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The Delightful Low-Fat Almond Fruit Flan

This dessert is easy to prepare and looks lovely with an array of fresh summer fruit. Inspired by “The Natural Gourmet”
1 1/2 cups whole almonds
1/2 cup old-fashioned rolled oats
1/4 cup butter
1/4 cup maple syrup
2 Tablespoons water

1 granny Smith apple
1 nectarine
2/3 cup strawberries
1 cup cranberry juice — or use a non sweetened juice of similar color
2 teaspoons corn starch

Prepare the crust first by placing the almonds into the food processor until they become a fine meal. Place into a medium bowl.

Next process the rolled oats in the same way, add to the almonds.

Microwave the butter for 20 seconds or until melted.

Mix the butter, maple syrup and the water together in a measuring cup.

Add the wet mixture to the almond mixture and stir, You should have a wetish dough.

Prepare a 10 inch flan pan with a removable bottom with a little pan spray. Press the dough into the pan, making sure you are even and getting enough around the edges.

Bake for 15-20 minutes at 350, until firm and lightly browned.

Pepare the fruit while the crust is baking. Cut the apple into quarters and core carefully so as to not go to far into the quarter. Slice very thinly and let the slices rest in a small amount of lemon juice so as not to brown. Do all the quarters. Slice in thin wedges down the length of the fruit. Core the strawberries and cut them into wedges as well, from the core down to the tip.

Place the apples first on the prepared crust, with the broad end at the outer edge of the crust and the tip toward the center. Fan the pieces out from the first piece by laying the next piece slightly on top of the previous one. Continue all the way around the flan. Then layer the kiwi or plums or nectarine in the same manner, just closer to the center. Place the strawberries last in the middle.

To finish off, heat the juice in a small saucepan until just at a boil. Mix the cornstarch in a little water (2 teaspoons) and then add to the juice, thickening it slightly. Pour the juice mixture over the fruit
covering evenly.

Refrigerate until serving.

Per Serving (excluding unknown items): 225 Calories; 17g Fat (63.9% calories from fat); 6g Protein; 16g Carbohydrate; 3g Dietary Fiber; 9mg Cholesterol; 37mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 3 Fat; 1/2 Other Carbohydrates.

Published by Mary-Jo

I am passionate about diversity, inclusion, sustainability and community. Having raised my children in a small B.C. town as a single parent, I relied on the community, my resourcefulness and the land to sustain us. We developed a market farm,built a cafe and catering business that utilized the produce, local farmers and families to thrive. As a Waldorf school parent I became experienced in biodiversity, edible landscapes and community engagement. I gained substantial skills in leadership, facilitation, project management, communication through teaching yoga and running various business's. My role as a facilitator and trainer to individuals seeking to become a yoga teacher- whom never thought that they could stand in front of a room and speak in public, gave me insight into human nature and coaching. In addition to designing and building businesses - cafés, yoga studios and national training programs, I am a student of Social Development & Social Psychology and understand the complexity and importance of social engagement. I can handle with grace most any situation, having encountered a disability later in life. Consequent to becoming disabled and through advocacy and providing peer support I have trained and acquired extensive exposure and understanding of UN principles on disability, The Human Rights objectives, theories and principles of Universal Design and the various challenges and obstacles for those affected and the relationship to various stakeholders. After 30 years of teaching yoga, my spinal cord injury and subsequent sabbatical has allowed for the integration of my yoga and more in-depth study of the Healing Arts. I have had the fortune of working with some of the best in the field of rehabilitation, Somatic Experiencing and manual therapy including Emilie Conrad, Mark Finch, Judy Russel, Rod Stryker, Carolyn Myss, Ana Forest, & Tim Miller, Susan Harper, Mariah Moser, Herta Buller and Nature.