29 arrowroot recipes

Gluten-free pancakes blend millet flour and rice flour with applesauce and apple juice concentrate for sweetness. No oil, no dairy, no refined sugar, ready in under 30 minutes.

Chocolate Pancakes with Chocolate-Raspberry Sauce recipe

It was definitely my kind of dessert, it's sweet, but too sweet; vanilla sauce gave some richness, but wasn't overwhelming. The peach-maple filling was so delicious, packed with fresh peach flavor, of course :D and the juicy filling was just oozing out loudly.

Gluten-free muffins made with brown rice flour, ground almonds, and honey. Quick 35-minute breakfast with almond extract and optional soymilk.

Creamy date rice pudding sweetened naturally with blended dates and enriched with tahini. Made with brown rice and no added sugar for a wholesome, cozy dessert.

Meatless bulgur tamales wrap a savory filling of cracked wheat, tomatoes, pepper, and brown rice miso inside masa dough and corn husks. A hearty vegetarian Tex-Mex classic with deep umami and no meat required.

Chilled peach soup with white wine, orange liqueur, maple syrup, and whipped cream. A silky, boozy fruit soup that works as an elegant summer dessert or first course.

Try this creamy quinoa pudding that's made of soy milk, arrowroot flour and sesame butter. It's creamy and very tasty.

Elegant pureed soup with apples, maple syrup, cinnamon, lemon, and white wine. Thickened with arrowroot and finished with sour cream. Serve warm for a sophisticated starter or light dessert.

Moroccan-style lamb with honey, saffron, almonds, raisins, and chickpeas braised in a clay pot. A fragrant one-pot main dish with warm spices, served over brown rice or bulgur.

Smooth carrot spread seasoned with dill, garlic, and miso, thickened with arrowroot. Vegetarian pate for crackers or veggie dipping.

Quick stir-fried crab with crisp snow peas, water chestnuts, garlic, and white wine over rice. A light, fresh Asian-inspired seafood dinner ready in 30 minutes.

Chickpeas in spicy tahini sauce with salsa, lemon, tamari, and arrowroot for a thick, glossy coating. A vegan, high-protein main dish cooked from dried chickpeas.

A silky tofu cheesecake blending pureed silken tofu with cream cheese on an almond graham cracker crust. Lighter than traditional cheesecake but impossibly creamy after an overnight chill.

Clay pot roast marinated 3-4 days in soy sauce, marsala, sesame oil, and curry powder, then roasted at high heat with carrots and onions. Tender, deeply seasoned beef.

Potato tikki with almonds, jalapeno, and bell pepper, pan-fried until crispy and served with a creamy almond-cilantro chutney. A vegan Indian-inspired appetizer or snack.