Snack Cake Crème

• 2 tablespoons white spelt or ground millet flour
• 1/2 cup milk
• 1/2 cup (100 grams) cane sugar
• 1/2 teaspoon vanilla extract
• 4 tablespoons (1/2 stick) unsalted butter, cut into pieces
• 4 tablespoons coconut oil
• Dash of salt (optional)

1. 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.
2. 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.

white spelt, milk, cane sugar, vanilla, unsalted butter, coconut oil, salt

Taken from www.epicurious.com/recipes/food/views/snack-cake-creme-51123170 (may not work)