Serves: 12, 1 tart (120 g crust, 240 g filling)

Crust:
78 g Almond flour (use the almond pulp from after making nut milk)
99 g oat seed ground up to flour
80 g buckwheat seed ground up to flour

Method:
Use a food processor to combine the ingredients to form the crust.
Use a pie pan with cling film, press the crust firmly into the pan and shape by hand.
Put in the freezer

Insert:
-190 g lime juice
-212 g avocado
-150 g agave syrup
-80 g coconut milk
-2 g vanilla extract
-16 g lecithin sunflower (order online – serves as a binder) 7 g Chlorella powder (or substitute with spirulina)
-36 g coconut oil
-78 g maple syrup
-30 g almond milk
-7 g linseed

Method:
Mix the ingredients using a blender then fill and pour into the pie pan, put in the freezer until ready to serve.

Garnish:
lemon zest, edible flowers