This recipe links to the post ‘The Red Hot New Kids on The Block’
Makes 16 good sized squares
Use organic ingredients where possible
- 1 cup Red Rice or Red & Wild Rice Mix (I buy mine from Waitrose)
- 1 cup Pumpkin seeds
- 1 cup Sunflower seeds
- 1 teaspoon ground ginger
- 2 1/2 teaspoons ground cinnamon
- 170g dates, chopped
- 2 tablespoons chia seeds
- 1/2 cup raisins, chopped unsulphured dried apricots, a combination or your dried fruit of choice
- Place your rice in a large glass bowl or jug, cover with double its volume of water, add a splash of raw apple cider vinegar and leave to soak overnight. If you don’t have time this step is not vital but it does increase the availability of the nutrients within the rice. See ‘Soaking & Sprouting‘ for more info.
- Drain and rinse the rice well in the morning. Add to a pan with 1 1/2 cups of cold water, bring to a boil then cover with a lid and turn right down to a very gentle simmer. Cook for 40-45 minutes or until all the water has been absorbed. Add the cinnamon and ginger then leave to steam with the lid on for 15-20 mins.
- Meanwhile add the dates to a pan with the water, bring to a boil then turn down and simmer for 5 minutes. Add the chia seeds and blend to a puree with a hand blender.
- Tip the slightly cooled rice into a large bowl. Add the sunflower seeds, pumpkin seeds, raisins and date puree. Stir well to coat everything then taste to check there’s enough cinnamon for your liking.
- Grease and line a small roasting tin with baking parchment. Tip in your deliciously sticky mix and even out with a spatula.
- Pop into the oven at 170ºC and bake for 50 minutes to an hour. Check it at 45 minutes, if it is quite dark around the edges cover with some baking parchment held in place with foil to prevent it from burning.
- Remove the tin from the oven and leave to cool for 10 minutes then lift the parchment out and leave to completely cool on a wire rack.
- Cut into squares and keep in an airtight container for a week or in the freezer for 2 months.