Gluten Free Vegan Treacle Tart
Gluten-free, Dairy-free, Soya-free, can be egg free, nut free, refined sugar free
Ingredients
For the pastry
- 200 g plain Free From Fairy gluten free flour blend
- 50 g hard margarine - (I use Trex)
- 50 g soft margarine - OR replace all margarine with 100g butter if not dairy free or vegan
- 1 tbsp ground flax seeds - mixed with 3 tbsp water (or 1 egg if not vegan)
For the filling
- 400 g golden syrup - or coconut honey for refined sugar free version
- 75 g gluten-free bread - made into breadcrumbs
- 75 g ground almonds - or replace with more breadcrumbs if nut free
- 1 apple - peeled and grated
- 1 lemon - zest and juice
Instructions
- Make the flax egg by combining the ground flax seed with water and setting aside while you gather the other ingredients for the pastry
- Add all the pastry ingredients, along with the flax egg into a food processor. Switch it on and process until it comes together into a dough. Add extra water or flour if required.
- Press the pastry dough into your chosen dish. My dish is approx. 23cm or 9inches in diameter.
- Bake the pastry case blind (ie line it with foil and add baking beans or dried rice) in a pre-heated oven at 200 degrees (180 fan) for 10 minutes. Remove the foil and beans and cook for a further 5-10 minutes until the pastry starts to colour.
- In the meantime, combine all the ingredients for the filling in a large bowl.
- Place the filling ingredients into the partly cooked pastry case and reduce the oven temperature to 180 degrees (160 degree fan).
- Bake for a further 25-30 minutes until the treacle filling is set and the pastry is nice and crisp.
- Enjoy with some dairy-free icecream or custard.
Notes
Nutrition data for information only
Nutrition (Approx)
Calories: 450kcal | Carbohydrates: 71g | Protein: 5g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 158mg | Potassium: 85mg | Fiber: 4g | Sugar: 44g | Vitamin A: 485IU | Vitamin C: 8.2mg | Calcium: 47mg | Iron: 1.1mg