If you like, you can make your own rice cereal by boiling a cup of water and stirring in a fourth -
cup of rice powder.
Not exact matches
Ingredients: 3 eggs 1
cup brown sugar 1/4
cup canola oil 1/3
cup unsweetened applesauce 2
cups fresh grated zucchini 3/4
cup tapioca flour 3/4
cup white
rice flour 3/4
cup sorghum flour 3/4
cup arrowroot
powder (in place
of cornstarch) 1/2 tsp.
2 kg extra ripe purple plums (I used the Italian variety), cleaned 1
cup (250 ml) filtered water the juice
of 1 lemon 100 g muscovado sugar 300 g
rice malt syrup 1 teaspoon vanilla
powder 2 - 3 cm long fresh ginger root, peeled and grated
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2
cup [200g] cooked
rice (equals to about 1/3
cup uncooked) 1 teaspoon vegetable bouillon
powder or 1 cube (or use vegetable stock instead
of water) 1 tablespoon minced ginger (make your own at home) 3 — 4
cups water 1/2
cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
In a food processor blend 1 1/3
cups of the
rice cereal until it has
powder - like consistency.
Muffin 1
cup + 1 tablespoon (100 g) oat flour 1
cup + 2 tablespoons (150 g) white
rice flour 1/4
cup + 2 tablespoons (60 g) cornstarch zest
of 2 meyer lemons, finely grated 3/4
cup (170 g) white granulated sugar 1 tablespoon
of baking
powder 1 teaspoon
of salt 3/4
cup (6 fl oz or 170 g)
of whole milk 1/4
cup (2 fl oz or 60 g) Meyer lemon juice 2 large eggs 1 large yolk 1 teaspoon
of pure vanilla extract 1/2
cup (115 g or 1 stick) unsalted butter, melted and cooled
1/4 tsp
of almond extract 1/2
cup of tapioca flour 3 tbsp ground flax seeds 1/2
cup of almond flour 1/2
cup of rice flour 1/4
cup quinoa flour 1/4
cup of buckwheat flour 1/3
cup fava - chickpea flour 1/2
cup of cocoa
powder 1/2 tbsp
of baking
powder 1 tsp
of baking soda
2 sticks (225 g) unsalted butter 3/4
cup (90 g)
powdered sugar, sifted, plus more for rolling 1 vanilla bean, split lengthwise and seeds scraped > 1 tablespoon dark rum 1
cup (140 g) superfine brown
rice flour 3/4
cup (75 g) finely ground pecan meal 1/2
cup plus 1 tablespoon (70 g) amaranth flour 1/2
cup (80 g) potato starch 1/4
cup (30 g) tapioca starch 1 teaspoon salt In the bowl
of a stand mixer, combine the butter,
powdered sugar, and vanilla seeds.
1
cup vanilla (or plain) brown
rice protein 1/2
cup quinoa flakes 3/4
cup gluten - free oats (or buckwheat) 1
cup egg whites 1
cup of coconut milk (from the carton) 1/4
cup applesauce 2 teaspoons baking
powder 1 teaspoons baking soda 1/2 grated apple (added after blending the above) 1 large grated carrot (also added after blending the above) 1/4
cup chopped walnuts (also added after) 1/4
cup of chopped macadamia nuts (also added after)
Frosting Version # 2 2
cups powdered sugar 2 tablespoons water / juice /
rice / soy / cow's milk 1/2 teaspoon vanilla extract or a drop or two
of mint or orange, etc. extract
1
cup (gluten - free or regular) oats 1/2
cup vanilla or coffee flavored whey protein
powder 1/4
cup vanilla pea protein,
rice protein or casein protein
powder 1/4
cup chopped nuts 1/2 tablespoon coffee extract or essence (optional but lovely) 1/2 tablespoon toffee flavdrops (or your sweetener
of choice — remember if you get the flavdrops from MyProtein that you can use our exclusive discount code
of POWMP to get 10 % off!)
1
cup white
rice flour 3/4
cup gluten free oat flour (see note) 1/2
cup sugar 2 tsp baking
powder 1 tsp baking soda 1/2 tsp salt 1 large egg 1 large egg yolk 1
cup full fat plain yogurt 1 stick unsalted butter (melted and cooled to room temperature) 1 tsp vanilla extract zest
of 1 lemon or lime 12 tsp
of kiwi - lime marmalade (or jam / preserve / marmalade
of your choice)-- recipe follows vanilla sugar (optional) 4 tsp lime juice 2/3
cup sifted
powdered sugar
For the marinade: 1
cup vege stock 2 tbsp
rice wine vinegar 3 tbsp tamari 3 tsp fresh ginger, minced 4 cloves garlic, minced 2 1/2 tbsp curry
powder 1/4 tsp cumin pinch
of ground coriander
-LSB-...]
rice 1,5 — 2
cups hazelnut milk 1/2
cup roasted hazelnuts (or some other plant milk, like walnut, almond,
rice, oat) 3 tbsp raw cacao
powder 3 dates 1 tbsp coconut sugar (or more dates) pinch
of -LSB-...]
Cookies 1 1/2 tablespoons tapioca starch 1/4
cup sugar (evaporated cane juice) 1/4
cup brown sugar pinch
of baking soda 1/4
cup cocoa
powder 1/2
cup brown
rice flour 1 teaspoon xanthan...
The amount
of sweet
rice powder says 9 ounces (2
cups)-- should this read 1.125
cups.
1/2
cup dried apples, finely chopped and soaked in hot water for 10 minutes 1/2
cup almond meal 1/2
cup brown
rice or spelt flour 1 Tbsp flaxseed 3 Tbsp water 1 Tsp baking
powder Pinch
of salt 1/3
cup applesauce 1/4
cup maple syrup 1 Tsp cinnamon Generous grating
of nutmeg 1 Tsp vanilla
1
cup and 2 tablespoons brown
rice flour 1/4
cup each almond and coconut flour 1/2
cup plus 1 tablespoon quinoa flour 1 teaspoon baking
powder 1/2 teaspoon soda 1/4 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg freshly ground seeds
of 2 - 3 cardamom pods dash
of both clove and all spice 3 tablespoons coconut oil — melted 1
cup full fat coconut milk 1/2
cup coconut sugar 1 teaspoon vanilla extract 1 1/2
cups finely shredded butternut squash about 1
cup fresh cranberries
5 small green chillis, stems removed 5 small red chillis, stems removed 2 pounds lamb or goat meat, cubed 3 quarts water 2 - inch piece
of ginger, peeled 2 teaspoons black peppercorns 2 teaspoons anise seed 2 teaspoons cumin seed 5 cardamoms (or 2 Tablespoons car - damom
powder) 3 cloves 3 tablespoons coriander seed 1 stick cinnamon 1 star anise 5 bay leaves 1
cup fresh mint leaves 4 pieces lemon grass, crushed 1 teaspoon ground turmeric 4 curry leaves (optional) 1
cup water 4 tomatoes, diced 2 sticks cinnamon 3 cardamoms 5 doves 5 tablespoons vegetable oil Spring (green) onions for garnish 3 teaspoons
rice flour for thickening (optional)
ground pork, turkey or chicken s and p 3 Tbsps flour 3 Tbsps S&B Japanese curry
powder peeled onion, quartered 3 cloves garlic, peeled peeled sliced carrot 2» fresh ginger, peeled and thinly sliced mango, peeled and coarsly chopped, or a peeled banana and 2 Tbsps sweet mango chutney - such as Major Gray a green apple, peeled, cored and quartered 2 Tbsps tomato paste 1 Tbsp worchestershire sauce 1
cup chicken broth 6 thin boneless pork chops, pounded 2 beaten eggs 1
cup of Panko breadcrumbs cooked
rice shredded cabbage tonkatsu sauce
Ingredients: 1/2
cup of plain gluten free flour — I have used Dove's farm 1/4
cup of ground almond 2 tablespoons
of coconut sugar 1 tablespoon
of brown
rice syrup or honey 2 tablespoons
of coconut oil — melted 2 tablespoons
of almond milk A pinch
of salt 1/2 teaspoon
of baking
powder A dash
of vanilla extract
Add the other 1/2
cup of oats and just pulse slightly so they break apart a little but keep some texture.Add to a large bowl, along with puffed quinoa /
rice, protein
powder (I used chocolate sunwarrior), cinnamon, vanilla pod / extract.
1 3/4
cup of spelt flour 1 1/2
cup of almond or soy milk (I wouldn't recommend using
rice / oat or coconut milk for this recipe as they are too watery) 1 teaspoon
of apple cider vinegar 1 scoop
of Fit Delis Chocolate Protein
powder 2 tablespoon
of raw cacao
powder 1 1/2 teaspoon
of baking
powder 1 tablespoon
of runny and smooth peanut butter 1/4
cup of melted coconut oil 1/4
cup of maple syrup A pinch
of sea salt
12 ounces blueberries (fresh or frozen) 1
cup rice flour 1
cup garbanzo bean flour 1/2
cup tapioca flour 1 teaspoon baking
powder 1 teaspoon baking soda 1/4
cup Ener - G Egg Replacer 1/2
cup cold water 1/4
cup sugar (evaporated cane juice) 1/4
cup sesame tahini 1 tablespoon apple cider vinegar 1
cup brewed Chai tea (strong) 1
cup soy milk or other nondairy milk 1/2
cup of boiling water
1 1/2 tablespoons tapioca starch 1/4
cup sugar (evaporated cane juice) 1/4
cup brown sugar pinch
of baking soda 1/4
cup cocoa
powder 1/2
cup brown
rice flour 1 teaspoon xanthan gum 3 tablespoons olive oil 1/2 teaspoon peppermint oil 1/4
cup water
Cookies 3 2/3
cups oats 2 1/4
cups white
rice flour 2 teaspoons baking soda 1 teaspoons baking
powder 1/2
cup olive oil or vegetable shortening 1
cup peanut butter (smooth or chunky) 1
cup brown sugar 1
cup sugar 2 teaspoons starch (corn, potato or arrowroot) 2 teaspoons tapioca flour 1/2 teaspoon cream
of tartar 6 tablespoons water 2 teaspoons vanilla extract 3/4
cup water 3 teaspoons xanthan gum
Cooking for 6 and using this as the main (and only) course, I: - used brown
rice - upped the
rice to 1.5
cups - kept the beans the same (another half can would have worked as well and I kinda wish I had done that)-2 jalapenos - chipotle chile
powder instead
of regular - used 2.75 tsp salt.
Here's how to make a green smoothie
of your own: 2
cups almond milk (soy or
rice work well too) 1 frozen banana (remove the peel, cut into 1 - inch slices, and freeze in a plastic bag overnight) 1
cup of frozen berries (strawberries, blueberries, raspberries, and / or blackberries, etc) 1 Tbs flax seeds 1 scoop
rice protein
powder (soy or hemp work well) Greens: spinach has the mildest flavor and for a beginner, I would recommend starting with 1/2
cup.
FODMAP FRIENDLY WAFFLES: — 2
cups rice milk — 2
cups gluten free flour — 1 tsp baking
powder — 1 egg — dash
of stevia Mix all ingredients together by hand or in blender, adding water if mixture is too think.
Ingredients: 3/4
cup (100 g) almond meal 2 Tbsp coconut sugar or other natural sugar 3 Tbsp extra virgin coconut oil, melted 200 ml almond milk 2 (3.5 oz / 100 g each) soy - free dark chocolate bars 3 cartons (6 oz / 170 g each)
of So Delicious Greek almond or coconut milk yogurt 1/3
cup (50 g) coconut sugar or other natural sugar 1/3
cup (55 g) gluten - free flour or
rice flour 1 carton
of raspberries for garnish
Powdered sugar for dusting (optional)
During my afternoon slump, where I particularly craved something sweet, I simply made a
cup of hot chocolate with my cacao
powder, hot milk or dairy substitute (I think
rice milk tastes best) and little bit
of sweetener and seemed to feel satisfied.
2
cups high - protein, gluten - free flour blend or gluten - free flour blend
of choice 1 teaspoon baking soda 2 teaspoons baking
powder 1/2 teaspoon xanthan gum 1/2 teaspoon salt 1/4
cup gluten - free oats 1 egg or flax gel * 1
cup buttermilk or milk
of choice (
rice, hemp, soy, almond)
Approx. 1.5
cups almond milk (or milk
of choice), add more if you prefer a runnier smoothie 1/3
cup of walnuts, or about 20g 1/4
of an avocado 2 tablespoons chia seeds 1 tablespoon raw cacao (or to taste, I like my chocolate intense, I added an extra half tablespoon) 2 heaped teaspoons maple or
rice malt syrup, or sweetener
of choice, to taste 1 heaped teaspoon maca
powder (optional) 1 heaped teaspoon raw cacao nibs 1/4 teaspoon cinnamon Pinch
of vanilla
powder (or essence) Pinch salt Leave half the walnuts and cacao nibs aside.
2 medium heads
of cauliflower, cut into florets 1
cup white
rice flour 1
cup water 1/4 teaspoon salt 1/4 teaspoon garlic
powder 1/4 teaspoon paprika 1
cup of your favorite buffalo wing sauce (Frank's Red Hot Buffalo Wing Sauce is vegan) Vegan ranch dressing or dipping sauce (homemade — go to alextcooks.com for a recipe — or from natural food grocer)
Ingredients: 2
cups nondairy milk 1 frozen banana (remove the peel, cut into 1 - inch slices, and freeze in a plastic bag overnight) 1
cup of frozen berries (strawberries, blueberries, raspberries, and / or blackberries, etc) 1 scoop
rice protein
powder (soy or hemp work well) Greens: spinach has the mildest flavor and for a beginner, I would recommend starting with 1/2
cup.
1/2
cup of plain gluten free flour — I have used Dove's farm 1/4
cup of ground almond 2 tablespoons
of Natvia Natural Sweetener 1 tablespoon
of brown
rice syrup 2 tablespoons
of coconut oil — melted 2 tablespoons
of almond milk A pinch
of salt 1/2 teaspoon
of baking
powder A dash
of vanilla extract
Combine 3/4
cup of the
rice flour, the sorghum flour, potato starch, xanthan gum, baking
powder, and salt in a medium bowl and stir to combine.
Ingredients 2
cups cooked quinoa, cold (here «s how to cook quinoa) 1 - 2 chilled nectarines, sliced 1 banana, sliced 2 - 3 handfuls
of chilled blueberries a squeeze
of lemon juice 2 - 3 pinches
of vanilla
powder rice malt syrup, to taste Makes 2 servings.
Ingredients 2 kg extra ripe purple plums (I used the Italian variety), cleaned 1
cup (250 ml) filtered water the juice
of 1 lemon 100 g muscovado sugar 300 g
rice malt syrup 1 teaspoon vanilla
powder 2 - 3 cm long fresh ginger root, peeled and grated Makes about 4 jars, 300 g each.
Combine 1/4
cup of rice flour, 1/4
cup nutritional yeast, and 1 teaspoon
of garlic
powder.
Hi, I added half a
cup of rice flour, 1 tsp
of baking
powder, a shake
of salt and 1 tsp
of golden syrup to the batter.
2 1/2
cups rice flour (white, brown, or a mixture
of both) 1 2/3
cup potato starch 3 teaspoons baking
powder 2 1/2 teaspoons salt 2 tablespoons sugar 1/2
cup dry buttermilk
powder 3 tablespoons egg substitute 3/4
cup shortening, PLUS «PLUS» means this ingredient in addition to the one on the next line, often with divided uses 3 tablespoons shortening
12 jalapeños 1
cup cooked white or brown
rice 1
cup canned black beans, drained and rinsed 2 tablespoons smooth or grainy vegan Dijon mustard 1 teaspoon garlic
powder, or 1 medium - size clove garlic, peeled and pressed 1 tablespoon chopped fresh thyme leaves, or 2 teaspoons dried 1/2
cup extra-virgin olive oil, for drizzling Hot sauce
of choice, for drizzling
3 large eggs, room temperature, or 3 tablespooons arrowroot mixed with 6 tablespoons warm water 3 tablespoons olive oil 1 teaspoon apple cider vinegar 2 tablespoons honey or agave nectar (omit if using ginger ale) 2 3/4
cups gluten - free high - fiber flour blend
of choice 2 1/2 teaspoons xanthan gum (omit if included in your flour blend) 1/4
cup dry milk
powder, or dairy - free milk
powder, almond meal, buck - wheat flour, or brown
rice flour 1 teaspoon salt 1 tablespoon granulated cane sugar 1 (10 - ounce) bottle gluten - free ale, sparkling water, club soda or ginger ale, room temperature
1 1⁄2
cups dried black beans, rinsed and picked over (* see note below for quick version) 1 - inch piece
of kombu 2
cups chopped yellow onion 1 teaspoon chipotle chile
powder 3 bay leaves 2 teaspoons salt Pinch
of freshly ground pepper 1 1⁄2
cups brown
rice 3
cups water 1 tablespoon extra-virgin olive oil (plus more as needed) 1
cup raw pumpkin seeds 1 tablespoon smoked paprika 6 to 8 burger rolls 1 red onion, thinly sliced (optional) Avocado slices, for serving (optional)
Gluten free all - purpose flour blend: 3
cups of brown
rice flour 3
cups of sorghum flour 1.5 potato starch, not flour 1.5
cup of arrowroot
powder Blend together and store in an airtight container or large ziploc baggie.
4
cups prepared sticky
rice 2 tablespoons sesame oil 1 small onion, diced 5 ribs
of celery, diced 8 ounces ready - to - serve teriyaki tofu, diced medium 1/4
cup peanut butter 1/3
cup soy sauce 1 teaspoon garlic, minced or
powdered 1/8 teaspoon cayenne pepper 1 1/4
cups cold water 2 tablespoons cornstarch 1
cup roasted peanuts, salted or unsalted, for garnish 1/2
cup chopped green onions for garnish
When cooking the «
rice powder» for homemade baby cereal, use 1/4
cup of powder per 1 - 2
cups of water — more or less as you see fit.
Put 1/2
cup rice milk in a large bowl with the Panko, flax meal, chili
powder, and a pinch
of salt and pepper.
In a large bowl, whisk the
rice flour, garlic
powder, 1/4
cup cold water, and a pinch
of salt.