Brown Rice Apple Crisp
2 tbsp margarine
1 cup Polit Organic Golden Rose Medium Brown Rice
vegetable cooking spray
2 cans (20 oz, each) Pie-Sliced Apples, undrained
1 tbsp lemon juice
1 cup brown sugar, packed (divided)
2 tsp ground cinnamon
1 1/2 cups uncooked rolled oats
1/2 cup raisins
1/2 cup walnuts, chopped
Preheat oven to 350º F.
Prepare rice according to package directions.
Spray shallow 3 quarts baking dish (13 x 9) with cooking spray; set aside.
Combine cooked rice, apples, lemon juice,1/2 cup brown sugar and cinnamon in prepared dish.
Combine oatmeal and remaining 1/2 cup brown sugar in medium bowl; cut in margarine until mixture resembles course crumbs.
Stir in raisins and nuts.
Sprinkle over rice mixture.
Bake until heated, about 20 minutes.
Gluten Free Blueberry Muffins
2 cups Polit Organic Rice Flour
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/4 teaspoon salt
1/4 - 1/2 teaspoon nutmeg (to taste)
1 1/2 cups unsweetened fresh blueberries
1/2 cup cow's or vanilla flavored almond milk
1/2 cup canola oil
2 large eggs
1/2 teaspoon pure vanilla extract
Cinnamon sugar for garnish or optional streusel topping
Preheat oven to 375 degrees. Position rack in center of oven. Spray muffin pan with cooking spray.
Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and nutmeg in large mixing bowl. Add blueberries; stir to coat evenly.
Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs and vanilla. Add liquids to blueberry mixture and stir until just blended.
Fill muffin pans 2/3 full.
Sprinkle top with cinnamon sugar or streusel topping.
Bake 18 - 25 minutes until lightly golden.
Remove muffins from pan and serve immediately or cool on a rack