By Lucy Hyland
Serves: 8-10 Prep Time: 15 minutes Cooking Time: 1 ½ - 2 hours
This is another great recipe for those who tire of eating cereal or who are no longer attracted to cereal in the morning. This is a warming, nutritious and filling breakfast which you can make in one of your good week's and it will last you around 4-5 days in the fridge. Store in the fridge and simply cut two slices off daily or breakfast. There are some lovely almonds and pumpkin seeds in this breakfast which create a crunchy texture to this bake. If you are feeling like this is too much, grind or finely chop the nuts/seeds to aid digestion – or simply replace with your favourite nuts.
The vanilla extract here is a great way of sweetening your breakfast without adding tbsp. of sugar. You can boost this breakfast by placing in a bowl and gently stewed fruit.
- 1 ½ cup brown rice
- 3 cups water
- 150g or 5 oz dates – finely chopped
- 100g or 3 ½ oz almonds – chopped
- 50g or 1 ½ oz pumpkin seeds
- 4 eggs
- 1 cup your milk choice (I use coconut milk!)
- 1/4 tsp salt
- ½ tsp vanilla extract
- Zest of one lemon
- 1 tbsp maple syrup
- Preheat oven to 180°C or 350°F. You'll want to use a tin that's 30 x 10 cm.
- Cook the rice by placing in saucepan and adding water – bring to boil and then simmer for 40 mins covered.
- Allow to cool slightly before adding to the egg mixture.
- Mix the eggs in a bowl, add milk and salt, dates, pumpkin seeds, almonds, vanilla, lemon zest, syrup.
- Add the cooked rice and mix well.
- Lightly oil the baking tray, pour in the mixture, and bake for 45-55 min, or until the bake is solid.
- Cut to portions.
Lucy’s Breakfast Rice Bake is rich in fibre ideal for individuals who are suffering from constipation. It is the ideal convenient breakfast or indeed snack for any time of the day or night. The nuts, eggs and milk (if made with ordinary milk) add much needed protein, ideal for maintaining your body through treatment.