Rice-Apple Bake
I tried a baked square for breakfasts this week. It makes 6 servings from a 9×9″ pan, which is Monday to Saturday for me. It had half at home and packed the other half as a mid-morning snack. FYI, tastes a little better warmed up:
- Brown rice (2 cups cooked)
- Apples, fresh, 2 cup, unpeeled,chopped
- Almond Breeze Almond Milk, Unsweetened Original, 8 oz
- Almonds, .5 cup, chopped
- Egg, fresh, 3 large, whisked
- Cinnamon, ground, 2 tsp
- Ground tumeric, .5 tsp
- Nutmeg, ground, .5 tsp
- Ginger, ground, 1 tsp
- Psyllium Husk, 1 tsp
- Vanilla Extract, 1 tbsp
- Honey, 3 tbsp
- pinch sea salt
Use a fork to mix all ingredients. Pour into a 9×9 baking dish. Bake at 350F for 35- to 45 minutes.
Serving Size: 6 squares; 250 calories each.
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