John Myers
Ingredients for 1 servings:
- 150 g brown rice, grind
- 70 g buckwheat, ground
- 2 tsp sugar
- 1 pinch of salt
- ½ bag(s) of baking powder
- 80 g butter
- 130 g mineral water, carbonated
- 500 g low-fat curd cheese
- 400 g sweet cream
- 250 g poppy seeds, ground
- 150 g sugar
- 1 pinch of salt
- 80 g brown rice, grind
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
gluten-free, egg-free
Mix the base ingredients in a food processor on high for about 3 minutes until smooth. Pour the mixture into a 26 cm ring tin lined with baking paper. Smooth the dough with the back of a wet tablespoon, forming a small rim. Set aside. Add the low-fat quark and sweet cream to the bowl of the food processor and mix well. Grind the blue poppy seeds into this mixture; the poppy seeds will already be swelled in there, saving me the trouble of boiling. Mix the other dry ingredients and add them to the poppy seed and quark mixture. Mix for a good three to four minutes. Pour onto the base, shake until smooth, and place in a cold oven at approximately 150°C for about 80 minutes. Let cool completely before slicing. My own recipe.
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