Rice Flour Pancakes

Things you’ll need:

· Three eggs

· ½ cup milk

· One tablespoon of vegetable (or a neutral) oil

· ½ teaspoon salt

· One cup of Organic Zing’s Organic Brown Rice Flour

Akki Roti – Stuffed Flat Bread

Things you’ll need:

· 1 cup rice flour

·1/3 teaspoon salt

·Three tablespoons of fresh coconut

·½ teaspoon cumin seeds

·One green chili fine chopped

·One sprig of fresh curry leaves, finely chopped

·Two tablespoons of coriander leaves or dill leaves (optional)

·2 to 3 tablespoons of very finely chopped onions.

·¼ cup grated carrot

Rice Flour Sugar Cookies

Things you’ll need:

· ½ cup of butter

· ¾ cup of Powdered sugar

· One teaspoon of Vanilla extract

· One tablespoon of Cornstarch

· ¼ teaspoon of Salt

· 1½ cup of Brown Rice flour

To The Kitchen:

· In a mixing bowl, cream butter and sugar until smooth.

To The Kitchen:

· Beat the eggs in a mixing bowl; add the milk, vegetable oil, and salt. Whisk in the rice flour until no dry lumps remain.

· Cover the bowl and let it sit at room temperature for 1 hour or in the refrigerator overnight.

· Heat a lightly oiled pan over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry.

· Flip and cook until browned on the other side. Repeat with the remaining batter.

To The Kitchen:

· In a mixing bowl, combine all the ingredients. Pour water a tablespoon at a time to bind the flour. Keep adding more water depending on the moisture levels in your vegetables, onions, and coconut. Make a moist dough. The Akki roti dough has to be sticky & moist as it helps spread the dough easily.

· Divide the dough into four equal balls. Spread dough on a cloth or parchment paper

· Gently spread the dough with wet fingers on a greased parchment paper.

· Heat a pan. Gently lift the roti with the parchment paper and place it on the pan. Slowly remove/lift the paper/banana leaf. Cook it on both sides, as shown below.

Add vanilla, cornstarch, and salt – combine well.

· Lastly, add the rice flour in two batches – and combine well.

· If the dough feels too dry – add water, a tablespoon at a time (up to four.)

· Divide the dough into two parts. Wrap in plastic and let chill in the fridge until firm.

· Preheat the oven to 340°F.

· Roll the dough on a lightly dusted surface to a quarter-inch thickness. Cut out cookies using a cookie cutter and transfer them to a parchment-lined baking tray.

· Bake until the edges get a slight color.

· Even after baking, these cookies are white, so it’s very easy to overbake them.

· When done, remove it onto a cooling rack and cool completely.

· Then, transfer to an airtight cookie jar.