Rice – raspberry – coconut flakes cake

Ingredients for 1 servings:

• 400 g brown rice, grind
• 200 g buckwheat, ground
• 200 g desiccated coconut, finely pureed *
• 1 pinch of salt
• 650 g mineral water, up to 700 g carbonated
• 50 g candied lemon, finely chopped (health food store) * or
• 20 g ginger, chop very finely
• 2 tbsp apple cider vinegar (health food store)
• 330 g syrup (pear syrup) or more if needed
• 400 g raspberries, frozen, possibly more

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 5 hours 50 minutes

gluten-free, soy-free, vegan

Mix all ingredients, except the frozen raspberries, thoroughly. Then stir in the frozen raspberries. Pour into a 26 cm ring tin lined with baking paper. Shake until smooth. Place in a cold oven and bake at approximately 150°C for approximately 80-100 minutes. Use a needle test. Notes: Cakes made with or containing brown rice should rest for at least 4 hours after cooling; they will only firm up after cooling before slicing. * Pureed coconut has the same effect as margarine. * Candied lemon peel from a health food store is sugar-free and in chunks, which is important for this type of cake. My own recipe.