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
  • 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
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.
for full instructions you can go to :