Vegan Coconut & Berry Flan with Hemp Almond Crust VG
Recipe / Lisa Guy
Hemp seeds are an excellent plantbased source of protein. They are high in omega-3 fats, vitamin E, zinc and magnesium. They also contain a type of fat called gamma-linolenic acid (GLA), which has anti-inflammatory properties. Hemp seeds provide soluble and insoluble fibre, which can help promote healthy digestion and regulate blood-sugar levels. Agar agar is a vegan alternative to gelatine, made from seaweed. It has been traditionally used in Asian cuisine as a thickener and is a good source of dietary fibre. Agar agar may control blood-sugar and digestion.
Makes: 1
Crust
⅓ cup hemp seeds
1 cup almond meal
¼ cup oat flour
¼ cup coconut oil
1 tbsp coconut sugar
1 tbsp maple syrup
Filling
1½ cups full-fat coconut cream
¼ cup pure maple syrup
2 tsp pure vanilla bean extract
2 tbsp corn starch
1 tsp agar agar powder
Topping
Mixed berries
1. Preheat oven to 180°C. Grease and line a tart pan with baking paper.
2. In a large bowl, combine hemp seeds, oat flour, almond meal, coconut oil and maple syrup. Place the crust mixture into the tart pan and firmly press into the base and sides.
3. Place in the oven for 12 mins or until the crust is golden brown. Set aside to cool completely.
4. In a medium saucepan, on a low heat, combine coconut cream, maple syrup and vanilla bean paste and stir to combine. Add corn starch and agar agar and stir constantly until the agar agar dissolves. If the mixture contains lumps, strain.
5. Pour mixture into the tart pan and place in the fridge for 3 hours or overnight, to set.
6. Decorate with mixed berries. Serve.
Tip: If using gelatine, 3 tsp is equivalent to 1 tsp agar agar.
Coconut Chai Flan GF V
Recipe / Sammy Jones
An easy-to-make, spicy, nutty version of a flan.
Makes: 4
1 cup coconut sugar
4 tbsp water
3 tbsp chai tea powder
1½ × 400g tins evaporated milk (600g)
150g coconut cream
270g tin condensed milk
5 eggs
1. Preheat the oven to 180°C. Place ramekins into a larger baking dish.
2. Over a medium-high heat, simmer coconut sugar and water until brown and thickened. Continually whisk
