John Myers
Ingredients for 1 servings:
- 250 g brown rice, grind
- 1 pinch of salt
- ½ bag(s) of baking powder
- 50 g oil, organic sunflower oil
- 50 g maple syrup
- 100 g mineral water, carbonated
- 400 g natural soy drink
- 150 g maple syrup
- 50 g schnapps (plum brandy 40%)
- 250 g poppy seeds, ground
- 100 g brown rice, grind
- 1 pinch of salt
- 600 g plum(s), approx.
- 50 g desiccated coconut, approx.
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
gluten-free, egg-free, dairy-free, vegan
Mix all the ingredients for the base on high for a good 4 minutes, then pour into a 26cm ring tin lined with baking paper. Smooth the base with the back of a wet tablespoon, pulling the edges up slightly, then set aside. Mix the soy milk, maple syrup, and plum brandy together, then grind the blue poppy seeds into it. Mix the ground brown rice with salt, add to the mix, and mix gently for 3 minutes, then pour onto the dough base. Pit the plums and place them side by side on a large, flat dinner plate; this is usually the amount of plums you need. Press the pitted plums apart slightly and score the left and right sides with a sharp knife so that the plum lies almost straight. Place the plums side by side in the poppy seed mixture, letting them sink in. Sprinkle the surface with finely desiccated coconut (this may absorb too much liquid). Place in a cold oven and bake at approximately 150°C for approximately 50-70 minutes. Check the needle for a pinhole. Allow to cool completely before cutting; overnight is ideal. Cover with a sieve to prevent fruit flies from settling there. Or place in the refrigerator, but remove about 20 minutes before use. My own recipe.
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