Aspargus Tart with Cashew Cream

Name: Aspargus Tart with Cashew Cream
Ingredients: 75 g buckwheat flour; 50 g whole grain rice flour; 25 g almond flour (can be replaced by the rice flour mentioned above); 25 g gluten-free oats; 3/4 dl soy cream; 1 tbsp tamari (soy); about 1 dl water; 25 g cashew nuts; 25 g wild garlic (can be replaced with spinach leaves or basil, possibly ground elder); 1½ dl soy cream; salt (pepper); 1 tbsp lemon juice; ½ kg asparagus; extra wild garlic

shapeyourfuturelife.org

Asparagus Tart with Cashew Cream I made the base of the tart without wheat flour and eggs, so even those with gluten allergies can enjoy this tart. However,

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Ingredients

75 g buckwheat flour
50 g whole grain rice flour
25 g almond flour (can be replaced by the rice flour mentioned above)
25 g gluten-free oats
3/4 dl soy cream
1 tbsp tamari (soy)
about 1 dl water
25 g cashew nuts
25 g wild garlic (can be replaced with spinach leaves or basil, possibly ground elder)
1½ dl soy cream
salt (pepper)
1 tbsp lemon juice
½ kg asparagus
extra wild garlic