- 2 flax eggs (mix together 2 tablespoons ground flax seed + 5 tablespoons water) *See note
- 1/3 cup apple sauce , unsweetened
- 1/2 cup pure maple syrup
- 1 teaspoon vanilla extract
- 3 cups gluten-free rolled oats
- 1/2 teaspoon sea salt
- 1 tablespoon cinnamon
- Your favorite assorted fruit. I used 2 kiwis , less than 1/4 cup each of strawberries, blueberries, and raspberries.
Coconut Whipped Cream
- 1 14- oz can coconut milk , full-fat (chill can in fridge over night)
- 3-4 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- A pinch of sea salt
- Preheat oven to 375 degrees F.
- Lightly grease a 9-inch pie pan (I use a non-stick pan with a removable bottom). Lining the pan bottom with parchment will make cleanup easier too.
- Prepare flax eggs in a medium bowl and set aside, about 10 minutes.
- In a large bowl, add rolled oats, salt, cinnamon. Combine well.
- Add the applesauce, maple syrup and vanilla extract to the medium bowl of prepared flax eggs. Whisk to combine well.
- Now add the wet ingredients into the large bowl of dry ingredients. Combine well.
- Evenly distribute the oat mixture on the bottom of the pan and press down firmly. Place in oven and bake for 10-12 minutes or until the crust is lightly browned. Set aside to cool for at least 10 minutes. Then remove from pan and let the crust completely cool on a cooling rack.
Coconut Whipped Cream:
- You will need a tall bowl and hand beaters or a stand mixer. Chill bowl and beaters in the freezer for 15 minutes.
- Turn chilled can upside down and open the bottom end. Pour out liquid and save for another recipe. Scoop out the solidified coconut and place in chilled bowl (*see note)
- Whip the coconut cream for 2 -3 minutes until it’s fluffy and light. Add the sugar, salt and vanilla and whip for another minute. Place in fridge if not using right away.
To Assemble Fruit Pizza:
- Layer on the coconut cream and load it up with your favorite fruit. You can make a design if you’d like. * Another option: Cut the pie into individual slices with just the coconut cream and serve with the fruit on the table. That way everyone can pick their favorite combination. Enjoy
* If you don’t have ground flax seeds, you can use whole chia seeds instead. The measurements and method are the same as the flax. If you only have whole flax, you can grind the flax seed in a coffee grinder. * Some brands of coconut milk won’t solidify properly. I recommend Native Forest, Sprouts brand or Thai Kitchen. You will still put the can in the fridge overnight & scoop the hardened part out. * If you get a can that doesn’t solidify, just save it for a smoothie, creamy soups, curry dish or ice cream. * Feel free to use store-bought coconut whip for the topping. Non-dairy yogurt is a healthy choice too (it will be thinner though).* If you want to skip the powdered sugar for a healthier alternative, you can replace it with a few teaspoons of maple syrup. Stevia can be used too. The powdered sugar yields a fluffier whipped cream, but it’s not needed. * I make the oat crust, coconut cream and cut the fruit the night before. That way I’ll only have to assemble in the morning. The crust can be left out on the counter, just make sure to cover it. The rest goes in the fridge. * Additional topping ideas: granola, coconut flakes, nuts, seeds, dried fruit, vegan chocolate chips, or vegan chocolate sauce.* Leftovers can be stored in the fridge for 2-3 days in an airtight container.*Prep time doesn’t include chilling time for coconut milk.
Serving: 1Slice | Calories: 194kcal | Carbohydrates: 37g | Protein: 4g | Fat: 2g | Sodium: 149mg | Potassium: 162mg | Fiber: 3g | Sugar: 16g | Calcium: 48mg | Iron: 1.4mg