Michelle's FreeFrom Nut and Apple Flan
Corn, gluten, lactose, milk, nightshade, peanut, sesame, soya & wheat free; can be nut free
This is really delicious and very easy to make. If you precook the base, it is quite biscuity; some people prefer not to pre-cook it, in which case it is quite chewy and tastes more strongly of the nuts. If you like the apple slightly crunchy, bake uncovered; if you prefer your apples softer, cover the apples with another piece of foil when you bake them.
- a little sunflower oil
- 75g / 2½ oz each of hazelnuts, almonds and cashew nuts or, for the seed version,
75g / 2½ oz each of pumpkin, sunflower and sesame seeds
- 2 egg whites
- 1–2 Bramley cooking apples, depending on size
- agave syrup
- a little redcurrant, raspberry or other smooth-ish jam (jelly) - we used raspberry and pomegranate
- Heat the oven to 180C/350F/Gas Mark 4.
- Double some aluminium foil to about the size of flan you want to make and grease it with a little oil. Lay it on an oven tray.
- Pulverise the nuts or seeds in a food processor.
- Beat the egg whites till stiff but not peaky and mix them into the nuts.
- With your hands, press the mixture out on the foil into a round or square shape.
- If you want your base biscuity, cook, uncovered, for 30 minutes in the oven, then remove.
- Core the apples and remove the skin or not, as you prefer. Slice them thinly and arrange them on the flan base.
- Drizzle with agave syrup and return to the oven, covered on uncovered (depending on whether you want the apples to stay slightly crunchy or to be quite soft), for a further 30 minutes.
- If you prefer your base softer and nuttier, then do not pre-cook the base but lay the apples straight on it and cook as above for 30 minutes.
- In either case, remove from the oven and allow to cool slightly.
Melt the jam (jelly) and brush over the apples.
- Serve warm or at room temperature, alone or with whatever cream, yogurt or ice cream you can eat.
Serves 6 - per portion
300cals – 8g protein
22g total fat – 2.6g sat / 16g mono / 3g poly
16g carbohydrate of which 14g sugar
3g fibre – 7 mg sodium / 0.06g salt
Good Source of: Vitamin B1, B6 & copper
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