Skip to main content

Black Rice Orange Cookies

We are not cookie eating people and our dessert usually consists of fresh cut fruits, fruit juice, etc. I have been following many of the positive, eco-friendly, sustainable, and responsible food businesses that are a new trend in India. One such place is Terra Earthfood in Chennai. They make  organic, gluten free snacks that are mostly made of plant based ingredients. The most recent one they had posted on their FB page was orange cookies made with organic brown rice and flavored with orange juice and zest. The combination of the ingredients sounded so delicious and irresistible, and we did not have the patience to wait till our next trip to Chennai. So I decided to give this a try. I tried making the cookies with black rice rice and coconut, and then flavored them with orange juice and zest.

  • Black rice - 1/2 cup
  • Organic dried shredded coconut - Coconut - 1/4 cup
  • Organic Coconut palm sugar - 1/4 cup
  • Organic virgin Coconut oil - 1/4 cup
  • Organic Honey - 2 Tbs.
  • Fresh Orange Juice - 1/2 cup
  • Organic orange zest - 1 tsp.
  • Baking soda - 1/2 tsp.

  • Grind black rice to a fine powder. I could easily powder it using Vitamix dry grinder. If you do not have a high speed blender, you might want to soak the rice before grinding it. Transfer to a bowl.
  • Grind palm sugar and coconut together to a fine powder too. Add it to ground brown rice. Add orange zest and baking soda to this and mix well.
  • Melt coconut oil and honey over warm water. Take fresh orange juice.
  • Add the wet ingredients to the dry ingredients and mix well. Keep aside for 10-15 minutes.
  • Preheat oven to 370 degrees. Lay parchment paper on a cookie sheet. Drop a tablespoon each of the mix separated by 1-2 inches on the sheet and bake for about 12 minutes or till nice and firm. Let them cool completely over wire racks. Enjoy them while they last !!

Sharing this on Gluten Free Fridays


  1. What a super fun cookie! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Hope your week is great!

    Cindy from

    1. Thank you Cindy. You have a great spread going at the Party :-)
      You have a great weekend !


Post a Comment

Popular posts from this blog

Hot'n'Sour Ash Gourd Soup

There are some vegetables that you take for granted as you get it in abundance, but then when you are in a place where you don't get it at all, that is when you really miss those simple pleasures in life. The ash-gourd, or the Kumbalanga as we call it in Malayalam (Poosanika in Tamil) is one such vegetable. Back home you use it almost every other day in a variety of ways. 
This time we decided to talk to our local farmer to grow some Indian vegetables that we really miss, especially eating them fresh from the farm. The list included okra, ash-gourd, long beans, bottle-gourd and ribbed-gourd.., and boy they did grow them really well. So back to the ash-gourds, they came up so well and we are having a wonderful time eating them, while also helping out our local farmer by consuming his produce. 
In Ayurveda and other traditional eastern medicine practices, ash-gourd is known to be used as a general tonic for its restorative properties. It is rich in many vitamins and minerals. It co…

Szechuan Shrimp and Cauliflower

Happy Chinese New Year!!! We are celebrating Chinese new year day with probably my first venture into Chinesecuisine. I decided to go with Szechuan region, which is known for the hot'n'spicy dishes. I had to make my own version of a Szechuan sauce to work with the ingredients that I had in my pantry and to stick to my quicknhealthy standards. I also made another even simpler everyday Chinese dish which is Chinese Okra and Egg Stir Fry, both served with rice. That is for another day and another post :-)

For Szechuan sauce:
Rice - 1 Tbs (soaked for a few hours)Red chilly - 4-5Garlic - 3-4 clovesNama shoyu - 2 TbsToasted sesame oil - 2 Tbs Apple cider vinegar - 1 Tbs Sea salt - as per taste Directions:
Using a mortar and pestle, crush/grind the soaked rice, garlic and red chilly to a paste. You can add a couple of tablespoons of water to aid the process. Transfer the paste to a small bowl, add the remaining ingredients and whisk well. For the main dish: 
Wild caught shrimp - about 10 …

Amaranth Upma for a Wholesome Spicy Breakfast

Amaranth is something new I am introducing to this blog. It is from the same amaranth family that we use as greens in India and many other parts of the world. Amaranth is not a grain, but is a seed and contains good protein which you cannot get from many other vegetable sources. Similar to other grain-like cereals/seeds, amaranth is good to include in your diet for a complete protein rich nutrition.

Now for today's recipe, I am posting something savory and spicy. I have been told a few times by readers that I post too many sweet things. Maybe because I am a sweet person ;-). So here is something spicy and cozy for a winter morning breakfast or brunch. It is wholesome, with good carb and protein from amaranth, good fat from coconut, and you can add your choice of veggies to make it more nutritious. 

Amaranth - 3/4 cup ( soaked overnight )Coconut oil - 1 TbsMustard seeds - 1 tspGreen chilly - 1-2Ginger - 1 inch pieceRed onion - 1Tomato - 1 medium Veggies - 1 cup (chopped) (optional)Sh…