Mango Cashew Breakfast Slice

In Bake, Breakfast, Gluten-free, Oven on April 24, 2015 at 4:03 am


Whisk together:

  • 1 cup of rice flour
  • 1/4 cup of potato starch
  • 4 tablespoons of tapioca starch
  • 3 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 tablespoon coconut sugar
  • 3 tablespoons Dari-Free™ powdered milk substitute (thanks, Ma)

    Create a well in the middle of the mix and add:

  • 2 tablespoons of safflower or sunflower oil
  • 2 tablespoons of raw wild honey
  • 1 ripe mango (sliced)
  • 1/2 cup of almond milk
  • a handful of crushed cashews

    Blend well and fold in an egg white beaten to a soft peak.

    Pour in a lined cake ramekin, and bake in a preheated oven for 35 minutes at 180ºC.

    While that is going on, make your merengue topping. Beat 1 egg white with 1 teaspoon cream of tartar and 1 teaspoon raw wild honey. Slather it on top of the baked mango cashew cake with a spatula and gently torch the top till the merengue poofs up a little and turns light brown.


    Serve with coffee or tea. We had ours with decaf chamomile tea and it was great (thank you, Healthy Options, for the coupons)



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