From Carla Oates, The Beauty Chef
This recipe gives you the lovely sweet and creamy texture of a conventional flan, but with lots of health giving goodness. Strawberries offer more than just taste, they are also an impressive beauty food – best known for their high levels of vitamin C, they help protect the skin from within by boosting collagen production as well as protecting collagen from damage; keeping your skin looking smooth and radiant. They are also a good source of anti-inflammatory anthocyanins, collagen-boosting manganese, and copper, as well as biotin, known to help maintain the health of our skin, hair and nails. Combined with The Beauty Chef COLLAGEN Inner Beauty Boost, this recipe is both gentle on digestion, a wonderful beauty food, and a great addition to your weekend menu!
750 g strawberries, hulled
1/ 2 cup (125 ml) water
1/ 4 cup (60 ml) cold water
4 teaspoons grass-fed powdered gelatin
1 cup (250 ml) coconut cream
1/ 4 cup (60 ml) The Beauty Chef COLLAGEN Inner Beauty Boost
1 tablespoon maple syrup
1/ 2 teaspoon vanilla bean paste
1 1/ 2 cups (150 g) ground almonds
4 medjool dates, pitted & coarsely chopped
2 tablespoons ground linseeds
2 tablespoons melted coconut butter
1 tablespoon maple syrup
1/ 2 teaspoon ground cinnamon
1/ 2 teaspoon ground ginger
pinch Himalayan salt
2 tablespoons The Beauty Chef COLLAGEN Inner Beauty Boost
1 1/ 2 cups (375 ml) natural yoghurt
1/ 2 teaspoon vanilla bean powder
Preheat the oven to 180 °C. Lightly grease a 20 cm (base measurement) flan or pie dish with coconut oil. Refrigerate to set.
To prepare the roasted strawberries, spread the strawberries onto a medium tray. Pour over the water. Bake for 25–30 minutes, until softened. Set two-thirds of the strawberries aside to cool for the filling. Set the remaining strawberries aside for the topping.
Meanwhile to prepare the base, combine all of the ingredients in a high-speed blender. Blend until mixture begins to bind together. Press into the prepared dish to cover the base and sides. Smooth over with the back of a spoon to compact down. Refrigerate for 15 minutes, or until set firm.
For the filling, pour the water in a small bowl and sprinkle the gelatine over the surface in an even layer. Set aside for 10 minutes, to soften.
Gently heat the coconut cream in a small saucepan, until hot. Add the softened gelatine and stir to combine. Set aside to cool.
Combine the cooled gelatin cream, prepared roasted strawberries (which you set aside for the filling) and remaining ingredients in a high-speed food processor. Blend until smooth.
Pour the filling into the base and refrigerate for 4 hours, or until set.
To prepare the topping, pour the TBC collagen liquid over the remaining cooled roasted strawberries and stir to combine. Mix the yoghurt and vanilla together in a medium bowl.
Decorate the flan with vanilla yoghurt and roasted strawberries.
Slice to serve. You can cover and store in the refrigerator for up to 5 days.