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Almond Flan – Dairy & Coconut Free

February 24, 2014

Almond flan with blueberries

Almond flan with blueberries

This started out as a post about impossible pie. A cooked custard that forms its own base whilst it bakes. I made one with eggs & coconut milk & coconut and it worked fine but it didn’t excite me so I started experimenting…

I know I have been a bit coconut crazy lately, so I was determined to make something without it. This is my result – a kind of a baked custard but with a bit more substance. It would do well with the addition of a slurp of amaretto or rum! Still dairy free, it starts by making almond milk for the base and makes good use of the nut solids (channa) too. Serve it warm or cold with fresh fruit for a sin-free comfort food, healthy enough even for breakfast!

100g almonds, preferably blanched
1 teas macadamia oil
800g water
4 eggs
100g sugar (I use Natvia)
the rind & juice of 1/2 lemon
75g butter or ghee
60g channa (or 90g ground almonds)
100g orange juice (or apple)
350g almond milk
1 tab tapioca
pinch salt

Mill the almonds on SP 9 for 8 seconds. Add the oil & water and blend on SP 6 for 3 mins. Strain through a nut bag and squeeze dry the solids – this is called the channa*, and set aside.

Measure 350g of the resulting almond milk in the TM and add the remaining ingredients. Use the remainder of the almond milk for something else.
Mix on SP 6 for 15 seconds. Pour into a 20cm flan tin and bake for 40 – 45 minutes at 170 C. It will still be a bit wobbly but will firm on cooling.

You will have left over channa from this recipe also. Dehydrate it in a cool oven and use it instead of almond meal or add it to your smoothies. I used my left over channa in a Penang curry to thicken it.

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