Baking gluten-free desserts can be daunting, especially for novices. This gluten-free recipe for Meyer Lemon Pie is incredibly easy and perfect for newbies.
The recipe is from the cookbook The Power of Flour by Rowie Dillon (New Holland Publishers Australia), an entire cookbook dedicated to gluten-free baking.
The Power Of Flour By Rowie Dillon (New Holland Publishers Australia) is on sale now and retails for $35.00
Serves 6
Ingredients
115 g (4 oz) white rice flour
4 eggs
77 ml (2.7 oz) freshly squeezed lemon juice
227 g (8 oz) of honey
70 g (21/2 oz) shredded coconut
1 tbsp vanilla extract
340 ml (12 oz) almond milk (you can use dairy milk)
2 tbsp melted butter
250 g (81/2 oz) fresh raspberries
Pure confectioners’ (icing) sugar or toasted coconut flakes, to serve
Step 1.
Preheat oven to 180°C (350°F). Grease and line a 23 cm (9 in) springform cake tin.
Step 2.
Place all the ingredients in a blender and blend until combined. Pour the mixture into the prepared tin. Bake for 50 minutes or until a skewer inserted into the center comes out clean. Set aside to cool on a wire rack.
Step 3.
To serve, dust with confectioners’ sugar, coconut flakes or fresh raspberries to serve.
