Rice

Gluten-Free Sweet Potato Soup

Gluten-free Sweet Potato Soup Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 4
Preparation Time: 5 minutes

1 tablespoon coconut flour
1 tablespoon virgin coconut oil
1 1/2 cups chicken or vegetable broth
1 1/2 cups cooked cubed sweet potatoes
1/4 teaspoon ground ginger (or fresh, to taste)
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup milk*
salt and pepper, to taste

In a heavy saucepan, over medium-low heat, cook the coconut flour and virgin coconut oil, stirring constantly until the roux turns a light caramel color. Add the chicken broth, bring to a boil, and then lower to a simmer. Stir in the sweet potatoes and spices. Bring to a simmer again and cook for 5 minutes more.

In a blender, puree the soup in batches (or all at once if blend pitcher is big enough) and return to saucepan (or use a hand blender). Add the milk and gently reheat the soup. Season with salt and pepper and serve.

* You could use rice, almond, or coconut milk to make soup dairy-free. For coconut milk make homemade coconut milk or use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed.

Recipe submitted by Sherri, Avon, IN

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Hawaiian Rice Medley

This is a wonderful combination of flavors and textures. Serves 8 or so.

4 cups water
2 cups brown rice
1/4 cup virgin coconut oil
1/2 cup fresh mango*
1/4 cup raw macadamia nuts
1/4 cup fresh Italian parsley
1/4 cup fresh cilantro
2 tablespoons pineapple juice concentrate
1/2 teaspoon salt
1/3 cup toasted coconut flakes

A few hours before serving time (or a day ahead) bring water to a boil in a large pot and add rice. Cook without stirring for 40 minutes or until rice is tender. Remove from heat and stir in coconut oil and refrigerate rice until chilled.

When close to serving time, chop mango, macadamia nuts, Italian parsley, and cilantro. Mix all the chopped ingredients with rice and add pineapple juice concentrate and salt.

Turn the rice out into a serving bowl and garnish with toasted coconut flakes. Serve dish at room temperature.

*You may substitute with dried mango or papaya.

Recipe submitted by Jennifer, Pinole, CA

Gluten Free No-Roll Sugar Cookies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

These gluten free cookies bake up soft and chewy with a slightly crisp outside. This is a drop cookie recipe, so there is no need to roll the dough out. Once the cookies have fully cooled you can decorate with frosting and toppings or simply eat plain! For a coconut sugar cookie variation stir in some dried flaked coconut into the dough before baking.

Servings: 20 cookies
Preparation Time: 15 minutes

4 oz (approx. 1/2 cup) butter, at room temperature
1/4 cup cream cheese, softened
3/4 cup granulated sugar
1 egg
1 1/2 teaspoons vanilla extract
1 1/3 cups gluten free flour mix*
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon xanthan gum

Preheat oven to 375 degrees F.

Cream butter, cream cheese and sugar together in the bowl of an electric mixer fitted with the paddle attachment. Beat until mixture is light and fluffy, about 3 minutes. Scrape bowl down with a rubber spatula once or twice, as needed. Add egg and vanilla extract, beat until well combined and scrape bowl down as needed.

In a separate bowl mix flour mix, baking soda, baking powder and xanthan gum together. Add to the butter and sugar mixture and stir until well combined and a sticky dough forms.

Using a cookie scoop, drop heaping tablespoon sized balls unto parchment paper lined cookie sheets. Place about 2 inches apart.

Bake cookies for 9-12 minutes, or until the edges and tops begin to turn golden brown.

Remove cookies from the oven and allow to cool on the sheet for 1-3 minutes. Slide parchment paper off cookie sheet and allow cookies to cool completely on a wire rack or counter top (still on the parchment).

*Gluten Free Flour Mix:

Makes 3 cups

2 cups brown rice flour
2/3 cup tapioca starch/flour
1/3 cup coconut flour
1/2 teaspoon xanthan gum

Mix all ingredients together and use as directed.

Recipe courtesy Sarah Shilhavy

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Lime in the Coconut Flour Cookies – Gluten Free

Lime in the Coconut Flour Gluten Free Cookie recipe photo

Lime in the Coconut Flour Gluten Free Cookies

Photo by recipe author

Servings: 30
Preparation Time: 15 minutes

1 cup coconut flour
3/4 cup rice flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup whole sugar
2/3 cup softened butter or palm shortening
2 eggs
1/2 tablespoon grated lemon peel
1 tablespoon grated lime peel
2 tablespoons fresh lemon juice
3 tablespoons fresh lime juice
1 tablespoon water

Pre-heat oven at 375 degrees F.

Mix coconut flour, rice flour, baking soda, baking powder and salt together.

In a large mixing bowl beat the sugar, butter or shortening, eggs, lemon and lime peels, lemon and lime juices and water. Mix in flour mixture until well blended.

Shape dough into small balls with your hands and place on an un-greased cookie sheet. They don’t spread too much.

Bake 10-12 minutes or until set. Immediately remove from cookie sheet and cool on a wire rack.

Recipe submitted by Sarah, Oshawa, Canada

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Coconut Lime Rice Pilaf

Photo by recipe author

Servings: 10-15
Preparation Time: 15 minutes

4 tablespoons virgin coconut oil
1 1/2 cups chopped onion (about 1 large)
3 cloves garlic, crushed
1/4 cup celery, finely chopped
3 cups uncooked brown rice
6 cups water
1 1/2 tablespoons finely shredded or grated lime peel
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon paprika

Melt coconut oil in Dutch oven or regular saucepan and add in onions and garlic; cook until onions are tender. Pour in the rice, water, lime peel and spices. Cook until the rice is tender, about 45 minutes. Serve topped with grated lime peel and ground black pepper on top.

Variations:

For a more coconut-y flavor, you can add some coconut cream concentrate to the rice when you add the water.

For a spicy coconut rice, add in some chili powder when adding the spices.

You can also use lemon zest instead of lime zest in this recipe.

Recipe submitted by Rachel, Fort Wayne, IN

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Classic Coconut Macaroons

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

This recipe makes a classic coconut macaroon. It’s a perfect addition to your Christmas cookie plate!

Servings: about 22 cookies
Preparation time: 10 minutes

3 cups shredded coconut
1 teaspoon almond or vanilla extract
1/8 teaspoon salt
2/3 cup honey, melted slightly if solid
4 egg whites
1 teaspoon cream of tartar

Preheat oven to 350 degrees F.

In a medium bowl, combine coconut, extract, and salt. Stir in honey until well combined.

Beat egg whites until stiff peaks from. Fold into coconut mixture along with cream of tarter.

Scoop mixture firmly into a cookie scoop and press unto a greased cookie sheet as you drop it (the idea is to compact the balls). Bake for 10 – 15 minutes, or until browned.

Cool cookies on cookie sheet and dip into chocolate glaze if desired (recipe below).

Chocolate Glaze

Classic Coconut Macaroons Chocolate dipped

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

3/4 cup chopped chocolate or chips, about 4.5 oz
1 1/2 tablespoons coconut oil
1 1/2 tablespoons butter
1 tablespoon brown rice syrup
1/4 teaspoon vanilla extract

Combine chocolate, coconut oil, butter and syrup in a double boiler and melt gently. Once mixture is smooth add vanilla.

Recipe courtesy Sarah Shilhavy

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Coconut-Cajun Shrimp

Coconut Cajun Shrimp

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

This quick, easy and delicious recipe can be served as an appetizer, over rice as an entree, or even on a salad!

Servings: 2 to 4
Preparation Time: 10 minutes

Aprox. 12 large shrimp, peeled and de-veined
3 teaspoons Cajun seasoning
Salt, if needed
Cayenne pepper
Gold Label Virgin Coconut Oil
Rice (for serving)
Salad (for serving)

Lay shrimp in a single layer on a plate. Generously sprinkle 1 teaspoon of the seasoning over the shrimp. Flip over to other side and season with the rest of the seasoning. Lightly sprinkle with salt if you used a salt free seasoning. Add cayenne pepper if you want a spicier shrimp.

Heat 1/4 inch coconut oil in frying pan. Fry shrimp in medium to high heat until you start to see the edges turn white, approximately 2 minutes.

Flip and cook other side, approximately 1 to 1 1/2 minutes. Do not overcook.

Recipe submitted by Rebekah, Wellington, FL

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Coconut Tomato Brown Rice

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 2-3 servings
Preparation Time: 3 hours (or overnight), 10 minutes

2 cups brown rice
1 cup coconut milk*
1 medium tomato chopped
1 teaspoon ground black pepper
1 clove garlic, mashed
4 cups water
2 tablespoons virgin coconut oil
Salt, to taste

Soak brown rice for 3 hours or overnight

In a large saucepan, bring coconut milk, tomato, pepper, and garlic to a boil over medium heat. Cover and simmer for 10 minutes. Add water and coconut oil and bring to a rolling boil.

Drain the rice and add it to the mixture. Boil on medium high to high heat for 25 to 40 minutes until tender or all the water drains from the rice. Add salt to taste and serve.

*Use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.

Recipe submitted by Marie, West Palm Beach, FL

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