- Preheat oven to 375’F. Grease a 10 inch ceramic quiche pan, glass pie dish, or cast iron skillet with fat of choice. Set aside.
- In blender, blend together eggs, coconut milk, coconut sugar, vanilla, almond flour, tapioca flour + salt until creamy smooth. Pour batter into greased tart pan and arrange halved figs over the batter.
- Place in oven and bake for 30 minutes, until golden and center is set. Cool for 20 minutes or so before serving. Tastes great leftover the next day too out of the fridge. Enjoy!
Use coconut or avocado oil to grease pan if strictly dairy free.
Gluten free flour substitutes. I highly recommend using blanched almond flour as it gives a wonderful taste. You could sub sweet rice flour, GF oat flour, or cassava flour for the tapioca flour. I haven’t tried using a 1:1 gluten free flour mix for the entire 3/4 cups of flour but I’m guessing it would work beautifully too.