Tuesday

Vanilla Sauce

gluten-free dairy-free

This vanilla sauce can be eaten hot or cold and compliments a variety of sweet dishes and desserts

Serve Vanilla Sauce with my recipe for Blueberry and Pineapple Ring

Ingredients:

40g (1 1/2 oz) dairy-free margarine alternative
40g (1 1/2 oz) gluten-free flour
pinch of xanthan gum
600 ml (1 pint) dairy-free milk 
2 x 15 ml spoons (2 tablespoons) sugar
2 x 5 ml spoons (2 teaspoons) vanilla extract

What to do:
  1. Melt the dairy-free margarine alternative in a saucepan over a low heat.
  2. Sift the xanthan gum into the gluten-free flour, then add to the pan and beat until smooth. Remove from the heat.
  3. Add the dairy-free milk a little at a time, and beat well.
  4. Bring back to the boil, stirring continuously, and cook gently for 2-3 minutes as this completes the cooking of the starches in the flour.