
I have been practicing converting recipes that I’ve made previously with wheat flour into GF recipes. Since discovering the combination of Coconut Flour and Tapioca Flour I have been amazed at how many recipes I have been able to convert successfully, This Blueberry Custard Slice is one of them and is not only Gluten Free but also Dairy Free. It uses rice syrup as sweetener along with the blueberries but is not overly sweet at all.
Blueberry Custard Slice
Serve warm from the oven for a delicious dessert topped with cream or yogurt.
Servings: 6
Ingredients
Instructions
- Preheat oven to 150° C.
- Grease and line an lamington or slice pan with baking paper.
- Beat egg whites until firm peaks form.
- Set aside.
- 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.
- Cool slightly in pan and dust with vanilla powder.
This recipe is suitable for: