Submitted by: Sarah Mellington
Prep Time: 10 Minutes
Cook Time: 1 Hour
This is great for breakfast, to have with chili or a stew, or to use for French toast, or toasted with some salsa and bacon on top!
Place brown rice and water in a bowl, cover and place in the refrigerator overnight.
The next day, pour the rice and water into a blender and process until smooth. It will still be a little gritty, but try to get it as smooth as you can. Then add the rest of the ingredients.
It is at this stage that you decide if you want to make it a sweet loaf that works well as French toast and with fruit, or a savory delight that is wonderful with slice of tomato, grilled bacon, egg, and a touch of basil for example. It is your choice. If you want a sweet loaf, add some cinnamon and nutmeg (and any other spices you want). If you want a savory loaf, add herbs such as basil, oregano, parsley, etc. Give it a quick blitz in the blender.
Use a small loaf tin. This bread doesn't really rise much, but you MUST line the pan with parchment paper, or grease it really well with butter or coconut oil and dust with coconut flour to prevent it from sticking. Bake at 350ºF for 55-60 minutes. (It is fully cooked when you insert a skewer and it comes out clean.) Take from the pan and upend the loaf on a tray. If you'd like a golden crust all over the loaf, then put it back in the oven at 400ºF for 5 minutes or so to give it a bit of color. You don't have to do this though. Allow it to sit for 5 minutes before cutting into it.
This recipe makes great bread crumbs to bread chicken, or use in a meatloaf. It is good for French toast (I slightly freeze slices so that it stays together a little better when I cover it with egg). If you toast slices, it is nice with some salsa and grilled chicken on top!