This delicious plant-based tart has been featured in the OAUK Magazine - Spring 2024 Edition.
Ingredients for the crust:
3 cups gluten-free oats
1/2 cup coconut (desiccated)
3 tbsp sunflower seeds
6 tbsp flaxseeds (ground)
3 tbsp hemp seeds
Maple syrup or sweetener of choice (to taste)
3 tbsp coconut oil
Ingredients for the filling:
2 cans of coconut milk/cream
2 tbsp Agar-agar powder (to thicken)
2 tbsp rice flour
Maple syrup or sweetener of choice (to taste)
1/2 tsp food grade, natural orange essence
Ingredients for garnishing:
Raspberries
Orange peel
Coconut chips
Method:
Mix all the ingredients into a hard dough like consistency. Roll the mixture to flatten and press into the pie pan to form the crust of the tart. Set in the fridge for 2 hours.
When the crust is almost set, prepare the filling. Start by heating the coconut milk. Add agar-agar powdernad rice flour until it thinkens. Turn heat off and let it cool down slightly before adding your sweetner of choice and the orange essence.
Pour mixture in the set crust. Garnish with raspberries, orange peel and coconut. Place in the refrigerator until the filling is fully set (2-4 hours).
Serve chilled.
Enjoy this healthy dessert!
Seema