Snack Cake Crème

Preparation Combine the flour and milk in a saucepan over medium heat to form a thin, pale paste, about 4 to 5 minutes, stirring constantly. Be careful not to brown the roux. Stir in the sugar and continue to cook until smooth, about 2 to 3 minutes. Remove from the heat and stir in the vanilla. Cover and refrigerate to cool completely. In the bowl of a stand mixer fitted with the whisk attachment, whisk the butter and coconut oil until light, about 1 minute. Add the cooled flour paste and beat until creamy, about 5 minutes. Store in an airtight container at room temperature for up to 2 days. For gluten-free Snack Cake Crème, use the ground millet flour instead of the white spelt. For vegan Snack Cake Crème, replace the milk with an equal amount of rice milk and the butter with an equal amount of coconut oil. 2012 by Lara Ferroni. All rights reserved. Excerpted from Real Snacks: Make Your Favorite Childhood Treats Without All the Junk by permission of Sasquatch Books.

Preparation Combine the flour and milk in a saucepan over medium heat to form a thin, pale paste, about 4 to 5 minutes, stirring constantly. Be careful not to brown the roux. Stir in the sugar and continue to cook until smooth, about 2 to 3 minutes. Remove from the heat and stir in the vanilla. Cover and refrigerate to cool completely. In the bowl of a stand mixer fitted with the whisk attachment, whisk the butter and coconut oil until light, about 1 minute. Add the cooled flour paste and beat until creamy, about 5 minutes. Store in an airtight container at room temperature for up to 2 days. For gluten-free Snack Cake Crème, use the ground millet flour instead of the white spelt. For vegan Snack Cake Crème, replace the milk with an equal amount of rice milk and the butter with an equal amount of coconut oil. 2012 by Lara Ferroni. All rights reserved. Excerpted from Real Snacks: Make Your Favorite Childhood Treats Without All the Junk by permission of Sasquatch Books.