Baked Kinako Rice Pudding (Gluten-Free)

Have you ever been making a rice dish, be it casserole, onigiri or stir-fry, and found that it was too mushy to be used as is? Don't fear - if you just have some sugar, organic soybeans and peanut butter you can have an absolutely mouthwatering and addicting, enjoyable dessert. This sweet and salty treat is traditionally served on Japanese new years in squares after being broiled in the oven until puffy in crispy, then it is quickly dipped in hot water and rolled in sugar, salt and roasted soy beans. It is so delicious and, in my opinion, the best type of mochi there is - even besting my coconut mochi

(Ingredients)

• About 1 cup of cooked Mixed Rice (Brown + White)
• 1/4 cup of Crunchy Peanut Butter
• 1/2 cup of Raw Sugar
• 4 tbl Vegan Margarine
• Toasted and Ground Soybeans
• Water to Mix
• Salt to taste

(Directions)

• Preheat oven to 350 degrees.
• Take about half of your mushy rice and place into a blender with some water. Blend until it is a thick paste and mix with your rice and other ingredients other than the soybeans.
• Pack into a parchment-paper lined baking dish and then coat liberally with more sugar and a bit of salt, being just as liberal with your beans.
• Bake at 350 degrees for about 15 minutes, take out and see if it is done - if it is still sticky but has started to brown then you are at a great place.
• Using a large and clean knife, cut into sizable squares and crank the heat up to 400 degrees. Continue baking until it has finally started to crisp and finally be fully cooked.
• Allow it to rest slightly but keep it warm, and give a slice to everyone with a nice small scoop of vanilla ice cream or to add more fun to it. You could also put each slice on a stick and let everyone (under careful supervision) toast their mochi pudding to their liking in a nice toaster oven.
• Enjoy!

German Chocolate Sweet Rolls

I made these the day of Halloween for a Hansel and Gretel themed dinner, but didn't get to post it until now. As everyone knows, the best part of a sweet roll (or cinnamon bun) is the middle - but now every bit is just as delicious! I coated it with a simple icing of cocoa powder, powdered sugar, salt and non-dairy milk and made sure that the inside had a similar covering. Sweet and oh so delicious - just like the kids would have wanted.

(Sweet Rolls Dough Ingredients)

• 1 and 1/2 tsp Rapid-Rise Yeast
• 1/2 tbl Sweetener
• 1 Cup of Warm Water
• 1/2 Cup of Sweetener
• 2 and 1/2 cups of Whole Wheat Flour
• A Pinch of Sea Salt

(Sweet Rolls Filling Ingredients)

• 1 Bar of Melted Dark Chocolate (or Cocoa Powder,Oil,Non-dairy Milk, and Sweetener)
• 1/4 cup of Unsweetened Coconut Shreds
• 5 tbl of Kinako Powder (optional)
• A handful of Walnuts

(Icing Ingredients)

• 1/2 Cup of Cocoa Powder
• Enough Non-Dairy Milk to Mix (dont make sauce runny)
• Powdered sugar
• A Pinch of Sea Salt

(Directions)

• Preheat oven to 350 degrees.
• For the sweet roll dough and filling: Mix the first three ingredients (only 1/4 of water) together. After about ten minutes you can mix it with the rest of the ingredients.
• Add flour as you need to and knead the dough for about ten minutes.
• Let it rest in a warm area and cover with a damp towel for one hour while you get the rest of the ingredients together.
• Roll it out thinly into the shape of a rectangle and then spread on your filling in order.
• Grab one end and roll it tightly, then slice thickly and evenly and place into a non-stick pan and place some icing around the edges. Let those rise in a warm area for about 30 more minutes.
• Bake at 350 degrees for about 30 minutes or until thoroughly browned.


• For the Icing: Add enough of the non-dairy milk to the cocoa to make it spreadable and enough sugar to make it taste good. Add pinch of salt.
• Coat with more icing, add more nuts and/or cherries and serve warm.
• Enjoy!