John Myers
Ingredients for 1 servings:
- 400 g brown rice, medium grain, ground
- ½ tsp anise, grind
- 1 bag of yeast (dry yeast) for 500 g flour
- 80 g oil (rapeseed oil)
- 120 g mineral water, carbonated
- 1 tbsp honey
- 1 pinch of salt
- 250 g hazelnuts, ground
- 250 ml boiling water
- 50 g raisins
- 150 g dates, chopped
- Cinnamon, ground
- ½ lemon(s), juice
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes
gluten-free + egg-free + dairy-free
Grind rice with anise, add yeast and salt, weigh oil in honey, and add the honey. Mix well to form a dough. Wrap in aluminum foil or baking paper and chill for 60 minutes. Finely grate the hazelnuts, mix with the boiling water, raisins, dates, cinnamon, and lemon juice, and let cool. Roll out half of the dough in a greased 26 cm springform pan and spread the nut filling on it. Roll out the second half of the dough and place it on top. Bake at 200°C for about 30 minutes.
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