Since this month we tend to gather more with family and as a Latina who doesn’t love flan, NOW YOU CAN EAT IT WITH NO GUILT. I desired to make flan the healthy version with pumpkin you can add this Pumpkin flan to your fall recipe list. It is vegan, gluten-free, no-bake, dairy-free, and also refined sugar-free.
Why not be flexible one day of the year and have this delicious Flan?
Clickable recipe link in bio @glennysmarquezfitness and in my stories.
Happy Pumpkin Flan Recipe!
Pumpkin Flan
2
servings2
hoursIngredients
½ cup unsweetened pumpkin puree
¾ cup canned unsweetened coconut milk
1 teaspoon of agar agar
2 tablespoons tapioca flour
1 teaspoon of maple
caramel
½ cup maple
1 teaspoon arrowroot
pinch of pink salt
Directions
- Put the maple with the arrowroot and salt in a pan and cook over medium-low heat until it thickens and has more consistency. You must stir constantly. Divide the maple into different containers or ramekins.
- In a manual blender, introduce the flan ingredients and blend until all the ingredients are unified.
- Transfer this mixture to a saucepan and cook over medium-low heat, stirring constantly, until thickened.
- Divide the mixture into individual molds and refrigerate for at least 2 hours.
- Serve and enjoy.
Try this recipe at home, share your photos on the stories, and tag us @gmarquezfitness
Enjoy it!
Xx,