Leftover Rice Bread, Osawa Inspired Recipe by Mir Werniers
Cooking Instructions 1 hour prep and cooking 1 If not yet cooked : cook the rice. Soak the raisins in water during 10 minutes Oil the baking tin with coconut butter or other fat Roast sesame in pan without oil! And cover the baking tin, keeping 1/4 of sesame for later. Roast the nuts Cut the bigger dried fruits in half or three chunks 2 Using one hand : mix the cooked rice with flour, oat flakes, nuts, fruits, vanilla, cinnamon and salt. Add the syrup, if you prefer you can use sugar, i prefer sugar free and use syrup. The consistency should be moist. If it is too dry I add water, but I know people who add ricemilk. 3 Spoon the mass in the baking tin and press gently. On top the rest of the sesame is spread. Put tin in oven at 180 Celsius for 45 minutes 4 This cake or bread will be a breakfast option, a snack or a heathy dessert (vegan and can be gluten-free) Keep in a closed box in the fridge for 5 days. May be kept longer in freezer. 1 If not yet cooked : cook the rice. Soak the raisins in water during 10 minutes Oil the baking tin with coconut butter or other fat Roast sesame in pan without oil! And cover the baking tin, keeping 1/4 of sesame for later. Roast the nuts Cut the bigger dried fruits in half or three chunks 1 If not yet cooked : cook the rice. Soak the raisins in water during 10 minutes Oil the baking tin with coconut butter or other fat Roast sesame in pan without oil! And cover the baking tin, keeping 1/4 of sesame for later. Roast the nuts Cut the bigger dried fruits in half or three chunks 2 Using one hand : mix the cooked rice with flour, oat flakes, nuts, fruits, vanilla, cinnamon and salt. Add the syrup, if you prefer you can use sugar, i prefer sugar free and use syrup. The consistency should be moist. If it is too dry I add water, but I know people who add ricemilk. 2 Using one hand : mix the cooked rice with flour, oat flakes, nuts, fruits, vanilla, cinnamon and salt. Add the syrup, if you prefer you can use sugar, i prefer sugar free and use syrup. The consistency should be moist. If it is too dry I add water, but I know people who add ricemilk. 3 Spoon the mass in the baking tin and press gently. On top the rest of the sesame is spread. Put tin in oven at 180 Celsius for 45 minutes 3 Spoon the mass in the baking tin and press gently. On top the rest of the sesame is spread. Put tin in oven at 180 Celsius for 45 minutes 4 This cake or bread will be a breakfast option, a snack or a heathy dessert (vegan and can be gluten-free) Keep in a closed box in the fridge for 5 days. May be kept longer in freezer. 4 This cake or bread will be a breakfast option, a snack or a heathy dessert (vegan and can be gluten-free) Keep in a closed box in the fridge for 5 days. May be kept longer in freezer. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Oven Baked Chicken Thigh One Pan Cajun Cheesy Sausage Pasta 2 - Meat Ziti Umeboshi onigiri/ plum rice ball Beef taco salad Oven Baked Chicken Thigh One Pan Cajun Cheesy Sausage Pasta 2 - Meat Ziti Umeboshi onigiri/ plum rice ball Beef taco salad Meethi Boondi Crunchy boondi salad Baked Rice Tortillas Sooji Besan Khaman Dhokla Fantastic Coffee My Grilled Halloumi & Poached Egg on Toast Sahi Paneer Pumpkin salad Oats Khaman Dhokla Meethi Boondi Crunchy boondi salad Baked Rice Tortillas Sooji Besan Khaman Dhokla Fantastic Coffee My Grilled Halloumi & Poached Egg on Toast Sahi Paneer Pumpkin salad Oats Khaman Dhokla