• Brown Rice and Raisin Tart

    Brown Rice and Raisin Tart

    INGREDIENTS: 50 g ecoBrown’s Wholegrain Rice Powder 50 g butter 1 egg yolk 20 g icing sugar 1/8 tsp baking soda 10 g corn flour   METHOD: 1. Beat together butter and icing sugar until fluffy. 2. Add in egg yolk and beat to combine. 3. Slowly fold in wholegrain rice powder, corn flour and baking powder. 4. When mixture becomes dough, shape into tart mould. 5. Preheat oven to 160ºC. Fill with desired fillings and bake for             20 minutes until cooked.   RAISIN FILLINGS: 500 g raisins • 500 g water 50 g...

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  • Gluten-Free Red Bean & Brown Rice Cookies

    Gluten-Free Red Bean & Brown Rice Cookies

    INGREDIENTS: 100 g ready to use reduced sugar red bean paste 20 g caster sugar 55 g butter, softened 1 egg yolk 1 g baking soda 50 g ecoBrown’s Wholegrain Rice Powder 5g corn flour   METHOD: 1. Roll red bean paste into 30 cm log. Keep aside. 2. Mix together caster sugar, butter, egg yolk, baking soda, corn flour and wholegrain rice powder until dough is formed. 3. Flatten the dough into sheet and place the red bean log over the brown rice dough and roll into a log. 4. Preheat oven to 160ºC. Line a baking tray with...

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  • Gluten-free Brown Rice Bread

    Gluten-free Brown Rice Bread

    INGREDIENTS: 150 g water 2 eggs 60 g butter 115 g Jati Rice Flour 50 g ecoBrown’s Wholegrain Rice Powder 30 g tapioca starch 20 g potato starch 30 g corn starch 1 tsp salt 50 g sugar 5 g yeast 1 tablespoon maltose Pumpkin seeds for topping   METHOD: 1. Mix everything together for 20 minutes with a mixer, transfer batter into a 5 x 5 inch baking tray. Sprinkle pumpkin seeds on top. Let proof for 30 minutes. 2. Bake in preheated oven of 170ºC  for 45 minutes – 1 hour until cook.

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  • Brown Rice Almond Cookies

    Brown Rice Almond Cookies

    INGREDIENTS: 50 g ecoBrown’s Wholegrain Rice Powder 25 g almond powder 1/2 tsp baking powder 1/4 tsp baking soda 20 g icing sugar 60 g cooking oil 1 egg 2 pinches of salt   METHOD: 1. Place all the ingredients in a mixer except for the egg. 2. Mix everything together until dough is formed, then weigh out    10 – 15 g of dough to form a small ball. Repeat this step until all dough has been used up to form these small balls. 3. Preheat oven to 180ºC, line a baking tray with parchment paper. Place the small...

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  • Brown Rice Biscotti

    Brown Rice Biscotti

    INGREDIENTS: 250 g ecoBrown’s Wholegrain Rice Powder 150 g sugar 1 tsp baking powder 3/4 tsp xanthan gum 80 g cooking oil 2 eggs 2 tsp orange essence 150 g chopped almonds   METHOD: 1. Place cooking oil, eggs, orange essence in a mixer. 2. Preheat oven to 180ºC. Add wholegrain rice powder, sugar,   baking powder, xanthan gum into the mixture; beat at medium speed until well combined. Mix in almonds. Divide the dough into two equal portions. And place on a baking pan lined with baking sheet. (Dough will be very sticky, so you might want to wet...

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  • Flourless Mixed Fruit Cake

    Flourless Mixed Fruit Cake

    INGREDIENTS: 110 g ecoBrown’s Wholegrain Rice Powder 2 tsp baking powder 2 tsp baking soda 60 g brown sugar 2 tbsp milk powder 60 g butter 2 eggs 2 tsp orange zest 50 g dried mixed fruit (dried kiwi, dried cranberries, dried orange peels) 10 g oats   METHOD: 1. Combine wholegrain rice powder, milk powder, baking powder and baking soda into a bowl and put aside. 2. Mix together butter and brown sugar until fluffy then put orange zest. Beat in eggs. Whisk in all the dry ingredients, dried mixed fruit and oats. Transfer the   mixture into 7...

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