Brown Rice Cake!

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,

available online)

-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.

Goes quickly.