Frangipane

Maki made this incredible creation. A customer favourite - rich, with a beautiful bite

SERVES 12

Crust:

225 g oat flour

175 g almond flour

3 tablespoons maple syrup

1½ teaspoons dairy-free margarine

45 g coconut oil (melted)

pinch salt

Filling:

190 g almond flour

60 g oat flour

1½ tablespoons cornstarch

1½ teaspoons baking powder

130 g sugar

130 g dairy-free margarine

1 teaspoon vanilla extract

4½ tablespoons dairy-free milk (such as soy)

Sliced fruit of your choice

Preheat oven to 160°C. Combine crust ingredients and mix well. Press firmly into a greased 25 cm pie dish.

For the filling, combine almond flour, oat flour, cornstarch and baking powder in a bowl. In another bowl, beat the sugar and margarine together until creamed. Add sugar and margarine mix to flour mix, add vanilla and milk. Combine everything well. Pour into the crust. Lastly, top with sliced fruit. 
Bake for 60-70 minutes.

Drizzle with a bit of extra maple syrup (optional). Allow to cool before serving.

Best served with a dollop of mascarpone (page 214) or coconut yoghurt.

Image by Tonia Shuttleworth 

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