Type what you have

Ingredients

• ✓ arrowroot starch
• avocado oil
• garlic
• chicken breast
• garlic and herb seasoning
• garlic salt
• black pepper
• artichoke heart
• kalamata olive
• red onion
• greek salad dressing
• feta cheese

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function according to the manufacturer's instructions. Add oil and roasted garlic to the pot; cook and stir until fragrant, about 1 minute.
2. 2 Season one side of chicken breasts with 1/2 each garlic and herb seasoning, garlic salt, and black pepper. Place breasts into the pot, seasoned-side down. Cook until browned, about 2 minutes. Season top side breasts with remaining 1/2 each garlic and herb seasoning, garlic salt, and black pepper. Flip and cook until other side is browned, about 2 minutes.
3. 3 Arrange artichoke hearts and olives around chicken breasts in the pot, filling in any gaps on bottom and top of breasts; top with red onion. Pour dressing over chicken breasts.
4. 4 Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
6. 6 Remove chicken breasts from the pot. Whisk arrowroot starch into the liquid in the pot until combined. Return breasts to the pot. Allow sauce to thicken, about 3 minutes. Season with salt and black pepper; top with feta cheese.

By FestivelySouthern

Ingredients

• ✓ arrowroot starch
• coconut
• salt
• tapioca flour
• rice flour
• coconut cream
• white sugar
• banana
• coconut milk
• salt

Instructions

1. 1 Toss coconut with ¼ teaspoon salt in a bowl; set aside.
2. 2 Sift tapioca flour, rice flour, and arrowroot starch together in a separate large bowl; stir in coconut cream until flours are incorporated into cream, at least 10 minutes. Stir in sugar until completely dissolved. Add mashed bananas; mix well. Stir in coconut milk and ⅛ teaspoon salt; mix well.
3. 3 Pour batter into a square baking pan or individual aluminum foil cups; top with reserved coconut.
4. 4 Place a large steamer basket into a saucepan; fill with 1 ½ inches water, no more than just below the bottom of the basket. Bring water to a boil. Add baking pan or foil cups to the basket, cover, and steam until cake is cooked through, 20 to 25 minutes.

By wiley

Ingredients

• ✓ arrowroot starch
• rice flour
• brown rice flour
• sugar
• butter
• egg
• white vinegar
• water

Instructions

1. 1 Combine 3/4 cup arrowroot starch, white rice flour, brown rice flour, and sugar in a food processor; pulse until blended. Add butter to flour mixture and pulse until mixture is the consistency of oatmeal.
2. 2 Transfer flour-butter mixture to a bowl; add eggs and vinegar. Knead mixture just until blended. Mix water, 1 tablespoon at a time, into dough (if dough is too dry) until dough holds together. Split dough into 2 balls, wrap in plastic wrap, and refrigerate until chilled, about 1 hour.
3. 3 Spread a piece of plastic wrap on a work surface and sprinkle with arrowroot starch. Place 1 dough ball on the plastic wrap and flatten using your hands. Dust rolling pin with more arrowroot starch and roll over dough until even in thickness and about 9 inches in diameter. Repeat with remaining dough.

By Sandra LeRose

Ingredients

• ✓ arrowroot starch
• teff flour
• rice flour
• brown sugar
• instant coffee granules
• baking soda
• salt
• dark chocolate
• soy milk
• soy milk
• cider vinegar
• dark chocolate
• coconut oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and line with parchment paper.
2. 2 Combine teff flour, rice flour, arrowroot, sugar, coffee, baking soda, and salt in a large bowl.
3. 3 Place chocolate and 2 tablespoons soy milk in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Add 2 cups soy milk and stir until well combined. Add vinegar.
4. 4 Pour the chocolate mixture over the flour mixture and mix with a spatula until batter is well combined. Pour into the springform pan and level with a spatula.
5. 5 Bake in the preheated oven until set but still slightly soft, about 35 minutes. Allow to cool for a few minutes in the pan, then remove and cool completely on a wire rack, about 45 minutes.
6. 6 Make the glaze while the cake is cooling. Place chocolate and coconut oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Pour melted chocolate over cake and spread evenly. Allow to set before slicing.

By Lilytasty

Ingredients

• ✓ arrowroot starch
• cooking spray
• teff flour
• brown rice flour
• brown sugar
• baking powder
• cinnamon
• salt
• water
• vegetable oil
• egg
• banana
• walnut

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray muffin cups with cooking spray.
2. 2 Combine teff flour, brown rice flour, arrowroot starch, brown sugar, baking powder, cinnamon, and salt in a bowl.
3. 3 Mix water, vegetable oil, and eggs together in a separate bowl; whisk into flour mixture. Stir in bananas and walnuts. Pour batter into muffin cups to 3/4-full.
4. 4 Bake in preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.

By N8VTXN