Ingredients
- 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
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
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.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.
Comments
87 calories per slice