Skip to main content

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.


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…