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!
October 18, 2016 / Lyn Jones / 0 Comments
thefirstmess.com/2013/05/15/little-vegan-chocolate-tarts-spelt-olive-oil-pastry-recip/
This pastry is officially my go-to for sweet + savouries. It just needs some stirring (ie no cutting in of cold fat),is highly forgiving, non-fussy, a breeze to roll out and is delightfully crisp.
ingredients:
3/4 cup + 2 tbsp/100g whole spelt flour
1/2 cup/55g light spelt flour
1/4 tsp fine sea salt
1 tsp granulated sweetener (coconut/maple sugar, evaporated cane)
2 tbsp extra virgin olive oil
1/4 cup + 2 tbsp water
1 tsp lemon juice (or white wine/white balsamic vinegar in a pinch)
Combine the flours, salt and sweetener in a large bowl. Add the extra virgin olive oil and stir into the dry ingredients until uniform little clumps appear throughout the mix. Add the water and lemon juice. Stir until the pastry starts to come together. Dump it out onto a floured surface and bring the pastry together with your hands. It should feel lightly moist (not not tacky), elastic and giving. Shape it into a disc, wrap with saran and store in the fridge to rest for at least an hour.
After it’s rested, remove the dough from the fridge and flour a working surface and rolling pin. Roll the dough out to 1/4-1/3 inch-ish thickness. Using a 3 1/2 – 4 inch circular cutter, punch out circles of dough.
Gently fit them into the greased muffin cups, crimping/creasing them if you need to. Prick the bottoms of the crusts with a fork. Place some little squares of parchment on top and weigh them down with dry beans/pie weights. Bake the crusts like this for about 10 minutes or until you notice little brown edges on the tops. Remove the papers/dry beans and bake for another 5 minutes, or until crusts are fully golden brown. Allow crusts to cool before filling.