sheercookery

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)

      

    Advertisements

    Leave a Reply

    Fill in your details below or click an icon to log in:

    WordPress.com Logo

    You are commenting using your WordPress.com account. Log Out / Change )

    Twitter picture

    You are commenting using your Twitter account. Log Out / Change )

    Facebook photo

    You are commenting using your Facebook account. Log Out / Change )

    Google+ photo

    You are commenting using your Google+ account. Log Out / Change )

    Connecting to %s

    %d bloggers like this: