Nectarbread

• 1 1/4 cups white or brown rice flour
• 1 1/4 cups sweet rice (mochi) flour
• 2 tablespoons tapioca starch
• 2 teaspoons baking soda
• 1/2 cup vanilla sugar
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamom
• 1/4 cup canola oil
• 1/4 cup butter, melted (dairy free, real, or coconut oil)
• 1 1/2 tablespoons fresh lemon juice
• 3 eggs
• 1/2 tablespoon vanilla extract
• 1/2 cup honey (blackberry is best)

1. Preheat oven to 350 degrees Fahrenheit. Grease and sweet rice flour loaf pan.
2. Sift together flours, baking soda, sugar, and spices. In a separate bowl or measuring cup, mix together oil and melted butter, then beat in lemon juice, eggs, vanilla, and honey until smooth. Stir honey mixture into dry ingredients, mixing quickly until all dry pockets are incorporated. Pour into prepared loaf pan.
3. Drizzle about 1/2 Tbls honey over batter and sprinkle with about 1/4 tsp nutmeg. Bake 45-50 minutes, covering with foil at around 20 minutes so top does not become overly dark. Bread is done when toothpick inserted into center comes out clean.
4. Turn hot loaf out of pan after cooling about 5 minutes. Drizzle over with more honey while bread is very hot, so honey will seep in and add to the topping. Serve warm.

white, sweet rice, tapioca starch, baking soda, vanilla sugar, ground nutmeg, ground cardamom, canola oil, butter, lemon juice, eggs, vanilla, honey

Taken from food52.com/recipes/11419-nectarbread (may not work)