|
Ingredients:
1
C. brown rice flour
½ C. rye flour
(OR 1 ½ C. brown rice flour)
1 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. sea salt (optional)
1 Tbsp. caraway seeds
¾ C. + 2
Tbsp. unsweetened soymilk
Egg replacer equal to 2 eggs
2 Tbsp. ghee (clarified butter), softened
1 Tbsp. vegetable glycerin
|
|
1. In a mixing
bowl, combine dry ingredients. Make a well in the center of the dry
mixture and set aside.
2. In another mixing bowl, combine soymilk, egg substitute, ghee and
glycerin. Add to dry ingredients, stirring until blended (batter should
still be lumpy).
3. Spoon batter into oiled 8” round pan and bake 20-30 minutes
at 375 degrees until lightly browned.
Yield: 16 servings
|
