Pumpkin oat tart

Pumpkin oat tart

Materials

Pumpkin 200g

Oats 80g

2 bananas

1 egg

Low gluten powder 30g

Milk 30ml

Desiccated coconut to taste

Steps

1. Prepare the above ingredients (ah, the egg is lost), and an egg

2. Press the banana into a puree, pour in the oats, put on disposable gloves and mix with your hands, and leave for 10 minutes

3. Brush the mold with a thin layer of oil (good demoulding), compact the banana oats in the mold, preheat the oven for 5 minutes, bake at 180 degrees for 10 minutes, and take it out for later use

4. Peel the pumpkin and cut it into pieces and steam it, drain the water

5. Put the pumpkin, gluten flour, eggs and milk together in a food processor and stir well

6. Pour the pumpkin paste into the oatmeal tart

7. Bake the oven at 180 degrees for 25 minutes, sprinkle with grated coconut and start

8. Low fat and low calorie, super delicious, let's try it together!