how to make

Gluten Free Vegan Lemon Tart

by

dairyfree
glutenfree
vegan
lowfat
lowcarbs

STEP 1

Let the flaxseeds soak in water for 10 minutes in the fridge.

STEP 2

In the meantime, roast the oats and cashew for 15 minutes at 170°C (338°F). Then blend them until finely ground.

STEP 3

Combine the ground nuts and oats with soaked flaxseeds, oil, maple syrup, baking powder, and vanilla.

STEP 4

Mix well until the ingredients come together into a sticky and firm dough. Ease the dough into a loose pie tin greased with oil and flatten to a 5mm thickness.

STEP 5

Cover the pie with baking paper and distribute ceramic baking beads. Bake the pie for 35 minutes in a pre-heated oven at 170°C (338°F).

STEP 6

Remove the base and allow to cool down. Spoon the vegan lemon curd over the tart base and level with a spatula. Garnish with berries to taste.

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