Apple Tart with Coconut Cream gf/v
2 + 1/4 cup gf oat flour
1/2 cup maple syrup
1/4 cup coconut oil
1/2 teaspoon salt
3 apples peeled and sliced (two sweet, one tart)
1/4 cup sultanas
3 teaspoons pumpkin pie spice
3 tablespoons splash of water
2 cans of coconut milk
1 teaspoon vanilla paste
Preheat the oven to 360 degrees F and line a sheet tray with baking paper. Grind oats in a blender or buy oat flour and place into a large mixing bowl. Then add the remaining tart base ingredients into the same bowl and mix with a fork until it forms a ball. Place the ball into the centre of the lined sheet pan and press firmly into a round pie shape.
Next, add all the apple filling ingredients into a saucepan and cook on low for 20 minutes. Take off heat and allow to cool. Once cooled spoon the mixture onto the pie base and bake for 20 minutes at 360 F. Enjoy hot or allow the pie to completely cool before serving with coconut cream.
To make the coconut cream, place two cans of coconut milk in the fridge over night. Open the cans and carefully spoon the thickened cream into a high speed blender or bowl, making sure all the liquid coconut water is left in the can. Using a blender or whisk, whip the coconut and vanilla paste until thick. Keep the cream in the fridge until ready to serve.