Healthy, crunchy, fruity - a great vegan breakfast.
ingredients
- 1 cup Really Raw Cashew flour * see product
- 2 tbsp Lucuma Powder see product
- 2 tbsp Light Agave Nectar
method
- Step 1Place all the ingredients in a food processor and pulse until it reaches a doughy consistency.
- Step 2Press into four mini tartlet pans with removable bottoms.
- Step 3Place bases onto a mesh dehydrator sheet and dehydrate at 115 degrees F for six hours. They should now be firm enough to remove from the tart cases so you can continue to dehydrate them for a further eight hours.
- Step 4Place the tartlets on a cooling rack for three minutes before serving.
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