Gluten Free Menu: Vegan Rice Almond Milk Recipe and Horchata Carob Cocoa Drink Recipe

May 3rd, 2009 yum Posted in Dairy Free, Drinks, Egg Free, Soy Free, Vegan, Vegetarian, carob 4 Comments »

kidfriendlyegKid-friendly gluten free and vegetarian meal:
Annie’s/Trader Joe’s gluten free mac and cheese with steamed broccoli, vegan nutritional yeast gravy with biscuits, bbq tofu and beans

Roasted Sweet Potatoes
Sweet Potato Chard GF Pizza

Here’s the menu for the week!

Monday: Italian
Corn Pasta and Vegetarian Pasta Sauce

Tuesday: Thai
Rice noodles in Peanut Sauce with veggies

Thursday: Japanese
Vegetarian Vegan Onigiri Rice Balls and Miso Soup

Friday: Italian
Chebe grilled pizza

You can find more great menus over with Org Junkie. As always, many thanks to Cheryl for temporarily housing the Gluten Free Menu Swap at her blog.

Last week Cheryl hosted the swap with a carob theme, and this recipe is for her. I was inspired to make a dairy-free rice milk, and although I wanted to make Only Sometimes Clever’s Rice Milk recipe I didn’t have many of the ingredients. Luckily looking around online I found an easy alternative- a mexican cold rice beverage called horchata. I took my inspiration from a recipe I found online that used a lot of high protein almonds along with rice as its base, and cut the sugar so it could be sweetened (or not) to taste. For Cheryl, I made the following recipes, and enjoyed a nice, creamy cup of hot carob cocoa made with dairy-free (lactose-free, casein-free) homemade rice milk. The DH does not like carob so it wasn’t his thing, but I really enjoyed my healthy caffeine-free chocolatey recipe.

Gluten Free Rice-Almond Horatcha Milk Recipe
Rice  Mexican  
1 cup long grain white rice like Jasmine Rice (not basmati)
2 cups blanched, skinless almonds
1-inch piece cinnamon stick/bark
7 cups water
1/4 teaspoon vanilla extract

Sweetener to taste (up to 1/2 cup sugar)
Ice (optional)

Rinse your rice and drain it thoroughly. Clean a spice grinder or electric coffee grinder by running some old, raw rice you don’t care about through the mill and then wiping it out. (This will get rid of old spice remnants and coffee). Grind your rice in batches until it is as fine as possible.

Then, place in a large bowl with almonds and cinnamon. Pour 3 1/2 cups water over the rice, almonds, etc. and cover bowl with a towel or cling wrap. Leave overnight.

The next morning, blend in batches in a blender, adding 2 1/2 cups water to the mixture as well as your vanilla extract. When mixture is well blended, strain through a metal strainer and then a very thin towel or double layer of cheesecloth. Add 1 cup water or more to get the desired texture.

Serve on ice with liquid sweetener to taste (agave, honey, or simple syrup works well) or use in a recipe such as my Hot Carob Haratcha recipe.

The leftover rice/almond sludge reminds me of the leftovers after making tofu (okara). I’m going to look for recipes using it…
Gluten-free Rice Almond Milk Hot Carob Drink Recipe
Rice  Mexican  
2 cups freshly made unsweetened horchata (Mexican rice-almond milk)
2 tbsp. carob powder
2 tbsp. honey or agave nectar
1 tsp. vanilla
1/4 tsp cinnamon powder
dash salt

2 tsp. raw sugar (less or more to taste, or sub extra honey or agave)

Water to adjust thickness
cinnamon stick, grated nutmeg to taste

Combine horchata, carob, honey, vanilla, cinnamon and salt in a heavy bottomed small pan and gently heat on medium low. Whisk to combine ingredients and get a little foam. Taste as it starts to warm and add any raw sugar or additional sweetener to taste. If you find it starts to thicken, you can whisk in some additional water to make a smoother brew.

Serve in a cute cup with cinnamon stick (if you want) and freshly grated nutmeg on top.

This one’s for Cheryl!

Caffeine-free, and a great way to use carob powder in a casein-free, lactose-free recipe! You can also adjust sugar to taste (make it less or more sweet)…

I’m going to try it chilled, too…
Might also be good with more cinnamon and even a little chili pepper for kick..

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Adopt a Gluten-Free Blogger: Asparagus Thin’s Carob Brownie Recipe

October 10th, 2008 yum Posted in Adopt a Gluten Free Blogger, Gluten Free Blogs, Recipe Review, carob 5 Comments »

I first came across Asparagus Thin through Gluten-Free Mommy’s Gluten Free Menu Swap. I was intrigued by her international, healthy recipes and adventurous meal planning. I had thought about trying one of her recipes, but hadn’t had time yet when I came across her Gluten-Free Carob Brownie Recipe. I was immediately excited because I’ve been meaning to experiment more with carob and I had a big tin of carob powder in my pantry waiting for an opportunity like this. For the health conscious, carob doesn’t contain caffeine and is usually well tolerated by those allergic to chocolate. For this lunchbox edition of “Adopt-a-gluten-free-Blogger” I decided to make her recipe. After all, what lunchbox is complete without a little something sweet for dessert? The only ingredient that threw me was the sugar substitute. Perhaps in keeping with the Asparagus Thin name, the newly engaged Manda uses sugar substitutes in baking. I don’t use artificial sweeteners, but I thought perhaps agave nectar would be a good natural substitute. But I had a feeling that Manda’s proportions were for a powdered sugar substitute. Hmm. I decided to use 3/4 of a cup of agave nectar instead of sugar to combat the differences between liquid and dry materials, and otherwise followed the recipe as written. It baked nicely, and although at first I was afraid I might have overbaked it, my fears turned out to be groundless. The funny thing is that while the recipe was good hot, I actually found that I liked the texture and flavor better at room temperature or cooler. For some reason, a lower temperature brought out the subtle flavor of the carob. Also, at room temperature or cooler, the brownies seemed less chewy and more fluffy, oddly enough. It turns out the DH is not a big fan of carob, but I really enjoyed this recipe. I only wish I could find a gluten-free carob chip to add to them- I think that would take them from a tasty and almost healthy sweet to a real decadent yum-fest. Anyone know of any source of gluten-free carob chips?

This is a wonderful recipe for anyone interested in experimenting with carob. I hope you’ll check out more of Asparagus Thin’s tasty recipes, such as her Shundal Chickpea Snacks, Intriguing Cinnamon Mevlana Pilaf, or her Coconut Pumpkin Potato Curry. They would all be wonderful in a tiffin (an Indian lunch box) or as a tasty dinner at home.

*In the spirit of our Lunchbox/Tiffin/Bento theme, these carob brownies are pictured in a lovely metal tin I bought at a market in India. I inverted the tin and used it as a “brownie-cutter” to get a brownie the perfect shape. And then someone had to eat the scraps left, so… well… I did. Tough life, this food blogging business. :)

Interested in more gluten-free carob recipes?

Try these:
Gluten-Free Coconut Carob Cake Recipe
Gluten-Free Peanut Butter Carob Cookie Recipe
Gluten-Free Carob Devil’s Food Cake Recipe
Gluten-Free Healthy Carob Brownies
Carob Banana Smoothie Recipe
Coconut Carob Truffle Recipe- with chocolate

Enjoy! I have found some seriously tempting carob recipes in the process of writing this post- I think it’s time for me to spend more quality time in the kitchen with my tin of carob! Please share the URL if you have a post with a tasty gluten-free carob recipes and I’ll add it to the list.

Have you enjoyed some gluten-free carob today?

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