100g buckwheat flour

50g tapioca flour

a pinch of salt

3 tbsp of water

1 tbsp of flax seeds

1 tbsp of vinegar

30g coconut oil

30ml almond milk

20g agave syrup

 

+coconut oil and tapioca flour -> your baking pan

 

It’s warm outside, so I started baking tarts. This year, they are vegan.

This is an easy tart crust recipe. Plus, you can bake it right away.

 

In a bowl, mix the flour and salt. Separately, mix the wet ingredients – the coconut oil, the almond milk, the flax seeds left for a few minutes in water, the vinegar, and the agave syrup. Pour the wet ingredients onto the dry ones.

When a nice consistency is reached, start to knead until you get a soft and wet ball of dough. 

Using a silicone mould (which doesn’t need greasing) or one of another type (either round or square) – which must be greased though –, spread the dough onto its bottom and sides.

 

There are so many desserts in store for you!