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Vanilla Slice (Gluten, Dairy and Refined Sugar Free)



12 slice(s)


  • 250 g Gluten Free Flour Mix
  • 2 tsp Guar Gum
  • 120 g olive oil spread
  • 80 g coconut oil
  • 1/2 tsp Himalayan salt
  • 2 tsp lemon juice
  • 2 tsp Coconut sugar
  • 80 g chilled water

Custard Filling

  • 100 g Coconut sugar
  • 1 1/2 vanilla bean pods, seeds scraped
  • 370 g rice milk
  • 380 g coconut cream
  • 6 egg yolks
  • 60 g cornflour
  • 50 g coconut oil

Passionfruit "Icing"

  • 170 g Cashews
  • 50 g coconut cream
  • 30 g Coconut Syrup
  • 2 passionfruit, pulp and seeds only

Recipe's preparation

  1. 1. Place Flour into Thermomix bowl and mix for 1 second / Turbo

    2. Add Guar gum, olive oil spread, coconut oil, Himalayan salt, Lemon juice, coconut sugar and chilled water and knead for 20 – 30 seconds /Closed lid Dough mode

    3. Turn onto floured Thermomat. Shape dough into a rectangle

    4. 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.

    5. Repeat step 4 three (3) times (keep dough, mat and pin floured)

    6. Refrigerate for 30 minutes.

    7. Take half of the pastry and roll out to 2 mm thick. Cut to fit a 22cm x 32cm baking tray

    8. Take the other half of the pastry and roll out to 2 mm thick. Cut to fit a another 22cm x 32cm baking tray (can be baked separately if you only have one baking tray)

    9. Bake in 180C oven for 10 - 15 minutes or until golden brown.

  2. Custard Filling
  3. 1. Place coconut sugar and vanilla seeds into Thermomix bowl and blitz for 10 seconds / speed 10

    2. Add rice milk, coconut cream, egg yolks and cornflour and cook for 7 minutes / 90C / speed 4

    3. Add coconut oil and mix for 10 seconds / speed 4

    4. Pour into a glass bowl, cover with cling wrap and allow to cool in fridge

    5. Once cool, lay one sheet of cooked pastry into the baking tray, and cover with the custard filling. Spread out evenly over the base.

    6. Carefully place the top sheet of cooked pastry on top (keep the nicest piece for the top) and press gently to evenly distribute filling.

    7. Place in the fridge and allow to cool further.

  4. Passfruit "Icing"
  5. 1. Place cashews in to Thermomix bowl and blitz for 30 seconds / speed 9.

    2. Scrape down sides and mix for a further 1 minute / speed 6

    3. Add coconut cream and mix for 1 minute / speed 6

    4. Add coconut syrup and mix for 30 seconds / speed 4

    5. Add passionfruit and mix for 30 seconds / 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, keep in the fridge and enjoy!!



Accessories you need



You may have extra pastry left over which can be frozen

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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