90g white rice
30g cornflour
40g rapadura sugar
100g butter (made in TM)
1 tblsp coconut oil
1 tsp vanilla extract
1 egg
Topping
150g mixed nuts eg almonds and cashews
1 tblsp maple syrup
2 tspns rapadura sugar
Preheat oven to 180C. Line a 10 x 7 inch rectangular baking tray with baking paper, leaving paper to overhang on each end.
Put sugar and rice flour in TM bowl and grind for 1 minute on speed 9. Add cornflour, butter, coconut oil, vanilla and egg and mix on speed 5 for 20 seconds until combined.
Spread the mixture evenly over the base of the prepared tin.
Without cleaning TM bowl, place nuts into bowl, lock lid and press turbo once until roughly chopped. Add maple syrup and remaining sugar and mix on speed 2 and reverse for 5 seconds or until combined. Press nut mixture evenly onto base.
Bake for 20 - 25 minutes or until evenly browned. Remove from oven and allow to firm up in the tin for a few minutes before gently lifting and placing on cooling rack. Cut into slices when cool.
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