Preheat oven to 375 degrees F (190 degrees C). Coat an 8-inch pie pan with cooking spray.
Ads will not print with your recipe
Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
Stir peanut butter, applesauce, honey, and egg together in a bowl; add rice, garbanzo bean flour, oats, currants, coconut, sunflower seeds, chia seeds, baking powder, and ground cinnamon and stir until combined. Spread dough evenly in prepared pie pan.
Bake in preheated oven until edges are golden brown, about 20 minutes.
Make sure all the water is absorbed into rice, possibly adding an additional 1 or 2 tablespoons water if it seems too dry.
249.8 calories; 8.07 g protein; 36.16 g carbohydrates; 3.74 g dietary-fiber; 19.03 g sugars; 9.66 g fat; 2.16 g saturated-fat; 20.46 mg cholesterol; 37.85 IU vitamin-a-iu; 3.83 mg niacin-equivalents; 0.18 mg vitamin-b6; 0.93 mg vitamin-c; 21.88 mcg folate; 64.93 mg calcium; 2.16 mg iron; 59.57 mg magnesium; 231.48 mg potassium; 97.01 mg sodium; 0.16 mg thiamin; 86.92 calories-from-fat; 54 percent-of-calories-from-carbs; 32 percent-of-calories-from-fat; 12 percent-of-calories-from-protein; 7 percent-of-calories-from-sat-fat
I am always looking for breakfast food as I am allergic to eggs gluten dairy and soy. I gave this recipe a try. Here are my recommendations: Use rice you've already cooked (maybe left over) as the water to rice ratio in this recipe produces dry rice. Also recommend using a GF flour blend rather than just one GF flour. Also recommend adding some xanthan gum. The recipe turned out very crumbly and didn't hold together. Overall I thought flavor was lacking and the consistency was dry. The good part is 8 grams of protein in the recipe per serving.