0 Fruit flan recipe (gluten and egg free)

Gluten and egg free vegan fruit flan recipe

It is summer time now in the United Kingdom.

Chef Jeena will be cooking lots of summer food recipes for you to enjoy, so keep visiting us.

Chef has baked a gluten free vegan fruit flan recipe that is simple to bake, delicious to eat and looks amazing when placed on the table for a dessert.

The flan base is a combination of dairy free margarine, sugar, rice flour and ground almonds with a little ground flax seed to help bind the mixture together.

Chef topped the gluten free flan base with some dairy free cream using fresh vanilla pods, but you could also use Chefs vegan whipped cream recipe.

The fruit topping was made of fresh strawberries and blueberries and it tasted wonderful.

This flan did not last very long in Jeenas Kitchen, so make sure you get a piece of this fruit flan recipe to eat yourself or else everybody just might devour it before you get a chance to eat some yourself-enjoy.

Ingredients for chefs fruit flan recipe

100g Margarine
100g White caster sugar
100g Ground almonds
80g Rice flour
2 Tbsp Ground flaxseed
2 Tbsp Cornflour (corn starch)
80g White caster sugar
1 tsp Xanthan gum
1 tsp Baking powder
Pinch salt
1 Tbsp Vanilla essence
150ml Soya milk

Chefs Dairy free cream recipe
or Chefs Vegan whipped cream
Fresh strawberries and blueberries

How to make a gluten free vegan fruit flan recipe

Cream margarine and 100g caster sugar together using a mixer. Add almonds, rice flour, baking powder, salt, xanthan gum, flax powder and corn starch - mix well.

The flan mixture will start to come together very thick - start adding the milk gradually.

Picture of tablespoons of ground flaxseed and cornflour.

Add 80g of sugar and vanilla essence - mix well.

Pour into a greased and floured flan tin - I only needed 3/4 of the flan base mixture and baked some of my vegan mini cupcakes with the left over mixture.

Place into a hot oven at gas mark 6 and 1/2 (in between gas mark 6 and 7) for 25 minutes - do not open the oven door until 20 minutes has past.

Leave the flan base in the hot oven tin for 8-10 minutes before removing the flan from the oven tin. Leave on a cooling rack to cool down completely.

Once cool spread with fresh dairy free cream and top with fresh fruit.

Enjoy Chefs gluten free vegan flan recipe.

Thank you for visiting Jeenas Kitchen- take a look at all our other food recipes.

0 Potato and parsnip curry stew recipe

Chef starts the day in the Kitchen with an indian style of curry stew that is full of flavour. This dish has potato and parsnip and the balance of these two vegetables make it a very popular dish.

If you like stew and spice then this recipe is for you and it is very healthy and wholesome.

You will also notice that Chef uses coconut in this recipe - very tasty. Whilst this dish is cooking, you notice a lovely aroma of the spices.

This dish is where every one wants to eat more, the end result is an empty dish.

Ingredients for potato and parsnip curry stew recipe

350g Carrots (small chunks)
500g Parsnips (small chunks)
900g Desiree potatoes (chunks)
150g Red lentils
1 Onion (roughly chopped)
2 Garlic cloves (grated)
2 Inch fresh ginger (grated)
2 tsp Chef Jeenas mild curry powder
1 tsp fenugreek powder
2 large pinches dried methi leaves
2 pinches dried curry leaves
Pinch cumin seeds
Small pinch fennel seeds
Salt to taste
Water
2 Tbsp unsweetened dried coconut
Rice bran oil
Fresh coriander to serve

Picture of garlic and grater.

How to make a potato and parsnip curry stew recipe

Thoroughly rinse the red lentils clean, bring a pan of lightly salt water to the boil then add the lentils - cook until soft.

Drizzle some oil into a large pan and fry the onion son a medium heat for a few minutes, stir often.

Add the garlic and ginger stiring constant for 1-2 minutes.

Turn the heat down a little and add curry and fenugreek powder - stir well for a minute - if the onions start to look dry drizzle a little more oil.

Spices can burn quickly and easily so do not cook the spices longer than a minute.

Add the potatoes, carrots and parsnips to the curried onions - add the dried curry leaves by crushing the leaves using your fingers - add methi.

Pour in enough water so that the potatoes will cook.

Bring to the boil then simmer with the lid on for 30-40 minutes or until all vegetables are cooked.

Once cooked taste and season with salt.

Take a small pan - warm the pan and add the dried coconut - keep shaking the pan so that you lightly toast the coconut, as soon as you start to see the coconut turn golden remove the pan immediately from the heat .

Dried coconut cooks quickly and will carry on cooking from the heat of the pan - keep shaking the pan - pour straight into the curry stew.

A light golden tint to the coconut is best not browned.

Drain the cooked lentils and add to the stew - stir well.

Serve with fresh coriander and yogurt.

Enjoy this healthy wholesome potato and parsnip curry stew recipe, the taste is wonderful.

Thank you for visiting.

We look forward to seeing you again, feel free to view all other recipes.