Click here to read it on the FitBakes blog where it was a guest post.
This tart is summery and brightly flavoured, but with no refined ingredients, low sugar, and high in fibre and nutrients.
Serve with berries and plain Greek yoghurt for some extra vitamins and protein.
100g ground almonds or ground seeds
2 tbsp coconut flour
1 tbsp melted coconut oil
2 dried figs
8 tbsp almond milk
1 lemon, flesh & juice
1 tbsp. arrowroot powder
1 tbsp. Liquid stevia, or to taste (different brands vary)
1 tsp vanilla extract
Preheat the oven to 180°c.
Blend all the crust ingredients together in a food processor, then press into a greased pie dish.
Bake for 15 minutes then allow to cool.
Soak the gelatine leaves in cold water for 5 minutes.
Discard the water then blend the soft leaves with the remaining filling ingredients, and pout into the pie crust.
Refrigerate until set (at least an hour) before serving.