Pumpkin coconut tart with a pecan/almond crust
by Ursula
Ingredients
1 tbls linseed
100ml water
400g pumpkin pieces
1 can cocunut cream
2 lemons
150g dried plums
115 pecan nuts
115 g almonds
50g + 60g organic raw blue agave syrup
50g coconut oil
3tbls corn flour
2 tbls ground ginger
1 tbls ground cinnamon
pinch of salt
"I love the challenge of working out what I am going to make each time as I nevquite know what I'm It makes me be more adventurous in my cooking rather than just buying my favourites"
— Box Scheme customer
Get started!
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon,
packed with care and supporting your local farmers and artisan producers.