Rice

Gluten Free Coconut Almond Getaways

photo by recipe author

Servings: Yields 36 cookies
Preparation Time: 20-25 minutes

1-3/4 cup organic sliced almonds
1/2 cup organic unsweetened dried coconut flakes (or shredded coconut)
4 tablespoons organic brown rice flour
1/4 teaspoon salt
3 tablespoons organic heavy cream
3/4 cup organic evaporated cane sugar
4 tablespoons organic butter
1/2 teaspoon organic vanilla extract (gluten-free)

Recipe: Preheat oven to 350 degrees F.

In a food processor, grind almonds into small pieces, (but be careful not to process too long or it will get pasty). Place nuts into a large bowl. Then grind coconut flakes into small pieces (or use shredded coconut instead, and do not process). Add coconut, brown rice flour and salt to the almond pieces; combine well.

In a medium sized heavy saucepan over medium heat, combine cream, sugar and butter; heat to boiling until sugar melts completely. Continue boiling mixture for 5 minutes, stirring constantly to insure it does not burn.

Remove from heat and stir in vanilla, being careful, as it will splash and sputter! Add sugar mixture to the nuts and stir to combine well.

Spoon mixture using a heaping tablespoon onto a baking mat or parchment lined baking sheet. Spread to a thickness of no more then 1/4″ and shaped into a circle, as they will not spread.

Bake at 350 degrees F. for 8-10 minutes or until golden brown. Let cool on baking sheet or they will fall apart. When cool, transfer to a serving platter and Enjoy!

Recipe submitted by Deanne, Glendale, AZ

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Homemade Honey Chocolate

photo by recipe author

Servings: final number of chocolates varies
Preparation Time: 10 min+2 hr chill

1/4 cup ghee or butter
1/4 cup virgin coconut oil
1/4 cup raw cashew butter
2-3 tablespoons raw honey
3/4 cup unsweetened cocoa powder
1/2 teaspoon gluten-free pure vanilla extract

Place ghee/butter, coconut oil, cashew butter, and honey in a small saucepan and heat on low, whisking constantly. Whisk until smooth, thickened, and well combined, but do not let it bubble. Remove from heat and add cocoa powder and vanilla, and whisk again until smooth. Adjust sweetness to taste.

Then, you have some options…

If forming chocolate in candy molds/silicone muffin cups/etc., pour desired amount of melted chocolate into molds (I used heart-shaped silicone muffin cups). Allow to cool for 2-3 hours in the refrigerator. Remove chocolate from molds. Store in the refrigerator.

If making chocolate bars or chunks, pour melted chocolate into a pan or dish lined with parchment or plastic wrap. Allow to cool for 2-3 hours in the refrigerator. Cut or break into chunks of desired size using a sharp knife. Store in the refrigerator.

If using to make dried fruit/nut clusters or bark, mix the ingredients into the chocolate until well combined, then pour into a pan or dish lined with parchment or plastic wrap, or drop in small clusters on a lined baking sheet. Allow to cool for 2-3 hours in the refrigerator. If making as bars/bark, cut or break into chunks of desired size using a sharp knife. Store in the refrigerator.

To dip strawberries, dunk your strawberries into the melty chocolate, place on a lined baking sheet or tray, and let chill for a couple hours until the chocolate is firm. Serve!

Variations:

If you are vegan or do not tolerate dairy, you can substitute the ghee/butter with another 1/4 cup of coconut oil. The rest of the recipe is also quite flexible. If you can’t eat cashews, try using an equal amount of another tolerated nut or seed butter. While the flavor will change, it will still be delicious and creamy. The honey could be substituted with another natural liquid sweetener like maple syrup or brown rice syrup if you do not eat honey.

Recipe submitted by Kim, Minneapolis, MN

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Gluten Free Coconut Cream Puffs

photo by recipe author

Servings: 12-24 servings
Preparation Time: 1 hour

Basic Puff Shell:

1 cup water
1/2 cup organic salted butter
3/4 cup sweet rice flour
1/2 cup organic brown rice flour
1/2 cup coconut flour
3 large organic eggs (OR 4 medium eggs)
Homemade custard (see recipe below)
1 1/2 cups organic semi-sweet chocolate pieces, melted
Organic powdered sugar, to garnish

Homemade Coconut Custard:

1/2 cup organic granulated whole sugar
3 tablespoons organic cornstarch
4 organic egg yolks
3 cup organic coconut milk* (OR 6 tablespoons Coconut Cream Concentrate plus 2-3/4 c. water)
2 tablespoons organic butter
2 teaspoons organic vanilla extract

Puff Shells:

Preheat oven to 400 degrees F. Prepare baking sheet with parchment paper or baking mat.

In a medium saucepan, heat water and butter to rolling boil. Stir in flour – beating well until it pulls away from the pan and forms a ball, about 1-2 minutes; then add eggs, one at a time beating well after each addition. Fully incorporate mixture until batter is smooth.

Drop by heaping tablespoon onto greased baking sheet or silicone baking mat lined pan. Batter should be fairly stiff, so that when you scoop it onto the baking sheet, it stays firm and doesn’t spread out. If it is too runny, add additional sweet rice flour in small amounts until batter holds its shape on the baking pan.

Bake 30-40 minutes at 400 degrees F. or until golden and dry.

Remove from oven and cool until you are able to handle them. Then cut off top of each puff and scoop out any excess soft dough from inside, if necessary, to form a shell for the cream filling. Replace top with each puff and allow to cool completely.

Coconut Custard:

In a heavy saucepan over medium-low heat, bring sugar, cornstarch, egg yolks, and coconut milk (or Coconut Cream Concentrate plus 2-3/4 cups water) to a boil, whisking constantly until thickened (approx. 15-20 minutes), careful not to scorch mixture on bottom of pan. Remove from heat. Stir in butter and vanilla. Place in a container with a tight sealing lid in refrigerator to cool. Chill 2 hours until set.

Assembly: Fill puffs using a pastry bag or spoon carefully into cream puff shells, then replace top of puff. Sprinkle with powdered sugar to garnish and drizzle with melted chocolate, if desired.

Melt chocolate pieces in a glass/stainless steel boil set over a small saucepan with simmering (not boiling) water. Drizzle puffs with melted chocolate. Serve or store in an airtight container in the refrigerator for up to 3 days.

Recipe submitted by Deanne, Glendale, AZ

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

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Gluten Free Chocolate Crinkles

It’s that time of the year again. Well seasoned and not-so-well seasoned cooks are pulling out (maybe even dusting) their cookie sheets and getting ready to bake up a storm of cookies.

If you’re one of them, Chocolate Crinkles must be on your list of to-bakes. Seriously. Their soft, fudgy, chocolate-y, rolled-in-powdered-sugar goodness is just too hard to pass up.

Watch the video here:

Now that wasn’t too hard was it? And aren’t they pretty? It looks like snow.

These cookies are both gluten and dairy free, but they are not limited to those who are gluten and dairy intolerant. They’re really yummy, anyone will enjoy them.

Remember to adjust the bake time on these cookies depending on how large you roll the dough. If they’re smaller then 1 inch, start out at 8 minutes. You want them to be slightly under-baked when you take them out so they can finish cooking all the way while sitting on the cookie sheet. So keep your greedy little fingers to yourself and let them cool (if that’s even possible).

Enjoy everyone!

Sarah:)

Gluten Free Chocolate Crinkles

Gluten Free Chocolate Crinkles Cookies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: yields 3 dozen cookies
Preparation Time: 10 minutes plus chilling time

4 oz bittersweet chocolate, melted
1/2 cup melted coconut oil
1 cup sugar
3 eggs, at room temperature
2 teaspoons vanilla extract
2 cups gluten free flour mix*
1/2 teaspoon xanthan gum
1/4 teaspoon salt
1 teaspoon baking powder
Powdered sugar

Transfer melted chocolate to a medium sized bowl. Whisk in oil and sugar. Mix in eggs, one at a time. Whisk the vanilla in. Mixture should be thick.

Add the flour mix, xanthan gum, salt and baking powder. Mix everything together (should be the consistency of brownie batter). Refrigerate for an hour or more, until the mixture has firmed up.

Preheat oven to 350 degrees F.

Place powdered sugar into a small bowl. Roll dough into small balls (dough should be stiff) and roll in powdered sugar. Place 2 inches apart on a cookie sheet greased with palm shortening, and bake for 10-12 minutes (just until tops feel slightly firm). Let cool on sheet for 3 minutes before removing to wire rack.

*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 by Sarah Shilhavy

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Bison Coconut Cream Curry Stew

Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy

Servings: 5
Preparation Time: 15 minutes

1 small onion, diced
4 cloves garlic
Coconut oil, as needed for sautéing
1 lb. bison stew meat
2 teaspoon curry
1 teaspoon cumin
1 teaspoon turmeric powder
Salt and pepper to taste
3 tablespoons coconut cream concentrate
2 cups beef broth
1 medium sized sweet potato, cubed
1 medium sized carrot, chopped
2 stalks celery, chopped
1 medium size zucchini, chopped
8 oz. baby bella mushrooms, sliced

Sauté onion and garlic in coconut oil until onion is soft. Add bison and sauté for another 2 minutes.

Add curry, cumin, turmeric, salt, pepper and coconut cream concentrate and beef broth. Cover and simmer for 2 hours or until the meat is tender. Add remaining ingredients and continue cooking until the vegetables are soft and cooked through.

Serve over rice or pasta and top with sour cream or plain yogurt.

Enjoy!

Recipe courtesy Marianita Shilhavy

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Slow Cooker Lamb Roast

Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy

1/2 teaspoon salt
1 tablespoon dried rosemary
1/4 teaspoon black pepper
2 lb grass fed lamb arm roast
5 cloves garlic, halved
1 tablespoon coconut oil, as needed
1/4 cup Marsala cooking wine

Combine salt, rosemary and black pepper in a small bowl.

Using a sharp knife, make small slits all around the lamb roast and stuff each slit with a garlic half. Rub the herb mixture all over the roast.

Pan sear the roast on all sides. Remove from heat.

Add the coconut oil to the slow cooker pot. Place the roast inside and pour the wine over it.

Cook at low temperature for 5-6 hours.

Serve with mashed potatoes or steamed rice.

Enjoy.

Recipe courtesy Marianita Shilhavy

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Coconut Rice Fritters

Photo by recipe author

Servings: 2 1/2 dozen fritters
Preparation time: 30 minutes

1 1/2 cup cooked long grain rice
1/4 cup warm water
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon freshly grated nutmeg
1 teaspoon honey
1 cup organic unbleached all purpose flour
1/4 cup coconut flour
3 eggs, beaten
2 tablespoons coconut oil
1 tablespoon powdered sugar

Place the rice and warm water in a mixing bowl and mash the rice. Add the baking powder, salt, nutmeg and honey and mix well. Mix the two flours together, then, alternately add the flour and eggs to the rice mixture. Mix until smooth.

Heat the coconut oil in a large fry pan. Drop the rice mixture by level tablespoons into the hot oil. Cook 4 minutes on each side or until golden brown.

Transfer to paper towels and let them dry. Sprinkle with powdered sugar.

Recipe submitted by Pat, Jackson, WI

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Gluten Free Pumpkin Cheesecake Bars

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 20
Preparation Time: 20 minutes

1 recipe shortbread crust (see recipe below)
1 8 ounce package cream cheese, softened
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1 14 ounce can sweetened condensed milk*
2 eggs
15 ounces pumpkin puree
1/4 teaspoon salt
Dried coconut flakes (optional)

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

Press shortbread dough into prepared pan with corn starch dusted fingers (double recipe if you want a thicker crust). If needed, refrigerate for a few minutes until firm.

In the bowl of an electric mixer, beat cream cheese, cinnamon, ginger and nutmeg just until creamy. Gradually add sweetened condensed milk. Beat in eggs one at a time. Add pumpkin and salt and beat until just blended.

Pour over crust and top with coconut flakes if using. Bake in preheated oven for 30-35 minutes. Filling should be set but still jiggle slightly if you shake the pan. Cool then refrigerate until cold before enjoying.

Gluten Free Shortbread Crust: