Video Delicious Gluten-Free Pumpkin Tart Recipe
chocobunny chocobunny

Video Delicious Gluten-Free Pumpkin Tart Recipe

Discover the joys of this mouthwatering recipe! Combine green buckwheat flour, gluten-free flour, almond flour, and baking powder for the crust. For the filling, mix baked pumpkin, coconut milk, cornstarch, and coconut sugar. Chill for a delicious, flavorful tart.

Check Full Recipe

Ingredients

For the Crust:

80 grams (0.5 cup) green buckwheat flour
100 grams (0.75 cup) gluten-free all-purpose blend
50 grams (0.5 cup) almond flour
5 grams (1 teaspoon) baking powder
90 grams (0.5 cup) topinambour syrup
25 grams (2 tablespoons) vegetable oil
50 grams (0.5 cup) plant-based milk (e.g., almond milk)
0.5 teaspoon ground cinnamon
a pinch of salt
We recommend:

For the Filling:

250 grams (2 cups) baked pumpkin
170 grams (0.75 cup) coconut milk (17-19%)
20 grams (2 tablespoons) cornstarch
30 grams (2 tablespoons) syrup
5 grams (1 teaspoon) coconut sugar
a pinch of spices (vanilla, cinnamon, clove, nutmeg)