1. Wash rice and soak in water to cover for 2 hours.
2. Add spices (cloves, cinnamon, peeled & cut ginger) to a large pot with 3 cups of water and bring to a boil. Simmer 15-20 min. Remove spices from pot.
3. Add 1 cup of water, drained rice, coconut cream concentrate and raisins and cook over low heat for 15-20 min. or until most of the liquid is absorbed, without stirring.
4. Add coconut milk and cook 20-30 min over low heat. Continue to stir the rice every 10 minutes or so to keep it from sticking to the bottom of the pot.
5. Spoon rice into a flat serving platter or individual containers and allow to cool at room temperature. Sprinkle ground cinnamon on top. Serve it warm or cold.
Prepared by Sarah Shilhavy Photo by Jeremiah Shilhavy
We have a new recipe and video for you all today, and it’s perfect for this time of the year, being pumpkin and all.
It’s pretty easy too, if you know what you’re doing. Cheesecakes can be tricky. They’ll crack if too much air is whipped into the batter, won’t mix well if the ingredients are too cold, refuse to be creamy if a certain ratio is off, and just be generally irritating among other things. But all that can be avoided, if you:
1. Follow the recipe as written. If you decide to substitute this for that and use that thing instead of the original thing and it explodes, you alone will be responsible for that. Just saying…
2. Have all filling ingredients at room temperature. Especially the cream cheese, sour cream, eggs and pumpkin. The warmer those ingredients are, the easier the batter will mix and become silky smooth.
3. Use a paddle attachment. If you have one. It won’t whip air into the batter as much and thus avoid over mixing.
4. Mix just until combined. Don’t let the mixer keep running if everything is already well blended, and try to keep it on a low setting because high speed = air and air = tiny little bubbles that will cause the cake to crack during baking. Basically, air + cheesecake = not good.
This dessert should be a hit with both those who like and dislike pumpkin. It has just enough pumpkin to keep the fans happy but not enough for it to be overwhelmingly pumpkin-y. When you bite into it, you get just a hint of spice and subtle pumpkin laced throughout the silky, creamy, dense cheesecake.
If you’re still a little lost or uncertain about making this, the video will take you through it in a step by step process, and you’ll also get to see all the guidelines in use.
Preheat oven to 350° F. Lightly grease a 9×13 pan with coconut oil.
For the shortbread, cream the butter and sugar until well blended. Add flours and mix well. Dust fingers with cornstarch and press into prepared pan evenly.
Beat cream cheese, sugar, cinnamon and nutmeg in the bowl of an electric mixer just until well blended and creamy. Add sour cream and vanilla, blend well. Mix in eggs and add pumpkin. Do not overbeat and try not to whip air into the batter.
Pour filling into pan and bake for 40-45 minutes. Top should still jiggle slightly when you shake the pan.
Place the steamed cauliflower in a food processor and pulse until it’s “riced”.
Whisk the 4 eggs in a large mixing bowl and set aside.
In a medium sized saucepan, combine the milk, cream, pumpkin and cauliflower and slowly bring to a boil. Reduce heat to a simmer and cook for 1-2 minutes.
Remove the pan from heat and add a 1/4 cup at a time to the eggs, whisking the entire time you add the hot mixture. The eggs will start to cook if you aren’t careful. This process makes the eggs safe to eat for those concerned with eating raw eggs.
Pour the mixture back in to the food processor, add the maple extract, spices, salt and sweetener and pulse until well combined.
Serve hot with a dollop of grass fed butter (optional).
Quick notes
Since all cauliflower heads are different sizes, you may want to add milk if it seems to thick or add some almond flour to thicken it up.
Variations
Serve with nuts, coconut or fresh fruit on top. Another variation would be to replace the pumpkin with applesauce and just use cinnamon for the spice. You could also add just cocoa powder or simply leave it as a maple nut version.
Preheat pan to medium-low heat with two spoonfuls of coconut oil.
In a bowl or blender combine all ingredients (except for extra coconut oil). When the pan is hot and a test of batter sizzles, pour the mixture onto the pan in small dollar size pancakes and cook each side until golden. Smother with coconut oil and maple syrup.
Put quinoa flakes in a food processor or blender. Puree slightly. I like to leave some chunks and not blend into a fine flour. I find it gives the cake more texture.
In a large bowl, combine the quinoa flakes, flours, baking powder, baking soda and sugar.
In the same food processor or blender, combine the pineapple and mango, and blend until smooth.
Add the pineapple and mango, along with the flax egg, applesauce, water, coconut extract and shredded coconut to the flour mixture. Mix until just combined.
Pour the mixture into an 8×8 lightly greased or sprayed baking pan. Smooth the top.
Sprinkle all the topping ingredients on top.
Bake for 40-45 minutes, or until edges become slightly brown and the coconut is toasted on top.
Allow to cool for at least 30 minutes. Cut into 12 square bars.
This is a quick and easy recipe. Make your Gluten Free Flour Mix up ahead to have handy and it’s a snap to make! It is great as a main dish served with peas and a side salad or as a brunch item served with new potatoes and tomatoes.
1/2 cup gluten free flour blend* (see recipe below)
Mix the dry ingredients well, stir in the eggs and oil. Pour into a greased pie plate. Top with salmon, cheese and green onion. Bake at 350 for 30 minutes or until set. In the summer time I separate the mix into 2 pie plates and bake only 20 minutes so I don’t heat up the kitchen.
