2 Cups of oat flour
1 Cup oat milk (I use Provamel)
3/4 Cup coconut sugar
1 Tbsp apple cider vinegar
1 Tbsp Tartaric powder
1/4 Cup melted coconut oil
Splash of ahorn syrup
Handful almond shreds & little bit to garnish
4 Ripe figs cut in half, washed & cut in two
1. Preheat the oven to 180 degrees.
2. Line parchment paper in a baking tin or set a side a non stick baking tin.
3. Combine in a small bowl the oat milk, ahorn syrup and the apple cider vinegar and set a side.
4. Mix in a medium bowl all the dry ingredients. Add the melted coconut oil and mix into the dry ingredients.
5. Add the oat milk mixture to the bowl and stir until the batter is smooth.
6. Pour the batter into the prepared baking tin, top the batter with the figs on top and garnish with a little bit of the remaining almond shreds.
7. Bake the cake for about 25-30 minutes at 180 degrees or until a toothpick inserted comes out clean.
8. Let cool the cake on a cooling rack & enjoy!
1 Cup Almond flour
6 Tbsp coconut sugar
3 Tbsp melted coconut oil
2 Tbsp ahorn syrup
1 Can full fat coconut milk, refrigerated over night
Big splash of ahorn or maple syrup
1 Tsp vanilla extract
1 Peach, sliced
Handful blueberries, washed and drained
How For the crust
1. Stir in a medium bowl all the ingredients for the crust until combined.
2. Press the mixture into the bottom of a small round pie pan (i used my 5 inch pie pan) .
3. Place in the freezer while you prepare the rest of the pie.
4. Scoop the coconut cream and place the hardened cream in a medium bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla the vanilla extract and ahorn syrup and mix until creamy and smooth. Taste and adjust sweetness as needed.
5. Pour the whipped coconut cream into your crust and top it with the slices peach and blueberries and serve immediately.
Note: If you don't serve the pie immediately, then top the pie before serving. And keep the pie in the fridge!