Poppy seed tofu rice cake

Ingredients for 1 servings:

• 200 g brown rice, grind
• 100 g buckwheat, ground
• ½ tsp coriander, ground
• 1 pinch of salt
• 1 tsp sugar
• ½ bag(s) of baking powder
• 70 g margarine, deli or other lactose-free
• 120 g water, up to 140 g
• 250 g poppy seeds
• 200 g tofu, plain
• 600 g soy drink natural
• 100 g brown rice, grind
• 2 cloves, grind
• 1 pinch of salt
• 100 g sugar
• 50 g raspberry spirit 40%

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free, egg-free, dairy-free, vegan

Blend all the ingredients from the base (in a food processor, the liquid will be sufficient) and pour into a 26 cm ring tin lined with baking paper. Smooth the mixture down and set aside. Blend the tofu into the soy milk and add the poppy seeds and cloves; the poppy seeds will swell. Mix all the other dry ingredients and stir them into the poppy seed tofu mixture along with the raspberry brandy. Pour onto the dough base. It’s very thin, so shake well until smooth. Place in a cold oven and bake at approximately 150°C for approximately 80 minutes. My own recipe.