Ingredients
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the fruit medley:
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1 cup dried cranberries
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1/2 cup pitted dates
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1/2 cup chopped mango (fresh or frozen)
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1/4 cup chopped papaya (frozen works great!)
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1/4 cup chopped apricots
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1/4 cup chopped apples
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1/4 cup sultanas (optional)
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the crust :
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1 1/4 cups gluten -free rolled oats
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1/4 cup tapioca flour
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1/4 cup coconut sugar
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1 tablespoon ground flaxseed
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1 teaspoon vanilla extract
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1/4 teaspoon salt
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1/2 cup unsweetened shredded coconut, plus more for garnish
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1/4 cup chia seeds
Directions
Subtitle: Inspired by the vibrant colors and diverse flavors of African cuisine, this scrumptious dessert is perfect for any occasion.
Description: This vegan, gluten-free, and kid-friendly dessert will transport your taste buds on a journey across Africa. With its exotic blend of fruits, nuts, and spices, every bite is like a kaleidoscope of flavors. Not only is it visually stunning, but it’s also packed with nutrients and easy to prepare.
Ingredients:
For the fruit medley:
– 1 cup dried cranberries
– 1/2 cup pitted dates
– 1/2 cup chopped mango (fresh or frozen)
– 1/4 cup chopped papaya (frozen works great!)
– 1/4 cup chopped apricots
– 1/4 cup chopped apples
– 1/4 cup sultanas (optional)
For the crust:
– 1 1/4 cups gluten-free rolled oats
– 1/4 cup tapioca flour
– 1/4 cup coconut sugar
– 1 tablespoon ground flaxseed
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/2 cup unsweetened shredded coconut, plus more for garnish
– 1/4 cup chia seeds
Instructions:
1. Prepare the crust: Preheat your oven to 350°F (180°C). In a large bowl, whisk together the gluten-free rolled oats, tapioca flour, coconut sugar, ground flaxseed, vanilla extract, and salt until well combined.
2. Add the wet ingredients to the dry mixture: In a separate small bowl, combine the melted coconut oil, maple syrup, and warm water. Stir until smooth. Pour the wet mixture into the dry mixture and stir until just combined.
3. Press the crust into a prepared pan: Grease an 8-inch square baking dish with coconut oil. Evenly spread the crust mixture onto the bottom of the pan. Use a spoon or your fingers to press down lightly and evenly. Place the crust in the freezer while you prepare the filling.
4. Make the fruit filling: In a large bowl, mix together the frozen banana slices, canned full-fat coconut milk, and peeled and diced avocado. Blend everything using an immersion blender or regular blender until completely smooth. Set aside.
5. Assemble the dessert: Remove the crust from the freezer. Spoon half of the fruit filling over the crust, spreading it out evenly. Sprinkle the fruit medley evenly over the top. Carefully pour the remaining fruit filling mixture over the fruit medley, making sure not to overflow.
6. Bake the dessert: Gently tap the baking dish on the countertop to release any air bubbles. Cover the edges of the crust with aluminum foil to prevent burning. Bake the dessert for 25 minutes. Remove the foil and continue baking for another 10-15 minutes, or until the top is golden brown.
7. Let cool and set: Allow the dessert to cool completely before serving. Once cooled, cover and refrigerate for at least 3 hours or overnight. When ready to serve, cut into squares and enjoy!
Difficulty: Easy
Nutrition Facts (per serving):
Calories: 261kcal | Carbohydrates: 37g | Protein: 4g | Fat: 16g | Saturated Fat: 12g | Cholesterol: 2mg | Sodium: 14mg | Potassium: 452mg | Fiber: 5g | Sugar: 16g | Vitamin A:
Steps
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1
Done
|
Prepare the crust: Preheat your oven to 350°F (180°C). In a large bowl, whisk together the gluten-free rolled oats, tapioca flour, coconut sugar, ground flaxseed, vanilla extract, and salt until well combined. |
|
2
Done
|
Add the wet ingredients to the dry mixture: In a separate small bowl, combine the melted coconut oil, maple syrup, and warm water. Stir until smooth. Pour the wet mixture into the dry mixture and stir until just combined. |
|
3
Done
|
Press the crust into a prepared pan: Grease an 8-inch square baking dish with coconut oil. Evenly spread the crust mixture onto the bottom of the pan. Use a spoon or your fingers to press down lightly and evenly. Place the crust in the freezer while you prepare the filling. |
|
4
Done
|
Make the fruit filling: In a large bowl, mix together the frozen banana slices, canned full-fat coconut milk, and peeled and diced avocado. Blend everything using an immersion blender or regular blender until completely smooth. Set aside. |
|
5
Done
|
Assemble the dessert: Remove the crust from the freezer. Spoon half of the fruit filling over the crust, spreading it out evenly. Sprinkle the fruit medley evenly over the top. Carefully pour the remaining fruit filling mixture over the fruit medley, making sure not to overflow. |
|
6
Done
|
Bake the dessert: Gently tap the baking dish on the countertop to release any air bubbles. Cover the edges of the crust with aluminum foil to prevent burning. Bake the dessert for 25 minutes. Remove the foil and continue baking for another 10-15 minutes, or until the top is golden brown. |
|
7
Done
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Let cool and set: Allow the dessert to cool completely before serving. Once cooled, cover and refrigerate for at least 3 hours or overnight. When ready to serve, cut into squares and enjoy! Difficulty: Easy Nutrition Facts (per serving): |
