rice cookies

Very easy to make.

Mix rice flour (brown rice or white rice or a mix, whichever you prefer) with butter, until you get a thick consistency, but not too sticky. Add a bit of milk and knead a little more until you can shape it into a ball.Place on lightly greased pan.

You can use coconut oil instead of butter, for a healthier version.

Dip your fingers in flour and shape the cookies into a little ball then press them flat. Or feel free to use a cookie cutter.

Bake for about 20 min or until golden brown.

You can add some honey for a sweater taste.

For adults you can add sugar, cinnamon, walnuts, almond meal, flax seeds, sesame seeds, vanilla flavor, coconut, chocolate chips…etc.



Healthy snacks: unsweetened granola bars (for toddlers and anyone else)


rolled oats

rice flour

psyllium husk *

organic milk or rice milk

organic unrefined butter (or coconut oil)

sesame seeds *

ground walnuts

dried prunes chopped small or any other dried fruit*

1 egg white

pure cocoa powder *

spirulina powder *

shredded coconut *

chia seeds*

cinamon *

vanilla flavor *

Ingredients with * are optional.


In a bowl, place the rolled oats, flour, chopped prunes, walnuts, sesame seeds, 2-3 spoons psylilum husk (not a lot). The psyllium husk is optional, but it will make the bar stick together better, be a bit more chewy. Without the psyllium husk you’ll have a slightly crumbly bar. Place a few cubes or slices of butter on top and let it sit for about 10 min so the butter softens (same goes with coconut oil, place a few spoons of coconut oil). Add some rice flour, a dash of sea salt, and mix with your hand until the butter blends well with all the rest and you have a crumbly mix (not a sticky mix). If the mix is sticky, you have too much butter. In this case add more dry ingredients.

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Add half cup or so of milk and the egg white and mix again with your hand. Now you should have a sticky paste, something resembling a dough. You should be able to shape it in a lump.

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If you want to make granola bars woth different flavors separate the dough into several lumps. \

Here are some variations:

Add pure cocoa powder

add spirulina and chia seeds

add coconut

add cinnamon and organic vanilla flavor

Spread in a greased pan and bake for about 20-30 minutes. Don’t let it dry too much or darken. When you take it out of the oven you want it to be still soft. It will seem like it’s baked, but once it cools down it will harden and dry more. Let it cool down for a bit and cut it in cubes or whatever shape you want. Store in air tight container. it can be frozen as well.

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Strawberry pudding. No sugar.

In a previous post I showed how you can make a strawberry jam without any sugar added. You can use this jam to make a delicious and healthy strawberry pudding.

Place oat milk, rice milk, almond milk or regular milk in a pan. Warm it up. Start pouring over bit by bit whole rice flour, and stir at the same time. Pour about half cup rice-flour for 3 cups milk. Keep boiling on low fire and stirring at the same time, till it thickens. If it’s not thick enough, you can add more flour. If it’s too thick, add more milk. Then add a few spoons of the strawberry jam, you can add only 3-4 spoons or 10 spoons if you’d like! Pour the hot pudding in bowls, and let cool down. Decorate with fresh strawberries and honey or agave nectar if you like it sweeter. You can also sprinkle coconut, almonds, dried fruit, sesame seeds, chia seeds, small cubes of fresh apple or fresh pear or fresh mango…etc

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If you don’t have strawberry jam, then you need to prepare a strawberry mix before starting the pudding. Wash and cut about 5 strawberries for one cup of milk. Place them in a pot with only a tiny bit of water on the bottom. Bring to boil and keep stirring while boiling, you’ll see it first become all pink, then darken and thicken. The thicker the better. It all depends how much ime and patience you have. You can boil it for only about 15 minutes, or for 40 minutes. When it’s done, set it aside, you will add this into your pudding.

It can be used as toddler food as well.


Squash and rice pudding

Easy to make, healthy alternative to pudding.


squash or pumpkin

rice flour

rice milk

honey or strevia or another healthy sweetener


coconut oil

Quantity varies on how many servings you wish to have.

Wash, peel and cut the squash into small cubes. Boil it in water for about 10 min, till soft (of cut into small cubes, it will be done quite quick). Strain. Mash with a fork (you can also blend it). Add rice milk to it,  sprinkle in the rice flour gradually, gradually mixing so it becomes a smooth but very thin paste. Bring back to boil, on low heat, mixing continually, till it thickens (if too thick, ad more milk). Sprinkle some turmeric on top and mix. Add coconut oil to it  and mix again. Place in bowls, pour some honey on it, or a syrup made of your favorite sweetener and a bit of water: stevia, brown sugar, molasses, agave nectar, rice syrup…etc. Sprinkle some cinnamon and sesame seeds on top. Serve.

For something a bit fancier, get small baking tins like the ones for creme brulee (flan), place the squash pudding in the baking tins, and bake it for about 5-10 min on high heat, till it gets a nice crust on top, then serve it with whipped cream and fresh berries.


It can also be used as baby food.


Easy raw oatmilk

If you are lactose intolerant, or you just like the idea of using milk made of grains, this is an easy enough recipe for oatmilk, and although it’s raw it tastes surprisingly well.

you’ll need: one cup of porridge oats (organic preferably) for 2 cups of water.


Place the oats in water and let it soak for a few hours. pout the water out and pour clean water over, let it sit for half more hour. add a dash of sea salt or Himalayan salt, and a drop  of(half teaspoon for example) molasses. The sea salt will enhance the flavor. the molasses is optional , but it will give it a slightly sweeter taste. Wit ha blender, blend it into a smooth paste. strain it through a very fine sieve. Blend it one more time and strain it again.

Heat up the liquid up to boiling temperature, but don’t boil it, turn the heat off as soon as you see it bubbling. let it cool and poor in a proper glass or plastic container.

Pouring oat milk in a glass.

It holds in  the fridge for about a week.


Rice and molasses pudding

If you like pudding, this is a healthy one and easy to make.

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brown rice flour- 2 spoons

blackstrap molasses – 1 spoon

cow’s milk- half liter or any other type of milk including almond, oat, rice…etc.

Place the milk in a pan, turn on the fire and as it warms up (not hot yet) sprinkle de rice flour on it while stirring. If you mix it in the water while water still like-warm, the rice flour will blend in it evenly and easily.

Bring to boil and add molasses, keep stirring all the time, watch it thicken.

If too thick, ad more milk or water.

For more flavor add natural vanilla flavor, cinnamon, coconut oil.

Can be given to babies as well. for babies, use rice milk or oat milk instead of cow’s milk.

Why molasses?

Molasses is a great sweetener with lots of health benefits.Blackstrap molasses contains much higher levels of  nutrients than regular molasses, especially when it comes to iron content. Other important nutrients obtained from blackstrap include vitamin B6, calcium, manganese, magnesium and potassium.

The health benefits of molasses include relief from menstruation-related problems, obesity, diabetes, stress, cancer, enlarged prostate, acne and other skin ailments, constipation, headaches and anemia. It also helps to improve bone health, electrolyte balance, hair care, sexual health, functioning of the nervous system, and wound healing. Molasses also helps to strengthen the immune system, maintain healthy levels of hemoglobin and aid in the formation of new cells in the body.


Brown rice milk

Making your own rice milk isn’t complicated at all. And you can make it out of organic brown rice, without any added sweeteners or other additives.

It’s great for babies and it can be used to make your own baby formula. Of course, adults can enjoy it just as much!

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The easiest and quickest way is to make it out of brown rice flower.

Ingredients:  one liter water, 3 spoons brown rice flour.

Place half liter water in a pot on fire, and warm up. when warm but not yet boiling, sprinkle gradually one spoon of brown flour while stirring with a wooden spoon. keep stirring while the composition comes to boil, keep stirring and see it thicken slightly. If too thick, add more water. Let it cool down and strain it to a fine sieve. Even though it might not seem to you like it needs straining, as it’s mostly liquid, do it, and better do it several times. If you don’t strain it well, it will become gooey. You’ll see that when you strain it, there’s a thick gooey part left on the bottom of the sieve, throw that out and keep the flowing liquid.

That’s it, and it took you about 15 minutes or less to make it.

Store in the fridge. Will hold about a week.

You may add a little bit of coconut oil to it when you warm it up, for better taste, and in order to add natural healthy fats.