Type what you have

Ingredients

• ✓ brown rice syrup
• coconut milk
• almond milk
• cane sugar
• coconut oil
• vanilla extract

Instructions

1. 1 Stir coconut milk, almond milk, sugar, coconut oil, brown rice syrup, and vanilla extract together in a saucepan over medium-low heat until sugar is completely dissolved, 3 to 5 minutes; remove from heat.
2. 2 Blend coconut milk mixture with an immersion blender or in a blender until smooth and creamy. Cool to room temperature.
3. 3 Transfer whitener to an airtight container and store in the refrigerator.

By Buckwheat Queen

Ingredients

• ✓ brown rice syrup
• coconut oil
• peanut butter
• vanilla extract
• oat
• raisin
• coconut

Instructions

1. 1 Combine brown rice syrup and coconut oil in a saucepan over medium heat; cook and stir until melted and boiling, 3 to 4 minutes. Remove from the heat.
2. 2 Add peanut butter and vanilla to the syrup mixture and stir until smooth. Stir in oats, raisins, and coconut until well combined. Refrigerate mixture until cool, at least 30 minutes.
3. 3 Form cooled mixture into balls. Freeze balls until set, at least 1 hour.

By growingoodsons

Ingredients

• ✓ brown rice syrup
• coconut milk
• coconut cream
• water
• long-grain rice
• vanilla bean
• cinnamon stick
• dark rum

Instructions

1. 1 Place coconut milk and coconut cream in the refrigerator.
2. 2 Place water and rice in a blender. Blend until rice is coarsely ground. Pulse until rice is finely ground. Pour mixture into a jar or bowl. Add vanilla bean halves and cinnamon stick pieces. Cover and refrigerate, 8 hours to overnight.
3. 3 Strain rice 'milk' mixture through cheesecloth. Scrape vanilla seeds from the pod and add to the milk. Discard rice pulp and cinnamon stick pieces.
4. 4 Blend strained rice milk, coconut milk, coconut cream, brown rice syrup, and rum until well combined.
5. 5 Pour into an ice cream maker and freeze according to manufacturer's directions, 15 to 20 minutes. Freeze the mixture for 2 to 3 hours before serving.

By Buckwheat Queen

Ingredients

• ✓ brown rice syrup
• rolled oat
• pumpkin seed
• walnut
• pecan
• medjool date
• chocolate chip
• coconut
• raisin
• sunflower seed

Instructions

1. 1 Burst oats into a coarse meal in the bowl of a food processor. Add pumpkin seeds, walnuts, and pecans; pulse 10 to 15 times, until chunks are desired size.
2. 2 Toss dates into the food processor and mix for 30 seconds. Pour rice syrup in slowly, with the processor running, until combined and starting to ball up.
3. 3 Transfer to a bowl and mix in chocolate chips, coconut, raisins, and sunflower seeds. Pull off dough in 25 gram sections and roll into balls. Place in a single layer on a cookie sheet; it's okay if they touch but make sure they are not stacked.
4. 4 Refrigerate for 2 to 24 hours before serving.

By Erena Wismer

Ingredients

• ✓ brown rice syrup
• flour
• baking powder
• baking soda
• cardamom
• cinnamon
• salt
• butter
• turbinado sugar
• egg
• white wine
• pecan
• walnut
• raisin

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan or dish and line bottom with parchment paper. Grease parchment or spray with cooking spray.
2. 2 Whisk together flour, baking powder, baking soda, cardamom, cinnamon, and salt in a bowl. Beat together butter and sugar with an electric mixer at medium speed in a large bowl until light and fluffy, about 3 minutes. Beat in syrup, then add eggs 1 at a time, beating well after each addition. Beat in wine and half of flour mixture, then beat in remaining flour mixture. Add nuts and raisins, beating just until combined. Pour batter into prepared pan.
3. 3 Bake until a toothpick inserted into center comes out clean, about 45 minutes. Cool cake completely in pan on a wire rack, about 1 hour.
4. 4 Sprinkle with some turbinado sugar and nuts for garnish.

By SandyG

Ingredients

• ✓ brown rice syrup
• vegetable oil
• spinach
• thai chile
• red bell pepper
• green onion
• mushroom
• jackfruit
• white pepper
• cornstarch
• garlic
• ginger
• sesame oil
• rice vinegar
• coconut aminos
• vegetable broth
• soba noodle

Instructions

1. 1 Bring a large pot of water to boil. Add soba noodles until submerged then reduce heat to medium. Cook until tender, about 5 minutes. Drain and rinse with cold water. Set aside.
2. 2 Meanwhile, make the sauce. Whisk broth, coconut aminos, vinegar, brown rice syrup, sesame oil, ginger, garlic, cornstarch, and white pepper together in a bowl. Set aside.
3. 3 Rinse drained jackfruit with water and slice into bite-sized pieces. Clean mushrooms and slice into 1/2-inch strips. Diagonally slice green onions, including the green tops. Reserve 1 to 2 tablespoons for garnish. Slice bell pepper into 1/4-inch strips.
4. 4 Heat oil in a wok or large skillet over medium-high heat. Add mushrooms, bell pepper, chile peppers, green onions, and spinach and saute until fragrant. Add jackfruit and saute until warmed through. Add the sauce, flip the skillet to coat the vegetables, and cook until the sauce begins to thicken.
5. 5 Meanwhile, evenly divide the soba into bowls. Top with equal amounts of stir-fry blend and sauce.

By Buckwheat Queen

Ingredients

• ✓ brown rice syrup
• raspberry
• greek yogurt
• raisin
• raisin
• flax seed
• coconut
• vanilla extract
• coconut sugar
• olive oil
• ginger
• allspice
• nutmeg
• cinnamon
• sunflower seed
• hazelnut
• almond
• buckwheat flakes
• buckwheat groat
• rolled oat
• honey
• walnut

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line 2 rimmed baking sheets with parchment paper.
2. 2 Combine walnuts and honey in a jar, cover, and set aside.
3. 3 Combine oats, groats, buckwheat flakes, almonds, hazelnuts, sunflower seeds, cinnamon, nutmeg, allspice, and ginger in a bowl; toss until completely mixed.
4. 4 Stir together olive oil, coconut sugar, and brown rice syrup in a small saucepan over low heat until combined. Cook until heated through, about 5 minutes. Remove from the heat and stir in vanilla extract. Pour over the dry mixture and mix until evenly combined; spread over the prepared baking sheets.
5. 5 Bake in the preheated oven for 25 minutes. Stir, rotate baking sheets, and bake for another 15 minutes. Stir, rotate again, and bake until golden brown, about 15 more minutes. Sprinkle coconut, flax seeds, and raisins over the granola and toss to mix. Turn the oven off, but leave trays inside and prop the oven door open with a wooden spoon for 10 minutes. Remove from the oven and allow to cool.
6. 6 Place 1/2 cup yogurt in a deep single-serve bowl. Top with a scant 1/3 cup granola, 1/4 cup raspberries, and 1/8 cup walnut-honey mix. Repeat to assemble remaining bowls.

By Buckwheat Queen

Ingredients

• ✓ brown rice syrup
• celeriac
• olive oil
• salt
• black pepper
• tomato paste
• tomato sauce
• apple cider vinegar
• harissa
• coriander
• garlic powder
• onion powder
• sea salt
• water

Instructions

1. 1 Preheat the oven to 225 degrees F (99 degrees C). Line a large baking sheet with aluminum foil and place in the oven to preheat.
2. 2 Place celeriac in a bowl; drizzle olive oil over and season with salt and black pepper. Toss fries to coat evenly.
3. 3 Remove baking sheet from the hot oven. Transfer fries to the baking sheet in a single layer with some space between them.
4. 4 Bake in the preheated oven for 20 minutes.
5. 5 While fries bake, combine tomato paste, tomato sauce, apple cider vinegar, harissa, brown rice syrup, coriander, garlic powder, onion powder, and sea salt in a small bowl. Stir to combine until smooth. Add water, 1/4 teaspoon at a time until desired consistency. Set ketchup aside.
6. 6 Remove fries from oven and increase oven temperature to 450 degrees F (230 degrees C). Flip fries and return baking sheet to the hot oven. Bake until crispy, about 15 minutes more.
7. 7 Serve celery root fries with harissa ketchup.

By Buckwheat Queen

Ingredients

• ✓ brown rice syrup
• sesame seed
• black sesame seed
• green onion
• cornstarch
• water
• rice wine vinegar
• gochujang
• sesame oil
• asian pear
• tamari
• vegetable broth
• vegetable oil
• garlic
• ginger
• shallot
• onion
• shimeji mushroom
• champignon mushroom
• oyster mushroom
• cremini mushroom

Instructions

1. 1 Wash cremini, oyster, and champignon mushrooms under running water, scrubbing with a mushroom brush to remove any dirt. Cut mushrooms in half, placing on clean dish towel. Delicately pull shimeji mushrooms apart and rinse.
2. 2 Select Saute function on a multi-functional pressure cooker (such as Instant Pot). Saute onion, shallot, ginger, and garlic in vegetable oil until fragrant, about 3 minutes. Turn off Saute function. Add broth, tamari, pear, brown rice syrup, sesame oil, gochujang, and rice wine vinegar. Mix well. Add mushrooms and gently toss to coat. Close the lid and let marinate for 10 minutes.
3. 3 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 naturally according to manufacturer's instructions, about 10 minutes. Manually release any remaining pressure, about 10 minutes more.
5. 5 Turn Saute function back on. Mix water and cornstarch together; add slurry to mushrooms, mixing constantly to a create a thick gravy. Turn off Saute function. Serve with green onions and sesame seeds.

By Buckwheat Queen