A gluten free tart with a strawberry cinnamon cream
~1/2 cup Quinoa
~1 cup Oat or oat flour
~10 ml coconut oil
~1/2 cup Flax seeds
~1 cup water
~4 egg yols
~100 gm butter
~90 gm palm sugar or coconut sugar
~1 cup cream
~10-15 fresh strawberries
~12 tbs icing sugar
~Boil 1 cup of water in a pan and cook the oats for 10 minutes, until mushy. Drain and keep aside to cool.
~Make flax meal by grinding the flax seeds and 2-3 tbsp of water
~In a bowl, mix the oat flour (If you don't have the flour, you can grind oat flakes until powdery) Add the quinoa, 2 tbsp of palm sugar and flax seeds. Add coconut oil to the mix so that it comes together, add more water if its still dry. It will stick to your fingers so press down on a small oiled pastry pan gently.
~Bake for 25-30 minutes on gas mark 4 (180*C)
~On double boiler (Heat water in a sauce pan and put a glass bowl on top) melt the egg yolks and butter. Once the water has boiled put the gas on sim. Keep stirring and once it has melted and in the butter. Leave on the stove for another 5 minutes and then keep aside.