Posts Tagged ‘rice milk’

½ C Butter (or 1/4 cup + 2 tablespoons oil)
1 Egg
1 t Vanilla
1 T Milk (use rice milk)

Place these ingredients in Ziploc bag to save time:
½ C White Sugar
1 C Flour (probably works with Living Without Self Rising Flour Blend, having tried though)
½ t Baking Soda
¼ t Cream of Tartar*
1/8 t Baking Soda*
½ t Salt
1 C Quick Oats

Exclude these ingredients from Ziploc bag above:
½ C Brown Sugar
¾ C Chocolate Chips or ½ C Raisins or 1 C flaked Coconut
1 t Orange Rind (she does not use)

* Substitute for ½ t Baking Powder

Bake at 350F for 12 minutes

Purple Ice Cream Scoop: Bake for 12 minutes on greased cookie, 2 inches apart. After 12 minutes in oven, let rest for 3 minutes on cookie sheet and then remove and cool on rack.

Time Saving Tip:
– Put all dry ingredients from Ziplog bag (white sugar, flour, baking soda, baking powder, salt, quick oats) in a ziploc bag. Put the chocolate chips in a separate ziploc bag.

To Make Cookies:
1. If using butter and it is hard, put butter in mixing bowl alone and cream, then add the other wet ingredients (butter, egg, vanilla, milk) to bowl and combine.
2. Add brown sugar to wet ingredients and combine.
3. Add dry ingredients from Ziploc bag to mixing bowl and combine.
4. Thoroughly combine wet ingredients and dry ingredients until there are no lumps.
5. Add chocolate chips and thoroughly combine, scraping sides of bowl if necessary.
6. Follow baking instructions above.


Read Full Post »

Rice Pudding
1 1/2 cups milk (have to test with rice milk but don’t expect any problems)
1 14oz coconut milk
3/4 cup basmati rice
1 cup sugar
6 whole green cardamom pods
2 cinnamon sticks
1 tablespoons rose water

2 tablespoons water
2 tablespoons sugar
2 cups sliced strawberries
1/2 cup shelled pistachios, roughly chopped
1 teaspoon rose water
1/2 teaspoon ground pink peppercorns

Rice Pudding
Bring milk, coconut milk, rice and wugar up to a simmer. Lightly crush cardamom pods with a knife and add to rice with cinnamon sticks. simmer uncovered, stirring often, until reduced by half, about 40 minutes. Remove cardamom and cinnamon. Stir in rose water and chill.

Heat water and sugar to dissolve and allow to cool. toss strawberries and pistachios in syrup and stir in rosewater and pink peppercorns. Spoon topping over each serving of rice pudding.

Read Full Post »

1 banana
1/4 cup sugar
2 3/4 cup rice milk
1/3 cup tapioca
dash of salt
1 teaspoon vanilla

1. Mash the banana.
2. Combine banana, milk, egg, sugar, tapioca, salt and let stand 5 minutes to thicken slightly.
3. Over medium heat, bring the mixture to a full boil, stirring frequently.
4. Remove from heat, stir in vanilla. Let stand 20 minutes, then stir.
5. Spoon into 6 bowls and refrigerate. Serve warm or cold.

When using rice milk, tapioca doesn’t quite thicken normally. Tried adding more tapioca but still doesn’t quite thicken normally. Will try adding more.

Read Full Post »

1 1/2 cup cooked rice
1 1/2 cup milk (coconut, rice)
2 tablespoon sugar, honey
1 1/2 teaspoon vanilla (rose water)
1/3 cup raisins

Combine all ingredients in a medium-size pot. Cook just until boiling, stirring occasionally. When thickened, pour into serving bowl. Serve hot or cold.

Serves 6.

Read Full Post »

3 lbs Chicken pieces (we use legs)

Gluten-Free Flour Blend
Makes 1 ½ cups
½ cups Sorghum Flour
½ cups Tapioca Starch
¼ cups Potato Starch
¼ cups Rice Flour

Egg Bath
1 Egg
1/3 cups Rice Milk

Dry Bath
1 ½ cups Gluten-Free Flour Blend
2 tablespoon Sesame Seeds (optional)
1 tablespoon Baking Powder
1 tablespoon Paprika
2 teaspoon Salt
1 ½ teaspoons Cayenne Pepper

1/3 cups Olive Oil for drizzling

1. Rinse chicken pieces and pat dry.
2. Mix Dry Bath ingredients in large Ziploc Bag.
3. Dip chicken pieces, one at a time, into egg mixture; shake chicken in flour mixture.
4. Place chicken pieces on foil-lined baking sheet; drizzle with Olive Oil.
5. Bake in 350F oven for 1 hour or until chicken is crispy on outside and no longer pink inside.

Serves 6

Read Full Post »

Regular Flours & Ingredients
½ C butter, softened
1 ½ C flour (AP 97g & WW 105g & 3T Flax Meal)
¾ C brown sugar (161g)

1 egg
2 T Milk
1 t Vanilla
½ t Baking Soda
½ t Cinnamon
¼ t Nutmeg
1/8 t Cloves

1 C Raisins, Currants, or diced mixed Candied fruits and peels (120g)
½ C chopped Nuts (50g)

Put bolded items in ziploc bags except for raisins & nuts.

Alternate Flours & Ingredients
½ C butter (I use ¼ C + 2 T Canola Oil)
1 ½ C flour (I use Living Without High Protein Flour Blend)
¾ C brown sugar
1 egg (I use 1 tablespoon flax meal + 3 tablespoons hot water. (Let stand, stirring occasionally, about 10 minutes or until thick. Use without straining.)
2 T Milk (I use Rice Milk)
1 t Vanilla
½ t Baking Soda
½ t Cinnamon
¼ t Nutmeg
1/8 t Cloves
1 C Raisins, Currants, or diced mixed Candied fruits and peels
½ C chopped Nuts, or raisins 

Living Without High Protein Flour Blend
Makes 4 ¼ C Flour
1 ¼ cups Bean flour (your choice), chickpea flour
1 C Potato starch
1 C Tapioca flour
1 C Rice flour

1. Mix flour, sugar, baking soda, cinnamon, nutmeg, cloves in mixing bowl.
2. Add oil, egg, vanilla to flour mixture.
3. Add milk a tablespoon at a time until mixture is correct consistency.
4. Add raisins and nuts.
5. Drop by rounded teaspoons 2 inches apart onto a greased cookie sheet.
6. Bake in a 350F oven about 10 minutes or till edges are lightly browned. Do not overbake or flours will burn.
7. Let the cookies cool on the cookie sheet until they firm up (about 3 minutes). Cool cookies on a rack. Makes 36.

Note: My children (although they don’t know it) prefer the Flax Meal instead of the Egg.

C = cup
T = tablespoon
t = teaspoon

Read Full Post »

Apple version
3 cups sliced apples
2 tablespoons sugar
2 teaspoons cinnamon

Dry Ingredients
1/2 cup sugar
pinch of salt
3/4 cup rice flour (brown or white)
1/4 cup sweet rice flour
1/2 teaspoon baking powder

Wet Ingredients
3 eggs
1 1/2 cup milk of choice (dairy, rice, soy, almond, hemp)
1 teaspoon pure vanilla extract

1. Preheat oven to 350F.
2. Grease a 9-inch deep-dish pie pan and line it with sugar-tossed apple slices.
3. Mix dry ingredients together.
3. Add wet ingredients to dry ingredients and mix until smooth, about one minute.
4. Pour 1/3 batter over apples and bake for 15 minutes, just until edges are set.
5. Add remaining batter and bake another 45 minutes or until done.

Time Saving Tip
Put all the dry ingredients in a ziploc bag and store it in the refridgerator until ready to use.

Banana version
3 cups sliced bananas
2 tablespoons coconut
2 tablespoons sugar

1. Follow instructions for Apple version above.

Pumpkin version – Like eating pumpkin pie
1 1/2 cup pumpkin meat, drained
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg

1. Drain pumpkin in fine-mesh colander for about 1 hour.
2. Add spices to dry ingredients and stir.
3. Add wet ingredients to dry ingredients.
4. Add drained pumpkin to batter.
5. Pour 1/3 batter in greased pie plate and bake for 15 minutes, just until edges are set.
6. Add remaining batter and bake another 45 minutes or until done.

Blueberry / Cherry / Raspberry / Blackberry version
3 cups raspberries
2 tablespoons sugar
2 teaspoons cinnamon

1. Add cinnamon to dry ingredients.
2. Follow instructions for Apple version above.

Read Full Post »

Older Posts »

%d bloggers like this: