Baked Rice Cake

Baked Rice Cake is a delightful and chewy Korean dish that combines the nutty flavors of almond flour with the sweetness of honey, creating a satisfying texture and taste. Perfectly baked to golden perfection, this Paleo version offers a healthier twist on a traditional favorite, making it a great dessert or snack option.

Ingredients

• Almond flour - 200 grams
• Coconut sugar - 50 grams
• Honey - 2 tablespoons
• Coconut milk - 150 ml
• Eggs - 2 large
• Baking powder - 1 teaspoon
• Vanilla extract - 1 teaspoon
• Salt - 1/4 teaspoon

Steps

1. Preheat the oven to 180°C (350°F) and grease a baking dish or line it with parchment paper.
2. In a large mixing bowl, combine almond flour, coconut sugar, and baking powder; mix well.
3. In another bowl, whisk together the eggs, coconut milk, honey, vanilla extract, and salt until fully combined.
4. Pour the wet ingredients into the dry ingredients and stir until a smooth batter forms.
5. Transfer the batter into the prepared baking dish, spreading it evenly.
6. Bake in the preheated oven for 30-35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
7. Allow the baked rice cake to cool for 10 minutes before slicing and serving.

Nutrition

• Calories: 230
• Protein: 6 g
• Carbs: 23 g
• Fiber: 3 g
• Sugar: 6 g
• Sodium: 180 mg
• Cholesterol: 180 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.15 L

Health Benefits

• Rich in healthy fats from almond flour, promoting heart health.
• Contains natural sweeteners, lowering the glycemic index compared to refined sugars.

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