A simple recipe for preparing genuine, naturally gluten-free, vegan and decidedly light sweets.

Ingredients for approximately 15 pieces

150 g of Mulino Marello white Carnaroli rice

Approximately 700 ml of rice drink

50 g oat flakes or leftover gluten-free biscuits

three tablespoons of raisins

a spoonful of rice or maple syrup

a spoonful of ground cinnamon

zest of one organic lemon

a pinch of fine salt

Procedure

In a saucepan, cook the rice in the vegetable rice drink over a low heat for about 20-30 minutes. Add the cinnamon, a pinch of salt, the lemon zest, the raisins so they can release their sweetness with the heat and the rice or maple syrup. Cook until completely absorbed. Let it cool for at least half an hour at room temperature. Add the oat flakes or leftover biscuits you have at home chopped with the food processor or crumbled with your hands in the case of biscuits to the rice. Mix well, mash the rice a little with a fork. With the help of a spoon, form balls, if desired, crush them a little with your hands giving the desired shape and place on the oven tray. Cook for about 20 minutes with the ventilated option. Alternatively, the rice pancakes can be fried in plenty of seed oil. Serve warm with plenty of cinnamon. Ideal to combine with a delicious homemade custard.

Curiosity

Sweet cinnamon rice pancakes were the dessert that my grandmother usually prepared at Carnival together with "Venetian fritole with raisins". Her recipes date back to war times and she has always remained faithful to the use of simple ingredients and decidedly genuine and natural flavours.

In Canevale every region and every family has its own favorite recipes, a thousand small variations and many different names. The same rice pancakes are customary in different regions, some prepare them for this celebration, others for Saint Joseph.

Sweet rice pancakes are strictly fried and strictly full of sugar.

I chose to make a decidedly light and completely vegetable version, which in this way lends itself to being consumed for breakfast, as well as a snack or dessert. These sweet rice pancakes are easily digestible and do not create guilt.

I thought I'd prepare them as an opportunity to use Mulino Marello Carnaroli rice in a different way. Its soft and firm grains, rich in starch, lend themselves wonderfully to a recipe like this. As well as being the proposal to create gluten-free and genuine sweets suitable for the whole family in a new way. With imagination, these sweet baked rice pancakes can be spread with jam or almond cream, or deliciously covered with melted dark chocolate.

Recipe by Doctor Isabella Vendrame, food coach psychologist, www.isabellavendrame.com