Arrow root Powder is a versatile and gluten-free ingredient that can be used in various recipes to form a thick and smooth consistency.Here are some yummy and varied recipe suggestions for you.
1. Smoothies
Instructions
Roast 1⁄2 a cup of
almonds in a pan for a few seconds.
Add 1tb spoon of white poppy seeds and roast for a
few more second, remove the above from the pan and keep aside.
Then roast a cup of lotus seeds/ makhana for 1-2 minutes and
keep it aside. Roast 6 dry dates for few
seconds. Let the ingredients cool completely .
Deseed the dates and chop them into small pieces.
Put all the ingredients into a blender along with sugar
candy and or Marayoor Jaggery (optional) & blend together. Blend thoroughly & store in an air tight jar.
Add 1 tb of the above
powder along with 1 tb. spoon of arrowroot powder to a glass of cold or warm milk. Stir well. Boil
some water in a pan and add the above mix slowly stirring well to avoid forming
lumps. Heat more about 1 to 2 minutes briskly stirring. Put off the flame. When
cool, pour this to glass, garnish with
nuts.
Note: The type of seeds to be added is your choice. It
needn't be almond, poppy or lotus seeds.
So also you can add Ragi powder, Banana to make it more
yummy and healthy.
A glass of smoothy can serve as your healthy
breakfast/dinner!
2.Simple Arrowroot Pudding
Ingredients:
1/4 cup arrowroot powder
2 cups coconut milk (or any other
milk of your choice)
1/4 cup maple syrup or honey
1 tsp vanilla extract
Pinch of salt
Instructions:
In a saucepan, whisk together the
arrowroot powder and coconut milk until smooth. Add the maple syrup (or honey)
and salt. Heat the mixture over medium heat, stirring constantly until it
thickens. Remove from heat and stir in the vanilla extract. Pour the pudding
into serving dishes and chill in the refrigerator until set.
3. Strawberry Arrowroot Pudding
Ingredients:
1 cup strawberries (fresh or
frozen)
2 cups coconut milk (or any other
plant-based milk)
1/4 cup arrowroot powder
1/4 cup maple syrup or honey
1 tsp vanilla extract
Instructions:
In a blender, puree the
strawberries until smooth.
In a saucepan, whisk together
coconut milk, arrowroot powder, maple syrup (or honey), and vanilla extract.
Heat the mixture over medium
heat, stirring constantly until it thickens.
Once thickened, remove from heat
and let it cool for a few minutes.
Mix in the strawberry puree and
stir well.
Pour the mixture into a bowl
and chill in the refrigerator for at
least 1 hour before serving.
Note: Instead of Strawberry you
can add any berri of your choice say, blackberry, blueberry or raspberry.
4.Arrowroot and Vegetable Stir-Fry
Ingredients:
2 cups mixed vegetables
(broccoli, bell peppers, carrots, snap peas, etc.)
2 tbsp soy sauce or tamarind
(gluten-free soy sauce)
1 tbsp rice vinegar
1 tbsp arrowroot powder
1 tbsp water
2 cloves garlic (minced)
1-inch piece of ginger (grated)
1 tbsp cooking oil
Cooked rice or noodles for
serving
Instructions:
In a small bowl, mix soy sauce,
rice vinegar, arrowroot powder, and water to create a smooth sauce. Set aside.
Heat cooking oil in a large
skillet or wok over medium-high heat.
Add minced garlic and grated
ginger, stirring for about 1 minute until fragrant.
Add the mixed vegetables to the
skillet and stir-fry for 3-4 minutes until they are tender-crisp. Pour the sauce
over the vegetables and stir continuously until the sauce thickens and coats
the vegetables evenly. Serve the
stir-fry over cooked rice or noodles.
5. Arrowroot Gravy
2 cups vegetable or chicken broth
2 tbsp arrowroot powder
2 tbsp water
2 tbsp butter or oil
Salt and pepper to taste
Instructions:
In a small bowl, mix the
arrowroot powder and water to form a slurry. In a saucepan, melt the butter (or
heat the oil) over medium heat. Add the broth and bring it to a simmer. Stir in
the arrowroot slurry and continue stirring until the gravy thickens. Season
with salt and pepper to taste. Serve over roasted meats, mashed potatoes, or
vegetables.
6. Arrowroot Berry Crisp
Ingredients:
4 cups mixed berries (such as
blueberries, raspberries, and strawberries)
1/4 cup maple syrup or honey
1 tbsp arrowroot powder
1 cup oats (gluten-free if
desired)
1/2 cup almond flour
1/4 cup coconut oil (or butter),
melted
1/4 cup chopped nuts (e.g.,
almonds, walnuts)
Instructions
Preheat your oven to 350°F (175°C). In a bowl,
mix the berries, maple syrup (or honey), and arrowroot powder. Transfer the
berry mixture to a baking dish. In another bowl, combine oats, almond flour,
melted coconut oil (or butter), and chopped nuts. Sprinkle this mixture evenly
over the berries. Bake for about 25-30 minutes or until the topping is golden
and the berries are bubbling.
7. Arrowroot Chocolate Chip Cookies
1 cup arrowroot powder
1/2 cup almond flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup coconut oil (melted)
1/2 cup coconut sugar or brown
sugar
1 large egg
1 tsp vanilla extract
1/2 cup chocolate chips
(dairy-free for a vegan option)
Instructions:
Preheat the oven to 350°F (175°C)
and line a baking sheet with parchment paper.
In a bowl, whisk together
arrowroot powder, almond flour, baking soda, and salt.
In a separate bowl, beat together
melted coconut oil and coconut sugar until smooth.
Add the egg and vanilla extract
to the wet mixture and mix well.
Gradually add the dry ingredients
to the wet mixture and mix until a dough forms.
Fold in the chocolate chips until
evenly distributed throughout the dough.
Scoop tablespoon-sized portions
of the dough onto the prepared baking sheet, leaving space between each cookie.
Flatten the cookie dough slightly
with the back of a spoon.
Bake in the preheated oven for
10-12 minutes or until the edges turn golden brown.
Allow the cookies to cool on the
baking sheet for a few minutes before transferring them to a wire rack to cool
completely.
8.Arrowroot Coconut Cookies
1 cup arrowroot powder
1/2 cup shredded coconut
1/4 cup coconut oil (or butter),
melted
1/4 cup maple syrup or honey
1 tsp vanilla extract
Pinch of salt
Instructions:
Preheat your oven to 350°F
(175°C). In a bowl, mix the arrowroot powder and shredded coconut. In another
bowl, whisk together the melted coconut oil, maple syrup (or honey), vanilla
extract, and salt. Combine the wet and dry ingredients until a dough forms.
Roll the dough into small balls and place them on a baking sheet lined with
parchment paper. Flatten the balls with a fork. Bake for 10-12 minutes or until
the cookies are lightly golden around the edges.
Enjoy these delicious and diverse
recipes featuring arrowroot powder!
9. Crispy Arrowroot Chicken Strips
Ingredients:
1 lb boneless, skinless chicken
breasts (cut into strips)
1/2 cup arrowroot powder
2 eggs (beaten)
1 cup gluten-free bread crumbs or
crushed cornflakes
1 tsp paprika
1/2 tsp garlic powder
Salt and pepper to taste
Cooking oil (for frying)
Instructions:
Preheat the oven to 400°F
(200°C).
In a shallow dish, mix arrowroot
powder, paprika, garlic powder, salt, and pepper.
Dip each chicken strip into the
arrowroot mixture, shaking off any excess.
Next, dip the chicken strip into
the beaten eggs, allowing any excess to drip off.
Coat the chicken strip with
gluten-free bread crumbs or crushed cornflakes, pressing gently to adhere.
Heat cooking oil in a large
skillet over medium heat.
Fry the chicken strips until they
are golden brown and crispy on both sides.
Transfer the chicken strips to a
baking sheet and bake in the preheated oven for an additional 10-15 minutes
until fully cooked through.
10.Crispy Arrowroot-Coated Chicken
Ingredients:
1 pound boneless, skinless
chicken breasts (cut into strips)
1/2 cup arrowroot powder
1 tsp paprika
Salt and pepper to taste
2 eggs (beaten)
Oil for frying
Instructions:
Mix the arrowroot powder,
paprika, salt, and pepper in a shallow dish. Dip each chicken strip into the
beaten eggs, then coat them with the arrowroot mixture. Heat oil in a skillet
over medium heat. Fry the coated chicken strips until they are crispy and
golden brown. Serve with your favorite dipping sauce.
Enjoy Happy as well as Healthy
Cooking please!
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