Archive for November, 2009

When Seton Family of Hosptials asked for a gluten free sugar cookie recipe we here at World Wise Grains knew we could not ignore their request. These delicious cookies are not only a healthy gltuen free snack but will definately be a new favorite in your house. 

Ingredients

• ½ Cup Arzu Original
• 1/3 Cup warm milk
• 1 Stick Butter or Margarine
• 1 ½ Cup Sugar
• 2 Eggs
• 1 Cup Sorghum Flour
• 1/3 Cup Tapioca Flour
• 2 Teaspoon GF Vanilla
• 2 Teaspoons GF Almond Extract
• ½ Teaspoon Xanthan Gum
• 2 ½ Baking Powder

Directions

1. Mix dry Arzu with warm milk. Set aside to cool.
2. In large mixing bowl, cream margarine, sugar and eggs together.
3. Add additional ingredients dry ingredients and mix well.
4. Add Arzu and milk mixture and mix well.
5. Chill covered dough (30 minutes in the freezer) or (2 or more hours in the refrigerator)
6. Use mixture of ½ cup sorghum flour and ½ cup tapioca to dust surface and work into dough. If dough does not roll well with additional flour, chill the dough more.
7. Roll to approximately 1/8th inch and cut in your favorite shapes. Choose shapes without small, intricate cut outs- for instance bells, trees, boots, etc. work best) It is important to keep all cookies close to the same thickness as possible for even cooking.
8. Place on cookie sheet lined with parchment paper and bake in a 350* preheated oven for 7-10 minutes.
9. Remove from oven and let sit for 5 minutes before removing from pan. After 5 minutes, carefully slide parchment paper (with cookies still on it) off of cookie pan onto the counter or cooling rack. Let cool completely before removing from parchment.

Important: If cookies are not cooled completely, they may break.

Makes approximately 2 dozen 2 ½ inch cookies.

Icing:

If you are not planning to ice cookies, you may sprinkle some sugar onto shapes and lightly press into dough before cooking. Of course though we all know that no cookie is perfect without the icing on the top.

Ingredients

• 1 Cup Confectioners’ Sugar
• 2 teaspoons milk (may substitute with orange juice or other favorite juice)
• 3 teaspoons Agave Nectar
• ½ teaspoon GF Almond Extract
• ½ teaspoon GF Vanilla Extract
• Food coloring of choice

Directions

1. In a small bowl, stir together confectioners’ sugar and milk until smooth. Beat in agave nectar and extracts until icing is smooth and glossy. If icing is too thick, add more agave. If too thin, add more confectioners’ sugar.
2. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

We all know how hard it is to get the entire family satisfied when baking. It is even more difficult when your a gluten free baker. With this recipe we are hoping to encourage traditional family baking, even for gluten free bakers. Like many of our other recipes these cookies’  recipe was developed after recieving a request by Seton Family of Hospitals in Central Texas.

Ingredients

• 6 Tablespoons Butter or Margarine
• 1 Cup Brown Sugar
• 1 Egg
• ¼ Cup Molasses
• 1 Teaspoon Cider Vinegar
• 1 Cup Quinoa Flour
• 1/3 Cup Tapioca Flour
• ½ Cup ARZU Chai Flavor
  (may substitute with Original Flavor Arzu and 2 Teaspoon Cinnamon)
• ¼ Teaspoon Cloves
• 2 Teaspoons Ginger

Directions

1. Pre-heat over to 350*
2. In large mixing bowl, cream butter and sugar together.
3. Add eggs, molasses and vinegar. Mix well.
4. Add remaining ingredients. Mix until blended.
5. Chill covered dough (30 minutes in freezer) or (2 or more hours in refrigerator)
6. Use mixture of ½ cup quinoa flour and ½ cup tapioca flour to dust surface and work into dough. If dough does not roll well with additional flour, chill the dough more.
7. Roll to approximately 1/8th inch and cut with gingerbread cookie cutters. It is important to keep all cookies as close to the same thickness as possible for even cooking.
8. Decorate as desired with raisins, cranberries, etc for buttons and eyes. Sprinkle sugar onto gingerbread cookies and lightly press into dough before cooking.
9. Place on cookie sheet lined with parchment paper.
10. Bake in oven for 12-15 minutes.
11. Remove from oven and let sit for 5 minutes before removing from pan. After 5 minutes, carefully slide parchment paper (with cookies still on it) off of cookie pan onto the counter or cooling rack. Let cool completely before removing from parchment.

 Important: If cookies are not cooled completely, they may break.

Makes approximately 2 dozen 2 ½ inch gingerbread cookies.

Thanks to my neighbor Lisa for this yummy recipe. Feel free to use your traditional sweet potato casserole under the Arzu Orange-Pecan Crunch Topping.

Sweet Potato Casserole

• 4 large sweet potatoes baked
• 3 Tablespoons butter or margarine (optional)
• Orange juice to taste (from concentrate or fresh squeezed) Aprox ½ to 1 cup or enough to cream potatoes.
• Honey to taste (about 3 tablespoons)
• Pumpkin Pie spice 2-4 teaspoons
• Salt to taste

Directions

1. Poke holes in potato and bake at 350* for 10 minutes or place in Microwave and use baked potato setting
2. Cool potatoes so that you can remove skin easily.
3. Put skinned potatoes in mixer. Add all other ingredients and whip.

Arzu Orange- Pecan Crunch Topping

Ingredients

 

• 3 Tablespoons butter or margarine melted
• ½ Cup brown sugar
• ½ Cup chopped pecans or walnuts
• 1 Cup Arzu Original (may use Chai flavor if desired)
• 1 Teaspoon orange zest
• 3 Tablespoons orange juice
• 2 Tablespoons orange flavored liqueur such as Grand Marnier(optional)
• ½ Cup gluten free mini marshmallow (optional)

Directions

1. Mix above ingredients except marshmallows in a bowl until crumbly.
2. Place crumbles on top of sweet potato casserole.
3. Bake at 350* oven for 40-45 minutes.
4. Sprinkle marshmallows around the casserole and bake additional 5 minutes.

Makes 10 servings

Hi – I don’t comment on many sites but had to on yours. It’s fantastic! I really like the way you write – very to the point. Thanks for having this site. I found your site while looking for another one on about.com. I don’t have time to read all the articles here right now, but I have bookmarked the home page and will return very soon to see the latest. I love reading about cooking, it is my favorite hobby. The recipes on your site are incredible. I can’t wait to try them out on my family. They think I’m nuts (and maybe they are right lol) when they see me at work in the kitchen. Click here if you’d like to check out my site.http://kachef.com/category/all/
Keep up the great work!

Our Arzu Spinach and Wild Mushroom Stuffing is savory, moist and full nutrients. Perfect for Holiday Feasts or company dinner.

Ingredients 

• 1 Cup Original Arzu
• 1 ½ Teaspoon rubbed sage
• ¼ Teaspoon black pepper
• ¼ Teaspoon ground nutmeg
• ½ Cup gluten free chicken stock (simmering)
• 2 Tablespoons Olive oil (may substitute with your favorite oil)
• 2 eggs, slightly beaten
• ½ cup room temperature gluten free chicken stock
• 2 Tablespoons Olive Oil
• 1 Small onion, finely chopped
• 2 Ribs celery, finely chopped
• 4 Toes garlic, minced or pressed in garlic press
• 4 Ounces sliced button mushrooms
• 4 Ounces baby Bella mushrooms (may substitute with your favorite mushrooms)
• 8 Ounces frozen chopped spinach (may substitute with fresh chopped spinach)
• 1 Jigger sherry (1 jigger=4 tablespoons) or more to taste
• 1 Teaspoon dried thyme (may use fresh if available)
• Salt to taste
• Black pepper to taste
• ½ Cup Gluten free chicken stock
• 1 Cup wild rice blend (I used Royal Blend Rice Select)

 

Step 1: Arzu Mixture

1. Mix Arzu, Sage, Black Pepper and Nutmeg in a medium sized bowl.
2. Add simmering stock and olive oil to dry mixture and mix well. Set aside to cool.
3. Preheat oven to 350*

Step 2: Rice Mixture Directions

1. In a large frying pan add olive oil, onion, celery, garlic and mushrooms.
2. Sauté until onions are lightly browned.
3. Add frozen spinach, thyme, salt, pepper, sherry, rice and ½ cup of stock.
4. Cook on medium heat until all ingredients are warm.
5. Place rice mixture in a greased, 11×7 inch casserole dish. Set aside

Step 3: Complete Arzu Mixture 

1. Complete the cooled Arzu mixture- add ½ cup room temperature gluten free chicken stock and mix well.
2. Add 2 lightly beaten eggs to mixture and mix well.
3. Add Arzu mixture to rice mixture in casserole dish. Make sure it is well blended.
4. Top with grated parmesan cheese if desired.
5. Bake in preheated oven for 40-45 minutes until lightly browned on top.
6. Let rest 10 minutes before serving.
7. If desired, top with chopped green onions and chopped parsley before serving.

Makes 10 servings.
**I like to cut cooled stuffing in single serving portions and freeze for later. Defrost in refrigerator and drizzle with a little olive oil before reheating.

The Muffins are great for Thanksgiving or Halloween. Once you try them though you will be wanting to make them every chance you get!

Ingredients

• 1 Cup sorghum flour
• ½ Cup rice flour
• 1 Cup Arzu Chai Flavor (may substitute with Original flavor and 1/12 Teaspoons pumpkin pie spice)
• ¾ Cup firmly packed brown sugar
• 1 Tablespoons Baking powder
• ½ Teaspoon baking soda
• ½ Teaspoon salt (optional)
• 1 Cup canned pumpkin (may substitute with fresh cooked pumpkin)
• ¾ Cup milk (may substitute with your favorite dairy free milk such as rice milk, almond milk, etc)
• 1 egg, lightly beaten
• 1/3 cup vegetable oil (may substitute with your favorite oil (IE: grapeseed, flaxseed oil, almond oil)

Directions

1. Preheat oven to 375*
2. Line 12 medium muffin cups with paper baking cups, or lightly grease bottom only.
3. Combine all dry ingredients in a bowl, mix well.
4. Add combined pumpkin, milk, oil and eggs to dry ingredients. Mix just until dry ingredients are moistened.
5. Fill muffin cups ¾ full.
6. Bake for 22-25 minutes or until golden brown.
7. Let muffins stand for a few minutes then remove from pan.

 

Makes 1 dozen muffins.

These muffins are excellent candidates to be frozen and eaten later.

This  delicious Dessert is easy to make and is sure to satisfy any palete.

Apple Cranberry Filling

Ingredients

• 4-5 Braeburn (or similar) apples peeled and sliced into ¼ inch Pieces
• ½ Cup dried cranberries
• 2 Teaspoon cinnamon
• 3 Tablespoons lemon juice
• 3 Tablespoons Agave Nectar (May substitute with Honey)
• 1 Tablespoon Cup Cornstarch

Directions

1. Mix all ingredients in a 11×7 pan. Mix well

Crisp Topping

Ingredients

• 6 Tablespoons Margarine or Butter.
• 1 Cup Arzu Chai Flavor (May substitute with Arzu Original and 1 tsp cinnamon)
• ½ Cup Sorghum flour
• ¼ Cup Cornstarch or Tapioca
• ½ Cup brown sugar or turbinado sugar

Directions

1. Preheat Oven to 375*
2. Place all ingredients in a bowl and “squish” together until all ingredients are crumbly.
3. Pour crumble evenly over apples in baking dish.
4. Bake for 25-30 minutes or until golden brown.

Serve warm.

This recipe was provided by Evelyn who loves to eat these scrumptious cookies  with a large glass of Texas Tea.

Ingredients

• 2 sticks butter or margarine (1 cup)
• ¾ cup brown sugar
• ½ tablespoon grated lemon peel
• 2 teaspoon vanilla extract
• 1 cup Arzu Original Flavor
• ½ cup sorghum flour
• ½ cup rice flour
• Juice of one lemon

Directions

1. Beat together margarine, brown sugar, lemon peel, and vanilla until creamy.
2. Add flour and Arzu; mix well.
3. Cover and chill for 30 minutes.
4. Preheat oven to 350* F.
5. Shape dough into 1 inch balls.
6. Place 3 inches apart on ungreased cookie sheet.
7. Flatten each cookie with the bottom of a glass dipped in granulated sugar.
8. Bake 12-15 minutes or until edges are light golden brown.
9. Cool 2 minutes before removing from cookie sheet and placing on cooling rack.

Makes 2 dozen cookies.
Optional: garnish with powdered sugar or drizzle with melted chocolate.

Yummy, crispy Coco Loco Cookies created by our sweet, loco, coco 11 year old neighbor Luci.

½ cup margarine or butter (1 stick)
¾ cup brown sugar
1 egg
2 teaspoon vanilla
½ cup sorghum flour
¼ cup rice flour
3 tablespoons unsweetened coco powder
½ teaspoon baking soda
¼ teaspoon salt (optional)
1 ½ cups Arzu Original
½ cup gluten-free chocolate chips

Pre Heat Oven to 350* F. Line two cookie sheets with parchment paper.
Cream margarine and sugar until creamy.
Add egg and vanilla; beat well
Add combined sorghum flour, rice flour, coco powder, baking soda and salt. Mix well.
Stir in Arzu and chocolate chips.
Drop by rounded tablespoons onto parchment paper.
Bake 10-12 minutes.
Cool 1 minute before removing from cookie sheet and placing on cooling rack.
Yields 2 dozen cookies.

Quick and easy serving of veggies and whole grains… great for a quick lunch at the office or for unexpected lunch guests at home.

½ cup Arzu Southwest
2 tablespoons Pine Nuts
½ cup frozen or fresh chopped spinach
¾ cup water

Place all ingredients in a saucepan and cook over medium heat for 5 minutes.
Optional method, place ingredients in bowl in microwave for 2-3 minutes.
Add more or less water depending on desired consistency.
Optional: garnish with fresh cilantro and fresh ground black pepper.