December 24, 2016 / Lyn Jones / 0 Comments
Our Christmas days tend to be hot & sticky. This fresh fruit tart made with a base full of healthy seeds & nuts is quick & simple. A no-cook, no-fuss dessert that will satisfy sweet tooths and the health conscious alike.
Makes 4
4 individual tart tins with loose bases.
1/4 cup each of sunflower seeds, golden linseeds, macadamia nuts, almond meal
1 Tab chia seeds
1/2 cup pitted dates
1/2 vanilla bean, seeds scraped
1/2 tsp ground cinnamon
2 Tab coconut oil
FILLING:
1 X 400ml cans of coconut cream
1 cup mixed berries
BASE:
Put all the ingredients together in a food processor and process until smooth.
The mix should stick together when pressed, but you don’t want it to be too wet or sticky, as it won’t hold together.
If it isn’t sticky enough, add some extra coconut oil. If it’s too wet, add more almond meal.
Divide the mixture between 4 individual tart tins with loose bases, then press the mixture into the basde and up the side of each tin to form a tart shell. Put the tins in the freezer to firm up the bases.
FILLING:
Chill the cans of coconut cream in the fridge overnight.
About 1/2 an hour before you are ready to start work, put a mixing bowl in the freezer to chill.
Open the chilled cans and spoon the thick layer of cream off the top and into the chilled bowl.
Using an electric mixer, whisk the chilled cream until soft peaks form.
To serve: Take the tart cases out of the freezer, remove them from the tins, and then gently spoon in the whipped coconut cream. Top with the berries. Delicious!
December 24, 2016 / Lyn Jones / 0 Comments
serves 8 (1 meringue per serve)
4 cups nonfat milk
1/2 vanilla bean, split
3 egg whites, at room temp.
few grains cream of tartar
1 tsp pure vanilla extract
1 pint fresh strawberries or raspberries (or frozen) – washed, then hulled
juice of 1/2 lemon, or to taste
1 Tab liqueur
frozen unsweetened apple juice concentrate to taste, depending on sweetness of fruit
fresh mint leaves for garnish
In a 10″ skillet, bring milk to a boil with split vanilla bean. Lower heat to maintain a gentle simmer. Remove skin from milk.
Combine whites & cr of tartar in a metal or glass bowl and beat until stiff. Add vanilla.
With 2 oval soup spoons, form meringues into 8 ovals. Drop one by one into simmering milk.
Poach meringues 4 mins on each side. Turn once with a slotted spoon.
Drain on paper towel; chill, covered with glad wrap. (will keep in fridge several days).
SAUCE: Puree berries in blender or food processor, reserving several whole berries for garnish. (you may strain sauce if desired). Add lemon juice & liqueur. Taste, and adjust seasonings. If necessary, add apple juice concentrate to sweeten.
Chill sauce in a covered container in fridge until time to serve. Sauce may be refrigerated up to 1 week or frozen for future use.
To Serve: Choose lovely glass dessert dishes. Place 1/4 cup sauce on each plate and gently float an island of meringue on sauce. Garnish with fresh strawberries or raspberries and mint leaves.
If desired, grated orange zest may be sprinkled over merigue before serving.
HELPFUL HINT: Leftover cooked milk may be used in baking or in preparing hot cereals.