TOTAL COOKING TIME: 30-minutes
TOTAL PREP TIME: 10-minutes
200g brown rice
350ml Boil and Broth Chicken Broth
1 onion chopped
1/2 garlic cob chopped
150ml Boil and Broth Chicken Broth
1 green pepper chopped
10 chopped cherry tomatoes
1 tbsp garam masala
1/2 lemon juice
2 tbsp tomato puree
1 tsp cumin seeds
2 tbsp oregano
- Heat the oven to 180 degrees and grease a baking tin.
- In a bowl, stir together sugar, flours, cacao powder and baking powder. Mix in salt and lemon zest. Use a fork to blend in the butter, maple syrup and egg. The dough should be crumbly.
- Pat half of the dough into the baking tray.
- In another bowl, stir together the blueberries, lemon juice, maple syrup, and chickpea flour. Add the blueberry mixture evenly over the dough in the tin. Crumble the rest of the dough over the berry mix.
Sprinkle the coconut over the top, then bake in the oven for 45 minutes, or until top is slightly brown.
Cool before cutting into squares.