Gluten-Free Caribbean Red Cookies

These cookies join the ranks of gingersnaps – not too sweet but still hard to resist. Don’t let the number of different flours put you off. I’ve baked it several times with fewer flours (just using more of the other flours to equal the total amount).

Ingredients:

1 1/2 cups Caribbean Red papaya, mashed into a purée
1/2 cup light olive oil
3 tsp vanilla
2 tbsp almond milk
1 cup gluten-free rolled oats
2 1/3 cups gluten-free flour OR 1 cup sorghum flour, 1/3 cup gluten-free cornmeal, 1/3 cup buckwheat flour and 1/3 cup gluten-free oat flour
1/3 cup cornstarch
1 tbsp honey
1 tsp fine sea salt
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp xanthan gum
1 1/2 cups light brown sugar
1/2 tsp nutmeg
1/2 tsp cinnamon
2 eggs
1/2 cup chopped pecans

Directions:
- Combine the first four ingredients. Set aside.
- In a separate bowl, whisk the rolled oats and all the flours together.
- Combine all remaining ingredients except the eggs and pecans.
- Add the eggs and beat until smooth. Add pecans.
- Chill the dough in the fridge for 2 hours.
- Preheat oven to 350˚.
- Form 1" balls from the dough and place on a parchment-lined baking sheet.
- Bake for 20 to 25 minutes.
- Let cool for 5 minutes. Using a spatula, loosen cookies and move to a wire rack to cool.

Makes: 24 cookies

Prep time: 45 minutes (excluding baking and cooling time)

Gluten-Free Papaya Spice Cake

Spice cake has a downright cozy taste. If there’s fruit in a spice cake, odds are good that it’s apple, and it makes you think of sitting in front of a fireplace. The fireplace becomes a beach when the fruit in spice cake is Caribbean Red papaya. Although Caribbean Reds provide a different taste sensation, this fruit can also be the catalyst for relaxing thoughts.


Ingredients:
1 1/2 cups almonds
1/2 cup brown rice flour
1 tsp baking soda
1 tsp baking powder
1 tsp nutmeg
1 tsp allspice
1 tsp cinnamon
1/4 tsp sea salt
2 eggs
1/3 cup light olive oil
2 tbsp honey
1 1/2 cups Caribbean Red papaya, cut up and mashed into purée
2 tsp vanilla


Directions:
- Preheat oven to 350˚. Line a 9" x 13" baking pan with greased parchment paper.
- Using a food processor, pulse the almonds into a fine meal. Pour into a large mixing bowl.
- To the almond meal add the rice flour, baking soda, baking powder, spices and sea salt.
- In a medium-sized mixing bowl, beat the eggs. Add the remaining wet ingredients. Beat well.
- Add the wet ingredients to the larger bowl’s dry ingredients. Whisk until combined.
- Pour the batter into the prepared baking pan and bake for 33 to 35 minutes, until done.
- Cool the cake before frosting.

Lime-Nutmeg Icing

The sweetness of Caribbean Reds in the cake creates a sharp contrast with the lime icing. It’s a sweet-tart treat.

Ingredients:

1 1/4 cups confectioners’ (powdered) sugar
1/2 cup unsalted butter
2 tbsp lime juice
2 tsp vanilla
3 dashes nutmeg

Directions:
- Combine ingredients in a medium bowl. Beat until smooth and glossy.
- Frost the cooled cake.
- Chill for 30 minutes in the freezer before slicing.

Serves: 15

Prep time: 30 minutes (excluding baking and cooling time)

Gluten free, naturally sweetened Caribbean Red papaya recipes

Caribbean Red spice cake

Caribbean Red cookies

Caribbean Red mini cakes

Caribbean Red papaya-coconut pecan bread

Caribbean Red papaya muffins

Relish, not just about pickles

Sweet Heat - what makes it hot

Adding the heat to the Caribbean Red papayas was an assortment of peppers and chilies.


The sriracha used in the Curried Chicken and Papaya Salad is potent with only 1/2 teaspoon giving the pronounced jolt of heat. It's a Thai hot sauce made of a paste of chili peppers, vinegar and garlic. In Thailand, sriracha is popular as a dipping sauce for seafood, topping for sushi rolls and glaze for chicken wings. It may not be at your local grocer's. Besides an Asian market, you'll find this at Whole Foods.


Bird's eye chili (or bird chili) is a dried pepper used as a spice to deliver fiery zing in Filipino, Thai, Indonesian and Vietnamese cuisine. It measures around 50,000-1000,000 Scoville units which is in the lower range of the hotter habanero chili. It got its name because birds like to eat it. This chili is popular in marinades and sauces for meats, poultry and seafoods. It may not be at your local grocer's. Besides an Asian market, you'll find this at Whole Foods. 


For the heat in the Frozen Papaya Coconut-Rum Cocktail and the Chilled Papaya-Watermellon soup, I used habanero peppers. In Central American, pureed or in a salsa, this pepper accompanies most dishes served at meals.


For my friends who are the milder sort, I used hot cherry peppers for chili in the Frozen Papaya Coconut-Rum cocktail. These peppers have one of the lowest Scoville scale rating of any chili pepper. These peppers are juicy and a bit sweet. Rumor has it, these peppers are the secret ingredient in authentic Philly Cheese Steak sandwiches where they are sliced, grilled or sauteed with thinly sliced meat. 

Summer Caribbean Red Spring Rolls

I’m new to the rice wrapper; I was somewhat intimidated, but no more. It’s a great way to ‘wrap’ things, particularly delicious things up.

Ingredients

1 cup Caribbean Red papaya (approximately 50% color with the fruit giving to a gentle squeeze.)

1 cup cucumber

½ cup baby carrots

1 tsp basil or mint

1 tsp fish sauce

1 tsp ginger

1 tbs rice vinegar

½ tsp bird's eye chili or other dried pepper

6 long strands of chive (optional)

6 rice wrappers

Directions

·      Thinly chop papaya, cucumber and carrots. You’ll want to chop pieces so none is larger than ½” on any dimension.

·      Finely chop fresh basil or fresh mint and combine with the produce in a large bowl.

·      In a medium bowl, combine fish sauce, grated ginger, rice vinegar and finely diced dried bird chili pepper.  

·      Moisten rice wrappers until pliable. Add filling, drizzle with sauce and roll up. Tie with strands of chive. 

·      Refrigerate at least 2 hours or until ready to serve.

           

Serves 4

Prep time: 30 minutes


For information about chilies and peppers used in Sweet Heat recipes

Curried Chicken & Caribbean Red Papaya Salad

After years of lifelessly boring deli chicken salad, it’s time to take this salad on a different direction. The change agent being sriracha, a Thai hot sauce typically seasoned with garlic, vinegar, sugar and spices. No one will ever again say chicken salad is boring.


Ingredients

2 tbs mayonnaise

2 tbs plain greek yogurt

1 tsp lime juice

½ tsp curry powder

salt and pepper to taste

½ tsp Sriracha

1 cup shredded or cubed cooked chicken

1 cup Caribbean Red papaya (approximately 50% color with the fruit giving to a gentle squeeze.)

2 cups your choice lettuce

Directions

·      Mix together mayonaise, plain greek yogurt, lime juice, curry powder, salt, pepper and Sriracha.

·      Combine this dressing with leftover shredded or cubed cooked chicken and semi-ripe papaya chunks. Serve on a bed of greens.

Serves 4

Prep time: 15 minutes

For information about chilies and peppers used in Sweet Heat recipes