Gluten Free Holiday Apple Flan
|Gluten free flour||1⁄2 Cup (8 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs), divided in 2|
|Baking powder||1 Tablespoon|
|Eggs||3 , lightly beaten|
|Vegetable oil||4 Tablespoon|
|Milk||1⁄3 Cup (5.33 tbs)|
|Mcintosh||5 , cored, peeled and thinly sliced (Mcintosh Or Gala)|
|Butter||3 Tablespoon, melted|
|Non stick cooking spray||1|
# Preheat oven to 400°. Grease your springform pan well, making sure to spray up the sides.
# In the large bowl combine the GF flour, 1/3 of a cup of sugar, the baking powder, the salt and the cinnamon.
# In the medium bowl, whisk together the vanilla, 2 of the eggs and the milk.
# Add the oil to the wet mixture and whisk again.
# Add the egg mixture to the flour mixture and stir until well blended and there are no more lumps.
# Fold in the apples carefully so that you do not break the slices. Make sure that all the apples are evenly coated with the batter.
# Spoon the batter into the springform pan, making sure to spread it out evenly.
# Place the pan in the center of the oven and bake for about 25 minutes. The flan should be fairly firm to the touch and golden in color.
# Meanwhile, in the small bowl, combine the remaining sugar, the remaining egg and the melted butter.
# Remove the cake from the oven and spoon the sugar topping over the flan.
# Return the flan to the oven and bake for an additional 10 minutes. The flan should once again be firm to the touch and a deep golden brown.
# Place the flan, still in the pan, on a wire rack and let it cool for 10 minutes.
# Run the knife along the sides of the pan, going around two or three times. Remove the sides from the springform pan.
# Dust the flan with icing sugar or serve in slices topped with vanilla ice cream.
For more information please visit: http://www.theglutensolution.com/
Calories 505 Calories from Fat 170
% Daily Value*
Total Fat 19 g29.6%
Saturated Fat 6.2 g31%
Trans Fat 0 g
Cholesterol 123.1 mg41%
Sodium 323.1 mg13.5%
Total Carbohydrates 82 g27.3%
Dietary Fiber 7.6 g30.4%
Sugars 58.9 g
Protein 5 g11%
Vitamin A 9.4% Vitamin C 9.6%
Calcium 25.1% Iron 4.5%
*Based on a 2000 Calorie diet