Raspberry Pink Pitaya Rosewater Quinoa Flakes Tart
Add a little flower and pretty in pink flair to your Raspberry Pink Pitaya Rosewater Quinoa Flakes Tart!
1¼ cups gluten-free Suncore Foods® Snow Quinoa Flakes
⅓ cup pistachios
¼ cup sliced almonds
2-3 tbsp coconut oil
12 dates, pitted
1 cup raspberry
1 can full fat coconut milk, chilled overnight only the thickened cream, leave the liquid behind
⅓ cup pure maple syrup
1 tsp agar-agar powder
1 tsp pure vanilla extract
1. Crust — Grease a 8-inch tart tin. Set aside. In a food processor combine all crust ingredients and pulse until mixture looks like wet sand. Firmly press the mixture into the bottom and sides of the prepared tart tin. Place in the freezer to set while you work with your filling.
2. Raspberry Filling — Add raspberry, maple syrup, coconut milk, vanilla into a saucepan and cook on a medium-high heat, when the mixture started to boil, add agar-agar, constant stirring until agar completely dissolved. Strain raspberry mixture through a mesh sieve over a small bowl. ( you can skip this step, but straining will result in a finer texture). Pour mixture to a cooled tart shell and place in the fridge for 1 hour t to set.
3. Pink Pitaya Rosewater Jelly — In a small pot, bring the water to a boil. Add Suncore Foods® Rose Buds, Suncore Foods® Pink Pitaya Powder and cover the pot, gently simmer the Suncore Foods® Rose Petals until they lose their colour. Add agar-agar and maple syrup. Stirring constantly, cook until agar-agar completely dissolve. Allow to boil for approximately 30 to 60 seconds. Turn off the heat and allow the pink pitaya rosewater cool to room temperature before gently pouring over the top of the set raspberry filling. Place tart in the fridge for 2 hours to set. Remove tart from the tart tin and garnish with Suncore Foods® Rose Buds, Suncore Foods® Rose Petals, and Pistachios. Enjoy!