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Gluten-free Butter Cookies (Dairy-free option)
These Gluten-free Butter cookies are a classic simple recipe that can be made during any time of the year but are special to us during the winter holiday season. We adapted one of our family’s recipes to make our butter cookies gluten and dairy free. The cookies still have the same buttery rich flavor from the ghee (clarified butter) without the lactose or casein.
Butter cookies can be known to be a bit dense so for our recipe we really recommend you mix the butter and sugars together until they are light and fluffy. It may take 3-5 minutes to get to that fluffy consistency that we are looking for so we recommend using a stand mixer if you have one and a hand mixer will also work for this recipe. Room temperature ingredients are important with this recipe. Having the butter and egg yolks at room temperature helps the dough come together with the coconut sugar.
If you can’t find ghee at your local grocery store, we have a recipe to make your own ghee at home and it is so easy and worth your time to make a batch to have on hand. Using a high quality organic butter (pasture-raised if you can find it) is optimal when making ghee. If you do not have dairy sensitivity you can for sure use regular high quality butter in this recipe it swaps very easily.
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Rice-Pudding Balls
Well now that I got my blog all snug and nestled in on it’s own little server, it’s back to making the yummies! I am still on a kick of making different alternative Christmas sweets, so here is another one for the list. I have so many different recipe ideas in my head right now, I just need the time to make them all. I also am going to need to start sharing these sweets, so I don’t eat them all up myself.
I came across this recipe a while back and I couldn’t wait to try out a version of it with coconut milk instead of regular milk and coconut sugar instead of brown sugar. I am sure the recipe would be great with both of these, but I wanted to make it my way. I am sure this would be great with almond milk, too. If you are vegan, you can try making it using maple syrup or brown rice syrup instead of the honey.
My dad makes the BEST classic Greek-style rice-pudding (Rizogalo) that you will ever eat. I haven’t had it in a while and I have been craving it, so when I saw this recipe, I knew I could make some updated to the spices and flavors and make it very similar to my dad’s classic pudding. Since my dad’s original rice pudding isn’t the healthiest dessert in the world with milk, egg yolks and sugar in it, I figured these could possibly come a close second and would definitely do the trick of satisfying my craving. They definitely did just that, they are creamy little bites with so much flavor. I love a lot of cinnamon in my rice pudding, so I went with a full teaspoon, you can go with less if you wish, along with a small pinch of nutmeg. The crunchy almond and coconut “crust” is a super nice touch that I feel like should be on top of every serving of rice pudding from now on.
Look for recipes for cherry chocolate fudge balls later this week as well as some salty pistachio dark chocolate bark! I have also been dreaming of mint chocolate brownies. What is it about this time of year? I just want anything and everything sweet!
What sweets are you making this holiday season?
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Rice-Pudding Balls
Adapted from Body and Soul Magazine, 2008
makes anywhere from 12-24 balls, depending on the size you make them2 cups unsweetened coconut milk (I used So Delicious Unsweetened Coconut Milk Beverage)
1/4 cup coconut sugar (or brown sugar)
2 tablespoons honey (if vegan, try maple syrup or brown rice syrup here)
1/4 teaspoon ground cardamom
1 teaspoon ground cinnamon
a pinch of nutmeg
Salt
1/2 cup arborio rice
1/2 teaspoon vanilla
1/2 cup raisins
1/2 cup unsweetened flaked coconut
1/2 cup raw whole almondsPreheat oven to 375 degrees. In a large saucepan, combine coconut milk, coconut sugar, honey, cardamom, cinnamon and nutmeg with a pinch of salt; bring to a boil over medium-high heat. Add in the rice and stir. Partially cover, reduce heat to low, and simmer, stirring occasionally, until rice is tender, 30 to 35 minutes.
Transfer rice to a bowl and stir in vanilla and raisins. Cover with plastic, and refrigerate until cold, at least 2 hours.
Spread coconut and almonds on a rimmed baking sheet and bake, tossing occasionally, until the coconut is golden brown, 4 to 6 minutes; set aside to cool. Grind nuts and coconut in a food processor until very finely ground; set aside.
Using level tablespoons, form rice mixture into balls (you should get about 24) and roll in the almond/coconut mixture. Place on a rimmed baking sheet or a couple of plates and refrigerate until firm, at least 1 hour or covered, up to 2 days.[/print_this]
