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4
Ingredients
- 350 graw brown rice
- 260 grice or almond milk
- 1 tsp apple cider vinegar
- 50 g olive oil
- 280 graw honey
- 2 eggs
- Pinch sea salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon
- ½ tsp gin, ger
- 200 gfresh or frozen blueberries (or berries of choice)
- Handful raw almonds
- Handful rolled oats
- 2 tbsprapadura sugar
- 2 tbspmacadamia oil
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6
50min
Preparation 5minBaking/Cooking -
7
medium
Preparation -
8
-
Recipe is created for
TM 31
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-
9
5
Recipe's preparation
Preheat oven to 170ºC. Line the base of baking dish and set aside.
Place
rice, milk, vinegar, olive oil and honey into TM bowl and blend for 2 minutes on speed 9.
Scrape down lid and sides of bowl
and allow batter to soak for a few hours. (To avoid this step, blend a further
minute on speed 9.)
Add eggs, salt, baking soda and
powder and spices and blend for 5 seconds
on speed 5.
Pour batter into prepared
pan and sprinkle with blueberries.
Without rinsing, place almonds into TM
bowl and chop for 3 seconds on speed 5. Add oats, rapadura and oil as well as
a little extra cinnamon to taste and mix for 3
seconds on speed 3.
Sprinkle
over cake and bake for 45 minutes until skewer comes out clean.
10
Accessories you need
-
Spatula TM5/TM6
buy now
11
Comments
Add a commentA beautiful GF and dairy-free
A beautiful GF and dairy-free cake! My family loved it! It was easy to make, I followed the quick version of this recipe and blended a further minute instead of soaking for a few hours. I substituted apple cider vinegar with white vine vinegar and used grapeseed oil instead of macadamia oil. It turned out beautifully! I will definitely make it again and will try the slow method next time. Thank you Quirky Cooking, love you recipes!