Cashew-Broccoli Tart with Oat crust. Coconut Peach Tart with Cashew and Oat Crust recipe by Anna Wierzbinska The Feedfeed. · This is an ideal summer dessert, vegan peach tart which doesn't require any baking! Super smooth and sweet filling on gluten-free crust, topped with fresh. Pulse oats, whole wheat flour, coconut oil, agave, cocoa, salt, and cinnamon in a food processor until oats are coarsely ground and mixture looks like wet sand. Cashew-Broccoli Tart with Oat crust

You can cook Cashew-Broccoli Tart with Oat crust using 19 ingredients and 12 steps. Here is how you cook it.

Ingredients of Cashew-Broccoli Tart with Oat crust
  1. You need of Crust.
  2. You need 135 g of Rolled Oats.
  3. It’s 150 g of Almond Meal.
  4. Prepare 1 of Egg.
  5. It’s 1 of egg white.
  6. You need 1 tsp of cumin.
  7. It’s 1/4 tsp of table salt.
  8. You need 1 tbsp of water.
  9. It’s of Filling.
  10. You need 1 of Small Head of broccoli (cut into florets).
  11. You need 200 g of Cashews (soaked for 4 hours).
  12. You need 80 mls of water.
  13. You need 1/4 cup of Grated Parmesan.
  14. You need of Juice of 1/2 a lemon.
  15. It’s 1 tsp of garlic powder.
  16. Prepare 1 tbsp of dijon mustard.
  17. Prepare 1 cup of peas (defrosted).
  18. It’s 1/2 can of chickpeas (rinsed and drained).
  19. Prepare 1 tsp of salt.

Press the mixture against the sides and the bottom of the tart tin. After the crust has baked, pour the filling into the crust and use a spatula to even out the surface. In a medium mixing bowl, combine the almond flour, oat flour and salt, and stir to combine. Drizzle in the butter and maple syrup, and stir until the mixture is moistened throughout.

Cashew-Broccoli Tart with Oat crust step by step

  1. Preheat oven to 180C.

  2. Put oats in the blender/food processor and blitz until a flour-like consistency. Then transfer into a bowl with other dry ingredients..

  3. Beat egg and egg yolk then add to the other ingredients, along with the water. Mix until combined (it will be pretty crumbly!).

  4. Grease tart tin then press in the dough, making sure to distribute it evenly..

  5. Place into the oven and cook for 15 minutes..

  6. Filling.

  7. Heat oil in a pan on medium high. Place broccoli florets in and cook for 5 minutes or until slightly crisp around the outside, flipping half way. Set aside..

  8. Place all fillings ingredient except the broccoli and half the peas and blend until you reach a fairly smooth consistency. You may have to add some water but watch you don't make it too watery..

  9. Pour blended mixture into your pre-baked crust and then layer the broccoli and reserved peas on top..

  10. Bake for 35 minutes. Allow to cool slightly before cutting.

  11. Enjoy!.

  12. Filling adapted from; https://www.rebelrecipes.com/vegan-pea-mint-and-asparagus-tart-gluten-free/ Crust from; https://healthynibblesandbits.com/mexican-quiche-with-oat-almond-crust/.

Combine the oats, flour, sugar and salt. Using a pastry cutter, cut in the butter until the mixture is crumbly. It's also gluten-free and nut-free, making it a great allergy-friendly option for you or holiday guests! If you are placing a little extra flour on the rolling board make sure it is oat flour so that it stays truly gluten-free. Roll out the crust until it is smooth.