Glutenvrije taart met banaan en kokos

Baking Vegan Gluten-free Recipes Cakes

A tart that's not only easy to make but also super tasty? And not to forget completely vegan! Thanks to the base of oats, coconut oil and dates the tart has a nice crunchy bite, and the topping of banana and coconut is creamy and heavenly! Will you try this gluten-free banana and coconut tart soon?

x_ckl_recipe_markerGluten-free banana and coconut tart This gluten-free and vegan tart with banana and coconut is a creamy, flavorful treat. The base is made from rolled oats, almonds and dates, while the filling is a mix of plant-based milk, coconut cream and bananas. Bake the base first, then make the creamy filling, and let the tart set in the refrigerator. Garnish with banana slices for a delicious, fresh finish! How to make Gluten-free banana and coconut tart? Snack, Dessert Dutch 6-8 slices of cake 1 hour and 20 min 1 hour 1 hour and 50 minutes

Put the rolled oats, almonds, pitted dates, salt and coconut oil into the food processor and pulse until fine. Does it hold together when you squeeze it between your fingers? Perfect!
Line a round springform pan (see springvormen) with baking paper and spread the oat mixture over the base. Press down firmly with a spoon. Bake this for 20 minutes at 175°C in the oven.
Meanwhile, start on the filling. Put the coconut blossom sugar and the cornstarch in a small saucepan over low heat and whisk in the plant-based milk little by little. Make sure it doesn't lump. Bring to a boil and let simmer on low heat for about 6 minutes.
Remove the mixture from the heat and stir in 1 teaspoon vanilla and a pinch of salt. Let cool slightly, cover with some foil and chill in the refrigerator.
Meanwhile, use a food processor to make the coconut cream smooth and creamy. Put the block in the processor and run it at fairly high speed for a few minutes until you have a creamy mixture. Add this to the cooled filling in the fridge.
Slice 1 banana into thin rounds and arrange them over the oat base. Then spread the filling evenly over the mixture and chill in the fridge until set (approx. 1 hour).
Before serving, slice the remaining bananas and use them to garnish the tart.
Serve on small dessert plates with cake forks. A cup of coffee or tea on the side? Enjoy!

Baking Vegan Gluten-free Recipes Cakes 70 grams rolled oats (gluten-free) 85 grams almonds 50 grams dates 40 grams coconut oil Pinch of salt 50 grams coconut blossom sugar 15 grams cornstarch 350 ml plant-based milk 200 grams kokoscreme santen A tart tin with a diameter of 18 cm Food processor Cake plates and cake forks Springforms cake-tins Sauce pan saucepan BEKA Saucepan with 2 pouring spouts Cicla - Stainless Steel - ø 12 cm - suitable for all heat sources Beka Steelpan Blackwell Saucepan Cast Iron / Sauce Pan ø 18 cm - 1.5 liters - without non-stick coating Blackwell Sauspan Spiced Apple Pie foodies-kruidige-appeltaart Making Bounty's foodies-bountys-maken Gluten-free Apple Pie foodies-appeltaart Vegan cinnamon cake with apple foodies-vegan-kaneelcake-met-appel

Recipe

Gluten-free banana and coconut tart

This gluten-free and vegan tart with banana and coconut is a creamy, flavorful treat. The base is made from rolled oats, almonds and dates, while the filling is a mix of plant-based milk, coconut cream and bananas. Bake the base first, then make the creamy filling, and let the tart set in the refrigerator. Garnish with banana slices for a delicious, fresh finish!

Course	Snack, Dessert
Kitchen	Dutch
Servings	6-8 slices of cake

Preparation time

Preparation time	1 hour and 20 min
Cooling time	1 hour
Total	1 hour and 50 minutes

Equipment

A tart tin with a diameter of 18 cm
Food processor
Cake plates and cake forks

Ingredients

70 grams rolled oats (gluten-free)
85 grams almonds
50 grams dates
40 grams coconut oil
Pinch of salt
50 grams coconut blossom sugar
15 grams cornstarch
350 ml plant-based milk
200 grams kokoscreme santen

How to make Gluten-free banana and coconut tart?

Put the rolled oats, almonds, pitted dates, salt and coconut oil into the food processor and pulse until fine. Does it hold together when you squeeze it between your fingers? Perfect!
Line a round springform pan (see springvormen) with baking paper and spread the oat mixture over the base. Press down firmly with a spoon. Bake this for 20 minutes at 175°C in the oven.
Meanwhile, start on the filling. Put the coconut blossom sugar and the cornstarch in a small saucepan over low heat and whisk in the plant-based milk little by little. Make sure it doesn't lump. Bring to a boil and let simmer on low heat for about 6 minutes.
Remove the mixture from the heat and stir in 1 teaspoon vanilla and a pinch of salt. Let cool slightly, cover with some foil and chill in the refrigerator.
Meanwhile, use a food processor to make the coconut cream smooth and creamy. Put the block in the processor and run it at fairly high speed for a few minutes until you have a creamy mixture. Add this to the cooled filling in the fridge.
Slice 1 banana into thin rounds and arrange them over the oat base. Then spread the filling evenly over the mixture and chill in the fridge until set (approx. 1 hour).
Before serving, slice the remaining bananas and use them to garnish the tart.
Serve on small dessert plates with cake forks. A cup of coffee or tea on the side? Enjoy!

Cooking mode Prevents your screen from going to sleep

This gluten-free banana and coconut tart is a delightfully light dessert that everyone can enjoy. The combination of the crunchy oat base with the creamy coconut filling and fresh banana makes this recipe irresistible. Perfect for a special occasion or just as a treat between meals.

Store the tart covered in the refrigerator and serve within two days for the best flavor and texture. Garnish just before serving with fresh banana slices so they don't discolor. Enjoy it with a cup of coffee or tea!

Related products

BEKA Saucepan with 2 pouring spouts Cicla - Stainless Steel - ø 12 cm - suitable for all heat sources

In stock

€35,-

Blackwell Saucepan Cast Iron / Sauce Pan ø 18 cm - 1.5 liters - without non-stick coating

Related categories

Springforms

Sauce pan

Related recipes

Spiced Apple Pie

This spiced apple pie is a delightful winter variation with a fresh twist thanks to the lime juice in the filling. The base, made from almond flour and gluten-free baking flour, is flavored with speculaas spices, cinnamon, cardamom, and cloves. The apple filling is finished with a crunchy crumble layer of rolled oats and almond flour. Perfect for a cozy autumn or winter moment with friends and family!

View post