Recently having become gluten intolerant–the joys of aging–we are always looking for new ways to make up for it.

One of the greatest moments in my life was finding out that wine is gluten free! Isn’t that WONDERFUL??

TRY THIS–IT WAS SUPERB

.Blue Berry Sheet Cake (gluten-free, option- dairy-free)

12 servings

Ingredients

 

Dry Ingredients

• 224 g almond flour
• 80 g tapioca flour (use plain gluten free flour mix if you do not have tapioca)
• 40 g coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

 

Wet Ingredients

• 2 large eggs room temperature
• 5 g almond milk (we used cow’s milk – it can be a bit dryer if you do not use almond milk)
• 161 g maple syrup (plain syrup will work fine, we added a teaspoon of honey to plain syrup)
• 5 g coconut oil (ordinary seed oil also works but not olive oil)
• 1/2 tablespoon apple cider vinegar (important as it activates the baking soda)
• 1 teaspoon vanilla extract

 

Berries

•  340 gms fresh blueberries or mixed berries (approx 3 cups) make sure they are completely dry.

 

Instructions

1. Preheat your oven to 180 C/ 350 degrees fahrenheit and grease a 9×13-inch sheet pan (220 x 330mm approx).
2. Add all of the dry ingredients to a mixing bowl and stir
3. Add all of the wet ingredients to a separate mixing bowl and whisk together. Then, pour the wet ingredients into the dry and whisk for about 30 seconds, until you have a batter, Note this mix can seem dry.
4. Pour the batter into the greased pan and use a spatula to flatten the
5. Add the berries to the top of the cake (be generous as the berries add moisture to the cake) and transfer it to the oven. Cook for 35-40 minutes, or until golden across the top (not just the edges).
6. Once it’s cooled, slice and serve
7. Optional, make a light syrup with half a cup of water, ¼ cup sugar which is heated ie until all the sugar is melted. Pour evenly over the warm cake (it will not be absorbed if the cake is cold)