Name: Paleo rice pie
Prep time: 60 min
Cook time: 75 min
Total time: 135 min
Yield: 1
Ingredients: 15 g Ghee; 10 g Coconut flour; 5 g Arrowroot powder; 0 pinches Salt; 2 tsp Maple syrup; 10 g Honey; 1 piece Egg; 1 1⁄4 Tbsp Coconut milk; 20 g Cauliflower (rice); 0 tsp Vanilla powder; 1⁄4 Tbsp Honey; 1⁄2 Tbsp Chocolate pure (> 70% cocoa); 0 tsp Vanilla powder; 2 Tbsp Coconuts cream

Chicken egg

Chocolate

Marinka Bil

Oven

Snack

Dessert

Paleo

Vegetarian

Sirtfood

For the base:

For the filling:

For the topping:

Paleo rice pie

Preheat the oven to 300°F and cover the bottom of a spring cake tin (with a diameter of 8½ inch) with baking paper.

Mix the ingredients for the base into a thick, sticky mass. Put this in the fridge for half an hour so it can become more firm.

Knead the dough well again and press it out over the bottom of the spring cake tin. Also shape raised edges with the dough.

Sprinkle the cauliflower rice in the cake base.

Beat the remaining ingredients for the filling and pour them over the rice in the cake base.

Bake the cake in 50-60 minutes and let it cool  off completely.

Beat the coconut cream (the thick, solid part at the top of a can or pack of coconut milk when it has been left in the fridge overnight) with honey and vanilla. Cover the cake with this, or use a piping bag to add the coconut cream in a nice shape.

Keep the cake in the refrigerator until serving.

Paleo rice pie

Paleo rice pie

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Macros(per serving)

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