Rice Flour Roti Flatbread Recipe

  • 1 1/2 Cups Water
  • 1 Tablespoon Oil
  • 1/2 Teaspoon Salt
  • 1 Cup White Rice Flour
  • Place water, oil and salt in a medium saucepan. Bring to a simmer. Remove from stove and add flour. Mix flour until mixture is smooth and there are no clumps.
  • Cover mixture. Set aside for 10 minutes.
  • Oil hands lightly to handle the dough to prevent sticking. Remove dough from pot. Place on parchment or wax paper.
  • Knead dough briefly to form a ball. Roll ball into a cylinder shape.
  • Divide cylinder into 8 equal-sized pieces. Shape each piece into a ball.
  • On parchment or wax paper, roll each ball of dough into 6 inch rounds.
  • Oil a skillet. Place skillet on a medium to high heat.
  • Cook each round until browned. Takes about 3 minutes each side.
  • Serve hot or at room temperature.
  • Store each roti between parchment paper, or wax paper.
  • Recipe makes eight 6 inch roti.

Vegan Brussel Sprouts Au Gratin Casserole Recipe

  • 1 lb Brussell Sprouts
  • 2 Tablespoons Coconut Oil
  • 2 Tablespoons Brown Rice Flour
  • 1 Cup Almond Milk*
  • 1/4 Teaspoon Ground Nutmeg
  • 1/4 Teaspoon Salt
  • 1/3 Cup Roasted Cashews
  • 2 Tablespoons Nutritional Yeast
  • 1/4 Teaspoon Garlic Powder
  • 1/2 Teaspoon Dried Basil
  • 1/3 Cup Panko Bread Crumbs
  • 2 Tablespoons Olive Oil
  • Optional : A few dashes of Siracha
  • *Milk Substitute: any vegan milk according to preference.
  • Preheat oven to 400 degrees F. Bring a large pot of salted water to boil.
  • Trim, and cut Brussel sprouts in half. Add sprouts to water. Cook for 6 minutes.
  • Drain Brussels sprouts and rinse with cold water. Transfer to medium bowl. Set aside.
  • In small blender or food processor, combine cashews, nutritional yeast, garlic and basil until mixture becomes fine and crumby.
  • In a small saucepan, melt coconut oil. Whisk in rice flour until fully incorporated and smooth.
  • Slowly whisk in almond milk, nutmeg and salt, stirring until mixture is smooth and creamy. Whisk in ½ the cashew mixture.
  • Pour sauce over Brussels sprouts and stir to combine. Transfer mixture to 2.5-quart casserole dish. Spread out evenly.
  • In small bowl, combine remaining cashew mixture with panko bread crumbs and sprinkle on top of casserole. Drizzle olive oil evenly on top of crumb mixture.
  • Bake casserole for 20-30 minutes until golden brown and bubbly.

Dark Chocolate Brownies Recipe

  • 1 1/2 Cups Dark Chocolate Pieces
  • 3/4 Cup Unsalted Butter
  • 1/2 Cup Sugar
  • 2/3 Cup Cocoa Powder
  • 1/3 Cup Brown Rice Flour
  • 1 Teaspoon Baking Soda
  • 1/8 Teaspoon Salt
  • 3 Eggs
  • 2 Teaspoons Vanilla Extract
  • Preheat oven to 350 degrees F.
  • Prepare an 8 x 8 inch baking pan with cooking oil. Set aside.
  • Place 1 cup chocolate pieces, butter, and sugar in a small pan over a low flame. Continue to stir until chocolate is melted and the mixture is smooth.
  • Remove from stove, and allow to cool. Set aside.
  • In a separate bowl, combine dry ingredients and remaining chocolate pieces. Set aside.
  • Add eggs and vanilla extract to the cooled chocolate mixture. Whisk together.
  • Combine the dry ingredient mixture into the moist mixture. Stir well so that there are no streaks of flour.
  • Pour batter into prepared oiled pan. Bake for 30-35 minutes.
  • Remove from oven and allow to cool well before slicing.
  • Suggested Toppings: Vanilla Ice Cream, Greek Yogurt, Fresh Strawberries