If your new year's resolution involves eating more whole grains, I have
some exciting new recipes to share!
Leftover rice from last night's dinner inspired this whole grain dessert.
I've eaten too much already, and it's only 3!
Brown Rice Spice Cake (vegan)
Preheat oven to 325.
In a large mixing bowl, combine:
-1/4 c gluten free polenta (Bob's Red Mill sells a certified GF polenta,
-1/2 c organic white rice flour (brown rice flour will probably be great
in a 1:1 substitution)
-1/4 c whole grain teff flour
-2 t guar gum
-1/2 t salt
-1 1/2 t baking powder
-1/2 t baking soda
-1 t cinnamon
-1/8 t nutmeg
-1/8 t allspice
-1/8 t cayenne pepper
Add to flour mix:
-1/2 c olive oil
-1/2 c organic unsweetened applesauce
-1/2 c water (or juice or coffee)
-1 c cooked brown rice
Mix thoroughly, and add in a few dried pears or sunflower seeds for
good measure. Spoon batter into a greased cake pan and bake for 35
minutes. As it cools the cake's starches will firm up and pull away
from the edges of the pan. Turn onto a cutting board and serve warm
with a good, plain yogurt.