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
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!