This late spring is so sweltering, so I'm acting the hero with another no-prepare summer dessert, which is perfect for nowadays, when turning the stove appears to be an indication of frenzy!
Peaches are in season now, and to me, they resemble a quintessence of the mid year. Indeed, even their shading closely resembles summer, also how sweet and delicious they are during this time. Additionally, they are so natural to work with, and can be added to practically any late spring supper, or drink (Bellini, anybody?). Plates of mixed greens, sauces, sweets, mixed drinks… the rundown goes on. On the off chance that you would ask me what Summer tastes and scents like, I will answer 'peaches'!
It's an excessively simple formula, and its best piece is that it's a no-heat! In addition, this formula is veggie lover, sans gluten and refined sans sugar! The outside for the tart is produced using without gluten oats, some buckwheat groats, cashews and dates. There is a modest quantity of maple syrup and coconut oil included, just to bond the fixings together. You simply begin with mixing these together, until your blend looks like medium breadcrumbs, or it has wet sand-like appearance, at that point move it to the readied tin.
It's dazzling, lively shading alongside excellent, crisp summer berries, smooth filling and sound outside with perfectly measure of sweetness will ensure to intrigue even the non-veggie lover visitors!
Also try our recipe Easy Blueberry Cheesecake Dessert
Easy recipe for delicious summer peach tart! Smooth and creamy filling on healthy and gluten-free crust, topped with fresh berries. All vegan and dairy-free.
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:
- 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.
- 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:
- Peel the peaches and cut into smaller pieces. Place them together with the lemon juice in a food processor and blitz until smooth.
- 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.
- 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!
Read more our recipe : Mimosa Pitcher Cocktail
For more detail : https://bit.ly/2L2K5AW
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