Feed

Rice

Coconut Cinnamon Sticky Rice

Coconut Cinnamon Sticky Rice Recipe photo
Coconut Cinnamon Sticky Rice Recipe
photo by recipe author

Servings: 5-6
Preparation Time: 2 minutes plus cooking

Recipe: Use the amount of water for rice according to directions for stovetop or rice cooker. Typically it’s 1 inch more water than rice for a rice cooker.

Mix salt, cinnamon and coconut cream concentrate into rice and water BEFORE cooking.

For fluffier, stickier rice, add an extra cup water before cooking.

The coconut and cinnamon add a wonderful aromatic flavor that goes great with stir fry or curry.

Substitute brown jasmine rice or wild rice for a different option. The photo shows a serving of the recipe made with half brown jasmine rice (1 cup) and half wild rice blend (1 cup.).

Recipe submitted by Jeff, Eagle, ID

Submit your recipe here!

Read More

Homemade Gluten Free Orange Chicken

Homemade Gluten Free Orange Chicken Recipe photo
Homemade Gluten Free Orange Chicken Recipe
photo by recipe author

Servings: 4
Preparation Time: 30 minutes

Orange Sauce:

  • 1 cup chicken stock
  • 1 cup mild honey
  • 1/2 cup fresh orange juice
  • 1/2 cup rice wine vinegar
  • 2 1/2 tablespoons gluten free tamari
  • 2 tablespoons lemon juice
  • 2 teaspoons fresh ginger, grated or minced
  • 1/4 teaspoon garlic powder
  • pinch of red chili flakes
  • zest of one orange
  • zest of one lemon
  • 3 tablespoons GMO-free corn starch, mixed with 2 tablespoons cold chicken stock or
  • cold water

Crispy Fried Chicken:

Instructions (Sauce)

1. In a medium sauce pan, combine all ingredients, except the corn starch and bring to a simmer over medium-high heat, while whisking regularly.

2. In a small bowl, stir the corn starch together with the chicken stock or water.

3. Slowly pour the corn starch mixture into the orange sauce, while whisking. Lower heat to medium-low and continue to stir. When the sauce thickens, reduce the heat to low or turn the burner off and let it stand.

Instructions (chicken)

1. In a large frying pan, heat 2-3 cups of coconut oil or palm shortening (or combination) over medium to medium-high heat. Once you start cooking the chicken, you may need to lower the heat to medium.

2. Cut chicken into bite sized peices and dry off.

3. Toss the chicken in a bag with the corn starch until they are completely coated.

4. In a bowl, whisk the eggs and buttermilk together. In a separate bowl, mix flour, sea salt, and pepper.

5. Remove 1/3 of the chicken from the bag and place them in the egg mixture. Coat each piece of egg and then place in the flour mixture. Coat each piece in the flour. Shake off any excess flour and place chicken in the hot oil, careful not to overcrowd the pan to ensure each piece gets crispy and golden.

6. Cook until chicken until golden brown and remove the chicken from the pan and repeat for the rest of the chicken pieces.

When you’re ready to serve, you can serve the sauce on the site, or you can toss the chicken in the sauce until covered.

Recipe submitted by Jessica, Denver, CO

Submit your recipe here!

Read More

Gluten Free Chocolate Chip Banana Cake

Gluten Free Chocolate Chip Banana Cake Recipe photo
Gluten Free Chocolate Chip Banana Cake Recipe
photo by recipe author

Servings: 24
Preparation Time: 20 minutes

  • 3 medium ripe bananas, fork mashed
  • 1/4 cup + 1 tablespoon honey or maple syrup
  • 2 tablespoons coconut oil
  • 2 tablespoons almond milk (or milk of choice)
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 3/4 cups gluten free flour blend*
  • 1 teaspoon baking soda
  • 2 heaping teaspoon cinnamon
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 3/4 cup chocolate chips

Preheat oven 325 degrees F. Lightly grease an 8×11 baking dish.

In a medium mixing bowl, combine masked banana, maple syrup, oil, milk, eggs, and vanilla with a whisk.

In a second bowl combine, flour, baking soda, cinnamon, xanthan gum, and salt. Pour the dry ingredients onto the wet ingredients and whisk until combined. Stir in chocolate chips.

Pour batter into the oiled pan. Bake for 30-35 minutes until cake passes the toothpick test. Let cool completely in pan on wire rack before slicing. Eat after slicing, refrigerate, or freeze.

*You can make your own gluten free flour mix, here’s one recipe:

Gluten Free Flour Mix:

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

Recipe submitted by Rosella, Chesterland

Submit your recipe here!

Read More

Gluten Free Strawberry Shortcake

Gluten Free Strawberry Shortcake Recipe photo
Gluten Free Strawberry Shortcake Recipe
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 8-12
Preparation Time: 15 minutes

Filling:

  • 1 lb fresh strawberries, chopped into chunks
  • 1 tablespoon honey
  • 2 cups heavy cream
  • 1 teaspoon vanilla
  • sugar to taste

Biscuits:

  • 1/4 cup coconut flour
  • 3/4 cup brown rice flour
  • 3/4 cup tapioca starch/flour
  • 1-3 tablespoons sugar or honey
  • 1 1/2 teaspoons xanthan gum
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 5 tablespoons salted butter
  • 3/4 cup milk or heavy cream
  • 1 egg, lightly beaten

Preheat oven to 400 degrees F.

Mix the strawberries with the honey until well blended. Set aside.

Whisk all dry ingredients for the biscuits in a bowl. Cut in butter until very well blended (no big chunks). Stir in milk and egg and mix until a moist dough comes together.

Dust a surface with tapioca starch and turn the dough out. Fold over several times and pat into desired thickness (they will not rise too much). Cut with a biscuit cutter and place on a cookie sheet.

Bake in preheated oven for 12-15 minutes, until bottoms are lightly browned. Cool completely before serving.

Whip the heavy cream with vanilla and sugar until soft peaks form. Slice biscuits in half and top with strawberries and whipped cream to serve.

Submit your recipe here!

Read More

Gluten Free Cornbread With Sundried Tomatoes

Gluten Free Cornbread With Sundried Tomatoes Recipe photo
Gluten Free Cornbread With Sundried Tomatoes Recipe
photo by recipe author

Servings: (1) 2 lb. loaf or 12 muffins
Preparation Time: 20 minutes

Preheat oven to 350 degrees. Butter a 2 lb. loaf pan and line bottom with parchment paper.

Sift the dry ingredients into a large bowl. Stir with a wire whisk until well blended. Add the sundried tomatoes and the cheese. Mix well. Combine the milk, beaten eggs and melted butter in a small bowl. Make a well in the middle of the dry ingredients and add the milk mixture, a little at a time and mix until well blended. Batter will be stiff.

Spoon into the prepared pan and bake 50 minutes. For muffins, bake 25 minutes. Let the pan cool on a wire rack. Run a knife along the sides of the pan, turn the pan over and remove the bread. Discard the parchment paper.

Recipe submitted by Pat, Jackson WI

Submit your recipe here!

Read More

Peanut Butter & Dark Chocolate Shortbread Protein Bars

Peanut Butter and Dark Chocolate Shortbread Protein Bars photo
Peanut Butter and Dark Chocolate Shortbread Protein Bars
photo by recipe author

Servings: serves 9-16
Preparation Time: 1 hour, 10 minutes

Shortbread Crust:

  • 96g (1 cup) rolled oats (old-fashioned, gluten free if you like), blended to a flour
  • 48g (1 1/2 scoops) vanilla protein powder
  • 1/8 teaspoon salt
  • 105g (1/4 cup + 1 tablespoon) brown rice syrup, warmed
  • 28g (2 tablespoons) coconut oil
  • 1/4 teaspoon butter extract
  • 1/2 teaspoon hazelnut extract
  • 1/2 teaspoon stevia extract

Peanut Butter Filling:

  • 256g (1 cup) raw, natural peanut butter
  • 189g (1/2 cup + 1 tablespoon) honey
  • 1/2 teaspoon Stevia Extract
  • 96g (3 scoops) natural vanilla custard protein powder
  • pinch of salt

Chocolate-Peanut Ganache:

Directions (for the shortbread crust):

1. Line a square brownie pan with parchment paper both ways for easy removal later

2. Mix together the blended oats, protein powder and salt, then add in the brown rice syrup, coconut oil, butter/hazelnut/stevia extract. Stir until everything is incorporated and even (you can use a hand mixer and a large bowl if you like)

3. Press the mixture down into your brownie pan until every corner is even in height. This batter makes just enough to fit the bottom of the pan. Refrigerate for 20-30 minutes, or until firm and dry

Directions (for the peanut butter filling):

1. In a large bowl, add the peanut butter, honey and stevia extract and stir. Add in the protein powder and pinch of salt and stir until combined (you can use a hand mixer for this too). It should look like a big, soft blob of peanut butter play-doh

2. Press this onto the shortbread crust until even in height. I would suggest using a pastry roller if you have one, but I used a rubber spatula. Refrigerate for 20-30 minutes, or until firm

Directions (for the chocolate-peanut ganache):

1. Break up the chocolate into pieces, and melt.

2. Add the peanut butter and stir in until melted and incorporated

3. Add the stevia extract five drops at a time, stirring after every 5 drops (too much at a time or too much in general will seize the chocolate).

4. Pour the mixture over the peanut butter layer (if the chocolate is too hot, let it cool a little bit) and spread until even. Refrigerate until the chocolate has just barely hardened, then take it out and slice (this allows the chocolate so slice in nice lines rather than break, which happened to me because I refrigerated it overnight and then sliced them). Store in the refrigerator.

5. To serve, take out of the refrigerator to soften for 10 minutes, EAT!

Recipe submitted by Jessica, AZ

Submit your recipe here!

Read More

Coconut Pilau

Coconut Pilau photo
Coconut Pilau
photo by recipe author

Servings: 2-3
Preparation Time: 1 hour

  • 1 cup dried unsweetened shredded coconut
  • 2 cups warm water
  • 1 1/2 cups uncooked Basmati or long grain rice
  • 1 tablespoon virgin coconut oil
  • 1 2 inch cinnamon stick (Dalchini), broken
  • 3 clove buds (laung)
  • 4 green cardamom (choti elaichi), crushed
  • 1 star anise (Chakra phool/Anasphool)
  • 1 bay leaf (Tej patta)
  • 1/2 teaspoon cumin seeds (Jeera)
  • 1/2 teaspoon fennel seeds (Saunf)
  • 1/4 cup onions, thinly sliced
  • 2 green chilies, slit
  • 1 tablespoon ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • 1/4 packed mint leaves (Pudina), roughly chopped
  • 1 tablespoon coconut flakes for garnish *optional
  • 1 tablespoon Golden raisins *optional
  • Fried shallots for garnish *optional

To make coconut milk – Blend warm water and dried coconut in a blender. Extract the milk in a bowl using a strainer or a cheesecloth. Add more water if needed and squeeze to make 3 cups of coconut milk. This milk can be made ahead and stored in the refrigerator for 3 days. Since there is no preservative or stabilizers added to the milk, the fat may separate on top of the liquid if left to sit. This is normal. Shake well and mix it back.

Stove top method

1. Wash uncooked rice under running water and keep aside.

2. In a deep sided pot, heat coconut oil over medium-high heat. Add whole spices (cinnamon, cloves, cardamoms, star anise, bay leaf, cumin seeds, fennel seeds). Sauté for a minute or till your kitchen wafts with the sweet aroma of the spice infused coconut oil.

3. Add sliced onions and slit green chillies. When the onions turn golden brown and translucent, add the ginger-garlic paste and sauté till the raw smell disappears. Add turmeric powder and salt as per preference.

4. Add uncooked basmati rice and mix gently. The oil should coat the rice grains. Take care not to break the rice grains while mixing the oil and the rice. Stir occasionally to keep the rice from sticking to the bottom of the pan.

5. Pour the freshly prepared coconut milk into the pot. Add mint leaves and bring the coconut milk to a gentle boil.

6. Stir once and cover pot tightly with a lid. Do not lift the lid to retain the steam inside the pot. Let simmer on medium heat for 15-20 minutes or till the liquid has been absorbed by the rice. Cooking time depends on the variety of rice. Check the rice container for instructions.

7. To check doneness, fluff rice with a fork. Each grain should be soft and should not be clumped. Coconut milk has oil in itself which acts as an emulsifier to prevent clumping of the rice.

8. Remove pot from heat, but keep the lid on till you serve. Remove whole spices before serving. Garnish with roasted cashewnuts and golden raisins and serve hot with your favorite curry.

Rice cooker method

1. Follow the above mentioned steps 1, 2, 3, 4 and 5. Place all in the rice cooker. Cover and set to cook.

2. Once the rice cooker switches to ‘warm’ mode, let it stand for another 8 minutes. Fluff the rice with a fork and keep it unclumped. Garnish and serve hot.

Coconut milk gives mild sweetness and fragrant aroma. Use of extra virgin coconut oil adds natural flavor with health benefits. Freshly made coconut milk and coconut oil is essential for this recipe. Try not to substitute any other oil in place of coconut oil.

Recipe submitted by Cheryl, Columbus, OH

Submit your recipe here!

Read More

Flour Free Coconut Cookies

Flour Free Coconut Cookies photo
Flour Free Coconut Cookies
photo by recipe author

Servings: Makes 4-5 dozen cookies
Preparation Time: 40 minutes after soaking

Soak brown rice and millet in plenty of water (plus 1 tablespoon apple cider vinegar) for at least 8 hours, or overnight.

Preheat oven to 350 degrees F.

Drain and rinse, then combine with the rest of the ingredients, except for the baking powder and coconut, and blend until smooth. Combine coconut and baking powder in a large bowl, then add blender batter and mix well.

Mound by teaspoon onto a baking sheet and bake at 350 degrees for about 25 minutes, until lightly browned (like a nice macaroon!).

Variation: for Chocolate Coconut Cookies- add 1/2 cup of cocoa powder to blender mixture.

Tip: These cookies freeze well, so don’t worry about making too many!

Recipe submitted by Kim, Lebanon, NH

Submit your recipe here!

Read More