Crumbly Tart

• •  3/4 cup coconut milk
  • 1/4 cup canola oil
  • 1/2 cup honey
  • 1 1/2 cups flour (all purpose GF)
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 2 cups mashed ripe bananas
  • 1/2 cup Tofutti sour cream
  • 1 tsp. vanilla extract
  • 1/2 cup chopped walnuts
   

For the topping:

•  2 tbsp. icing sugar
• 4 crushed (gluten + dairy free) chocolate chip cookies (Patsy Pie brand)
• 1/2 cup fancy coconut shreds
• 1/4 cup oats

Directions:

Preheat oven to 350 degrees F. Apply your choice of vegetable oil (coconut oil works great) into a flat pan to avoid sticking. Whisk coconut milk, canola oil, and honey together. Sift all dry ingredients together in a separate bowl and blend. Now add this to the milky substance (bit by bit). Add bananas, sour cream, and vanilla extract. Last but not least, stir in the (crushed) walnuts and pour batter into the pan you wish to bake it in. After you combine all the ingredients for the topping, simply add this “crusty” mix on top of the batter. Bake for 20-25 minutes. The tart is best left in its baking pan, due to its thinness it will likely break apart if attempting to take it out! Tip: this tart tastes great with vanilla Rice Dream ice cream ~