Name: Strawberry Coconut Tart & Microwave Banana Mug Cake
Prep time: 25 min
Cook time: 40 min
Total time: 75 min
Yield: 8 servings
Cuisine: International
Ingredients: 150 g coconut flour (tart); 45 g coconut sugar (tart); 1.5 tbsp psyllium husk (tart); 150 ml oat milk (12%, tart); 20 g coconut oil (tart); 600 g strawberries (frozen or fresh, tart); 70 g coconut sugar (strawberry filling); 10 g agar-agar (strawberry filling); 250 g bananas (from 2 bananas, mug cake); 2 eggs (mug cake); 4 tbsp cocoa powder (mug cake); 0.5 tsp baking powder (mug cake); 50 g dark chocolate (ganache); 50 ml oat milk (ganache)

Watch How to Make This

Click to play video

Instructions

Tart base: mix 150g coconut flour, 45g coconut sugar, 1.5 tablespoons psyllium, vanillin and salt; add 150ml oat milk, stir, then fold in 20g coconut oil.
Press 2/3 of the dough into a 20cm tart tin; simmer 600g strawberries with 70g coconut sugar, add 10g agar-agar, simmer , pour over the base and top with the remaining dough.
Bake the tart at 180°C for 35-.
Mug cake: blend 2 bananas (250g) with 2 eggs, 4 tablespoons cocoa and 1/2 teaspoon baking powder; pour into a 15cm oiled mug and microwave for .
Melt 50g chocolate with 50ml oat milk and pour over the mug cake; chill to set.