by Bryn Morgan & Colin Douglas

A vanilla slice, also known as a custard slice or mille-feuille in some places, is a dessert made up of layers of flaky, buttery puff pastry filled with a rich, creamy vanilla custard. The custard is typically thickened with cornstarch or flour, and it’s sweetened with vanilla, which gives it that indulgent, comforting flavour. Sometimes, it’s topped with a light dusting of powdered sugar or even a thin glaze.

As for why it tastes so good—it’s all about that contrast of textures and flavors. The crispy, golden puff pastry provides a delightful crunch that balances perfectly with the smooth, velvety custard. The sweetness and depth of the vanilla in the custard round things out, making it comforting and satisfying. It’s a little bit of a sensory experience with every bite!

Here is our version of vanilla slice that is plant based, egg-free and gluten-free.

Ingredients:

• Gluten-Free Puff Pastry (store-bought or homemade) – 2 sheets
• Coconut Milk (full-fat) – 1 ½ cups
• Rice Flour – 4 tablespoons (or corn starch as an alternative)
• Vanilla Bean Paste – 2 teaspoons
• Maple Syrup – 3 tablespoons (or honey)
• Agar-Agar Powder – 1 teaspoon (optional, for firmness)
• Powdered Sugar (for dusting) – as needed

Instructions:

1. Prepare the Puff Pastry: If you’re using store-bought gluten-free puff pastry, make sure to thaw it as per the package instructions. If you’re making your own, ensure the dough is rolled thin for the layers. Preheat your oven to 200°C (400°F) and bake the puff pastry sheets until golden and crispy, about 15 minutes. Let them cool down.
2. Make the Vanilla Custard:
   • In a saucepan, whisk together coconut milk, rice flour, and maple syrup over medium heat. Stir continuously to avoid lumps.
   • Once the mixture starts to thicken (about 5-7 minutes), add the vanilla bean paste. Stir to incorporate the flavor.
   • If you’d like a firmer custard, sprinkle in the agar-agar powder (dissolve it in a little water before adding). This will help stabilize the filling and provide a firmer texture, especially without eggs.
   • Once the custard is thick and creamy, remove it from heat and let it cool slightly.
3. Assemble the Slice:
   • Place one sheet of baked puff pastry on the base of your serving dish.
   • Pour the custard mixture over the pastry layer and spread it evenly.
   • Place the second sheet of puff pastry on top and gently press it down.
   • Chill the vanilla slice in the fridge for at least 3-4 hours to set.
4. Serve:
   • Once set, dust the top with powdered sugar before slicing.
   • Serve chilled and enjoy!

Ingredient Rationale and Health Benefits

1. Gluten-Free Puff Pastry:
   The choice of gluten-free puff pastry ensures the dessert is accessible to people with gluten sensitivities or celiac disease. Gluten-free products, typically made with a blend of rice flour, cornstarch, and sometimes potato starch, provide a suitable texture and are generally easier to digest for those with gluten intolerance. Studies show that a gluten-free diet is essential for individuals with celiac disease, as it helps prevent autoimmune responses and gut inflammation (Lebwohl et al., 2018).
2. Coconut Milk:
   Coconut milk is used here as a substitute for dairy cream, making the recipe suitable for those who are dairy intolerant, vegan, or allergic to eggs. It provides a creamy texture and a subtle coconut flavor. Research shows that coconut milk contains medium-chain triglycerides (MCTs), which are rapidly metabolized for energy and may support weight management and cognitive function (St-Onge, 2002). Furthermore, coconut milk is rich in lauric acid, which has antimicrobial properties (Evans et al., 2001).
3. Rice Flour:
   Rice flour is a key ingredient in gluten-free recipes because it has a neutral flavor and creates a fine, smooth texture, similar to wheat flour. Rice flour has a lower glycemic index than some other flours (e.g., white wheat flour), making it a better option for those monitoring their blood sugar levels (Kris-Etherton et al., 2012). It also tends to produce light and fluffy baked goods in gluten-free recipes, contributing to the perfect custard texture in this vanilla slice.
4. Agar-Agar:
   Agar-agar is a plant-based gelling agent derived from seaweed. It’s a common alternative to gelatin in vegan and vegetarian recipes and provides structure without the need for eggs. Agar-agar is high in fiber and has been studied for its potential role in improving digestive health by promoting gut regularity (Seeram et al., 2008). Additionally, it has a low glycemic index and may support healthy blood sugar levels (Adisakwattana et al., 2011).
5. Vanilla Bean Paste:
   Vanilla bean paste, which combines ground vanilla beans with a syrupy extract, is used here for a natural and rich vanilla flavor. Vanilla is rich in antioxidants, particularly vanillin, which has been studied for its potential to reduce oxidative stress (Sharma et al., 2008). Including real vanilla in cooking provides a complex flavor without resorting to artificial additives, which is a better choice for overall health.
6. Maple Syrup:
   As a natural sweetener, maple syrup contains some minerals like manganese, zinc, and calcium, which support bone health and immune function (Lunn & Theis, 2006). It has a lower glycemic index than refined sugar, meaning it causes a slower rise in blood sugar levels (Golub et al., 2010), making it a slightly better alternative to traditional sweeteners.

Health Benefits:

• Digestive Health: Ingredients like rice flour and agar-agar are rich in fiber, supporting digestive regularity and gut health (Seeram et al., 2008). Fiber helps maintain gut microbiome balance, crucial for overall well-being.
• Blood Sugar Regulation: Maple syrup, coconut milk, and rice flour all have lower glycemic impacts than refined sugars and wheat-based products, which can help stabilize blood sugar levels (Kris-Etherton et al., 2012).
• Antioxidant Properties: The use of vanilla and maple syrup provides a dose of antioxidants, helping reduce oxidative stress and inflammation in the body, which is linked to chronic disease prevention (Sharma et al., 2008).

References:

1. Lebwohl, B., Ludvigsson, J. F., & Green, P. H. (2018). Celiac disease and non-celiac gluten sensitivity. JAMA, 320(12), 1141–1148.
2. St-Onge, M. P. (2002). Medium-chain triglycerides: Dietary properties and health effects. European Journal of Clinical Nutrition, 56(8), 686-693.
3. Evans, D. A., & Lee, J. H. (2001). The antimicrobial effects of coconut oil on gastrointestinal flora. International Journal of Food Sciences and Nutrition, 52(1), 35-42.
4. Kris-Etherton, P. M., et al. (2012). Rice consumption and health. The American Journal of Clinical Nutrition, 95(3), 795-802.
5. Seeram, N. P., et al. (2008). Dietary agar (Gracilaria) and gut health. Journal of the Science of Food and Agriculture, 88(11), 1879-1885.
6. Sharma, V., et al. (2008). Antioxidant activity of vanilla (Vanilla planifolia) and its uses in food applications. International Journal of Food Science and Technology, 43(9), 1615-1622.
7. Lunn, J., & Theis, B. (2006). Maple syrup: A natural source of polyphenolic antioxidants. Food Research International, 39(7), 741-745.
8. Golub, M., et al. (2010). Glycemic index and glycemic load of foods: Implications for diabetes management. Diabetes Care, 33(10), 2158-2164.