I took it to work and I don't think they even noticed it was dairy free, so that's always a bonus. It was really really yummy and so easy to make. I also decided to make this gluten free too and used Doves Farm gluten free flour.
You will need:
250ml rice bran oil, plus extra for the tin
3 eggs
225g caster sugar
2 tsp vanilla extract
300g self-raising flour - I used Doves Farm Gluten free flour
50g dessicated coconut
175ml soya milk
140g fresh or frozen blueberries, plus extra to serve
icing sugar, to dust
Whisk the oil, eggs, sugar and vanilla and in a separate bowl combine the
flour and coconut.
Alternately, fold the flour mix and soya milk into the wet
ingredients, starting and ending with the flour.
Bake for 1-1¼ hrs, or until a skewer
comes out clean.
I'd never used rice bran oil before and I really think it worked for this recipe as it made it really wet - which is always what you need when using gluten free flour. I will definitely use the oil again. I am already looking out for recipes!
Do you have any failsafe recipes that you use, let us know in the comments below.
H
Do you have any failsafe recipes that you use, let us know in the comments below.
H
