SUMMER PEACH TART ( VEGAN, GLUTEN-FREE, REFINED SUGAR FREE )

Summer peach tart- your ideal sweet treat for hot, summery days! This is another no-bake recipe, made with fresh, juicy peaches and summer berries. It’s also vegan, gluten-free and refined sugar free !

HOW TO MAKE SUMMER PEACH TART?

It’s a super easy recipe, and the best part of it is that it’s a no-bake! On top of that, this recipe is vegan, gluten-free and refined sugar-free! The crust for the tart is made from gluten-free oats, some buckwheat groats, cashews and dates. There is a small amount of maple syrup and coconut oil added, just to bond the ingredients together. You just start with blending all of these together, until your mixture resembles medium breadcrumbs, or it has wet sand-like appearance, then transfer it to the prepared tin

The process of preparing the filling couldn’t be easier too! Start with peeling your peaches (if they super ripe, the skin should come off quite easily), cutting them into smaller pieces and blending with lemon juice until you have a smooth puree. After that, you just mix it with coconut milk (full fat one is recommended, as it will result in firmer and denser texture) and maple syrup. At the end, add the agar powder and arrowroot (or cornstarch) to thicken it all up, strain the mixture to a small bowl and pour into prepared base/ crust. Allow to set in the fridge for minimum of 4-5 hours, ideally overnight. Job done!!!

Ingredients

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

·      2 tbsp lemon juice

·      400 ml coconut milk (full fat)

·      75 ml maple syrup

·      1 tbsp arrowroot powder or cornstarch

·      2 tsp agar agar powder

Instructions

To make crust:

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.

To make the filling:

1.   Peel the peaches and cut into smaller pieces. Place them together with the lemon juice in a food processor and blitz until smooth.

2.   Pour the coconut milk into a medium saucepan, then add peach puree and maple syrup and stir together. Add arrowroot powder and agar powder and keep stirring until both have completely dissolved. Bring to boil and allow to cook for approx. 1 minute. Remove from the heat. 

3.   Using a metal sieve, strain the filling mixture into a small bowl, then transfer it to the tart base. Place in the fridge for at least 4 hours or overnight. Decorate with fresh peach slices, raspberries and strawberries. Enjoy!

Source; Click