Toasted nutty quinoa flakes almond crust made with quinoa flakes, almonds, rolled oats, coconut oil and maple syrup. The creamy vanilla maple custard filling is a simple mix of vanilla, pure maple syrup and coconut milk. It’s so creamy, incredibly delicious, healthy and could not be easier to make!
This vanilla maple custard tart is my most popular post on Instagram. Your favourite post of 2018. It’s one of my favourites too! I think I should leave you with a recipe below. I’ll see y’all in 2019! May you all have a wonderful holiday and Happy new year!
Vanilla maple custard tart with quinoa flakes almond crust (Vegan, gluten-free & refined sugar-free)
- 50g quinoa flakes @suncorefoods
- 1 cup almond meal
- 1 1/4 cups gluten-free oat flour
- 1/4 cup coconut oil
- 2 tbsp pure maple syrup
- 1 canned full fat coconut milk
- 1/2 cup almond milk
- 1/4 cup pure maple syrup
- 2 tsp pure vanilla bean extract
- 2 tbsp cornstarch
- 1 tsp agar agar powder
Preheat oven to 180celsius. Grease a tart pan. Set aside.
In a bowl, combine quinoa flakes, oat flour, almond meal, coconut oil, and maple syrup. You should get a moist mixture than can be easily moulded. Firmly press into bottom and up the sides of tart tin. Bake for 12-15 mins until crust is golden brown. Transfer to a wire rack and let it cool.
Pour the coconut cream, milk, maple syrup and vanilla bean paste into a medium pan. Place pan on the stove on low heat. When the mixture becomes warm, add the cornstarch and agar-agar. Stirring constantly, cook until agar completely dissolve. Allow to boil for approximately 30 to 60 seconds. Pour mixture into cooled tart and refrigerate at least 4 hours to set. Top with fresh fresh, berries and serve