Homemade Limburgse Vlaai – sugar and gluten free

Vlaai is a pie, or tart, filled with fruit served with whipped cream. I lived in Maastricht in the Nederlands for half a year many years ago. This is one of many sweet memories from this beautiful, amazing place.Limburgse Vlaai, - sugar and gluten free

Dough:

2 dl coconut flour
1 dl almond flour
1 teaspoon baking powder
1 teaspoons cardamom
2 tablespoons husk fiber
2 tablespoons tagatose
1 tablespoon dry yeast
1 ½ dl lukewarm milk
6 eggs
50g melted butter

In a small bowl mix the yeast, a tablespoon of the almond flour, a tablespoon of the almond flour, a tablespoon of the tagatose and ½ dl lukewarm milk. Stir together until the yeast is dissolved. Leave this for about 5 minutes, or until the yeast begins to form bubbles.

Mix the remaining ingredients together with the yeast mixture and stir well to form a smooth dough.

Take a rolling pin and roll out half of the dough on a piece of plastic wrap, into a round 30 cm, 5 mm thick. Ease the dough into a pie plate. Trim the overhanging dough.

Preheat the oven to 150 degrees Celsius. Bake the crust in the lower third of the oven for about 20 minutes, until it’s firm.Limburgse Vlaai, - sugar and gluten free

 

Fruit filling:

300 g rhubarb
2 apples
1 dl berries
3 tablespoons tagatose
1 teaspoon locust bean gum

Cut the rhubarb and apples into pieces and mix with the tagatose in a small pot. Cook on medium heat until the apples are slightly soft. Stir the locust bean gun in ½ dl water and let it jellify. Add to the fruit and cook until the fruit filling has compote like consistency.

Pour the fruit filling into the Vlaai crust. Roll thin strips of dough and top the Vlaai with a loose lattice pattern. Brush the strips with butter and sprinkle with tagatose. Bake for 20 minutes more, and cool on a rack.

Serve with whipped cream.

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© endo(f)pain – 2014 – All rights reserved

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