- 50 g brown rice
- 50 g basmati rice
- 75 g buckwheat
- 50 g Coconut Flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 60 g Pure Maple Syrup
- 2 eggs
- 180 g Almond milk
- 225 g rhubarb, cut into 2cm chunks
- 2-3 Extra Pure Maple Syrup
Preheat oven to 180° (160° Fan Forced). Grease a 20cm square cake tin and line with baking paper.
Mill Brown Rice, Basmati Rice and Buckwheat sp9/1 min.
Add Coconut Flour and mix sp8/4 secs.
Add Baking Powder, Pure Maple Syrup, Eggs and Almond Milk and mix sp4/5 secs. Scrape sides and mix again sp4/5 secs.
Spoon into cake tin and sprinkle rhubarb on top. Sprinkle over extra Pure Maple Syrup.
Bake for 30-40 mins until firm and the rhubarb is tender. Cool in the tin for 10 mins and then place on a wire rack to cool.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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