Coconut Cream Quinoa Tart w/ Maqui Berry

By @she_wan

Ingredients

Crust

1 cup white quinoa
2 cups water
2 Tbsp flax seeds
2 Tbsp water
2.5 tsp coconut oil

Filling

400g coconut milk
1/2 cup cashew milk
1/4 cup yacon syrup
2 Tbsp cornstarch
1 tsp agar powder
1 tsp maqui berry powder

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Preparation Method

Crust

  1. Cook quinoa in the rice cooker with coconut oil.
  2. Blend flaxseed till it becomes powder and add water. (Sticky texture).
  3. Once quinoa is cooked, mix evenly with the flax seeds mixture.
  4. Press and shape onto tart mold and bake at 200 degrees for 25 -30 mins till golden brown. Let cool.

Filling

  1. Place coconut milk, cashew milk, yacon syrup, vanilla extract and cornstarch onto a pot.
  2. On a stove, warm the mixture and add in agar powder. Cook till almost boiling.
  3. Separate 4 tbsp mixture onto another small bowl and add in maqui berry powder.
  4. Pour the base mixture onto the cooled quinoa tart crust. Followed by maqui berry mixture. Swirl.
  5. Keep in the fridge for at least 2hr before serving.

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