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|
40g dairy-free margarine alternative
40g gluten-free plain flour
pinch of xanthan gum
600ml dairy-free milk
2 tablespoons sugar
2 teaspoons vanilla extract
Melt the dairy-free margarine in a saucepan over a low heat.
Sift the gluten-free flour with the xanthan gum, then add to the pan and beat until smooth. Remove from the heat.
Add the dairy-free milk a little at a time, and beat well.
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.
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