Rhubarb flan
As you might know by now, I love to recreate the recipes my mother used to make when I was a kid. And flans were a big part of this. No matter if made with apples, cherries or rhubarb, I loved them all.
It's been quite a while since my last flan but I remember they weren't very healthy: They contained a lot of eggs, sugar and dairy (butter and milk). The recipe I've created is as tasty as the one from my mother (please don't tell her 😜 ) but doesn't contain any guilt. You can easily have this as a quick dinner or of course as a snack.
My recipe doesn't contain any refined sugar (just maple syrup), gluten or oil.
The flan I made is made with rhubarb because it's now in season. But of course you can use any fruit you want to!
RHUBARB FLAN
vegan - glutenfree - oil free
Makes a mold of 27cm (or a bit more)
Ingredients
DOUGH
1 cup buckwheat flour
1/2 cup teff flour
1/2 cup rice flour
1 tbsp corn starch
a pinch of salt
1/2 cup water
2 tbsp white almond butter
1-2 tbsp maple syrup
2 tbsp apple sauce
FILLING
3-4 tbsp ground almonds
3-4 rhubarb stems
3/4 cup almond milk
3/4 cup full fat coconut milk
4 tbsp white almond butter
4 tbsp corn starch
1/4 cup maple syroup
turmeric for color (optional)
Preparation
1. Add all dry ingredients from the dough into a bowl and stir.
2. Add all the liquid ingredients from the dough into a separate bowl and stir very well.
3. Add the liquid to the dry and mix until a dough forms. Use your hands to knead the dough, add more water if too dry. You should be able to knead the dough, don't make it too sticky!
4. Put the dough into your fridge for about 30 minutes.
5. Cut the rhubarb into small pieces or very thin strips (strips are much more time-consuming but look way cooler :) ).
6. Mix all the ingredients from the second part of the filling in a bowl. Stir VERY well!
7. Put some coconut oil into your mold if you don't mind a tiny bit of oil. Otherwise use a none-stick or silicone mold.
8. Roll out your dough very thin (about 2-3mm) and place it in your mold.
9. Spread the almond, add the cut rhubarb and fill up the mold with the molding.
10. Bake at 220°C for 35-40 minutes.
Enjoy!
Tip: If you have some leftover dough, add it into some small molds for cute little tartes. You can fill them e.g. with frozen blueberries and such!
vegan - glutenfree - oil free
Makes a mold of 27cm (or a bit more)
Ingredients
DOUGH
1 cup buckwheat flour
1/2 cup teff flour
1/2 cup rice flour
1 tbsp corn starch
a pinch of salt
1/2 cup water
2 tbsp white almond butter
1-2 tbsp maple syrup
2 tbsp apple sauce
FILLING
3-4 tbsp ground almonds
3-4 rhubarb stems
3/4 cup almond milk
3/4 cup full fat coconut milk
4 tbsp white almond butter
4 tbsp corn starch
1/4 cup maple syroup
turmeric for color (optional)
Preparation
1. Add all dry ingredients from the dough into a bowl and stir.
2. Add all the liquid ingredients from the dough into a separate bowl and stir very well.
3. Add the liquid to the dry and mix until a dough forms. Use your hands to knead the dough, add more water if too dry. You should be able to knead the dough, don't make it too sticky!
4. Put the dough into your fridge for about 30 minutes.
5. Cut the rhubarb into small pieces or very thin strips (strips are much more time-consuming but look way cooler :) ).
6. Mix all the ingredients from the second part of the filling in a bowl. Stir VERY well!
7. Put some coconut oil into your mold if you don't mind a tiny bit of oil. Otherwise use a none-stick or silicone mold.
8. Roll out your dough very thin (about 2-3mm) and place it in your mold.
9. Spread the almond, add the cut rhubarb and fill up the mold with the molding.
10. Bake at 220°C for 35-40 minutes.
Enjoy!
Tip: If you have some leftover dough, add it into some small molds for cute little tartes. You can fill them e.g. with frozen blueberries and such!
You don't like flan? Check out my other recipes HERE.
I'd love to know what your favorite type of flan is below! And don't forget to tag me on your creations, I love to share them on instagram 💕
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