Hazelnut Radicchio Flan

by Edward Daniel

Hazelnut Radicchio Flan
 
Hazelnut Radicchio Flan has a lovely crunch with the sunflower crust. I love how radicchio becomes sweeter as it bakes; it loses that bitterness. The pomegranate molasses enhance the flavour of this Hazelnut Radicchio Flan
Author:
Recipe type: Main
Cuisine: Vegan, Gluten-free
Ingredients
  • Crust
  • 75g coconut flakes
  • 75g sunflower seeds
  • 125g chickpea flour
  • 2tbs olive oil
  • salt
  • Filling
  • 1 onion
  • 2tbs olive oil
  • 800g firm tofu
  • 3 garlic cloves
  • 2tbs white wine vinegar
  • 2tbs pomegranate molasses
  • 2tbs lemon juice
  • 1tbs tahini
  • ½ inch fresh ginger, grated
  • ½ inch fresh turmeric, grated
  • 1tbs coriander seeds.
  • Salt and pepper to taste
Instructions
  1. Soak the sunflower seeds overnight. Drain and set to one side.
  2. Soak the coconut flakes an hour before preparing dish. Drain and set to one side.
  3. Dry roast the hazelnuts in the oven for about 15 minutes. Remove from oven and over a sieve remove the dry skin. Set to one side.
  4. To make the crust, blitz the drained sunflower seeds and coconut flakes in a food processor until soft.
  5. Place the seeds and flakes into a large mixing bowl. Knead in the chickpea flour and salt. Add the oil. Knead for about 10 minutes until the dough forms into a ball. Cover and place in the fridge.
  6. Sauté the onion in oil until translucent. Set to one side.
  7. Place the tofu, garlic, vinegar, molasses, lemon juice and tahini into the food processor and blitz until creamy. Remove and place in a large mixing bowl. Stir in the ginger, turmeric and coriander seeds. Season to taste.
  8. Add the hazelnut and radicchio to the creamed mixturel.
  9. Line a flan tray with oil and roll the dough out into a circle. Place chickpea on the surface used for rolling out. Work quickly as the dough can be flaky. Place the dough into the flan dish. Don’t worry if the dough breaks – just arrange round the dish.
  10. Pour in the hazelnut and radicchio filling on top of the dough.
  11. Cover and bake in the oven for about 20 to 25 minutes.
  12. Serve with salad or vegetables.

 

 

 

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