Over 60 mins
Mean 3, rated 13 times
1 1/2 dl
Provena Gluten Free Baking Flour with Oats
blueberries or other berries
Cream together the margarine and sugar. Add the egg, beating well. Mix together the dry ingredients and add to the dough. Wrap the dough in plastic wrap and place in the refridgerator for an hour.
Set the oven at 200 degrees.
Press about half of the dough into a greased springform pan (24 cm), on the bottom and along the edges.
Mix the filling ingredients together and pour into the bottom of the pan.
Roll out the rest of the dough and place over the filling.
Bake in the oven at about 30 -40 minutes.
Try also these
Raspberry and blueberry cake
Raw raspberry-yogurt porridge
Our products used in this recipe
Provena Gluten Free Baking Flour with Oats 450 g 450 g
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