Preparation time
5min
Total time
50min
Portion
--
--
Level
medium
Tested
- TM 31
published: 2010/10/14
changed: 2011/07/25
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
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe'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.
Thermomix Model
-
Recipe is created forTM 31
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Comments
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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!