I am comming back! Not really, because I have not gone anywhere 🙂 but I wish that I will appease you with a bit of sweetenes
uh! I am back! I know, I know it was a wile, but I had so much work to do, that I neglected you. No, no I have not stopped cooking, nither saving them. I still do that, so be prepared for another series of new recipies, because I have a lot of them so far. Today I am comming back with wonderful lemon tart perfect for Fathers Day! I will not tell any more, but you can find all newest dishes on my Instagram (veggetoncom), there is always everyting updated! Those who are following me, know that I am still alive and I am still cooking. Although I have to admit that, because of all those hot days I eat only fruits such as half of watermelon for breakfast :3
1 1/2 cup wheat flour
1/3 cup oil
1/3 cup water
2 – 3 tbsp maple syrup
3 tbsp grounded flax meal
1 cup cooked millet
3/4 cup plant milk
1/4 cup xylitolu or brown sugar
1/2 squeezed lemon
1 lemon grated skin
1 – 2 tbsp oil
strawberries, raspberries, mint leave
- In big bowl combine flour and grounded flax meal. In cup combine oil, water and syrup. Pour cup content into bowl. Knead the batter. If needed add some more flour or water. Batter should be flexible. Grate it on grated and place in form. Knead into the form. Do some whole with fork.
- Bake 20 minutes in previously heated oven on 180*C.
- When tart is baking, blend all ingredients for filling.
- Pour blended filling into cooled tart. Let it cool down. Decorate with seasonal fruits such as raspberries, strawberries and mint leaves.