250 Kcal per portion (recipe for 8 portions)
Ingredients:
- 250g rice flour
- 60g brown sugar
- 1 tsp baking powder
- 1 pinch of salt
- 3 eggs
- 1/4 cup vegetable oil (hazelnut) = 50 ml
- ¼ cup of apple sauce
- zest of one organic lemon
- 3/4 cup rice milk = 100 ml
- 125g fresh or frozen raspberries
Preparation: Preheat oven to 180°. Mix all ingredients except raspberries and beat until smooth. Add the raspberries. Pour into a cake tin and bake for 30 – 40 minutes (check with the tip of a knife). Allow to cool before cutting.
