Italian rice cake with a crunch
Baking time: 10 minutes
Preparation time: 40 minutes
The Italian rice cake with a crunch is a super simple cake perfect for a lunchtime feast or as a healthy snack. A recipe without flour, butter, sugar or cream, beloved for its simplicity. If you’re looking for a gluten-free treat that’s tasty too, then follow these simple steps.
2 cups brown rice · 1 handful of raisins · the zest of 1 lemon · barley malt · almonds · hazelnuts · walnuts
Place the rice in a pan, add 4 cups of water, cover and cook until the water is absorbed and the rice is cooked through. Now add 4 spoonfuls of malt, the raisins and the grated lemon zest.
Pour the rice mixture into a cake tin lined with baking paper and bake for 10 minutes at 180°.
In the meantime, coarsely chop 1.5 cups of nuts. Remove the cake from the oven, turn out on to a plate and carefully remove the baking paper. Place two generous spoonfuls of malt in a pan, melt and then switch off the heat.
Add the nuts, mix well and cover the base of the cake. Allow to cool and enjoy!
Taken from Ricette Vegan