RECIPES BY Rhiannon Lambert

Strawberry & Plum Tart

  • 30-40 MINS (+ overnight)
  • 6-8 SERVINGS
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A Simple Way To Eat Plant-Based

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Essential ingredients

100g oats

100g pecans

75g ground almonds

75g wholemeal flour

1/2 tsp baking powder

3 tbsp coconut oil (or butter), melted

3 tbsp maple syrup (or honey)

1 tsp vanilla extract

300g strawberries

6 red plums

2 tbsp plum jam

4 tbsp water

2 160ml cans coconut cream

Directions

  1. Preheat the oven to 180°C. Grease a 21cm round tin and line with baking parchment.
  2. Blend the oats, nuts, flour, and baking powder in a food processor. Pour into a mixing bowl, and add in the melted oil, maple syrup, and vanilla extract, mixing well to combine.
  3. Press the crumb mix into the greased baking tin, creating a crust all around the edge. Bake in the oven for 20 minutes, until lightly golden brown.
  4. Meanwhile, make the filling. Pop a saucepan on a low heat, and add two tablespoons of plum jam and four tablespoons of water. Bubble on a low heat for 10 minutes, until starting to reduce, stirring constantly.
  5. Chop most of the strawberries into small slices, and 4 of the plums into small cubes (skin removed), saving the rest for decoration.
  6. Add the chopped fruit to the saucepan along with the coconut cream (exclude the water from the tin), and stir for 6-8 minutes, allowing it to bubble gently without reducing.
  7. Pour the mixture into the centre of the baked crust, and leave to cool.
  8. Pop the tart in the fridge for at least 4 hours or overnight to set. When serving, slice up your remaining plums and strawberries and decorate! Sprinkle with desiccated coconut, if you wish. The tart will keep in the fridge for up to 3 days.
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A Simple Way To Eat Plant-Based

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