Preheat oven to 400.
In a bowl mix:
1/2 cup white rice flour
1/4 cup tapioca flour
1/4 cup potato starch
1 cup brown sugar
1/2 tsp xanthan gum
2 tsp cinnamon
1/2 tsp nutmeg
Boil 2 cups of water to make sauce.
In a liquid measure add:
1/2 cup almond milk
1/4 cup olive oil
1 egg
1 tsp vanilla
Mix well. Add the liquid to the dry ingredients. Mix until smooth. Spread batter into baking dish (I used a glass pie plate and the sauce spilled over a bit). Place 6-8 tsp of butter, I use Earth Balance, on top of batter. Add 1 cup of brown sugar to 2 cups boiling water. Pour over batter in baking dish. Bake for 30-40 min. Serve with my Coconut Whipped Cream. Serves 4-6.
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