Fruit rice flan
- 225 grams of wheat flour
- 7 grams of yeast
- Pinch of salt
- 75 grams of coconut oil
- 100 grams of oat or other vegetable milk
- 15 grams of Greensweet erythritol
- 500 grams of oat or other vegetable milk
- 150 grams of dessert rice
- 2 ripe bananas
- Pinch or dash of vanilla powder / flavor
- 1 tablespoon baking soda
- 1 tablespoon of apple 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 bottom.
When the rice pudding is almost ready, mix two ripe bananas and mix them through the rice pudding.
Mix the baking soda with apple vinegar in a separate bowl. Let foam and stir well until all baking soda is dissolved.
Carefully add the baking soda-apple vinegar mixture to the rice pudding and stir well to prevent it from foaming immensely.
Preheat the oven to 180 degrees.
Mix all the ingredients for the soil and knead into a smooth dough.
Line a custard or spring form with the dough. Divide the dough parallel over the bottom and make upstanding edges on the outside.
Divide the rice pudding over the bottom and bake in the preheated oven for 30 minutes. Allow to cool.
Cut the fruit into pieces.
Garnish the cooled rice pie with the fruit, coconut grater and raisins.
Keep the rice pie in the refrigerator.