Gluten Free and Vegan Rice Cakes
Gluten Free and Vegan Rice Cakes
Doses
20
Copies fromPrepare mouth-watering rice cakes for your weekend breakfast table. The full-bodied rice porridge combines with the crispy crust of a freshly baked pie. You can also try seasoning the porridge with herbs, spinach, sweet potato or beetroot puree.
Ingredients
- Rice pudding
170 g wholemeal rice
250 g whippable vegetable cream
1,2 l water
10 g salt
- Pie dough
360 g water
13 g Cereal product Gluten Free Psyllium
120 g Cereal product Gluten Free Tef Cereal Flour
120 g Cereal product Fine Buckwheat Flour
100 g Cereal product Durra flour mixture
4 g sea salt
Preparation
- Rice pudding
- Bring 200 g (about 2 dl) of water to the boil in a saucepan. Add the porridge rice and cook over a low heat until the water is absorbed by the rice (about 2-3 minutes).
- Pour the vegetable cream and the rest of the water into a saucepan. Stir well and gently bring the porridge to the boil.
- Cook the porridge on a low heat for 40-50 minutes, stirring occasionally to prevent it from burning.
- Add the salt at the end and stir.
- Pies
- Prepare the psyllium gel: pour the water into a bowl and stir the psyllium quickly with a whisk. Allow the mixture to swell for a few minutes until it becomes a gel-like consistency.
- Mix the dough: In a separate bowl, combine the flour and salt. Add the dry ingredients to the psyllium gel and mix until smooth.
- Shape: divide the dough into pieces of about 27-30 grams and roll them into balls. Gently roll the balls into oval, thin flakes using teff and buckwheat as auxiliary flour.
- Fill and crumple: Place the cooled rice porridge in the middle of the dough sheet and crumple the edges nicely around the porridge.
- Bake: Bake the pies in a 225-250 °C oven for about 12-15 minutes, until the edges are slightly coloured.
Tip
- Tip: Make twice as much porridge - you get a delicious breakfast, supper and filling for rice cakes!
