Summer Peach Tart

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
3 large ripe peaches
2 tbsp lemon juice
400 ml coconut milk (full fat)
75 ml maple syrup

  1. Grease 23 cm loose-bottom tart tin with coconut oil and set aside.
  2. 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.
  3. Firmly press the crust mixture into the bottom and sides of the tin, then place in the fridge, while you prepare the filling.
  4. etc
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