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2 medium bananas, very ripe, peeled
1 large egg
cup cane sugar
¼ cup ricotta cheese
1 tbsp coconut oil
¼ cup walnuts or pecans, chopped
(optional)
1 tsp vanilla extract
½ tsp kosher salt
1 tsp baking powder
2 tsp rum (optional)
1 ½ cups all-purpose our
2 tbsp maple syrup
1 medium banana, sliced
INGREDIENTS:
banana
bread
DIRECTIONS:
Place bananas in medium bowl and mash thoroughly with spatula. Add egg
and continue to mash. Add sugar, ricotta, and oil and stir to combine. Add oil,
walnuts, vanilla extract, salt, baking powder, rum, and our to bowl and mix
thoroughly.
Pour approximately 1 cup of mixture into Rice Cooker. Cook 1 cycle. Carefully
invert onto clean plate. Transfer cake back into Rice Cooker, with the previous
top side now facing down. Cook 1 cycle. Remove from Rice Cooker and
garnish with sliced bananas and maple syrup, if desired.
1 cup pancake mix
1 cup water, milk, or non-dairy milk
1 tbsp canola or coconut oil
maple syrup (optional)
mixed berries (optional)
INGREDIENTS:
giant fluffy
pancake
DIRECTIONS:
Combine pancake mix, water or milk, and oil in a small bowl. Whisk together
thoroughly to incorporate. Pour ½ of mixture into the Rice Cooker. Cook for 2
cycles. Once nished, invert pancake onto plate and serve with maple syrup
and berries, if desired. For the second pancake, repeat the process with the
other half of the mixture. Makes 2 pancakes.
2
³
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