Additional blueberries and strawberries for flag decoration
1 Cup Teff Flour
1 Cup Coconut Flour
1 Cup Oat Flour
1 Cup Coconut Oil, melted
3/4 Cup Brown Sugar
Vanilla Coconut Cream
1 Cup Unsweetened Shredded Coconut
Seeds from 1 Vanilla Bean
2 Cups Coconut Milk, refrigerate overnight
1 teaspoon Vanilla Extract
1 Tablespoon Organic Cane Sugar
Crust: Preheat oven to 375 degrees. Mix together three flours, add in brown sugar then melted coconut oil. Mix to incorporate and press into the bottom of a rectangular Pyrex baking dish. Bake for 15 minutes. Set aside to cool.
Blueberry Plum Compote: In a medium sauce pan, bring water to a boil. Add the plums, goji berries, ginger and honey. Bring to a slow boil and cook for 15 minutes. With Immersion Blender, puree the sauce until smooth. Bring back to a low boil.
Add arrowroot to cold water and whisk to a slurry. Pour into sauce pan and whisk until thickened and reduced, about 10-15 minutes. Add blueberries and cook on low boil for additional 15 minutes to cook blueberries, incorporate flavor and reduce.
Pour compote into crust and refrigerate to set 6-8 hours (overnight is best).
Cream: In a blender (Vitamix works great), add the shredded coconut and vanilla bean seeds and blend until smooth. Add white part only of coconut milk, vanilla and cane sugar and blend to incorporated, scraping down sides and mixing until smooth.
Spread the coconut cream frosting and decorate with fresh berries. Yum!