Impossible Pie (Gluten Free)
A gluten free version of the classic dish everybody loves - Impossible Pie! So easy to make and delicious.
This is a pretty forgiving recipe. It was the first dessert I ever baked on my own when I was about 11 years old! I’ve used coconut oil instead of butter, different flours and this time you will see the mixture is all lumpy in the bottom image as I didn’t melt the butter – it was soft at room temp so I just threw it in and stirred and it melted in the air fryer and turned out just fine. You can see where I tasted this one before I took the pic (and I may have accidentally cooked it at 180 before I realized and dropped it to 160. It’s a little dark on top but still tastes amazing!) Have fun, let the kids have a go … and enjoy! It’s easy to make and soooo tasty. You’re welcome :)
[/et_pb_text][et_pb_text _builder_version=”3.19.8″]Ingredients
- 4 large eggs
- 2 cups milk or milk replacement (coconut, rice etc)
- 1 cup sugar or sugar substitue (I use Sukrin Gold)
- 1/4 cup melted butter
- 2 tsp. vanilla extract
- 1 cup desiccated coconut
- 1/2 cup gluten free flour or your preferred flour substitute (I use arrowroot starch/tapioca flour)
Air Fryer Method
- In a large bowl, whisk eggs.
- Add milk, sugar, butter, vanilla and stir well.
- Add coconut and flour.
- Pour into baking dish.
- Place into air fryer and bake for 30-40 minutes at 160ºC (this depends on your oven – I bake at this temp in my 2225w Philips XXL)
- Remove and allow to cool before serving.
- It tastes great on its own or with cream and berries!
Traditional Method
- Preheat oven to 180ºC
- In a large bowl, whisk eggs.
- Add milk, sugar, butter, vanilla and stir well.
- Add coconut and flour.
- Pour into baking dish.
- Place in the center of your oven and bake for 35-40 minutes (this depends on your oven).
- Remove and allow to cool before serving.
- It tastes great on its own or with cream and berries!
