- Crust:
- 1/4 cup coconut oil
- 1 egg
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 cup ground almonds
- 1 1/4 cups rolled oats
- Filling:
- 1 1/4 cups water
- 3/4 cup honey, divided
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- 4 plums, pitted and sliced
- 1 cup ground almonds
- 3 eggs
- 1/2 cup coconut oil
- 1/2 cup fresh raspberries
- Preheat oven to 325 degrees F (165 degrees C).
- Combine 1/4 cup coconut oil, 1 egg, 1 tablespoon honey, and 1 teaspoon vanilla extract in the bowl of a food processor; pulse until well combined. Add 1 cup ground almonds and oats gradually to the mixture; pulse until well combined and a dough ball is formed.
- Roll out dough to fit a 9-inch pie dish.
- Bake in the preheated oven until edge of crust is golden, 10 to 15 minutes.
- Place water, 1/3 cup honey, cinnamon, and 1 teaspoon vanilla extract in a saucepan; bring to a boil. Add plums; simmer over medium-low heat until softened, about 20 minutes.
- Combine 1 cup ground almonds, 3 eggs, 1/2 cup coconut oil, and remaining honey in a blender; blend until smooth. Pour over pastry. Place plums and raspberries carefully on top.
- Bake in the preheated oven until set, about 30 minutes.
03/25/2018
recipepes.com
Plum and Raspberry Tart, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
