This pie is also known as sour cream cake. A pie I grew up with and we made it sometimes with both blueberries and lingonberries. In this version, I use coconut sugar instead of white sugar and a gluten-free flour mixture.
Glutenfri Blåbärspaj
100 g smör
0,75 dl kokossocker
1 ägg
2 dl glutenfritt mjöl*
1 dl havregryn, gf
1 tsk bakpulver
2 dl gräddfil
1 ägg
0,75 dl kokossocker
2 tsk vaniljsocker
4-5 dl blåbär
(2 tsk potatismjöl)
Vispa smör och socker fluffigt. Tillsätt ägget och de torra
ingredienserna. Tryck ut blandningen i en pajform eller flera små. Lägg
blåbären på smeten (om du använder frysta blåbär, tillsätt 2 tsk potatismjöl).
Blanda gräddfilen med ägg, socker och vaniljsocker. Häll over blåbären. Grädda
i 200 C grader i ca 30 minuter.
*
5 dl brunt rismjöl
1 1/4 dl potatismjöl
3 msk tapiokastärkelse
3 msk kokosmjöl
1,5 tsk xanthangummi
Gluten-Free Blueberry Pie
100 g butter
0,75 dl coconut sugar
1 egg
2 dl gluten-free flour*
1 dl oatmeal, gf
1 tsp baking powder
2 dl sour cream
1 egg
0,75 dl coconut sugar
2 tsp vanilla sugar
4-5 dl blueberries
(2 tsp potato flour)
Beat butter and sugar fluffy. Add the egg and the dry
ingredients. Press the mixture into a pie dish or several small ones. Pour the
blueberries on the batter (if you are using frozen blueberries add 2 teaspoons
of potato flour). Mix sour cream with the egg, sugar and vanilla. Pour over the
blueberries. Bake at 200 C degrees for about 30 minutes.
*
5 dl brown rice flour
1 1/4 dl potato flour
3 tbsp tapioca starch
3 tbsp coconut flour
1.5 tsp xanthan gum
4 Comments
Yum!
ReplyDeleteThanks Alex :)
DeleteNär kan jag komma ;) ser urgott ut finis! kram Sofia
ReplyDeleteTack snälla du :) Kram!
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