There are so many celebrations throughout the year. Birthdays, anniversaries, graduations, housewarming, engagements, weddings....And that's before we even get started on the set holidays such as Easter, Mothers and Fathers Days and Christmas. It doesn't matter what nationality you are, celebrations always revolve around food. And we all have our own traditions.
Which is wonderful. Except if you are digestively challenged
I've lost count of how many cakes I have gazed upon longingly, trifles I have winked at, tarts I have drooled over, all in the hope that the gluten would magically disappear. There have been many a person I have stared at, making silent deals in my head that if they could have my broken digestive system for just five minutes I would.....There have been times where I've lived in denial and pretended I can eat what I want, and there have been other times where the deliciousness has been worth the tummy ache.
But I'll be honest, nothing is worth the ache
So when your close friend is as digestively challenged as you, you both have an auto immune disease and you also share a love for Wattleseed, it's only natural that you create a mouthwatering Celebration Tart together right? Naomi Sherman also shares my love of taking foods we all know and love, and making them healthier, more approachable for those who have intolerances and tight boundaries with what they can eat...although we all have to agree her photography skills leave mine choking on her dust!
Whether you are also digestively challenged or you prefer to eat a naughty turned nice treats, this is the perfect Tart for your Easter - or anytime - Celebrations!
Keep an eye on our social media thought, and this will be linked into upcoming newsletters too, for another version that will leave you drooling @freyasnourishment on both Instagram and Facebook. @naomisherman_foodcreative on Instagram or @naomishermanfoodcreative on Facebook
Easter Celebration Tart
1 1/2 cups almond flour
1/2 cup cacao powder
1/3 cup Sukrin Gold sweetener or Rapdura sugar
6 tbsp coconut oil
2 cups cashews, soaked
1/4 cup coconut oil
3 tbsp chilled thick part of coconut milk
2 tbsp cacao
1 Tablespoon of Wattleseed
1 Tablespoon of Reishi latte or chai mix
Dash maple syrup
Pre-heat oven to 170° C
Place almond flour, cacao, sweetener of choice and melted coconut oil together in a bowl and mix well. Spray one large tart pan with coconut oil spray.
Press the crust mixture into pan using the back of a dessert spoon. I have learned over the years to finish off around the edges using a 1/4 cup measure. The edge of the measuring cup helps to create a nice angle to the bottom of the tart.
Prick all over the base of the tart with a fork and bake for 12-15 minutes until cooked but not scorched.
The crust will be very soft when it comes out of the oven. Don’t stress, it crisps up as it cools.
Blend all ingredients together in a high speed blender
Pour over the base of a 18cm fluted tart base and chill for 4 hours