Rice

Coconut Peanut Butter Popcorn Balls

photo by recipe author

Servings: 9 popcorn balls
Preparation Time: 10 minutes

1/2 cup honey or brown rice syrup
1/3 cup coconut peanut butter
1 tablespoon coconut oil
1/4 teaspoon sea salt
5 cups popped organic popcorn
1/4 cup shredded coconut

In a small saucepan, gently heat honey, coconut peanut butter, coconut oil and sea salt. Bring sauce to a simmer.

Take off heat and let cool for 5 minutes.

In a large bowl mix popped popcorn and shredded coconut together. Carefully pour warm sauce over popcorn. Mix well.

Oil your hands with coconut oil and form popcorn mixture into balls. Place popcorn balls on a parchment lined cookie sheet and allow to cool before serving.

Recipe submitted by Tiffany, Junction City, OR

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Coconut Chicken Adobo

photo by recipe author

Servings: 4-6
Preparation Time: 1 hour w/ reduction

3 – 4 tablespoons coconut oil
1 onion, sliced rings
1 large tomato, sliced
1 whole garlic (16-20 cloves), peeled and chopped
3 lbs chicken thighs (bone and skin on) or other dark meat
1/2 cup filtered water
1/2 cup coconut vinegar
1/3 cup organic fermented soy sauce
1 -2 green chili peppers, chopped (for heat, optional)
2 bay leaves
1 tablespoon annatto powder (optional)
salt and pepper to taste
1 1/2 cups coconut milk*

Heat coconut oil in a large pot and sauté onion, tomato, and garlic until translucent. Add chicken thighs and cook until browned on the outside. Add water, vinegar, coconut aminos (or fermented soy sauce), green chili’s, bay leaves, annatto powder (optional) and salt and pepper to taste then let boil and reduce until only about 1/4 or less of the liquid remains.

Add coconut milk and continue to reduce until it will no longer evaporate. The chicken should be moist and falling off the bone. Serve with rice.

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

Recipe submitted by Jennifer, Hagerstown, MD

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Gluten Free Toasted Coconut & Banana Mini Muffins

Gluten Free Toasted Coconut and Banana Mini Muffins

photo by recipe author

Servings: 24-36
Preparation Time: 30 minutes

1 cup brown rice flour
1/2 cup quinoa flour
1/2 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons chia seeds
1/2 cup coconut oil
1/2 cup organic whole sugar
2 eggs lightly beaten
3 tablespoons maple syrup
6 overripe mashed bananas
coconut chips or flakes for garnish

1. Preheat oven to 350 degrees. Lightly grease mini muffin tins.

2. In large bowl combine the 3 flours, baking powder, salt and chia seeds. In separate bowl cream together coconut oil and sugar. Stir in eggs, maple syrup, and mashed banana until well blended. Add banana mixture to flour mixture and mix batter until just moist. Pour into prepared muffin tins and garnish with coconut chips.

3. Bake in preheated oven for 15-20 minutes or until toothpick inserted comes out clean.

Recipe submitted by Mariette, Deansboro, NY

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Hawaiian Rice Pudding

photo by recipe author

Servings: 8-12
Preparation Time: 30-40 minutes

2 cups jasmine rice
1 cup coconut water
4 cups coconut milk (reserve 1 cup)*
1/2 – 3/4 cup organic whole sugar (per desired sweetness)
1 tablespoon coconut oil
1/2 cup organic shredded coconut
1 teaspoon pure vanilla
1/2 teaspoon cinnamon
20 oz. crushed pineapple (drained)**
15 oz. mandarin oranges (drained)

Combine rice, coconut water, 3 cups of the coconut milk, sugar and coconut oil in a 4-5 quart sauce pan. Bring to a boil, and then reduce heat to a simmer for about 15-25 minutes until rice is tender.

While rice is simmering soak the shredded coconut in 1/2 cup of the remaining coconut milk. Drain the pineapple and mandarin oranges and set aside.

When rice is tender remove pan from heat. Add all the remaining ingredients and stir well. Place in a bowl or glass pan and sprinkle a little extra cinnamon on top if desired.

Serve with whipped cream or pour a little extra coconut milk on top before serving.

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

**Try different fruit combinations, you can have a lot of fun with this recipe!

Recipe submitted by Susan, Amelia, OH

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Puto – Filipino Rice Cake

Puto

photo by recipe author

Servings: 2 1/2 dozen muffin-sized
Preparation Time: 19 hrs w/ soak time

2 cups rice
1 1/2 cups coconut milk*
1/2 cup coconut water (or filtered water)
1/2 cup maple syrup (or 1 cup if you like it sweeter)
2 tablespoons baking powder
1/2 cup coconut flour
4 egg whites
1 tablespoon maple syrup

Soak rice in coconut milk and coconut water for at least 18 hours on the counter in a covered glass container. I use a large fermenting jar. I occasionally would shake the liquid to make sure all the rice is soaked in to the coconut flavor. When finished soaking, place all the rice and liquid in a blender and grind to a gritty batter. Grit should be as fine as possible.

Preheat oven to 350 degrees F.

Pour contents of blender into a bowl and add coconut flour, maple syrup, and baking powder. Mix well and set aside.

In a mixing bowl beat the egg whites until stiff. Fold in 1 tablespoon maple syrup and then re-whip the egg whites until again stiff and fluffy. Fold (keeping the egg white fluff as much as possible) the egg white mixture into the batter. Do not over mix but make sure the batter is not lumpy with clumps of egg white. It should look uniform.

Butter muffin pans or use paper lining and add the batter and fill 3/4 to the top. You can also use a cake pan, for any extra remaining batter.

Place everything in a steam bath covered with foil and bake for 20 minutes. If using a cake pan, it may take longer.

When finished, remove the foil immediately to prevent the condensation from ruining your Puto. Let cool for about 10 minutes. Store in a covered container in the refrigerator.

Recipe submitted by Jennifer, Hagerstown, MD

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

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Calli’s Gluten Free Coconut Fruit Cocktail Cake

photo by recipe author

Servings: 9-12 Hands-on: 30 minutes/Cooking: 30 minutes/Yield: 9 squares

One of my cooking assistants gave me her family’s favorite cake recipe and asked if I could improve it. I replaced cake flour with a combination of gluten free flour blend and coconut flour, the sugar with honey, and the milk with non-dairy milk. The result, after five tries, was a raved about recipe.

To make your own gluten free flour blend, combine 1/2 cup white rice flour, 1/4 cup tapioca starch/flour, and 1/4 cup organic cornstarch or potato starch. Store extra flour in a sealed jar at room temperature. If you buy a gluten free flour blend, look for one that does not contain bean flour.

Dry ingredients:

1 cup all-purpose gluten free flour blend (see notes above)
1/3 cup coconut flour, fluffed with a fork and sifted before measuring
1/3 cup unsweetened flaked coconut (pulverize in blender if mixture is not finely flaked)
1/2 cup raisins
1 teaspoon non-aluminum baking powder
1 teaspoon baking soda
1/2 teaspoon finely ground unrefined sea salt
1/2 teaspoon guar gum or xanthan gum

Wet ingredients:

1/2 cup honey
8-ounce can crushed pineapple in 100% real fruit juice or fruit cocktail (do not drain)
2 medium to large eggs, at room temp (see variations below)

Hot Caramel Topping:

3/4 cup full fat coconut milk or 1 1/2 cups lite coconut milk*, or plain, unsweetened almond milk
1 stick butter or 1/2 cup virgin coconut oil or palm shortening
1/2 cup honey
1/8 teaspoon finely ground unrefined sea salt
1 teaspoon pure vanilla extract or alcohol-free vanilla flavoring

1 medium orange, cut into very thin slices for garnish

1. Position the oven rack in the center of the oven and preheat to 350? F. Generously grease an 8- or 9-inch square baking pan or 9-inch round cake pan.**

2. Lightly spoon the flours into a measuring cup and level with a knife. Add remaining dry ingredients, whisk well, and set aside.

3. Combine the wet ingredients in a bowl and stir or whisk to combine. Add the dry ingredients and stir to evenly distribute. Scrape the bottom of the bowl to mix in all the flour. Pour into the prepared baking pan. Smooth the top with a spatula.

4. Bake in a preheated oven until firm and slightly golden on top and a toothpick inserted into the center comes out clean, 30 to 35 minutes.

5. To prepare the sauce: Combine coconut milk, butter, honey, and sea salt in a 1 1/2 to 2-quart pot. Bring to boil, then reduce heat to medium and boil until the sauce is thick and caramelized and reduces to 1 cup. Remove from heat and stir in vanilla. If you prepare the sauce ahead, allow to cool, then cover, and refrigerate in a heatproof Pyrex bowl. Reheat gently in a toaster oven at 225?F until warm and runny.

6. To serve, run a knife around the edges of the pan and turn the cake onto a large plate or platter. Poke holes all over with a skewer or chopstick. Pour sauce over cake, garnish with orange slices, and serve. Cover leftovers and refrigerate after 3 days.

**For a double batch use a 13x9x2 pan.

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

Recipe submitted by Chef Rachel, Phoenix, AZ

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Gluten Free Brown Sugar Shortbread Cookies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

1 cup butter, at room temperature
3/4 cup brown sugar
2 tablespoons brown rice syrup
2 teaspoons vanilla extract
1 1/4 cups brown rice flour
1 cup tapioca and/or cornstarch
1/4 cup coconut flour

Beat butter, sugar, and brown rice syrup together until well blended. Add vanilla, mix well.

Add remaining ingredients and mix until well combined. Spread evenly in a greased or parchment paper lined 9×13 glass pan. Refrigerate for 15-30 minutes.

Preheat oven to 325 degrees F. Take pan out of the fridge and let sit at room temp while oven preheats.

Bake cookies for 20-30 minutes. Edges should be browned. Cut into little pieces while still warm and cool completely in pan before serving.

Recipe courtesy Sarah Shilhavy

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Chocolate Almond Granola

photo by recipe author

Servings: 8
Preparation Time: 10 minutes

5 tablespoons brown rice syrup
2 tablespoons coconut oil, melted
1 tablespoons almond butter
1 teaspoon vanilla extract
1 1/2 cups oats
1 tablespoon cocoa powder
1/4 cup almonds, chopped
1/4 cup chocolate chips

Preheat oven to 325 degrees F.

Combine the brown rice syrup, oil, almond butter and vanilla in a large bowl until well mixed. Fold in the oats and add the rest of the ingredients stirring to coat.

Once mixture is well combined pour onto a lined baking sheet and bake for 22 minutes in preheated oven, stirring once. Let cool and enjoy!

Recipe submitted by Kate, Lexington, KY

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