Gingerbread Red Currant Pie
Ingredients
Base
- 150g oats (GF certified if needed)
- 100g pecans
- 1 tbsp flax seeds, grounded
- 1 tbsp coconut oil, melted
- 1 tbsp gingerbread spices
- 1/4 tsp salt
- 12 dates, pitted
Red currant filling
- 100g raspberries
- 100g red currant
- 2-3 tbsp organic maple syrup
- 300ml coconut milk
- 1 can coconut cream, the solid part
- 1 tbsp corn starch
- 1 tsp agar agar
Preparation
Place the oats and pecans in a food processor and blend until finely ground.
Add the rest of the base ingredients and blend until you get a sticky dough.
Press the dough firmly into the tin and place in the refrigerator while making the filling.
Blend the raspberries, red currant, and coconut milk and pass the mixture through a sieve, then pour it into a saucepan.
Add the remaining filling ingredients and heat on medium heat, bring to a brief boil, turn down the heat, and keep stirring until it starts to thicken.
Let it cool down a little before pouring it over the tart base.
Place in the fridge to set for 2 hours.
