Hazelnut Maple Cookie, Candied Citrus, Warm Cinnamon Syrup
Makes 6-8 flans
Cookie (base)
• 1¼ cups hazelnuts
• ½ cup maple sugar, fine
• 1 teaspoon cinnamon
• 1 tablespoon coconut butter
• ½ teaspoon sea salt
In a food processor, process all ingredients until finely minced and beginning to stick. For service, on the plate you will serve the flan, using a hollow cylinder, press 2-3 tablespoons of the mixture to form a round cookie base for the flan.
Blueberry Flan
• 3 cups fresh blueberries
• 1 cup young Thai coconut meat (or ¾ cup cashews, soaked)
• 4 tablespoons coconut butter
• 2 tablespoons agave
• ½ lemon, juiced
• ½ teaspoon fresh nutmeg, ground
• 1 teaspoon Acai Powder
• pinch of sea salt
In a high-speed blender, blend all ingredients until smooth. Now
using small flan cups, pour 1 tablespoon agave to coat the sides
of each cup. Pour blueberry mixture into each cup, filling to the
top. Place flan cups on tray and refrigerate overnight to set.
Syrup
• 1 cup yacon, maple or dark agave syrup
• ½ tablespoon freshly ground cinnamon stick
• ½ teaspoon freshly ground nutmeg
• 1 teaspoon carob powder
In small bowl stir ingredients together. Either place on a burner
to warm on low heat prior to serving, or place bowl in dehydrator
on high to warm. Drizzle on flan right before serving.
Candied Citrus
• 2 oranges
• ½ cup agave
Using a small ring zester, zest long strings of the orange peel. Dip
long zests into agave and place on Tefl ex sheet in shape of choice.
Dehydrate for 4-6 hours or until crisp. Gently remove candied zest
from Teflex when dry and store in freezer prior to serving so it
remains crisp.