of our candied ginger, so in they went.

Were you waiting for this recipe? Are you going to make it now? Tell me, I’d love to hear from you!

Sarah:)

Gluten Free Toasted Coconut Ginger Blondies

Gluten Free Toasted Coconut Ginger Blondies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 20 bars
Preparation Time: 15 minutes

12 tablespoons (1 1/2 stick) salted butter, melted
1 cup brown sugar
4 teaspoons vanilla extract
2 eggs
2 teaspoons organic raw whole milk or coconut milk*
1/2 teaspoon baking powder
1 1/4 cups flour mix (see below)
1/2 cup chopped crystallized ginger
1/2 – 1 cup flaked coconut

Preheat oven to 350 degrees. Lightly grease an 7×11 inch pan with coconut oil.

Mix melted butter and sugar together in a medium sized bowl. Beat in vanilla, eggs and milk until well blended.

Mix remaining ingredients except for the flaked coconut into the egg mix until well blended. Pour into prepared pan and smooth the top out. Sprinkle with flaked coconut.

Bake blondies until golden brown and coconut is toasted, about 20 minutes.

Gluten Free Flour Mix:

1 cup brown rice flour
1/2 cup coconut flour
1/4 cup cornstarch
2 tablespoons tapioca flour/starch
1 1/2 teaspoons xanthan gum

Mix all ingredients together until well blended. Use as directed.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe courtesy Sarah Shilhavy

Submit your recipe here!

Triple Coconut Rice

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Three coconut ingredients plus rice!

Servings: 6
Preparation Time: 3 minutes

14 oz coconut milk*
1 tablespoon organic Gold Label Coconut Oil
1/4 cup water
1 cup basmati rice
1 cup organic dried, unsweetened coconut

Bring coconut milk, oil and water to a slow boil. Add rice and dried coconut, bring back to a boil then turn heat down to simmer and cover with a lid leaving a small opening to vent. Stir briefly after 10 minutes.

Continue cooking until rice is tender and done; add more water/coconut milk if needed. Fluff rice and serve.

Goes great with seafood.

Tip: If you want to make this into desert add 6 teaspoons of organic sugar when bringing the coconut milk and water to a slow boil.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Trish, Orlando, FL

Submit your recipe here!

Curried Beef & Veggie Pasta

Photo by recipe author

Nourishing, DELICIOUS and hearty without being heavy, this easy to make dish is a favorite around our house! Feel free to add whatever veggies you may happen to have on hand, the more the merrier!

Servings: 4
Preparation Time: 30 min

1/2 large onion, thinly sliced and cut into 1/2″ strips or diced
1/2 green pepper, diced
virgin coconut oil
sea salt & freshly cracked pepper
2 garlic cloves
1/4 cup white wine
8 oz baby bella or any desired kind of mushroom, sliced
1/2 lb ground grass-fed beef or bison
1/2 tablespoon turmeric
1/2 tablespoon yellow curry powder
1 28 oz can diced tomatoes
4 servings rice pasta, any style, prepared to package directions

Preheat cast iron skillet to med-high heat. Sauté onions and green peppers with 1 tablespoon coconut oil and a dash of salt (to bring out the onion’s sugar and make them sweeter) until onions begin to be see-through. Add garlic to toast, add wine and allow to absorb into veggies. Add mushrooms, salt and pepper and more coconut oil as needed.

When mushrooms are mostly cooked through, turn down to med or med-low heat and add beef or bison, salt, pepper, spices and coconut oil as needed. Sauté until meat is cooked through, add tomato sauce and simmer to allow flavors to combine.

Serve over rice pasta sprinkle with organic shredded Italian cheese.

Recipe submitted by Lydia, Salem, VA

Submit your recipe here!

Gluten Free Chocolate Brownies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 24 brownies
Preparation Time: 15 minutes

1 cup (2 sticks) salted butter
7 oz extra dark (Panama) chocolate
1/4 cup coconut flour
1/4 cup brown rice flour
1/4 cup tapioca flour/starch
1 teaspoon xanthan gum
5 eggs
3/4 cup brown sugar
3/4 cup granulated sugar (or all brown sugar)
2 teaspoons vanilla extract

Preheat oven to 350 degrees F. Grease a 9×13 inch pan with coconut oil.

Melt chocolate and butter together over very low heat, stirring occasionally until melted and smooth. Remove from heat.

In a small bowl, mix flours and xanthan gum together.

Whisk eggs, sugars, and vanilla extract together. Slowly whisk in the chocolate mixture until well blended.

Using a rubber spatula, stir the flour mixture into the chocolate mixture until well blended and smooth.

Pour batter into prepared pan and bake in preheated oven for 15-20 minutes, or until center is firm. Let cool for a couple minutes then cut and serve.

Recipe submitted by Sarah Shilhavy

Submit your recipe here!

Coconut Lime Tuna Steaks

Photo by recipe author

This is THE tastiest tuna I have ever tried. The first time I made it I used some “borderline” tuna that had been in my fridge for a week or so and it was still the best tuna I’d ever tasted. Instantly my new go-to recipe. So easy to make and SO delicious!

Servings: 2-20
Preparation Time: 20 min

extra virgin olive oil
seafood seasoning blend of choice
coconut cream concentrate
organic limes
wild caught Ahi tuna steaks
virgin coconut oil

Rub both sides of thawed tuna steaks with olive oil and seafood seasoning to coat. Mix equal parts softened coconut cream concentrate and fresh squeezed lime juice (pulp is fine) and beat with a fork until smooth and creamy. About 1 1/2 tablespoons of each should cover 2 medium size steaks. Multiply as needed for your desired number of steaks.

Coat both sides of each steak with a thick layer of the coconut lime mixture. Allow to harden for a few seconds before flipping to coat other side. Allow to marinate for 10 minutes for flavors to absorb.

Preheat a cast iron skillet coated with virgin coconut oil over medium heat for 5 minutes. Cook tuna steaks to desired doneness. Exact time will depend on the thickness of the individual steaks, but in general about 2-3 minutes per side produces a medium-rare tuna steak. I prefer to leave them fairly pink on the inside for maximum flavor and tenderness. Flip carefully to retain coating.

Serve immediately with a side of Bhutanese Red or Forbidden Rice and the green veggie of your choice for a super easy, company worthy dinner!

Recipe submitted by Lydia, Salem, VA

Submit your recipe here!