Are you ready for a no bake, flavor filled, gluten free, dairy free and vegan recipe?Well here you go! This isn’t a regular flan recipe, this is a creamy and delicious caramel flan recipe. Flan comes from all over the world in different recipes and tastes. This recipe is a take on the French version, crème caramel. In this recipe you won’t find milk, cream or eggs like the original French variation but you will find creamy and delicious in both 🙂
- ⅓ cup (70 g) sugar
- 1-2 tbsp water
- 2 cups (480 ml) canned coconut milk can shaken
- 3-4 tbsp (60-80 g) maple syrup
- 2 tbsp (16 g) cornstarch
- ⅔ tsp agar powder
- Pinch of sea salt
- 2 ½ tsp vanilla extract
- For the caramel, add sugar and water to a small saucepan. Bring to a simmer, stirring frequently. Once it starts boiling, turn down the heat, let simmer until it’s ark golden brown and thickens, then turn off the heat.
- Quickly pour the caramel into 4 small ramekins and spread the caramel around the bottom with a spoon or simply by tilting the ramekins. Set aside while you make the custard.
- For the custard, add coconut milk, maple syrup, cornstarch, agar powder, vanilla extract, and sea salt to a medium-sized saucepan and stir with a whisk.
- Once combined, bring to a boil over medium-high heat, stirring frequently. As soon as it starts boiling, turn the heat to low and let simmer for 2 minutes to activate the agar, then remove from heat.
- Pour the custard into the 4 ramekins and refrigerate for at least 3-4 hours or overnight.
- To unmold the flan, gently slide a knife around the edges of each ramekin. Invert a platter on top of the ramekin and turn the ramekin and platter over (shake it carefully).
- Enjoy! Store leftovers covered in the refrigerator for up to 3 days.
So how did it go? Haven’t tried it yet? Well, we have heard non-vegan friends and family approve of this recipe! So host a party or a dinner, you can treat your vegan and non-vegan friends to this impressive dessert.
Gluten-free jam tarts are a delightful and easy bake. Their simplicity makes them an excellent choice as a gluten-free baking activity with kids.
You can choose from lots of different jam flavours, making them all in one chosen flavour or in a variety of jam flavours. Strawberry, raspberry, blackberry and apricot are all great flavours that go well in this recipe.
If you don’t feel like making your own jam, they can all be easily sourced at your local supermarket. In fact, while it can sometimes be difficult to source ingredients for gluten-free baking, everything you need for this recipe is easily bought.
While this recipe is extremely simple and easy, the tarts actually come out looking impressive. The bright colour of the filling pops out distinctly within the pastry shell, making these visually appealing.
These gluten-free jam tarts are full of flavour with a buttery and crisp pastry paired with the fruity and sweet middle. Both kids and adults alike will love them.
Gluten-Free Jam Tart Method:
Follow this simple method to make these lovely jam tarts.
- Preheat the oven to 180 C.
- Grease your pastry dishes with butter.
For the pastry:
- Sift the gluten-free flour and the xanthan gum together into a large mixing bowl.
- Cut the cold butter into small chunks and place it into the sifted flour.
- Use your fingertips to gently work together until it resembles a breadcrumb-like texture.
- Alternatively, if you don’t fancy getting your hands full of flour and butter, you can pop it all into a food processor and mix (not too long) until looking like breadcrumbs.
- Now add the water, mix in and slowly bring the mixture into a dough.
- Knead until it’s formed a nice smooth dough.
- Wrap in clingfilm or in a sandwich bag and place in the fridge for about 30 minutes.
- Once you have chilled your pastry, its time to roll it out.
- Sprinkle the countertop with some gluten-free plain flour to stop the pastry from sticking. Do this to your rolling in also.
- Roll out your pastry to 3-4 mm thick. Then use your pastry cutter or cookie cutter to cut out your tart bases.
- Gently place them in each of their pastry trays and push them in so they take the shape of the pastry dish.
- Blind bake for 15 minutes in the centre of the oven.
For the jam:
to make homemade jam:
- Place the sugar and the caster sugar in a pan and simmer on very low heat for 2o minutes until the sugar has dissolved.
- Increase the heat until the mixture is boiling and keep stirring for around 5-6 minutes.
- You will notice the mixture getting thicker and, at this point, reduce the heat to low again.
- Let simmer for 2-3 more minutes and take off the heat.
- Now you have made your Jam. Allow it to cool on a cooling rack.
Making the finished gluten-free jam tarts:
- Take your jam and fill your tarts until nearly full. Leaving 1 or 2 mm free at the top.
- Place in the fridge to cool and for the jam to set properly.
- Alternatively, if you are using store-bought jam, then open the jar and use this instead.
- To give a lovely finished look, sprinkle a little icing sugar over the top before serving.
1.Keep your butter cold as your pastry won’t turn out well if it gets too warm. Try to keep the pastry cool while you are working with it also. Running your hands under cold water for 20-30 seconds should help cool them to prevent it from melting too much.
2.If you are making your own jam, pour it into the tarts while still a bit warm and then refrigerate. Your jam tarts will be smooth and shiny.
3. If you aren’t planning on eating all of your tarts within a day or two, you can keep these in the fridge (preferably in an airtight container) for up to three days; otherwise, place them in the freezer and thaw before eating.
4. Some people aren’t sure if xanthan gum is necessary. Do not omit this, as this is the only thing binding your pastry without gluten flour.
5. It doesn’t matter whether you use store-bought or homemade jam. It just depends on what you feel like at the time and what works best for you.
These gluten-free jam tarts really are easy and fun to make. While gluten-free recipes aren’t always the easiest to bake, this is one you won’t have any trouble with. You’ll be able to keep this recipe on hand to whip up in no time, whether you need a quick gluten-free dessert for guest or you just feel like a treat for yourself.
Gluten-free cherry bakewells
This gluten-free cherry bakewell recipe gives the classic and uniquely flavoured dessert you would get with its traditional counterpart. With the marzipan like flavour of the almonds paired with raspberry jam, you’ll enjoy this bakewell recipe from start to finish.
This gluten-free cherry bakewells recipe is a great one to impress guest, especially those who eat gluten-free. It’s a different experience from your usual cake or biscuit, and it has so many different elements for you to enjoy.
We use both raspberry jam and a few fresh raspberries to make these gluten-free bakewell tarts really fruity and fresh and to give them an individual twist.
There are a few steps to this recipe, so read carefully, but the effort of this recipe is totally worth it for the end result.
- To make the gluten-free pastry use your fingers to rub the butter and flour together to the consistency of bread crumbs. You can also use a food processor to do this if you prefer.
- In a mixing bowl, using a hand whisk, mix the caster sugar and egg.
- Add the sugar egg mix to your breadcrumb mix and mix together.
- Using your hands, pull the mixture into a dough, kneed briefly and pull together in a pastry ball.
- Wrap the pastry ball in cellophane and place it into the fridge for about half an hour.
- When the pastry has cooled, take it out of the fridge and roll it out using a rolling pin.
- You can roll the pastry out with a sprinkle of gluten-free flour on the surfaces and rolling pin or roll the pastry out between two sheets of parchment paper.
- Roll them out to about 3-4 mm thick and them using a 10 cm cutter, cut out the shape of your tarts.
- Butter all of your pastry tart dishes and place the gluten-free pastry circles into their respective tart pans.
- Pierce the base of each tart with a fork to stop any bubbles from forming within the pastry.
- Using half of the jam, coat the inside of each tart with jam.
- Place flour and ground almonds in a mixing bowl and mix well until thoroughly combined.
- In another bowl, using a hand mixer, mix butter and sugar together. Now add the egg and almond extract. Mix them into the butter and sugar.
- Mix the dry ingredients together with the wet until they are completely combined. Now stir the rest of the jam and fresh raspberries through the mix until they are evenly spread throughout.
- Pour the filling into each pastry case and then place them into a preheated oven (180 C / 160 c fan assisted).
- Bake for 20 minutes in the centre of the oven. Keep checking your tarts from around 18 minutes to ensure they aren’t cooking faster in your oven. You may also need to give them a couple more minutes.
- You will know when the gluten-free bakewells tarts are ready to take out of the oven, and the light and fluffy filling will have risen, and the top will be golden.
- When ready, let the bakewell tarts cool to room temperature.
- Sieve your icing sugar so there is no clumping in the icing sugar.
- Add the almond extract and water. Add these gradually so that you can control the consistency of the icing you want. I would make it quite thick and glossy, so it stays well on top of the bakewell tarts.
- While the icing is still wet, sprinkle few flaked almonds on top of each tart and then add the glace cherries to the tarts. One cherry per tart.
- When making your shortcrust pastry, keep the butter as cold as possible. You can help to do this by running your hands under cold water for a minute to stop the heat of your hands from transferring to the butter when working with it.
- Before adding the icing, make sure each bakewell tart is cool completely before adding the icing, otherwise it will just melt off of them.
Do I need to use almond extract in this recipe?
You don’t have to but not using it will take away a lot of the almond flavour.
What is the best way to store these gluten-free bakewell tarts?
To keep these gluten-free bakewell tarts lovely and fresh, it is best to store them in an airtight container. They will be ok for up to 5 days but keep them in the fridge.
Can I freeze these gluten-free bakewell tarts?
Yes, you can freeze them in an airtight container. Leave them in their tins as they will freeze better and stay in better shape.
Can I use another type of jam or fruit for this recipe?
Traditionally the bakewell tart recipe uses raspberry jam, however, if you want to try other flavours like strawberry jam them these gluten-free bakewell tarts should still taste great.
Can I make this recipe without icing?
Some people aren’t a fan of icing, so yes, you can make this recipe without the icing. You can sprinkle the flaked almonds directly onto the filling before baking and just add the glacé cherry on afterwards.
Can I make one big tart instead of lots of small ones?
Yes, you absolutely can. Follow the same recipe but use a much larger pastry tin to make your pastry case. You will need to bake this large bakewell for about 40 – 45 minutes altogether.
Baking this classic recipe into a gluten-free bakewell recipe is a lot of fun, but enjoying it afterwards is even better. Eating this bakewell is like having a delicious cake and a tart all at the same time. You can’t get better than that.
Ingredients for the frangipane filling:
- 80g unsalted butter (softened)
- 80g caster sugar
- 80g ground almonds
- 1 tbsp gluten-free plain flour
- 1 medium egg
- 1 tsp almond extract
- 9 tsp raspberry jam
- 75 g fresh raspberries
Icing sugar ingredients:
- 200g icing sugar
- 2 tbsp cold water
- 1/2 tsp almond extract
- glacé cherries
- flaked almondsTry our no-bake peanut butter cheerio bars
With temperatures falling outside, and the inevitable stress that comes with the holiday season, why not escape it all and cuddle up on the sofa with a warming, indulgent bowl of Apple Cookie Crumble. It’s quick, easy and entirely gluten free!
Firstly, you need to peel and core the apples, dice them up, and place in a ceramic bowl. To this then add 2tbsp of sugar, a pinch of cinnamon and a splash of water. Cover the bowl with Clingfilm and microwave on high for 5 minutes.
While the apples are cooking, crush 2 cups of Lovemore Apple & Sultana Cookies until you get a crumble consistency (you can do this using a food processor or just a plastic bag and rolling pin).
Once 5 minutes are up you can remove the apples, leave them to cool for a few minutes and then drain off any excess water. Pop the margarine into the microwave for 30 seconds so it melts and then add this to the crumbed biscuits.
Pour the biscuit crumb mixture on top of the apples, making sure you have an even coating across the bowl. Sprinkle 1tbsp of sugar on top of the crumble and then pop your dish under a hot grill until the topping turns a gorgeous golden brown colour.
Now it’s time to serve up your delicious Apple Cookie Crumble, adding cream, ice cream or custard depending on your preference. Take your time to relax and enjoy – the present wrapping can wait!
Try our madeira cake recipe
Sweet and zesty, our take on the classic Key Lime Pie recipe is entirely gluten-free and includes a ginger biscuit base that’s sure to delight! Whatever the weather this easy no-bake dessert is always a winner.
First, take the stem ginger biscuits and crush them in a small plastic bag with a rolling pin until they look like fine breadcrumbs.
Melt the butter and mix this into the crushed biscuits, making sure each crumb is coated.
Turn the mixture into a baking tin, pressing it down with the back of a teaspoon to ensure the base is evenly spread, and leave in the fridge to set for an hour.
To make the delicious filling gently mix the cream and condensed milk together in a bowl. Slice the limes in half and juice them with either a manual or electric juicer (or squeeze them by hand if you’re feeling ambitious!). Grate the top of the limes for the zest and add both the juice and zest to the bowl, mixing it all together.
Add the filling to the base, again using the back of a spoon to evenly spread the mixture and put back into the fridge to chill.
Decorate the pie with extra lime slices and zest, you could even sprinkle some nuts on top if you’d like, it’s entirely up to you!
Lastly, admire your glorious looking Key Lime Pie, serve up and enjoy the refreshingly indulgent dessert with friends, family or just by yourself (we promise we won’t judge). Keep your eyes peeled for more recipes, perfect for the warmer weather, coming soon!
Try our red velvet cake recipe