• Cath

Blackberry and apple frangipani

Updated: Feb 22, 2019



This recipe is gluten free if you can tolerate gluten free oats. For some people with coeliac disease they cannot tolerate oats because they are similar in protein structure to gluten. The same is true of corn. That is also similar in structure.  Everyone is unique and it is about listening to your body. It can be pretty frustrating for those with a corn intolerance as corn seems to be the go to alternative to gluten in a lot of places, mainly because it is cheap.

If you have never tried making chia jam then give it a try. I love this stuff, it is so delicious. See my side dish post for a chia jam recipe.


Ingredients for the base


  • 125g gluten free oats.

  • 80g butter*

  • 2 tablespoons maple syrup



Ingredients for the chia jam


  • 2 cups blackberries

  • Juice of a lemon

  • 2 tablespoon chia seeds

  • 2 teaspoons maple syrup (or honey)


Ingredients for the frangipani topping


  • 90g butter*

  • 60g ground rice flour

  • 120g ground almonds

  • a few drops almond extract

  • 3 dessert spoons maple syrup 

  • 1 tablespoon water with 1 teaspoon chia

  • 1 apple

  • 1/4 teaspoon coconut sugar (optional)


*For a dairy free version try substituting butter for coconut oil


Directions


  1. Make the chia jam by gently simmering the blackberries in lemon juice for 15 minutes until they have broken down.

  2. Remove from heat, stir in the maple syrup and chia seeds and leave to thicken. You won't need all the jam - so you will need an empty jam jar to store the rest of it. (keeps for about 2 weeks)

  3. Preheat the oven to 180ºC

  4. To make the base melt the butter in a pan, add maple syrup and stir.

  5. Remove from heat and stir in the gluten free oats.

  6. Line a small 6 inch tin with baking paper, and press the oat mix down into the tin.

  7. Spread a layer of chia jam over the oats.

  8. Make the frangipani topping:

  9. Mix one tablespoon of water with 1 teaspoon chia seeds to make a "chia egg"

  10. Melt the butter in the pan, and stir in the maple syrup, and a few drops of almond extract.

  11. Add the chia egg to the mix.

  12. Add the ground almonds and ground rice flour and stir.

  13. Press the frangipani layer on top of the chia jam layer.

  14. Cut an apple into slices and arrange the slices on top.

  15. Sprinkle a teaspoon of coconut sugar onto the apple to help it to caramelise.

  16. Bake in the oven for 30 mins

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