Vegan Pear Almond Coconut Tart
Vegan, gluten-free version of this French classic.
- 1 1/4 cup almond meal
- 1/4 cup organic oat flour (gluten-free)
- 1/2 tsp aluminum-free baking powder
- 1 tbsp chia seeds (for 1 egg substitute)
- 3 tbsp water
- 1/4 cup real maple syrup
- 2 tbsp melted unrefined coconut oil
- 1 tbs vanilla extract
- 1 tbsp almond extract
- 1/4 tsp Himalayan salt
- 4-5 small ripe and juicy pears (peeled, cored and sliced lengthwise)
- Cinnamon to top Tart with
- Pre-heat your over to 350F
- In one medium bowl, stir together the almond meal, oat flour and baking powder.
- In a small blender, mix the chia seeds and water until the mixture becomes egg like
- In one small bowl whisk the chia paste, maple syrup, vanilla and almond extract, melted coconut oil and salt
- Transfer the small bowl mixture into the medium bowl flour blend and mix with your hands (pretty sticky!)
- Coat the 9 inch pie form with a little coconut oil and arrange the dough in the form
- Arrange the pears to cover the cake surface and sprinkle with a little cinnamon
- Bake for 25 min until the edges are golden
