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Cashew-Broccoli Tart with Oat crust
Cashew-Broccoli Tart with Oat crust

Before you jump to Cashew-Broccoli Tart with Oat crust recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Lowering costs Within the Kitchen.

Remember when the only men and women who cared about the ecosystem were tree huggers and hippies? That has completely changed now, since we all appear to have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. Unless everyone begins to start living much more eco-friendly we won’t be able to fix the problems of the environment. This needs to happen soon and living in ways more friendly to the environment should become an objective for every individual family. Keep reading for some ways to go green and save energy, mainly in the kitchen.

Refrigerators and freezers use a lot of electricity, particularly when they are not operating as efficiently as they should. You can easily save up to 60% on energy when you get a new one, when compared with those from longer than ten years ago. Always keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. You can certainly reduce how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

The kitchen by itself gives you many small ways by which energy and money can be saved. Eco-friendly living is not really that tough. Largely, all it will take is a little bit of common sense.

We hope you got insight from reading it, now let’s go back to cashew-broccoli tart with oat crust recipe. You can cook cashew-broccoli tart with oat crust using 19 ingredients and 12 steps. Here is how you do that.

The ingredients needed to make Cashew-Broccoli Tart with Oat crust:
  1. You need Crust
  2. Provide 135 g Rolled Oats
  3. Provide 150 g Almond Meal
  4. Get 1 Egg
  5. You need 1 egg white
  6. Use 1 tsp cumin
  7. You need 1/4 tsp table salt
  8. Take 1 tbsp water
  9. Get Filling
  10. Use 1 Small Head of broccoli (cut into florets)
  11. Take 200 g Cashews (soaked for 4 hours)
  12. Use 80 mls water
  13. Prepare 1/4 cup Grated Parmesan
  14. Prepare Juice of 1/2 a lemon
  15. Take 1 tsp garlic powder
  16. Take 1 tbsp dijon mustard
  17. You need 1 cup peas (defrosted)
  18. Get 1/2 can chickpeas (rinsed and drained)
  19. Take 1 tsp salt
Instructions to make Cashew-Broccoli Tart with Oat crust:
  1. Preheat oven to 180C
  2. Put oats in the blender/food processor and blitz until a flour-like consistency. Then transfer into a bowl with other dry ingredients.
  3. Beat egg and egg yolk then add to the other ingredients, along with the water. Mix until combined (it will be pretty crumbly!)
  4. Grease tart tin then press in the dough, making sure to distribute it evenly.
  5. Place into the oven and cook for 15 minutes.
  6. Filling
  7. Heat oil in a pan on medium high. Place broccoli florets in and cook for 5 minutes or until slightly crisp around the outside, flipping half way. Set aside.
  8. Place all fillings ingredient except the broccoli and half the peas and blend until you reach a fairly smooth consistency. You may have to add some water but watch you don't make it too watery.
  9. Pour blended mixture into your pre-baked crust and then layer the broccoli and reserved peas on top.
  10. Bake for 35 minutes. Allow to cool slightly before cutting
  11. Enjoy!
  12. Filling adapted from; - https://www.rebelrecipes.com/vegan-pea-mint-and-asparagus-tart-gluten-free/ - Crust from; - https://healthynibblesandbits.com/mexican-quiche-with-oat-almond-crust/

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