Description
Very interesting cakes... it tasted more like a bread, and the consistency of the cupcake. It is surprising that rice, who plays in this recipe the main role, is not felt. The baked goods have a slightly nutty taste and unique aroma. And she does not get stale for a long time. In General we strongly recommend to try! For the recipe thanks cook ks_n_v (sorry, don't know his name).
Ingredients
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Figure
250 g
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Flour flax
50 g
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Flour almond
50 g
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Brown sugar
2 Tbsp
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Chicken egg
3 piece
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Salt
0.66 tsp
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Vegetable oil
4 Tbsp
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Water
300 ml
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Soda
1.5 tsp
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Lemon juice
1 Tbsp
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Nutmeg
0.5 tsp
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Marjoram
0.5 tsp
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Dill
0.5 tsp
Cooking
Through the grinder to grind red rice into flour.
Mix rice, flax and almond flour, pour water and mix thoroughly. Leave for 1 hour. Put it in the fridge don't! The mixture should be quite thick - if not add a little Flaxseed meal.
Separate the yolks from the whites. With a mixer, beat egg whites with a pinch of salt to firm peaks.
To the yolks add the brown sugar, salt, nutmeg, marjoram and dried fennel and grind white. Then add soda, slaked lemon juice and whisk. Pour vegetable oil and mix thoroughly.
The yolk mixture pour into the batter and beat with a mixer. Using a silicone spatula carefully enter the proteins.
The dough pour in the form (if using silicone, no greasing is not necessary) and put in a preheated 220 degree oven. On the bottom of the oven put a container of water. Bake 70-90 minutes or until tender. My bread was ready after 70 minutes. Wrap in towel and let cool.
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