Winter

SUPERHERO SNACK: MOCHI By Alicia Silverstone

Check out what actress Alicia Silverstone has to say about our Mochi on her website TheKindLife.com . She has a recipe from her book using our mochi, click the image below to see this great post!

SUPERHERO SNACK: MOCHI

Mochi Gluten-Free Pizza Crust

Here's an awesome recipe submitted by one of our customers Wynia.

Shred the Mochi and bake it for a gluten free pizza crust! Top it with tofu aioli, basil pesto, sundried tomatoes and mushrooms.

I start by grating the mochi (I use a Cuisinart) and covering the bottom of a greased pan. (I use coconut oil) And I recommend a denser covering than shown here:

Bake it until it’s golden and your preference for crunchiness. Then top it with whatever you like. I like the Tofu Aioli from PCC, their Vegan Basil Pesto, sundried tomatoes…

…and sautéed mushrooms for instance. Anything you like including pizza sauce and cheese if it pleases.

Thank you Wynia for submitting your recipe!

What you will need:

  • 1 Package of Grainaissance Mochi, Super Seed or Sesame Garlic Recommended
  • Your Choice of Toppings

Mochi Garlic Roll Puffs

Here's an awesome recipe from lexieskitchen.com, Mochi Garlic Roll Puffs!

Click the image below to view this amazing recipe.

MOCHI GARLIC ROLL PUFFS from Lexie's Kitchen

Amazake Sweet Potato Nut Bread

With its subtle sweetness, hint of spice, and spectacular color, this bread makes a delightful holiday treat.

Place half the cider and half the raisins in a small pot, bring to boil, and simmer on low for 10 minutes. Puree this mixture in a blender with sweet potatoes and Amazake. Add oil and remaining cider.

Blend well and set aside. In a large mixing bowl, combine flour, cinnamon, nutmeg, ginger, lemon rind, walnuts, remaining raisins, sea salt and baking powder.

Add the liquid mixture to dry ingredients and mix until combined but not rubbery. Spoon the batter into 2 oiled bread pans and bake at 350 degrees for 50 minutes (or until a toothpick comes out clean). Let cool and slice. Serve plain or with cream cheese.

What you will need:

  • 2 cups raisins
  • 2 cups apple cider or apple juice
  • 1 cup (or slightly more) Original Amazake
  • 1-1/2 cup sweet potatoes or yams, mashed
  • 1/2 cup corn oil
  • 5 cups whole wheat pastry flour
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/8 tsp. dried ginger (optional)
  • Grated rind of 1 lemon (optional)
  • 1/2 to 1 cup walnuts, chopped
  • 1/2 to 3/4 tsp. sea salt
  • 2 Tbsp. baking powder

Strawberry Rhubarb Rice Cake

Preheat oven to 400 degrees. Peel the rhubarb and apples, and cut into bite-size pieces. Stem strawberries and slice in half.

Mix fruit together with all remaining ingredients except coconut. Place in an oblong baking dish and sprinkle with grate coconut. Bake for 1 hour.

What you will need:

  • 4 cups cooked brown rice 2 cups Original or Almond Shake Amazake
  • 1 cup water
  • 3 1/2 Tbsp, grated coconut 1 cup raisins
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp, ground cloves Pinch of sea salt
  • 1 lb. fresh rhubarb
  • 4 Granny Smith apples
  • 1 pint fresh strawberries

Vanilla Pecan French Toast

Soak bread slices Vanilla Pecan Amazake instead of eggs, and cook as usual.

Serve with maple syrup.

What you will need:

  • Vanilla Pecan Amazake
  • Maple Syrup
  • Your Favorite Bread

Amazake Pumpkin Pecan Bread

Preheat oven to 350 degrees. Blend the liquid ingredients in a food processor or mixer, whisk by hand. In a separate bowl, mix dry ingredients together.

Combine wet ingredients with the dry, be careful not to over mix. Pour into two lightly oiled 9" loaf pans and bake for 50-60 minutes, or until a toothpick comes out clean and the loaves are browned.
For a shiny look, brush loaves with maple syrup. You may also bake this in a bundt pan or springform pan.

What you will need:

  • 3-1/2 cups whole wheat pastry flour
  • 1 cup unbleached white flour
  • 2 Tbsp. baking powder
  • 1/4 tsp, baking soda
  • 1 tsp, cinnamon
  • 1/2 tsp, nutmeg
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 3/4 tsp. sea salt
  • 1/2 cup chopped pecans
  • 1-1/2 cups pumpkin puree
  • 1/2 cup canola oil
  • 1 cup Vanilla Pecan Amazake
  • 3/4 cup maple syrup

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