2 cups of white rice flour
1 cup of tapioca flour
1/2 cup of brown rice flour
1 3/4 cups of coconut palm sugar or maple sugar
2 tsps of baking soda
2 tsps of xanthan gum
1 tsp of salt
1 cup of fat free evaporated milk
1 cup of pureed strawberries (just use a blender or food processor to blend the strawberries)
1/2 cup of oil (canola or olive oil)
2 tablespoons of apple cider vinegar
1 tablespoon of vanilla
For the icing:
1 cup of softened butter
3 cups of maple or coconut palm sugar (you can also use white sugar if you would like the icing to be white)
1/4 to 1/2 cup of strawberry puree
2) Wash your strawberries and cut stems off.
3) Puree 1 1/2 pounds. Leave the rest for the decoration.
8) Pour batter into the 2 baking pans (half in each). Flatten the top to the best of your ability. The batter will be quite sticky.
15. Put it in the fridge for at least 30 mins before you serve.
Calories per serving: 510, Fat: 25 g, Carbs: 68 g, Protein: 4 g, Sugar: 32 g, Fiber: 2 g, Sodium: 643 mg