rice cakes

Ingredients for 1 servings:

• 320 g brown rice (approx. 2 cups)
• 4 cups water
• 50 g beet syrup
• 1 pinch of salt
• 250 g brown rice, ground
• 3 tsp coriander, medium ground (or the juice of 1/2 lemon, with pulp)
• 150 g dates
• 400 g low-fat curd cheese
• 100 g milk if needed

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free and egg-free

Line a 30 cm loaf pan with parchment paper. Add 2 cups of rice to 4 cups of boiling water, bring to a boil. Reduce heat to low, cover, and simmer for about 40 minutes. Turn off heat and let stand for about 10 minutes, then cool slightly. Chop the dates, mix them with the sugar beet syrup and 400 g of quark into the cooked rice. Add 250 g of ground brown rice and coriander, as well as salt to thicken the rice mixture. If it’s too dry, add a little more milk. Pour the batter into a 30 cm loaf pan lined with parchment paper, shake until smooth, and place in a cold oven. Bake at 150°C (fan oven) for about 110-120 minutes. Test with a needle. Let stand for 24 hours before slicing. It’s nice and moist without being soggy. My own recipe.