I couldn’t resist making this as strawberries and raspberries are in abundance at the moment. Sweet and juicy tasting, I buy mine from my local farmers market or they come from a friend’s garden. I must confess I burnt the base on my 1st attempt so keep an eye on it through the oven door and don’t get distracted!
¾ cup of oats
1 cup of rice flour or buckwheat flour
½ tsp of baking powder
3 tbsp coconut oil
3 tbsp honey or maple syrup
1 tsp vanilla extract
600g of coconut or Greek yoghurt
1 tbsp vanilla bean paste
1 tbsp honey
Fresh strawberries sliced
Or any berries that you fancy eg. Blueberries
- Preheat the oven to
- Grease a 9-inch pie tin. Mix all the crust ingredients together in a food mixer then press into the tin. Prick the base with a fork. Bake for approx. 16 -20 mins until golden.
- Remove and allow to cool.
- Mix the filling ingredients together and spoon inside the crust. Top with the sliced strawberries, raspberries and mint leaves.