Mel Christensen

Mel Christensen

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Vanilla Slice *Gluten Free, Sugar Free, Dairy Free

Vanilla Slice

Vanilla Slice

*Gluten Free, Sugar Free, Dairy Free





  • 250g Rice Flour (or 250g Brown Rice Processed in TM – 30 sec / Speed 9)
  • 60g Coconut Flour
  • 2 tsp Xanthan Gum
  • 120g olive oil spread
  • 80g coconut oil
  • ½ tsp sea salt (or pink Himalayan salt)
  • 2 tsp lemon juice
  • 2 tbsp. (20g) Natvia (or preferred natural sweetener)
  • 80 g chilled water


Custard Filling:

  • 6 gelatine leaves (10g) soaked for cold water for about 5 minutes
  • 1/3 cup boiling water
  • ¼ cup(75g) pure maple syrup
  • ¼ cup (50g) Natvia (or preferred natural sweetener)
  • 1 tsp (5g) vanilla bean paste
  • 50 g coconut oil
  • 60 g tapioca flour (also known as arrowroot – cornflour can be used instead)
  • 500g coconut cream
  • 6 egg yolks


Passionfruit Icing:

  • 170 g raw unsalted cashews
  • 50 g coconut cream
  • 30 g maple syrup
  • 2 passionfruit, pulp and seeds only




  1. Place all of the pastry ingredients into food processor bowl and process on low setting until combined into a pliable dough (TM – 20 – 30 seconds /)
  2. Turn onto floured board or Thermomat. Shape dough into a rectangle
  3. Roll until dough is approximately 40cm x 12cm. Fold top 1/3 down and fold bottom 1/3 up. Turn dough around and roll again.
  4. Repeat step 4 three (3) times (keep dough, mat and pin floured)
  5. Refrigerate for 30 minutes.
  6. Take half of the pastry and roll out to 2 mm thick. Cut to fit a 22cm x 32cm baking tray
  7. Take the other half of the pastry and roll out to 2 mm thick. Cut to fit a another 22cm x 32cm baking tray.
  8. Bake in 180C oven for 10 – 15 minutes or until golden brown.


Custard Filling

  1. Take your soaked gelatine leaves out of cold water, squeeze dry and place in small bowl with 1/3cup boiling water. Stir to dissolve and set aside.
  2. Gently warm maple syrup, Natvia, vanilla and coconut oil in pan. Turn off heat. (TM – you can skip the next four steps and instead just place all of the remaining custard ingredients into TM bowl cook 7 mins / 90C / Speed 4)
  3. Mix tapioca flour and coconut cream to form a paste. Add this to the pan along with the dissolved gelatine mixture and stir until well combined.
  4. Whisk egg yolks in bowl, and then slowly whisk in custard mixture.
  5. Stir the mixture CONSTANTLY over medium heat till it becomes thick. (Don’t take your eyes off it – just keep mixing it until it is a smooth and thick consistency)
  6. Pour custard mixture into a glass bowl, cover with cling wrap and allow to cool in fridge.
  7. Once cool, lay one sheet of cooked pastry into the baking tray, and cover with the custard filling. Spread out evenly over the base using a rubber spatula or pallet knife.
  8. Carefully place the top sheet of cooked pastry on top and press gently.
  9. Place in the fridge and allow to cool further.


Passionfruit Icing

  1. Place cashews in to food processor and process on highest setting until smooth (TM- 30 seconds / speed 9.)
  2. Scrape down sides and mix for a further 1 minute (TM 1 min / speed 6)
  3. Add coconut cream and mix for 1 minute (TM 1 min / speed 6)
  4. Add maple syrup and mix for 30 seconds (TM 30 sec / speed 6)
  5. Add passionfruit and mix for 30 seconds (TM 30 sec / speed 6)
  6. Spread over the top layer of pastry. Return to the fridge and allow to set for another 30 – 60 minutes.
  7. Cut into squares, refrigerate fridge and enjoy!!