Coconut Rice Pudding

1/4 c. melted pastured butter
3 eggs (free range)
2 cans Natural Value Organic coconut milk
1 c. sugar
2 t. vanilla
1 t. cinnamon
3/4 t. nutmeg
1/2 t. sea salt
2 1/2 c. cooked rice
3/4 c. raisins
3/4 c. flaked coconut
3/4 c. chopped Almonds (optional)

Use butter to oil the bottom and sides of 9" X 13" baking dish.  In Large bowl combine eggs, milk, sugar, vanilla, nut meg, and cinnamon.  Stir in rice and raisins.  Pour into prepared baking dish.  Bake uncovered 30 min. at 325 degrees.  Sprinkle coconut and almonds and bake for an additional 10- 15 min until a baking thermometer reads 160 degrees when inserted or center is not liquid. Can be served warm with whipped coconut milk or not.  Good warm or cold. Refrigerate leftovers.

Other flavor options:  dried sweetened cranberries, or blue berries in place of raisins.

Adapted from a recipe in  Susan Aylworth's book Zucchini Pie,  page 88.

Raspberry Rhubarb Compote over Streusel Bars with whipped Coconut Cream

Streusel Bars

2 1/3 c.  gluten free flour mix
2 t. guar gum
1 1/4 t. baking powder (gluten and corn free)
1/2 t. sea salt
3/4 c. softened butter
1 c. sugar
1/2 c. brown sugar
3 eggs
1 t. vanilla (gluten and corn free)

Streusel 

2 T. cinnamon
2 T. sugar (extra fine bakers)
3/4 c. chopped almonds

Pre-heat oven to 325 degrees.  Grease bottom of 9" x 13" cake pan.

Mix dry ingredients and set aside.  Cream butter and sugars add eggs one at a time, then add vanilla.  Then add dry ingredients until all is moistened.  Reserving half the dough spread one half in cake pan.  Sprinkle streusel over dough then with wet fingers spread second half of dough over the top.  You may have to wet fingers several times but try and spread over the whole thing.  

Bake for 15- 20 minutes until toothpick comes out clean.  This was based on this recipe: http://www.bettycrocker.com/recipes/snickerdoodle-bars/e2fc99ee-d389-434d-98e9-73bbf2527053 .  Adapted to gluten free with nuts added and more cinnamon and sugar.

Cool  bars for one hour or more.

Raspberry rhubarb compote

3 c. chopped rhubarb
1/2 c. fresh squeezed orange juice
3 t. zested orange rind
1/2 c. brown sugar
3 t. agar flakes
2 c. raspberries
5 drops citrus bliss essential oil

Place rhubarb, orange juice, orange zest, and brown sugar in sauce pan over med. heat.  Bring to boil and simmer for 10 min.  Sprinkle agar flakes over top and mix in.  Turn off heat and add citrus bliss oil.  Refrigerate. ( Based on recipe from this blog;  http://www.simplebites.net/salute-spring-ten-ways-to-enjoy-rhubarb-compote/ )

Whipped coconut cream

used this recipe; 
http://kblog.lunchboxbunch.com/2011/09/how-to-make-whipped-coconut-cream-from.html  but instead of powdered sugar I use the extra fine bakers sugar ( no corn starch) and vanilla.

To serve  place bar on plate and top with raspberry rhubarb compote and garnish with coconut cream.


 I am so flattered that this won first place in my ward dessert contest on 27 July 2112.

Banana Cake

3/4 c. milk with 2 T. lemon juice, set aside to curdle.

2/3 c. butter
1 2/3 c. sugar
2 eggs
2 t. vanilla

Cream butter, sugar, eggs and vanilla until light and fluffy.

3 c. gluten-free flour mix
1 1/4 t. soda
1 t. salt
2 t. baking powder
2 t. guar gum

Add milk and dry ingredients to creamed ingredients.  Add 1 1/2 c. mashed bananas.  Bake in 3  8" round pans or 2 bread pans or one large sheet pan well greased at 350 degrees. 30-45 min.

Original recipe won second prize a the southern California Exposition by Sylvia Murray.  This is called sour milk and rotten banana cake by the Jenson Family.

Orange Cream Cupcakes

1 c. brown rice flour
1/2 c. coconut flour
1/3 c. tapioca starch flour
2 t. baking powder
1/4 t. guar gum
1/4 t. sea salt
1 c. sugar
1/2 c. olive oil
2 eggs
1 orange, zested & then juiced
4-5 drops doTerra wild orange essential oil
1/2 c. coconut milk

Pre-heat oven 350 degrees F.  Line muffin pan with baking liners.  In medium bowl combine brown rice flour, coconut flour, tapioca starch flour, baking powder, guar gum and sea salt, set aside.  In large bowl beat sugar and olive oil.  Add eggs one at a time.  Combine coconut milk, orange zest , orange juice and wild orange essential oil.  Add 1/2 of milk mixture to the egg mixture beat on low then add 1/2 of flour mixture, then repeat milk and flour mixtures.  Divide evenly into muffin cups.  Bake 15-20 min.  Until toothpick comes out clean.

I made a fluffy almond frosting from Almond flavor, butter, coconut milk  and powdered sugar (used a blender to make powdered sugar with bakers extra fine sugar to start). I also flavored some of the frosting with cinnamon ( the light brown ones).

This are quite good not too dry or crumbly.  Yum!  I was attracted to this recipe because it didn't call for a flour mix but gave the flour portions straight out.  I also liked  the sound of orange cream One of my favorites as a kid was orange cream cycles.  I like those way better than the fudge  ones so many people liked.

This recipe is from Deliciously G-free by Elisabeth Hasselbeck.  I made a few changes to accommodate my personal food allergies and preferences.  I am allergic to wheat, corn, soy, milk, barley, rye,chocolate, walnuts, & peanuts.