Brown Rice Pudding

2 cups uncooked, soaked brown rice
3 eggs
1 1/2 c. heavy cream
1/3 cup maple syrup
1 tsp. vanilla extract
1/8 tsp sea salt
1 tsp cinnamon
1-2 cups of raisins

Cook brown rice. Beat eggs. Add cream, syrup, vanilla, salt and cinnamon to eggs. Put cooked brown rice into a large baking dish. Pour egg mixture over it and stir. Add raisins. Bake for 50-60 minutes @350 degrees or until set and brown.

Tip:
I always cook the brown rice the day before. I might be making it for dinner and I will just make extra. The amount of rice does not need to be exact. Then in the evening I throw this together and just put it in the oven in the morning. It takes so long to bake that is helps to have it all ready to go in the oven in the morning. When it sits overnight the raisins plump up real nicely and taste like grapes!!

Coconut Flour Pancakes (gluten-free, grain-free)

This is from www.cheeseslave.com, one of my favorite blogs.
It's the same recipe minus the salt and sweetener.

3 eggs
3 Tbsp. melted butter or coconut ol
3 Tbsp. whole milk, or coconut milk
3 Tbsp. coconut flour
1/2 tsp. baking powder (optional)

Whisk together eggs, butter, milk. Add baking powder and coconut flour until well mixed.
Heat coconut oil in a skillet or on a griddle over medium low.
Spoon 2-3 Tbsp of batter onto skillet to make 3-4 inch diameter pancakes.
This makes only a small about of batter, only about 4 medium pancakes. So most of the time I double it.
I like to add mini chocolate chips or almond extract to spice them up a bit on occasion.

Gluten-free Monkey bars

These were really easy to make and very yummy!!! I think I used half brown sugar, half rapadura. Still a little too sweet. Could cut down the sugar.

BANANA CHOCOLATE COCONUT BLONDIES “MONKEY BARS”

1/4 cup butter for mixing
2-3 Tablespoons melted butter for topping
1 cup brown sugar
1 Tablespoon granulated sugar for topping
2/3 cup shredded coconut for mixing
1/4 cup shredded coconut for topping
1/2 cup semi-sweet chocolate chips for mixing
1/4 cup semi-sweet chocolate chips for topping
1 cup ripe, mashed bananas
1 teaspoon vanilla
1 cup Pamela’s Baking Mix (or other gluten-free flour combination with leavening)
1 egg
Directions:
Preheat the oven to 350 degrees. Grease a 9×13 baking pan. Mix 1/4 cup softened butter with the brown sugar until combined. Add the egg, mashed bananas, and vanilla. Add the Baking Mix. Stir in 1/2 cup of semi-sweet chocolate chips and 2/3 cup of shredded coconut. Pour in the prepared baking pan. Combine shredded coconut, melted butter, and sugar; sprinkle over top. Spread about 1/4 cup of chocolate chips over the top. Cook for 25-30 minutes or until golden brown.
This is from this great blog site:
http://glutenfreemommy.com/banana-chocolate-coconut-blondies-monkey-bars/