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250g (10oz) Loprofin Mix
1.25mlsp (1/4 tsp) ground cinnamon
1.25mlsp (1/4 tsp) ground mixed spice
50g (2oz) caster sugar
150g (6oz) economy butter
300g (12oz) baking apple
125g (5oz) gluten-free mincemeat
1x15mlsp (1tbsp) demerara sugar
Oven temperature: 190ºC/375ºF/Gas Mark 5
20cm (8inch) loose bottomed flan tin

Method:

1. Combine the Loprofin Mix, spices and caster sugar in a large bowl,
thoroughly rub in the butter until the texture resembles fine crumbs.
2. Weigh 150g (6oz) of crumbs and reserve.
3. Add sufficient water to the remaining crumbs to give a soft but not sticky
dough.
4. Lightly knead the dough until smooth on a surface dusted with Loprofin
Low Protein Mix, roll out thickly and use to line the flan tin.
5. Peel, core and chop the apple, mix with the mincemeat and spread
evenly over the pastry base.
6. Pile the reserved crumbs on top of the apples and carefully spread to the
edges, covering the fruit.
7. Level the crumbs before sprinkling with the demerara sugar. Bake in a
preheated oven for 20 - 25 minutes, or until golden brown.

Serve hot or cold.

Serves 6 - 8 portions.

Notes:

NB: The flan will freeze successfully. Cut into portions and freeze in strong
polythene bags.

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Apple Mincemeat Flan

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