BROWN
RICE SYRUP RECIPES
French Apple Crisp
Ingredients:
- ¼ cup raisins 6 to 8 apples
- ¼ cup sesame seeds
- ¼ cup whole wheat pastry flour
- ¼ cup chopped nuts
- 1½ cups oatmeal
- ¼ cup corn oil
- ½ tsp cinnamon
- ¼ tsp Emperor's Kitchen® "SI" sea salt
- ¼ tsp nutmeg
- ½ cup raisin water
- ½ cup Sweet Cloud® Organic Brown Rice Malt Syrup
- Combine raisins and water in a small saucepan and
simmer 10 to 15 minutes. Pour cooking liquid into measuring
cup and add water, if necessary, to equal ½ cup. Meanwhile
peel, quarter, remove cores, slice apples and set aside.
Combine oatmeal, flour, seeds, nuts, oil, cinnamon,
nutmeg and salt to make a crumbly mixture. In another
bowl combine apples, raisins, and rice syrup. Mix well.
Arrange half the apple mixture in a baking pan or casserole
dish, sprinkle with half the raisin cooking water, and
top with half the oatmeal mixture. Repeat with remaining
half, cover, and bake at 350 degrees for 25 minutes.
Remove cover and bake 20 minutes more.
Corn-Buckwheat Bread
Ingredeints:
- 1½ cups corn meal ¼ tsp baking powder
- ¼ cup buckwheat flour
- ½ cup whole wheat flour 1 tsp baking soda
- ¼ cup corn oil
- ½ tsp Emperor's Kitchen ®SI sea salt
- 1 egg
- ½ tsp vanilla
- 1 cup lukewarm water
- 1/3 cup Sweet Cloud Organic Brown Rice Malt Syrup
- Preheat oven to 350 degrees. Combine dry ingredients.
In a medium sized bowl, cream oil and rice syrup together.
Add vanilla and egg. Mix thoroughly. Add water and beat
until well blended (if omitting egg, use 1¼ cup water).
Fold dry ingredients into wet, mixing as little as possible.
If necessary add a little more water. Batter should
be thick but not stiff. Pour into an oiled baking pan
and bake 25 to 30 minutes. When done, a toothpick inserted
into the center should come out clean. Bread should
pull away from the sides of the pan. Cool on a wire
rack.
BARLEY
MALT RECIPES
Nutty Popcorn Crunch
Ingredients:
- ½ cup popcorn
- 4 Tbsp corn oil
- ½ cup Sweet Cloud® Organic Barley Malt
Syrup
- 1 cup roasted peanuts
- Pour oil and popcorn in pot and pop. Bring barley
malt to a boil. Mix the peanuts with the popcorn. Sprinkle
lightly with sea salt. Pour the hot barley malt over
the popcorn mixture. Place on a cookie sheet and bake
10 minutes in a moderate oven. Cool and eat.
Outrageous Squash Pie
Ingredients:
- 2 Tbs Sweet Cloud® Organic Barley Malt Syrup
- ½ teaspoon cinnamon
- 1-2 teaspoons vanilla
- 2 Tbsp Emerald Cove® Kanten Flakes
- 4 cups cooked winter squash
- Apple juice
- 1 baked pie shell
- Cook sliced squash in apple juice. Cool, scoop out
of skin, and place in blender. Place the juice the squash
has been cooked in into a pot. Add the kanten flakes
and bring to a boil. Reduce the heat and cook 5 minutes
or until the kanten flakes have dissolved. Add the liquid
to the squash in the blender. Then add cinnamon, barley
malt, and vanilla. Blend until smooth, pour into the
baked pie shell, and chill until firm.
-
To replace maple syrup with rice syrup
or honey, substitue one for one.
To replace sugar reduce liquid ingredients
by 20%, then substitute one for one.
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