Ingredients

• 160 g cooked brown rice — slightly warm and fluffed
• 40 g prunes — finely chopped
• 30 g unflavoured or mild vanilla plant-based protein powder — sifted if lumpy
• 120 ml unsweetened almond milk — at room temperature
• 10 g ground flaxseed — freshly ground if possible
• 2 g ground cinnamon — none
• 5 g extra-virgin olive oil — for greasing dish

Instructions

1. Lightly grease a small oven-safe dish (about 12 x 12 cm) with the olive oil and preheat the oven to 180°C.
2. In a bowl, whisk together the almond milk, protein powder, ground flaxseed, and ground cinnamon until smooth with no visible lumps.
3. Add the warm, fluffed cooked brown rice and chopped prunes to the bowl and gently fold until the rice is evenly coated and the prunes are well distributed.
4. Spoon the mixture into the prepared dish, pressing it down lightly with the back of a spoon to create an even, compact layer about 2–3 cm thick.
5. Bake for 12–15 minutes until the top is set and just starting to firm but still soft and moist; avoid overbaking to keep the texture gentle on digestion.
6. Let cool for 5–10 minutes, then cut into 4 small squares and serve warm or at room temperature with a small glass of water or herbal tea to support hydration.