Fruit rice cake
- 225grams ofwheat flour
- 7grams ofyeast
- Pinch ofsalt
- 75grams ofcoconut oil
- 100grams ofoat or other vegetable milk
- 15grams of Greensweet erythritol
- 500grams ofoat or other vegetable milk
- 150grams ofdessert rice
- Pinch or dash ofvanilla powder / aroma
- 1tablespoonbaking soda
- 1tablespoonapple cider vinegar
- Fresh fruit such as kiwis and nectarines
- Coconut grater
This is how you make it:
Mix the rice with the vegetable milk and vanilla in a pan and gently bring to the boil.
Let the rice simmer until a sticky creamy porridge has formed and all rice is completely soft and cooked. In the meantime you can start with the soil.
When the rice pudding is almost ready, finely chop two ripe bananas and mix them with the rice pudding.
Mix the baking soda with apple cider vinegar in a separate bowl. Let foam and stir well until all baking soda is dissolved.
Carefully add the baking soda-apple cider vinegar mixture to the rice pudding and stir well to prevent it from foaming enormously.
Preheat the oven to 180 degrees.
Mix all ingredients for the bottom together and knead into a smooth dough.
Cover a pie or spring form with the dough. Divide the dough parallel over the bottom and make raised edges on the outside.
Spread the rice porridge on the bottom and bake for 30 minutes in the preheated oven. Let cool.
Cut the fruit into pieces.
Garnish the cooled rice flan with the fruit, coconut grater and raisins.
Keep the rice pie in the fridge.