Ingredients

	Flan crust
	1.5 cups gluten free flour
	1/4 cup organic cane sugar
	1.5 tsp baking powder
	1/2 cup, melted ghee
	1/4 cup sake kasen optional
	1 Large eggs or 2 egg whites
	1/2 tsp vanilla
	3 cups blueberries fresh or frozen
	Topping
	2 cups vanilla yogurt preferably naturally raised milk
	1 Large eggs
	2 Tbs gluten free flour
	2 tsp lemon zest used organic lemons or oranges that have been washed
	1 tsp sake optional

Blueberry Flan

Name: Blueberry Flan
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 8 Servings
Ingredients: gluten free flour: 1.5 cups; organic cane sugar: 1/4 cup; baking powder: 1.5 tsp; ghee: 1/2 cup, melted; sake kasen: 1/4 cup; Large eggs: 1; vanilla: 1/2 tsp; blueberries: 3 cups; vanilla yogurt: 2 cups; Large eggs: 1; gluten free flour: 2 Tbs; lemon zest: 2 tsp; sake: 1 tsp

Serve warm or cold. It’s wonderfully delicious either way!

85 min
Serves 8
Medium

Directions

This recipe was adapted from Anne Lindsay’s Light Cooking. It also tastes great with sliced peaches or raspberries instead of blueberries.

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Steps

1 Done	Crust Preheat the oven to 350F. Combine ingredients and mix well. Press into bottom of 10” spring form pan. Sprinkle with blueberries.
2 Done	Topping In medium bowl, sprinkle flour over yogurt. Add remaining ingredients and mix until smooth. Pour over berries.
3 Done	Bake for 60-70 minutes at 350F or until golden brown. Serve warm or cold.