I stumbled across food blog Le Famished Cat totally by accident. A blog that walked away with the Best Food & Wine spot in the most recent 2018 SA Blog Awards (Lovilee came second in the Arts & Crafts section).
Catherine started her blog to create an online platform where she could share all things foodie and recipe related. All the recipes she shares on her blog is either vegan, gluten, dairy free or IBS friendly. It is literally the first place that you can start to look for recipes if you are considering living a healthier life. From time to time you might also see a travel post popping up sharing this lovilee ladies adventures.
So, here it goes the Vegan & Gluten free take on a South African favorite – the healthy Milk Tart Recipe by Le Famished Cat.
Vegan & Gluten free Milk Tart recipe
Makes 4 small tarts / 1 x 20cm tart
Ingredients
Method
Pre-heat the oven to 180 degrees Celsius.
In a large bowl, add the crust ingredients and work together until combined.
Press the mixture into pie dishes or dish; Using your fingertips, continue pressing the dough, making sure to press it all the way up the sides of the pan. Make sure the dough is pressed evenly and is a uniform thickness across the bottom and edges. Prick a few holes gently with a fork.
Bake for 20 minutes or until golden brown, remove from heat and let cool.
In a small pot, bring the coconut cream to boil (do not add the coconut water from the bottom of the can) with a pinch of cinnamon, maple syrup and vanilla and stir well.
In a separate bowl mix, corn flour with a tablespoon of coconut water from the can and slowly add to the coconut milk mixture and allow to thicken, which should start to happen within a few a minute or two. Remove from heat and stir to ensure a smooth consistency.
Pour into the pie crust, sprinkle with cinnamon and place in the refrigerator for 1 hour before serving.
Ingredients
Directions
Pre-heat the oven to 180 degrees Celsius.
In a large bowl, add the crust ingredients and work together until combined.
Press the mixture into pie dishes or dish; Using your fingertips, continue pressing the dough, making sure to press it all the way up the sides of the pan. Make sure the dough is pressed evenly and is a uniform thickness across the bottom and edges. Prick a few holes gently with a fork.
Bake for 20 minutes or until golden brown, remove from heat and let cool.
In a small pot, bring the coconut cream to boil (do not add the coconut water from the bottom of the can) with a pinch of cinnamon, maple syrup and vanilla and stir well.
In a separate bowl mix, corn flour with a tablespoon of coconut water from the can and slowly add to the coconut milk mixture and allow to thicken, which should start to happen within a few a minute or two. Remove from heat and stir to ensure a smooth consistency.
Pour into the pie crust, sprinkle with cinnamon and place in the refrigerator for 1 hour before serving.
An Important note from Cat: these are best eaten on the day of making.
For more inspo, recipes and the most delicious images – visit Le Famished Cat on Instagram and Facebook.
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