Pumpkin coconut tart with a pecan/almond crust
by Ursula
Ingredients
1 tbls linseed
100ml water
400g pumpkin pieces
1 can cocunut cream
2 lemons
150g dried plums
115 pecan nuts
115 g almonds
50g + 60g organic raw blue agave syrup
50g coconut oil
3tbls corn flour
2 tbls ground ginger
1 tbls ground cinnamon
pinch of salt
I always await my veg bag with anticipation. Great quality veg with lots of variety. Plus easy, interesting recipes provided in the weekly newsletter. I cook in a different way now, which feels healthier and more connected to the seasons.
— Hils
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