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
We love Soul Farm. It’s on our doorstep and we love the thought of food being grown literally just up the hill from us.
— Alison Cole - CSA member
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