Coconut Brown Rice Blondies

Coconut_Brown_Rice_Blondies_Recipe_001

It all started when I simply wondered how exactly brown rice flour tasted when it was baked. Well, I was curious enough to try baking some whatever it was, just to see what comes out of it. So in other words, I totally had no idea what I was doing.

When the stuff came out, I was thinking long and hard about what it was. Definitely not muffins or cakes, perhaps in between a cookie and brownie. Except this wasn’t brown, it was blond! So that’s how I came up with the blondie, since I think it’s just brownies with a different colour.

If you bake this a bit longer, you will have very crunchy crusts, which I happened to really love.

So something you can try doing after you bake them is putting them in the freezer for a little bit, just to speed up the cooking process. They may be a little wet when they’re very hot.

Coconut_Brown_Rice_Blondies_Recipe_002

Coconut Brown Rice Blondies

1 cup brown rice flour
1/4 cup malted barley flour
2 tablespoons tapioca starch
2 tablespoons coconut milk
1/4 cup white grape juice
3 tablespoons extra light olive oil
2 tablespoons brown rice syrup
1 tablespoon finely shredded coconut flakes
1 tablespoon tapioca starch
2 teaspoons baking powder
1 teaspoon apple cider vinegar
1 teaspoon pure vanilla extract
A few sprinkles Himalayan/Sea salt

Add all the ingredients into a large bowl and use a spoon to mix it very well. Spray some non-stick oil on 6 muffin paper cups settled in a muffin tray.

Preheat oven to 350°F (176°C).

Spoon the batter into the muffin paper cups, making sure that the amount in each is even. Bake in the oven for approximately 40-50 minutes or until a toothpick comes out clean. Allow it to cool completely before eating.

Coconut_Brown_Rice_Blondies_Recipe_003

Coconut Brown Rice Blondies
Serves: 2
 

Ingredients
  • 1 cup brown rice flour
  • ¼ cup malted barley flour
  • 2 tablespoons tapioca starch
  • 2 tablespoons coconut milk
  • ¼ cup white grape juice
  • 3 tablespoons extra light olive oil
  • 2 tablespoons brown rice syrup
  • 1 tablespoon finely shredded coconut flakes
  • 1 tablespoon tapioca starch
  • 2 teaspoons baking powder
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon pure vanilla extract
  • A few sprinkles Himalayan/Sea salt

Instructions
  1. Add all the ingredients into a large bowl and use a spoon to mix it very well. Spray some non-stick oil on 6 muffin paper cups settled in a muffin tray.
  2. Preheat oven to 350°F (176°C).
  3. Spoon the batter into the muffin paper cups, making sure that the amount in each is even. Bake in the oven for approximately 40-50 minutes or until a toothpick comes out clean. Allow it to cool completely before eating.

 

Post a comment

You may use the following HTML:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>