FRIJE

Instructions

• 1.   Preheat the oven to 350°F. Grease a round cake pan with a 20-centimeter diameter bottom with a little oil.
  For the crust, first make the flax egg by mixing the flax seeds with 4 tablespoons of water in a bowl. Set aside to thicken.
  Place the almond meal, oats, buckwheat flour, salt, and sugar in a large bowl and mix. Add the oil, almond milk, and flax egg. Mix carefully with a wooden spoon to obtain a dough.
  Place the dough in the cake pan and press with your fingers to spread the dough in the pan. Poke a few holes in the bottom with a fork. Bake the crust for 30 minutes until golden brown, remove from the oven and let cool.
  For the filling, mix the cornstarch with 2 tablespoons of water in a bowl. Mix well and set aside.
  Put the lemon zest and juice, coconut cream, maple syrup, coconut oil, vanilla extract, and thyme in a saucepan and bring to a boil over medium heat. Reduce the heat to low, add the cornstarch mixture and mix well. Simmer until thickened. Remove the pan from the heat and let the filling cool briefly.
  Pour the filling into the cooled tart crust and sprinkle additional thyme leaves on top. Let the tart rest overnight in the refrigerator and serve cold.

Nutritional information *