Saturday 24 September 2016

Breakfast Blueberry and Brown Rice Muffins | Easy Vegan Recipe

Following on from my last video on how to make brown rice milk, this week I'm sharing an inventive way to use up the leftover pulp after straining the rice milk. It doesn't add much in terms of flavour, but it does give a fibre boost to the muffins. With the bananas and blueberries thrown in, you're left with a succulent, classic muffin with a tiny bit of a twist. Perfect for breakfast, as a snack or after dinner treat.

And if you haven't made any rice milk, this recipe isn't completely inaccessible. Simply blend 1 cup of cooked brown rice with 1 cup of rice milk)

To make it gluten-free, simply substitute with a gluten-free flour blend and add an extra 1/4 cup of vegan milk or an extra mashed banana for added moisture. 

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(makes 12)
- 3 cups self-raising flour
- 1/2 cup sugar (use brown if possible)
- 1 tsp baking powder
- 2 cups leftover brown rice pulp
- 2 bananas (mashed)
- 3/4 cup sunflower oil
- 2 cups rice milk
- handful fresh blueberries 

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