February 23, 2011 at 10:56 PM
Ingredients:
1 tbsp. ground brown rice (15 mL)
8 tbsp. pure water (120 mL)
2 tbsp. soya flour (30 mL)
3 tbsp. wine, cider vinegar, or lemon juice (45 mL)
8 tbsp. sunflower oil or flax seed oil (120 mL)
2 tsp. honey (10 mL)
1/2 tsp. sea salt (2 mL) (optional)
1 tsp. gluten-free ready-made mustard (5 mL)
Preparation:
- Place the ground rice in a small saucepan with the water and cook while you stir for about 4 minutes. The mixture should be smooth and thick. Leave it to cool.
- Press the soya flour with the back of a spoon to remove any lumps and place it in a blender with the rest of the ingredients and blend to a cream.
- Store covered in the refrigerator for up to 1 week. Use as required
Recipe Copyright (c) 1991, "Guilt-Free Indulgence", Health Coach Systems International Inc. 6th Ed. www.healthcoach.com
Tags: Appetizer
Salad
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Category: Receipes
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