The blurry brownie? (Photo via Sunny Lam)
Rice Brownie with Flax (vegetarian/vegan)
This rice brownie isn’t completely rice – it also has wheat flour too! It has a much lighter taste then a recipe with more flour. FoodCycles team member Ashlee enjoyed it so much that she ate half the tin that I made back in July!
The Stuff
1/2 cup flour, wheat
1/2 cup flax, ground
1 cup glutinous rice flour (you can buy these in Asian stores)
1 cup oats, quick
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
4 tbsp sugar (brown or otherwise)
4 tbsp cocoa/cacao, ground (we recommend grinding up fresh, direct trade Chocosol raw cacao – http://www.chocosoltraders.com/)
1/8-1/4 cup canola oil, cold pressed
1.5-2 cups water
Getting Down to Business
Oil an 8 x 8 baking dish or pan and set aside.
Mix together all of the dry ingredients in a mixing bowl. This includes the sugar/honey.
Pour in the water and oil.
Mix everything thoroughly and pour into the dish.
Preheat the oven to 425 F and bake for 25 minutes. Bake until the bread is pulling away from the sides.
{ 1 trackback }
{ 0 comments… add one now }