Blueberry Custard Slice
Prep time
Cook time
Total time
Serve warm from the oven for a delicious dessert topped with cream or yogurt.
Recipe type: Dessert
Serves: 6
  • 4 free range or organic eggs (at room temperature) separated
  • ¾ cup of rice syrup
  • 125 gr butter, melted
  • 1 tsp vanilla extract
  • ¾ cup coconut flour
  • ¼ cup tapioca flour
  • 500 ml warm milk (DF - rice, almond, coconut or use a dairy option)
  • 125 gr blueberries
  • Vanilla powder for dusting
  1. Preheat oven to 150° C.
  2. Grease and line an lamington or slice pan with baking paper.
  3. Beat egg whites until firm peaks form.
  4. Set aside.
  5. Place egg yolks and rice syrup in a bowl and using electric beaters beat until light and creamy. Add vanilla and melted butter and beat for 1 minute.
  6. Gradually whisk or beat in flours and then beat in warm milk. Let the mixture sit for a minute while coconut flour thickens.
  7. Using a metal spoon fold egg whites into the flour mix but only partly. Mixture should look lumpy. Pour mixture into pan and scatter blueberries across top. Bake for 45-50 minutes until pale golden and just set.
  8. Cool slightly in pan and dust with vanilla powder.
This recipe is suitable for fodmaps - use rice milk, instead of almond.
Also suitable for sugar free meal plans in the last 4 weeks.
Not suitable for anti candida diet.
Recipe by Coconut Oil Post at