Blueberry Pan cake, Gluten-free


This is literally a blueberry pan cake. In other words, you pour it in a pan and bake.

12 ounces blueberries (fresh or frozen)
1 cup rice flour
1 cup garbanzo bean flour
1/2 cup tapioca flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup Ener-G Egg Replacer
1/2 cup cold water
1/4 cup sugar (evaporated cane juice)
1/4 cup sesame tahini
1 tablespoon apple cider vinegar
1 cup brewed Chai tea (strong)
1 cup soy milk or other nondairy milk
1/2 cup of boiling water

Preheat over to 375oF. Grease a large Pyrex baking dish with a tablespoon of vegan butter or oil and set aside.

1. Mix the dry Ingredients in large bowl: rice flour, garbanzo bean flour, tapioca flour, baking powder and baking soda.
2. In another large bowl, mix the Ener-G Egg Replacer with cold water. Add sugar, tahini and cream together. Add in vinegar and mix well.
3. Add the wet ingredients to dry ingredients and mix together.
4. Add hot tea and nondairy milk.
5. Mix thoroughly and let set for 20 minutes.
6. Spread the blueberries evenly at the bottom of the greased baking pan.
7. After the 20 minutes resting period, add the 1/2 cup of boiling water to the batter and mix well. Batter should be the consistency of heavy cream. If it’s too thick, thin it with a little more boiling water.
8. Pour batter over the blueberries.
9. Put pan on the center rack of the oven and bake for 35 to 40 minutes. Test by piercing with a clean tooth pick, it should come out clean and dry. Otherwise it will need to be cooked a few minutes more. Cool for 1 hour before slicing. Serve with your favorite spreads – jellies, nut butters, vegan butter, etc.

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