5 cups cooked brown rice (approximately 2 cups uncooked)
1 1/2 cups nut milk
1/2 cup chopped walnuts
1 banana mashed
1/4 cup brown rice syrup or real maple syrup
2 tsp pure vanilla extract
1/2 tsp ground nutmeg
2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1 cup cooked sweet potato puree
1 tbsp coconut oil to grease pan
I cook the brown rice and sweet potato ahead of time. For brown rice, simply follow the package instructions or just make sure you have a 2:1 ratio, water to brown rice when you cook it. The sweet potatoes are easily steamed for 20 minutes or roasted in the oven for 30-35 minutes at 350°F, just be sure to puree them in a food processor or blender.
Mix all the ingredients together in a large mixing bowl. Pour into a greased 8x8 baking dish and bake at 350°F for 35-45 minutes.
I like to top it with walnuts, coconut yogurt and a drizzle of raw honey!