Recipe Review: It was enjoyable, I imagine on a warm summers night it would be quite refreshing.
Cooking time: 25 - 35 minutes Serves: 4 – 8 depending on size of slice
Preheat oven: 200°
For the Pastry
- 1/3 cup almond meal
- 2/3 scant cup buckwheat flour
- ½ teaspoon cinnamon
- a pinch of ground clove
- 5 teaspoons water
- 3 tablespoons olive oil
- 2 tablespoons tahini
For the Filling
- 1 can coconut milk
- ½ cup shredded coconut
- ½ cup LSA mix
- Juice of 2 limes
- 2 dates, de-seeded and roughly chopped.
1. Place all the pastry ingredients into a food processor and mix until crumbs form.
2. Using a 20cm free-form tin or lined cake tin, press the crumbs into the base. Try to create an even base and sides.
3. Bake for 15 minutes or until lightly browned.
4. Place filling ingredients into a food processor and mix until even.
5. On a low heat, pour the mixture into medium saucepan and bring to a boil.
6. Boil for 3 minutes, simmer for 5 minutes.
7. Pour over the crust and refrigerate for at least 2 hours.
8. Decorate with coconut flakes/shredded and lime slices.
This recipe isn't very sweet and my base was quite crumbly. I will experiment more when I make this again. I'm thinking more tahini in the base and perhaps another date or a small hit of maple syrup or honey (which means it's not Alkaline anymore)
I suggest a spring form tin as we couldn't get ours out of the cake tin we used. For presentation obviously a spring-form tin allows better access and looks. You could also try lining your cake tin with baking paper so that you can pull it out gently and slide onto a platter.