Type what you have

Ingredients

• ✓ arrowroot powder
• ice cube
• all-purpose flour
• water
• vegetable oil
• cauliflower
• broccoli
• red bell pepper
• carrot

Instructions

1. 1 Fill a large bowl with ice cubes. Mix flour and arrowroot powder together a smaller bowl; set over the ice cubes. Pour ice water slowly into the flour mixture, mixing until the batter has a medium-thick texture.
2. 2 Heat oil in a deep-fryer or large saucepan over medium-high heat. Dip each piece of cauliflower into the batter and cook in batches in the hot oil until golden brown, 1 to 2 minutes. Place on paper towels to absorb excess oil. Repeat with broccoli, red bell pepper, and baby carrots.

By Jeannine Rivas

Ingredients

• ✓ arrowroot powder
• coconut oil cooking spray
• water
• coconut sugar
• active dry yeast
• avocado oil
• salt
• italian seasoning
• cassava flour
• gelatin

Instructions

1. 1 Preheat grill for medium heat and lightly grease the grate.
2. 2 Mix water, coconut sugar, and yeast in a measuring cup until well combined. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add avocado oil, salt, and Italian seasoning; stir well.
3. 3 Combine cassava flour, arrowroot powder, and gelatin in a bowl. Pour in yeast mixture; stir with a wooden spoon until well combined. Add more cassava flour as needed, 1 tablespoon at a time, until a dough forms.
4. 4 Divide dough into 4 equal portions; knead and shape into balls. Dust a piece of parchment paper with arrowroot powder; place 1 dough ball on top and generously dust the top. Cover with another piece of parchment paper; roll out into a 4-inch pizza crust. Repeat this step with remaining dough balls.
5. 5 Remove top parchment paper. Grease top of each crust with coconut cooking spray; flip and place crusts on the grill, greased-size down. Cook until golden brown, about 7 minutes.

By Back Porch Paleo

Ingredients

• ✓ arrowroot powder
• forest mushroom blend
• shiitake mushroom
• olive oil
• pheasant
• garlic
• basil
• butter
• shallot
• portobello mushroom
• sun-dried tomato
• salt

Instructions

1. 1 In a small bowl, reconstitute dried mushrooms in water according to package instructions. Drain, and reserve the water. Chop reconstituted mushrooms into small pieces.
2. 2 Heat olive oil in a large heavy skillet over medium heat. Saute pheasant meat with garlic and basil until lightly browned. Remove meat from pan with a slotted spoon, and set aside. Add butter to oil in skillet. Saute shallots, reconstituted mushrooms and portobello mushroom until golden brown. Stir in sun-dried tomatoes, and all but 1/4 cup of the mushroom soaking water. Dissolve arrowroot powder in water, and stir into mushroom mixture. Return pheasant meat to skillet, and simmer 30 minutes.

By Sarah

Ingredients

• ✓ arrowroot powder
• ✓ arrowroot powder
• granulated garlic
• onion
• salt
• italian seasoning
• beef stew meat
• butter
• olive oil
• mushroom
• portobello mushroom
• beef broth
• balsamic vinegar
• tomato powder

Instructions

1. 1 Combine 2 tablespoons arrowroot powder, garlic, onion, salt, and seasoning in a quart-sized resealable bag. Add beef stew meat and toss to coat.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and olive oil and allow to get hot. Add meat and cook until browned on all sides, in batches if necessary, 5 to 10 minutes per batch. Add mushrooms and stir to combine. Mix in beef broth, vinegar, and tomato powder. Cancel Saute function.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
5. 5 Ladle 1/4 cup liquid into a small bowl and blend in 1 teaspoon arrowroot powder to make a slurry. Pour slurry into the pot; stir to incorporate. Select Saute function and cook until liquid starts to thicken, 3 to 5 minutes.

By thedailygourmet

Ingredients

• ✓ arrowroot powder
• pork chop
• garlic
• salt
• black pepper
• red curry paste
• coconut oil
• coconut milk
• lime

Instructions

1. 1 Season pork chops with garlic, salt, and pepper.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Stir in curry paste and coconut oil. Whisk in coconut milk. Place pork chops into the cooker and cancel Saute function.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, for 12 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
5. 5 Ladle out 1 tablespoon curry sauce. Whisk in arrowroot powder to create a slurry. Pour slurry into the pot. Turn on Saute function and cook until surry sauce has thickened, about 3 minutes. Squeeze lime wedges in to taste.

By thedailygourmet

Ingredients

• ✓ arrowroot powder
• water
• soy sauce
• ginger root
• garlic
• firm tofu
• rice stick noodle
• avocado oil
• portabello mushroom
• cremini mushroom
• red bell pepper
• onion

Instructions

1. 1 Combine water, liquid soy seasoning, arrowroot, ginger, and garlic in a jar. Set glaze aside.
2. 2 Line a plate with paper towels, set tofu on top, and add another layer of paper towels. Place a cutting board on top of the tofu and set a heavy pot on the board. Let sit for 30 minutes, replacing the paper towels as needed, to press as much liquid as possible from the tofu.
3. 3 Place rice noodles into a large bowl, cover with cold water, and soak. Cut pressed tofu into 1/2-inch pieces.
4. 4 Heat oil in a wok over high heat. Add tofu and stir-fry until all sides are golden, about 5 minutes. Add all mushrooms and cook for 2 minutes. Mix in bell pepper and onion, and stir-fry for 2 minutes. Pour glaze on top and cook until sauce has thickened, about 2 minutes.
5. 5 Remove rice noodles from water, shake off excess liquid, and add to the wok. Stir-fry until heated thorough, about 3 minutes.

By Bren

Ingredients

• ✓ arrowroot powder
• cooking spray
• chicken breast
• orange
• soy sauce
• rice vinegar
• garlic
• sesame oil
• ginger
• fish sauce
• sriracha sauce
• water

Instructions

1. 1 Preheat a 5.3-quart air fryer to 400 degrees F (200 degrees C) if recommended by manufacturer. Spray the air fryer basket with cooking spray.
2. 2 Place chicken in a mixing bowl. Place 1 1/2 teaspoons of the arrowroot powder in a small bowl and set aside for later. Sprinkle remaining arrowroot powder over chicken and toss until evenly coated. Spray lightly with cooking spray and place in a single layer in the prepared air fryer basket.
3. 3 Air-fry for 6 to 8 minutes. Stir, and air-fry for 4 more minutes.
4. 4 While the chicken is cooking, combine orange zest, orange juice, soy sauce, rice vinegar, garlic, sesame oil, ginger, fish sauce, and Sriracha in a small saucepan over medium heat; bring to a boil.
5. 5 Add water to the reserved arrowroot powder and stir until there are no lumps. Slowly pour into the saucepan, stirring rapidly to avoid lumps. When the mixture thickens, remove from the heat.
6. 6 Remove chicken from the air fryer and combine with sauce.

By Bibi

Ingredients

• ✓ arrowroot powder
• olive oil
• chuck roast
• onion
• ginger
• garlic
• salt
• black pepper
• water
• tamari
• liquid stevia
• beef bouillon
• red bell pepper
• cilantro

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat 2 tablespoons olive oil in the pot. Sear chuck roast in hot oil until brown on all sides, about 10 minutes. Remove roast and set aside. Add remaining 1 tablespoon olive oil to the pot. Cook and stir onion, ginger, garlic, salt, and pepper in hot oil until onion is translucent, about 5 minutes. Add water, tamari, stevia, and bouillon.
2. 2 Return roast to the pot. Close and lock the lid; set pressure to High and set the timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove roast to a plate.
4. 4 Add red bell peppers to the pot and whisk in arrowroot. Set to Sauté mode; cook and stir until sauce is thickened and bell peppers are softened, about 5 minutes.
5. 5 Return roast to the pot; stir until heated through, about 3 minutes more. Top with chopped cilantro.

By dlc1955dec

Ingredients

• ✓ arrowroot powder
• garlic
• flank steak
• salt
• black pepper
• olive oil
• sweet onion
• brown sugar
• water
• green bell pepper
• red bell pepper
• liquid amino acid
• ginger root
• water
• green onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Brush unpeeled garlic cloves with a small amount of olive oil and wrap in a piece of aluminum foil.
3. 3 Bake in the preheated oven until garlic cloves are tender and browned, about 20 minutes. Let cool; remove skin from cloves.
4. 4 Season steak with salt and pepper. Add oil to a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Cook steak in batches until browned, about 8 minutes. Do not crowd the pot. Transfer beef to a plate.
5. 5 Saute garlic in the pot until fragrant, about 1 minute. Add onions, brown sugar, 1/2 cup water, green bell pepper, red bell pepper, liquid aminos, and ginger. Stir to combine. Add browned beef and any accumulated juices.
6. 6 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
7. 7 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
8. 8 Combine 3 tablespoons water and arrowroot powder in a bowl; whisk until smooth. Add mixture to the sauce in the pot, stirring constantly. Select Simmer mode and bring to a boil; stir constantly until sauce thickens, about 5 minutes. Stir in green onions.

By FestivelySouthern

Ingredients

• ✓ arrowroot powder
• pineapple
• zucchini
• mushroom
• red bell pepper
• green bean
• carrot
• onion
• vegetable oil
• ginger root
• sesame oil
• tamari
• maple syrup
• ketchup
• lemon juice
• pineapple juice
• firm tofu
• long-grain brown rice
• water

Instructions

1. 1 In a medium saucepan bring 2 cups of the water to a boil over high heat. Add the rice, reduce the heat, and simmer until the rice is tender and water is absorbed, 30 to 40 minutes. Transfer to a serving platter and keep warm.
2. 2 Remove excess water from the tofu, and then cut it into 1/2-inch cubes.
3. 3 In a small bowl, whisk the pineapple juice, lemon juice, ketchup, maple syrup, tamari, sesame oil, arrowroot, and ginger together.
4. 4 In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the onion, carrot, green beans, bell pepper, mushrooms, and zucchini and stir-fry until tender, 3 to 5 minutes.
5. 5 Add the pineapple juice mixture, tofu and pineapple. Cook, stirring often, until the sauce is thickened, about 2 minutes. Spoon the veggies and sauce over the brown rice and serve.

By jen

Ingredients

• ✓ arrowroot powder
• cashew
• jasmine rice
• chicken stock
• pineapple chunk
• green bell pepper
• red bell pepper
• onion
• vegetable oil
• chicken breast
• white pepper
• salt
• chive
• rice vinegar
• sesame oil
• garlic
• ginger
• coconut aminos

Instructions

1. 1 Combine coconut aminos, ginger, garlic, sesame oil, rice vinegar, chives, salt, and white pepper in a 1-gallon resealable plastic bag. Add chicken to marinade and let sit at room temperature while you prepare the vegetables.
2. 2 Heat a large skillet or wok over medium-high heat. Add oil to hot skillet and heat until it shimmers. Add onion and red and green bell peppers. Stir-fry until vegetables are tender-crisp, 2 to 3 minutes. Remove vegetables from skillet and set aside.
3. 3 Add chicken and marinade to the same skillet and cook until chicken is white and the juices run clear, about 5 minutes. Add vegetables and drained pineapple back to the skillet and stir-fry for 3 minutes.
4. 4 Pour in reserved pineapple juice and stir in arrowroot powder quickly until mixture boils and the sauce thickens, about 2 minutes.
5. 5 Serve over hot rice and garnish with chopped cashews.

By Bibi

Ingredients

• ✓ arrowroot powder
• orange juice
• lemon juice
• honey
• lemon zest

Instructions

1. 1 In a small saucepan over low heat, whisk together the orange juice and arrowroot powder. Whisk in lemon juice and honey, and cook stirring until thickened. Stir in the lemon zest and serve.

By MELLY343

Ingredients

• ✓ arrowroot powder
• butter
• mushroom
• butter
• shallot
• mushroom
• red wine
• thyme
• bay leaf
• beef broth
• salt
• black pepper

Instructions

1. 1 Melt 1/4 cup butter in a medium pan over medium heat. Add 2 cups sliced mushrooms; sauté until soft. Remove mushrooms from pan; set aside.
2. 2 Add 1 tablespoon butter to the pan. Add shallots; cook and stir until translucent. Add ½ cup chopped mushrooms and cook until soft. Stir in red wine, thyme, and bay leaf; simmer until sauce reduces a little, about 1 minute.
3. 3 Dissolve arrowroot in 1/4 cup cold beef broth. Stir remaining broth into sauce; bring to a boil. Whisk in arrowroot mixture, and stir until thick. Add reserved mushrooms. Season to taste with salt and freshly ground black pepper.

By Jimmi

Ingredients

• ✓ arrowroot powder
• cooking spray
• almond flour
• natural sweetener
• butter
• almond extract
• cranberry
• natural sweetener
• orange juice
• orange zest
• pecan
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking pan with cooking spray and set aside.
2. 2 Pour almond flour, sweetener, melted butter, and almond extract for crust in a medium bowl and mix well. Set aside 1/3 of the mixture to be used later for the streusel topping. Press remaining 2/3 of the mixture into the prepared baking pan.
3. 3 Bake in the preheated oven until partially golden, about 5 minutes. Remove and set aside.
4. 4 Combine cranberries, sweetener, orange juice, orange zest, and arrowroot powder in a small saucepan. Bring to a boil over medium heat; reduce heat to medium-low and let simmer until all of the cranberries have popped, about 10 minutes. Remove from heat and let cool for about 5 minutes. Spread cranberry filling over the crust.
5. 5 Stir pecans and cinnamon into the remaining crust mixture, mixing until incorporated. Sprinkle streusel topping evenly over the cranberry mixture.
6. 6 Bake in the preheated oven until set, about 30 minutes. Remove from the oven and cool completely before cutting into bars, 30 minutes to 1 hour.

By lutzflcat

Ingredients

• ✓ arrowroot powder
• all-purpose flour
• flax seed
• cinnamon
• salt
• baking soda
• baking powder
• applesauce
• sugar
• brown sugar
• vegetable oil
• vanilla extract
• zucchini

Instructions

1. 1 Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 9x5-inch loaf pans.
2. 2 Whisk flour, flax seeds, cinnamon, salt, baking soda, baking powder, and arrowroot together in a bowl until evenly blended; set aside.
3. 3 Whisk applesauce, white sugar, brown sugar, vegetable oil, and vanilla extract in a separate bowl until smooth. Fold in flour mixture and shredded zucchini until moistened.
4. 4 Divide batter between the prepared loaf pans.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool briefly in the pans before removing to cool completely on a wire rack.

By iamofthedesert

Ingredients

• ✓ arrowroot powder
• pecan
• rolled oat
• whole wheat pastry flour
• cinnamon
• salt
• vegetable oil
• maple syrup
• soy milk
• pumpkin puree
• maple syrup
• ginger
• cinnamon
• salt
• nutmeg
• clove

Instructions

1. 1 Set rack in the middle of the oven, and preheat oven to 375 degrees F (190 degrees C). Lightly oil a 9 inch pie plate. Set aside.
2. 2 Spread nuts over a baking pan. Toast for 7 to 10 minutes, or until the smell of nuts fills the kitchen. Set aside 16 pecan halves for garnish.
3. 3 Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor bowl. Pulse until mixture becomes a coarse meal. Transfer to a mixing bowl. Whisk together oil and 3 tablespoons maple syrup, and mix into dry ingredients to form a soft dough. Press mixture into prepared pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool.
4. 4 Blend soymilk and arrowroot in the food processor until the arrowroot is completely dissolved and the mixture is smooth, about 15 seconds. Add pumpkin, 1/2 cup maple syrup, ginger, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt, nutmeg, and cloves; process until thoroughly blended. Pour filling into baked crust, and smooth the top with a spatula.
5. 5 Bake for about 35 minutes, or until the crust is lightly browned and the outside inch of the filling is set. Don't worry if the center is still soft; it firms up as the pie cools. Transfer pie to a wire the rack. Gently press toasted pecan halves into hot filling in 2 concentric circles. Cool to room temperature, and then chill until set, about 3 hours. Serve chilled or at room temperature.

By jen

Ingredients

• ✓ arrowroot powder
• almond milk
• sugar
• pumpkin puree
• pumpkin pie spice
• salt
• vegan pie shell

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Combine almond milk, sugar, and arrowroot powder in a blender; blend until sugar and arrowroot are completely dissolved. Add pumpkin puree, pumpkin pie spice, and salt; blend until smooth. Pour into the pie shell. Cover edges of the pie shell with aluminum foil.
3. 3 Bake in the preheated oven until center is set, about 40 minutes.
4. 4 Cool pie to room temperature, about 1 hour. Refrigerate until firm, 8 hours to overnight.

By justasfastasican

Ingredients

• ✓ arrowroot powder
• soy creamer
• soy creamer
• soy milk
• brown sugar
• pumpkin puree
• vanilla extract
• pumpkin pie spice

Instructions

1. 1 Mix 1/4 cup soy creamer with arrowroot and set aside. Whisk together 1 3/4 cup soy creamer, soy milk, brown sugar, pumpkin puree, vanilla extract, and pumpkin pie spice in a saucepan over medium heat, stirring frequently, until just boiling. Remove the pan from the heat; stir in the arrowroot mixture to thicken. Set aside to cool for 30 minutes.
2. 2 Fill cylinder of ice cream freezer; freeze according to manufacturer's directions.

By Suzanne

Ingredients

• ✓ arrowroot powder
• pearl tapioca
• chia seed
• water
• coconut milk
• palm sugar
• cocoa powder
• salt
• vanilla extract

Instructions

1. 1 Combine tapioca and chia seeds in a pot and cover with water; let soak until thickened and gelatinous, at least 1 hour.
2. 2 Mix coconut milk, palm sugar, cocoa powder, arrowroot powder, and salt into tapioca mixture; cook and stir over medium heat until desired thickness is reached, 10 to 15 minutes. Remove saucepan from heat and stir vanilla into the pudding.

By Genna Suchomel

Ingredients

• ✓ arrowroot powder
• pastry
• dark sweet cherry
• sour cherry
• white sugar
• cinnamon
• salt
• butter
• lemon juice
• vanilla extract
• almond extract
• red food coloring

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch deep dish pie plate. Roll out top crust, and set aside.
2. 2 Measure 1 1/2 cups reserved cherry syrup into a small saucepan over low heat. Mix together sugar, arrowroot powder, cinnamon, and salt. Stir into syrup until dissolved. Increase heat to high, and bring syrup to a boil. Cook for 1 to 2 minutes, or until thickened. Remove from heat, and stir in butter, lemon juice, vanilla, almond extract, and red food coloring.
3. 3 In a large bowl, combine cherries and thickened syrup. Gently toss until evenly coated. Pour filling into pie crust. Cover with top crust, and crimp edges with fork. Make a few fork vents in top pie crust to allow steam to escape during baking.
4. 4 Bake in preheated oven for 20 minutes, then reduce heat to 375 degrees F (190 degrees C). Continue to bake for 30 minutes. Allow to cool for 3 hours before serving.

By Jody Clark

Ingredients

• ✓ arrowroot powder
• all-purpose flour
• pie crust
• blackberry
• blueberry
• raspberry
• granulated sugar
• salt
• rolled oat
• all-purpose flour
• brown sugar
• apple pie spice
• salt
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Lightly dust an 11x15-inch half-sheet pan with flour. Carefully place the 2 pie crusts into the bottom of the sheet pan, gently stretching and trimming the crusts to fit the bottom and up the sides of the pan.
3. 3 Combine berries, sugar, arrowroot powder, and salt in a large bowl; stir well.
4. 4 Combine oats, flour, brown sugar, apple pie spice, and salt in a medium bowl. Use a pastry knife to cut butter into the oat mixture until butter is evenly distributed throughout and the crumble topping mixture resembles small, uneven pieces.
5. 5 Pour berry mixture evenly onto the crust and add crumble mixture on top.
6. 6 Bake in the preheated oven until brown and bubbly, 45 to 55 minutes. Remove and allow to cool for 30 to 45 minutes

By Bibi

Ingredients

• ✓ arrowroot powder
• water
• white sugar
• agar-agar
• white sugar
• water
• strawberry
• lemon

Instructions

1. 1 Combine 3/4 cup hot water, 2 tablespoons sugar, and agar-agar in a saucepan; bring to a low boil. Cook and stir until sugar and agar-agar are dissolved, 3 to 5 minutes. Pour mochi mixture into a spherical mold and refrigerate until set, 6 to 12 hours.
2. 2 Mix 1/4 cup white sugar and 1/4 cup water together in a saucepan over medium heat; cook and stir until sugar is dissolved, 2 to 4 minutes. Add arrowroot and stir until dissolved, about 1 minute. Add strawberries, lemon zest, and lemon juice; cook and stir over medium-low heat until strawberries soften and start to release their juice, 5 to 10 minutes. Transfer strawberry compote to a storage container and cool to room temperature; refrigerate until chilled, about 30 minutes.
3. 3 Place mochi in a serving dish and drizzle strawberry compote over it.

By Stalara

Ingredients

• ✓ arrowroot powder
• ✓ arrowroot powder
• mango
• red pepper flakes
• broccoli
• red bell pepper
• green bell pepper
• onion
• avocado oil
• white pepper
• salt
• chicken breast
• garlic
• ginger
• rice vinegar
• chile-garlic sauce
• coconut aminos
• tomato paste
• orange juice

Instructions

1. 1 Combine orange juice, tomato paste, coconut aminos, chile-garlic sauce, rice vinegar, ginger, garlic, and 2 teaspoons arrowroot powder in a pint container with a well-fitting lid. Cover and shake until sauce is well combined; set aside.
2. 2 Cut chicken breasts into bite-size pieces and place in a large resealable plastic bag. Add salt, white pepper, and 1 tablespoon arrowroot to the bag; seal bag and gently squeeze contents until chicken is well-coated.
3. 3 Heat 1 tablespoon avocado oil in a large non-stick skillet or wok over medium-high heat until hot.
4. 4 Add chicken pieces in a single layer and cook for about 1 minute. Using tongs, turn chicken and begin to stir. Move chicken quickly around in the skillet and turn so all sides will come in contact with the skillet and begin to brown, about 5 minutes.
5. 5 Continue stir-frying until chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read 162 to 165 degrees F (72 to 74 degrees C). Remove chicken pieces to a plate and keep warm
6. 6 Heat the remaining tablespoon of oil in the same skillet until hot. Add onion, bell pepper, broccoli, and red pepper and cook, stirring, until vegetables are brightly colored but still crisp, about 3 minutes. Stir in mango pieces.
7. 7 Shake sauce again, and pour into the skillet, stirring quickly and constantly until sauce thickens, about 1 minute. Return chicken pieces to the skillet.
8. 8 Turn off heat and allow residual heat to continue cooking the stir-fry until vegetables are crisp-tender, 1 to 2 more minutes.

By Bibi

Ingredients

• ✓ arrowroot powder
• coconut flakes
• water
• powdered sugar
• coconut flakes
• vanilla extract
• applesauce
• coconut oil
• cane sugar
• vanilla coconut milk
• salt
• xanthan gum
• baking soda
• baking powder
• potato starch
• chickpea flour
• rice flour

Instructions

1. 1 Grease a 6-donut pan with coconut oil and preheat oven to 350 degrees F.
2. 2 Sift together all the flour ingredients: rice, garbanzo, potato starch, arrowroot, baking powder, baking soda, xanthan gum and salt. Whisk together in a bowl and set aside.
3. 3 In a medium pot, add in milk and coconut oil and allow to warm over low heat until the coconut oil melts (do not allow to boil). Mix gently with a wooden spoon while it's warming. Once the coconut oil is melted, remove from heat and add in the sugar. Stir together to allow the sugar to dissolve completely. Add in apple sauce and vanilla extract and stir to combine.
4. 4 Pour the liquid mixture into the dry ingredients and mix gently to combine together well. (If clumps still develop, you can use an immersion blender and mix the batter for a few minutes until you see a very smooth consistency in the batter.)
5. 5 Add in coconut flakes and mix with a wooden spoon to combine. Pour into pre-greased donut pan and fill about halfway to allow for rising of the batter.
6. 6 Bake for 15 minutes at 350 degrees F. Remove from the oven and allow to cool 15 to 30 minutes. Gently scrape the sides of each well and flip the pan over to remove. You can use a toothpick to help the donuts lift out of the pan.
7. 7 To coat the donuts in coconut flakes: Make a glaze by adding the powdered sugar into a small bowl and adding in 1 tablespoon at a time of hot water. Mix well to combine. Coat the donuts thinly with the glaze and drop onto a plate with coconut flakes to coat all over. Makes 6-8 donuts.

By So Delicious Dairy Free