Fruit Water Sauté

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Prep Time
10
Cook Time
7
Course
Desserts
Dietary Choice
Dairy-free
Gluten-free
Paleo
Vegan
Vegetarian
Ingredients
  • 4 cups fruit, cut in bite size pieces
  • 1 Tbs kudzu
  • sea salt
Directions
  1. add a small amount of water to the bottom of a sauté pan
  2. bring to a boil over high heat
  3. add fruit, stir frequently, simmer 5 min
  4. in a separate dish dilute kudzu with a small amount of cool water
  5. add kudzu and salt to fruit, constantly stirring
  6. once color shifts from white to translucent, done, remove from heat
English

Fruit Compote

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Prep Time
10
Cook Time
15
Course
Desserts
Dietary Choice
Dairy-free
Gluten-free
Paleo
Vegan
Vegetarian
Ingredients
  • 4 cups fruit, cored (if necessary) and cut in bite size pieces
  • optional additions: 1⁄2 cup dried fruit, nuts or seeds
  • sea salt
Directions
  1. add 1⁄2 inch of water to the bottom of a medium size saucepan
  2. add fruit and any optional ingredients
  3. bring to a boil over high flame
  4. reduce heat to low, cover and let simmer 15 min
  5. add a pinch of salt
  6. optional garnish ideas – dry roasted nuts, seeds or oats
English

Date Nut Cookies

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Prep Time
20
Cook Time
25
Course
Desserts
Dietary Choice
Dairy-free
Vegan
Vegetarian
Ingredients
  • 2 cups oat flakes
  • ½ cups chopped dates
  • ½ cups almonds
  • 1 cup amasake
  • Pinch of sea salt
  • ½ teaspoon vanilla
  • ¼ teaspoon grated orange peel
  • 12 almonds (for decoration)
Directions
  1. Roast oats in a skillet, stirring over medium heat until hot but not browned.
  2. Rub oats and dates together.
  3. Blend in blender ½ cup at a time until thoroughly blended.
  4. Remove. Then grind almonds to powder in blender.
  5. Mix all ingredients.
  6. Oil a cookie sheet and shape dough into 12 2” round, flat cookies.
  7. Press an almond into the center of each.
  8. Bake at 350 degrees for 25 minutes.
English

Coconut Rice Pudding

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Prep Time
10
Cook Time
35
Course
Desserts
Dietary Choice
Dairy-free
Gluten-free
Vegan
Vegetarian
Ingredients
  • 2 ½ cups non-dairy milk
  • 1 cup sweet brown rice (or short-grain brown rice)
  • 1/2 cup raisins
  • 1/4 cup shredded coconut
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons chopped, toasted nuts, for garnish
Directions
  1. In medium saucepan, combine 1 1/2 cups non-dairy milk, rice, raisons, shredded coconut, and salt.
  2. Bring to a boil, then turn down heat to low and cover. Simmer for about 30-35 minutes. Do not remove lid until at least 30 minutes has passed.
  3. Open the lid and stir rice, ensuring that you scrape the bottom and sides. Add a bit more non-dairy milk if you need to reach a more pudding-like consistency.
  4. Top pudding with toasted nuts and serve warm. 
  5. Cover and refrigerate leftover pudding. When you reheat rice pudding, you may need to add a bit more non-dairy milk.
English
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