Whoever thought that cream of rice could be so versatile? This tasty cake is a good afternoon snack, and is easy to pack with school lunch or carry while traveling.
Ingredients
- 1 cup Cream of Rice
- 1 cup yogurt / pureed soft silken tofu or tofutti
- 1 cup sugar,
- 4 Tablespoons butter / margarine (melted)
- 2 Tablespoons lemon juice
- 1 teaspoon grated lemon zest (add a little more if you like)
- Egg Replacer prepared to equal one egg
- 3/4 teaspoon baking soda,
- 1 Tablespoon warm milk / soy milk
- 1/3 teaspoon xanthan gum
- 1/2 teaspoon vanilla
- A few drops of yellow food color
- Pinch of salt
Method
- In a large bowl, combine cream of rice, yogurt, sugar, melted butter, egg replacer and a pinch of salt.
- Add lemon juice, zest and xanthan gum, food color, and mix well, using a large spoon / spatula.
- Cover and keep aside for about 2 hours.
- Preheat over to 350 degrees F.
- When oven is ready, mix warm milk into baking soda, add to prepared cake mixture and whisk vigorously.
- Pour batter into an 8” (2 pound) loaf pan.
- Place in oven and bake for 50 minutes or till knife comes out clean.
Can't Believe It's Allergy Free! 