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17 November 2014 @ 08:52 am
Recipes so I remember...  
Blueberry sorbet

Peanut butter cookies, into which I substituted rice milk. It was okay, but *very* crumbly. Probably needs gluten-free flour-or-something, or another binder like xanthan gum.

Rice pudding, which I totally didn't do this way - I didn't realize it wanted uncooked rice, so I wound up with soup, and then I added a cup of uncooked arborio rice afterward and did it as a makeshift maple-cinnamon risotto.

So next time, I'll totally just make the rice pudding as a sweet risotto from the get-go (using rice milk, not broth). It came out great.
 
 
 
rehana on November 18th, 2014 01:56 am (UTC)
Is coconut milk allowed? I know it works for rice pudding, and the fat might work better in peanut butter cookies.
Noahangelbob on November 18th, 2014 04:45 am (UTC)
She's not a big coconut fan. But I think it's allowed. And yeah, that would probably work better than rice milk for keeping the cookies together.

I should try it!

I may also try ground flax seed, which is apparently frequently used as an egg replacement and binder -- we have it!
Nancy: My Mika(TM)moonshadowdance on November 18th, 2014 11:38 am (UTC)
Add a little more xanthum gum or another gum to help with the tackiness.
It all sounds yummy!