Blueberry Raw Rice Pound Cake (1 slice)

Rinse the raw rice and soak it for about 2 hours.

Blend the soaked rice and soy milk in a blender until smooth to make the batter.

Add erythritol, baking powder, and salt to the batter and mix well.

Gently fold in the blueberries.

Pour the batter into a pound cake mold and bake in a preheated oven at 170°C for 35 minutes.

Let it cool and cut into one slice.