Crust:
75g Gluten free flour
75g Almond Meal
75g Coconut Sugar
75g Butter or butter alternative
Filling
• 1 Tin coconut condensed milk
• 3 Tins worth unsweetened oat milk (use the condensed milk tin to measure)
• 15ml Melted butter
• 2 Tbs Custard powder (I like the Birds the best)
• 2 Tbs Cornflour
• 1 Egg
• 5ml V
anilla essence
• Cinnamon
• Pinch of salt
Method
1. Mix crust ingredients together in a bowl until crumb like mixture comes together.
2. Place into a greased tin and bake at 180C for 10-15 minutes.
3. Remove from the oven and let cool. Dust crust with cinnamon.
4. Mix coconut condensed milk with 2 tins of oat milk and melted butter in a pot. Heat until milk is steaming but not boiling.
5. In a jug mix cornflour and custrad powder with remaining 1 tin of milk. Mix in egg, vanilla and salt.
6. Add jug mixture to heated milk.
7. Whisk on a low heat until smooth custard is formed (it becomes thick enough to coat the back of a spoon).
8. Pour custard over the crust.
9. Sprinkle with cinnamon and place in the fridge for at least 6 hours. It’s best the next day!