Eager to start using some beautiful Spring produce in my cakes, I recently hunted down some stone fruit and was lucky enough to not only find the early plums, but also peaches, nectarines and a small selection of apricots.
Peaches take me back to my Grandmother’s ‘Peach Cobbler’ pies, where she would pick the most juicy, plump peaches from the garden in the early spring. I can still remember the heavenly smells wafting from the oven on those crisp sunny days!
I wanted to recreate that gooey, creamy and crunchy texture but without the sugar, butter and flour. This recipe is perfect for a dinner party, as it presents beautifully and you definitely wouldn’t know it was healthy!
This recipe is best using a dehydrator, however if you don’t have one, or you are in a hurry, you may use an oven where indicated.
I hope you enjoy as much as I do!
Caramelised peach, vanilla mascarpone and thyme flan
Gluten free, dairy free, refined sugar free, vegan
3 tbsp coconut sugar
1 tbsp coconut oil
1 tsp fresh thyme
Pinch pink salt
1.5 cups GF Oats
1.5 cups raw cashews
3 tbsp coconut oil
1 tsp vanilla bean
3 tbsp rice malt syrup
2 young coconuts – flesh and water scooped out
½ cup cashews
½ cup coconut oil
½ cup rice malt syrup
1 tbsp lucuma
2 tbsp irish moss paste (if you do not have this, you may use 1 tbsp psyllium husk)
1 tsp vanilla bean
Pinch pink salt
Set your dehydrator at 48 degrees Celsius, or your oven at 140 degrees Celsius, and line your tart tin with baking paper.
In a small bowl, combine melted coconut oil, coconut sugar, salt and thyme. Slice peaches into desired segments. Place peaches in bowl and marinate peaches for 1 hour. Strain peaches and place in dehydrator for a further 2 hours. If you are using oven, place on tray and bake for 30 minutes. Leave to cool.
In your high speed blender, pulse the GF Oats until they are a fine powder, and place them in a mixing bowl. Do this also for the cashews until they are fine, and place these in the mixing bowl. Warm your coconut oil until liquid, and add this and the rest of the ingredients to the bowl. Using your hands, knead the mixture until it forms a dough-like consistency.
Press into the tart tin, making sure to keep an even height on the bottom and sides of the tin – around 0.5 cm high.
Put this into your dehydrator for 8 hours, or your oven for 20 minutes. If you are using your oven, keep a close eye on this as most ovens vary in distribution of heat.
Warm your coconut oil to liquid, and in your high speed blender, combine the coconut flesh and water, cashews, rice malt syrup, vanilla bean and pink salt. Blend this until creamy and smooth. Now add the coconut oil and blend further.
Option 1. If you are using irish moss, now is the time to add the irish moss and blend until well combined. Pour this on top of your pastry and leave in fridge for 1 hour to set.
Using irish moss will create a lighter, fluffier texture, similar to mascarpone.
Option 2. If you are using psyllium husk, now is the time to add the psyllium husk and blend until well combined. Pour this on top of your pastry and leave in fridge for 45 minutes to set.
Using psyllium husk will create a denser, harder consistency, similar to cheesecake.
When set, place your peaches on top of the vanilla mascarpone. Sprinkle with further fresh thyme.
This is ready to serve, or you may keep in fridge until your occasion.
Enjoy with some coconut ice cream and some caramelised pistachios or pumpkin seeds.