Fat-Free Rice Cake with Pumpkin, Carrots, and Apples

This cake is fat-free, making it perfect for anyone watching their weight. It's perfect not only for breakfast but also as a daily treat after a meal or as a snack. It's rich in fiber and complex carbohydrates, keeping you full all morning, preventing those annoying sugar crashes and helping you maintain balanced blood sugar levels for a long time!

• 1 cup brown rice
• 1/2 cup carrots (about 1 medium carrot)
• 1/2 cup unpeeled pumpkin
• 1/2 cup apples (about half an apple)
• 1/2 cup grated coconut
• 1/4 cup soy milk
• 1 handful of raisins
• 1/4 teaspoon vanilla
• 1/2 teaspoon cinnamon
• zest of 1 organic lemon
• 2 tablespoons of rice malt
• a pinch of salt

• Rinse the rice, cut the carrot, pumpkin, and apple into small cubes, and place everything in a saucepan with a pinch of salt and 2.5 cups of water.
• Bring to the boil, then cover and cook until the water is absorbed (about 60 min).
• Let it cool, then mix and mash the fruit and vegetables with a fork. Add the remaining ingredients and continue mixing until smooth. If necessary, add a little water or other liquid (plant-based milk or apple juice).
• Line the cake pan with baking paper, pour in the batter, level it evenly and bake for about 30-40 minutes at 180°C, until a nice crust forms on the top and sides.
• Let it cool, unmold, cut and... eat!

• For a slightly richer cake, you can cook the rice in plant-based milk, and you can also add a little almond flour or sunflower seeds.
• To make a savory pie, instead of fruit and malt, you can add sautéed vegetables.