Gluten-Free Vegan Serves 8
- 4 Flax Seed Eggs (3 Tbsp water 1 Tbsp ground flax seed makes 1 egg)
- 1 Cup Shredded Coconut
- ½ Cup Coconut Flour
- 1 Cup Coconut Sugar
- 2 tsp Pure Vanilla
- ½ Cup Vegan Butter
- 2 Cups Coconut Milk (full fat)
Directions:
Preheat the oven to 350 degrees F. In a small bowl combine 4 Tbsp ground flax seed with 12 Tbsp water mix well and let sit for 5 minutes. In a large mixing bowl combine all ingredients and blend well. Pour mixture into a greased pie pan (I like to use raw coconut oil to grease it) and bake for one hour or until the center is firm and the cake is a golden brown. Cool on a rack for 20 minutes and move to the fridge for 2-3 hours. Serve cold. I like to top mine with fresh coconut whipped cream, enjoy!