Vegan & gluten free if you wish depending on the flat-bread you choose to use, this is a family favourite & so easy to make!! If you use coconut sugar it gives the cream a more caramel colour/flavour, if you prefer to sweeten with light agave, the cream will be white!

Filling:
Apples, cooked in pineapple juice with cinnamon, or tinned
Organic ‘Mountain’ bread (a kind of flat-bread)

Layer this into a baking dish, like lasagne!!

Cream topping:
1 cup raw cashews
1 cup warm water
1 400ml tin coconut cream
1 dessertspoon vanilla
1/2 cup coconut sugar, OR light agave
1/2 cup rice flour (add last)

BLEND! Pour over the top layer & bake for 40 minutes at 180C OR until lightly golden. I sprinkle a little extra coconut sugar on top before baking. A true comfort dessert & delicious served warm (not hot, allows the cream to set) or cold.