Persian Rice Dessert, Sholeh-Zard

from Parvin Bragg

This is a large recipe. I would consider cutting it in half of fourths.

Basmati rice is a recommended rice to use in this recipe.

3 cups rice (1 1/2 or 3/4 cup) , washed well and rinsed three times. Drain the rice and put in a larger sauce pan. Add 16 cups (8, 4) water and 1/2 (1/4, 1/8) teaspoons salt. Bring to a boil, skimming the foam off as it forms. Cover and simmer for 30 minutes until the rice is soft.

Stir in 6 cups (3, 1 1/20 sugar. Cook for 20 minutes longer, stirring constantly.

In a small bowl, combine 1/2 (1/4, 1/8) teaspoon powdered saffron and 4 (2, 1) tablespoons hot water.

After the rice has cooked, add the saffron and
1/2 cup unsalted butter (1/4, 1/8)
4 tablespoons slivered almonds (2, 1)
2 teaspoons ground cardomom (1, 1/2)
1/2 cup rose water (1/4, 1/8)

Cover and simmer 45 minutes stirring constantly (!) until mixture has thickened to a pudding consistency. Pour pudding into a shallow serving dish, or into individual serving dishes.

Garnish with
1 teaspoon cinnamon, ground (1/2 t, 1/4 t)
2 tablespoons slivered almonds, optional (1 tablespoon, 1/2 tablespoon)
2 tablespoons pistachios, optional (1 tablespoon, 1/2 tablespoon)

Chill in refrigerator until set, about 2 hours.
Serve cold.

Carrot Muffins

Makes 10 Muffins

Ingredients:

 1 1/14 cup almond flour
 1 cup brown rice flour
 ½ cup shredded coconut
 2 tablespoons flaxseed meal
 1 teaspoon baking soda
 1 teaspoon ground cinnamon
 ¼ teaspoon ground ginger
 ¼ teaspoon nutmeg
 ½ teaspoon salt
 ¼ cup and 2 Tablespoons coconut nectar
 1 teaspoon vanilla extract
 ¼ cup coconut oil (melted)
 1/3 cup unsweetened organic applesauce
 1 cup shredded carrot
 ½ apple (grated)
 3 dates (diced)
 ¼ cup chopped walnuts

Instructions:

Preheat oven to 350˚F. Prep your ingredients and line your muffin tin with paper liners.

Zucchini Cheesy Bread

SERVES: 4

3 medium zucchini
2 large eggs
2 cloves garlic, minced
1/2 tsp. dried oregano
3 c. shredded mozzarella, divided
1/2 c. freshly grated Parmesan
1/4 c. cornstarch
kosher salt
Freshly ground black pepper
pinch of crushed red pepper flakes
2 tsp. Freshly Chopped Parsley
Marinara, for dipping

DIRECTIONS
Preheat oven to 425º and line a baking sheet with parchment. On a box grater or in a food processor, grate zucchini. Using cheesecloth or a dish towel, wring excess moisture out of zucchini.
Transfer zucchini to a large bowl with eggs, garlic, oregano, 1 cup mozzarella, Parmesan, and cornstarch and season with salt and pepper. Stir until completely combined.
Transfer “dough” to prepared baking sheet and pat into a crust. Bake until golden and dried out, 25 minutes.
Sprinkle with remaining 2 cups mozzarella, crushed red pepper flakes, and parsley and bake until cheese is melted, 8 to 10 minutes more.
Slice and serve with marinara.

Gluten free Zucchini Bread

https://glutenfreeonashoestring.com/chocolate-chip-zucchini-bread/

Laura made this recipe and it was absolutely delicious. Her only thought is that it could use a little less chocolate chips.

Prep time: 10 minutes Cook time: >50 minutes Yield: 1 loaf

INGREDIENTS


1 1/2 cups (210 g) all-purpose gluten-free flour (I used Better Batter)

1/2 teaspoon xanthan gum (omit if your blend already contains it)

1/2 teaspoon kosher salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

2/3 cup (4 ounces) semi-sweet chocolate chips (use dairy free chips to keep the recipe dairy free, if necessary)

1/2 cup (100 g) granulated sugar

1/2 cup (109 g) packed light brown sugar

2 1/8 cups (215 g) grated zucchini

2 eggs (100 g, weighed out of shell) at room temperature

1/4 cup (56 g) neutral oil (like grapeseed, canola or vegetable oil)

1 teaspoon pure vanilla extract

DIRECTIONS

Preheat your oven to 325°F. Grease a standard 9-inch x 5-inch loaf pan and set it aside.

In a large bowl, place flour, xanthan gum, salt, baking soda, baking powder and cinnamon, and whisk to combine well. Place the chocolate chips in a small bowl, add about 1 teaspoon of the dry ingredients to the chips and toss to combine. Set the chips aside. To the flour mixture, add the granulated sugar and light brown sugar, and whisk to combine (working out any lumps in the brown sugar). Add 1 1/4 cups (125 g) of the grated zucchini to the dry ingredients, and mix gently to combine. Set aside the dry ingredients.

Place the remaining 7/8 cup (88 g) of grated zucchini, the eggs, oil and vanilla in a blender, and pulse until well-blended and beginning to emulsify. Create a well in the center of the bowl of dry ingredients, and add the wet ingredient mixture. The batter will be very wet. Add about 1/2 cup of the chocolate chips and reserved dry ingredients to the batter and mix until the chips are evenly distributed throughout the batter. Scrape the batter into the prepared loaf pan, and smooth the top with a wet spatula. Scatter the remaining chocolate chips on top and press down lightly to adhere.

Place the loaf pan in the center of the preheated oven. Bake, rotating once, until the top is golden brown and a toothpick inserted in the center of each loaf comes out with a few moist crumbs attached (about 50 minutes). Remove from the oven and allow to cool for at least 30 minutes in the loaf pan before transferring to a wire rack to cool completely before slicing and serving.

Chewy Flourless Chocolate Cookies

 1 ¾ cup powdered sugar

½ cup cocoa powder

2 teaspoons corn starch

¼ teaspoon salt

2 egg whites

1 cup chopped walnuts

Bake at 300 degrees for 16 to 19 minutes.

Gluten free Sausage Gravy

http://allrecipes.com/recipe/232272/gluten-free-sausage-gravy/

Ingredients:

1 pound bulk pork sausage
1 cup unsalted butter
10 tablespoons gluten-free all purpose baking flour
1 teaspoon salt
60 grinds black pepper, divided
6 cups milk, divided
salt to taste (optional)

Prep 10 m

Cook 25 m

Ready In 35 m

Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Reduce heat to low.
Stir butter into cooked sausage until melted; whisk in flour. Cook, whisking constantly, until mixture is the color of peanut butter, 5 to 10 minutes. Season with 1 teaspoon salt and 30 grinds of black pepper.
Increase heat to medium and pour in 3 cups milk. Bring to a simmer, stirring constantly. Stir in remaining 3 cups milk, 1/4 cup at time, allowing mixture to return to a simmer after each addition, 10 to 15 minutes. Continue cooking and stirring until desired thickness is reached, 5 to 10 minutes. Season with 30 grinds of black pepper and salt to taste.

Gluten free biscuits, Laura

https://www.whattheforkfoodblog.com/2015/05/04/gluten-free-biscuits/#.WV0ivL-lw2x

gluten free biscuits

Ingredients

2 cups All-Purpose Gluten Free Flour
1 teaspoon Xanthan Gum
1 teaspoon Fine Sea Salt
2 1/2 teaspoons Baking Powder
6 tablespoons Butter, Cubed and cold
3/4 cup Milk

Directions

Preheat oven to 425°F.
In a large bowl, whisk together the flour, xanthan gum, salt and baking powder. Use a pastry cutter to cut the butter into the flour mixture until it resembles coarse cornmeal.
Stir in the milk until incorporated. You may need an additional 1-2 tablespoons of milk to insure all the flour is moistened. Form the dough into a ball and knead about 10 times in the bowl.
Roll the dough out on a floured board to desired thickness. I made mine about 2 inches thick by 1 1/2 inches is the ideal thickness. Use a 2 inch biscuit cutter to cut the biscuits. Re-roll dough as needed.
Place biscuits on an ungreased baking sheet and bake 10-14 minutes or until done (cooking time will depend on thickness of the biscuit). Serve warm.

Another biscuit recipe to consider:
https://glutenfreeonashoestring.com/easy-20-minute-gluten-free-drop-biscuits/

Flourless Rhubarb-Almond Upside-Down Cake

Makes: 8 servings

Naturally gluten-free cake swaps ground almonds for all the flour and wears a rosy blanket of tart rhubarb and chopped nuts.

ingredients

1/4 cup butter
1/4 cup almonds, toasted and finely chopped
2 cups 1/2-inch-thick sliced rhubarb (fresh or frozen, thawed and drained)*
1 cup sugar, divided
1 1/2 cups almond flour
1 teaspoon baking powder
1/4 teaspoon salt
4 eggs, separated
1/2 teaspoon almond extract
1/2 teaspoon vanilla

directions

Preheat oven to 350 degrees . Place butter in a 9-inch round cake pan. Place pan in oven for 5 minutes or until butter melts. Remove pan from oven. Sprinkle almonds over butter in pan. Arrange rhubarb over almonds in a single layer. Sprinkle with 1/2 cup of the sugar.
In a small bowl, stir together almond flour, baking powder and salt; set aside. In a large bowl, beat egg yolks, 1/4 cup of the sugar, the almond extract and vanilla with an electric mixer on high for 2 minutes or until light and thickened. Stir in flour mixture.

Thoroughly clean and dry beaters (or egg whites won't stiffen up). In a medium bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Fold egg white mixture, one-fourth at a time, into egg yolk mixture. Spoon batter over fruit mixture in pan, spreading evenly.

Bake for 30 minutes or until top is golden brown and springs back when lightly touched. Cool in pan on wire rack for 10 minutes. Loosen cake from sides of pan. Invert onto a serving plate, replacing any rhubarb that stays in pan. Serve warm or cool.