December 22, 2013

Red Rice Ginger Cookies

If you ask me what my favorite spice/flavor to cook with is, the answer would be ginger. It is the season in which everyone is making some version of ginger based cookies, like gingerbread cookies, ginger man cookies, etc. Keeping in line with the season and the tradition, here is my version of the gingerbread cookies. This is made with red rice making it naturally gluten free. It is also free of any refined sugar or flour, and is sweetened with only dates. 

Dry ingredients:
  • Red rice flour - 1 cup (get recipe to make rice flour here
  • Potato starch/arrowroot powder - 3 Tbs.
  • Coconut milk pulp -1/4 cup (or use powdered coconut)
  • Cinnamon - 1/2 tsp
  • Nutmeg - 1/4 tsp (freshly grated) 
  • Pink Himalayan salt - a pinch
  • Baking soda - 1/4 tsp

Wet ingredients:  
  • Chia seeds/Flax seeds - 1 Tbs
  • Deglet noor dates - 20 
  • Homemade coconut milk - 1/2 cup
  • Virgin coconut oil - 3 Tbs
  • Fresh ginger - 1 tsp (finely grated)

  • Soak dates in 1/4 cup of coconut milk for 30-40 minutes
  • Powder the chia seeds in a coffee/spice grinder, mix well with remaining 1/4 cup of coconut milk and keep aside for 5 minutes.
  • Add dates along with soaking liquid to a blender jar or food processor. Add grated ginger, melted coconut oil and grind to a find paste. Add chia mixture and well. 
  • Mix the dry ingredients, rice flour, potato starch, coconut pulp, cinnamon, nutmeg, salt and baking soda.
  • Mix the dry and wet ingredients together and form a dough.
  • Keep the dough refrigerated for a few hours or overnight.
  • Divide into small balls spread on a cookie sheet. 
  • Give them a slight press and bake at 350 degree toaster oven for about 20 minutes.
  • These make soft versions of cookies - about 24 small cookies. 
  • To make thinner, crisper versions roll out into 1/8 thick sheets, cut out cookies and bake for 20-25 minutes.


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