Summer Peach Tart

Summer Peach Tart

For the crust :
250 g gluten free rolled oats
50 g buckwheat groats
50 g cashews (or any other nuts of choice)
1 tbsp maple syrup
2 tbsp coconut oil
14 medium pitted dates
For the filling :
3 large ripe peaches

  • To make crust :
  • Grease 23 cm loose-bottom tart tin with coconut oil and set aside.
  • Place oats, nuts and buckwheat groats in a food processor and mix until coarsely ground. Add maple syrup and coconut oil, then add dates and process all together until the mixture resembles wet sand texture.

  • For Full Instruction:

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