This guilt-free Fully Raw Peach Tart is 100% gluten-free, added sugar free and ready in just 30 minutes
I have a huge peach tree in the garden and all the fruits are ripening almost at the same time so everything is made of peaches lately :))) This is how I came up with this super yummy Peach Tart recipe which is very easy to make, and it is extremely healthy and nutritious. There is really no baking-knowledge needed to create this recipe :)
This week it was no question for me what my entry is gonna be for #fruitsandveggiesmonday held by 
Ingredients (Using a 22 cm spring form, 12 slices)
Crust
2 cups buckwheat groats (335 g)
2,5 cups dates (300 g)
1 tbsp water
Peach cream
2 medium peaches (300 g)
3/4 cup dates (150 g)
1/4 tsp vanilla extract
2 tbsp ground flax seeds
1 tbsp psyllium husk
Top layer
3 raw peaches
Method
For the crust, grind the buckwheat groats in a blender until it has a flour-like consistency. Place the buckwheat flour and dates into a food processor and process until it sticks together. Add one tablespoon of water and pulse again until it forms into a dough. Press half of the crust into the bottom of a 20 cm (8-inch) spring form and the other half up the sides.
To make the peach cream, blend the peaches, dates and vanilla extract until smooth, then add the flax seeds and psyllium husk, and blend again until it's all combined. Pour the filling onto the crust and put it in your freezer until you slice the peaches for the top layer.
For the top layer, slice the peaches lengthwise and place them close next to each other in a circular pattern as seen on the picture. Serve immediately or keep it in your fridge until serving.
