Strawberry Tart (Gluten/Grain Free, Dairy Free, Soy Free, Egg Free)

 
We went strawberry picking a few weeks ago and I knew I wanted something creamy to go with them but I didn't have a lot of time... instead of coming up with a totally new recipe I just based it off of the recipe for my Pear and Fig Coconut Cream Tart that I made last fall.  It's a bit different because I didn't bake it all together, but that's definitely an option if you want something a little different!  This tart is light and creamy and not too sweet- it lets you taste and enjoy the sweetness of the strawberries as well.

So to keep things simple, here is the recipe!

Strawberry Tart

Gluten/Grain/Dairy/Soy/Egg/Corn Free

Crust
2 cups almond meal
1/4 cup coconut oil
1 Tbsp chia meal in 2 Tbsp hot water
1/8 tsp celtic sea salt
1/4 tsp cinnamon

Cream
1/4 cup honey
1 tsp vanilla
1 can full fat coconut milk
1/4 cup arrowroot flour

Strawberries for decoration

Pre-heat oven to 350 degrees.
 

Prepare your crust:

Mix your chia and water and set aside to gel. Mix all of the ingredients together with a fork or whisk and press into a 9.5" tart pan(mine has a removable center). Place crust in the oven and bake for approximately 20 minutes. Remove from oven and set aside to cool.

Cream:

Over medium heat, warm your coconut milk, honey, and vanilla.  Once it is about to boil, whisk in your arrowroot.  Remove from heat and pour into tart shell.

Place in the refrigerator to firm up and cool off.  Gently place your fruit onto the coconut cream, remove from pan, slice and serve.

Enjoy!

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Blueberry Walnut Breakfast Cookies (Gluten/Grain Free, Soy Free, Egg Free, Dairy Free, Sugar Free)

 

Breakfast has always been a challenge for me... and now I've had to cut out sugar the past couple weeks (except for a bit of fruit) which has actually been okay, but I do use dates in a lot of things, especially breakfast foods. I was trying to come up with an easy but tasty, not too sweet option. I saw a few recipes here and there that might work but they they still weren't quite right, so I combined a couple ideas and came up with these "breakfast cookies" or "biscuits" as we like to call them at home since our rabbit is named cookie :) Probably the most inspiration for these came from Against all Grain, so check her's out as well if you want something even sweeter or with eggs.

I have enjoyed making this recipe because it's a one bowl kind of recipe- I just throw it all in the food processor and it's only one thing to clean!

Blueberry Walnut Breakfast Cookies 

Gluten/Grain Free, Soy Free, Egg Free, Dairy Free, Sugar Free

1/4 cup Organic Coconut Flour
1/2 cup Almond Butter
1/2 large banana (approx 4 inches)
3/4 cup Organic Shredded Coconut
1/2 cup unsweetened apple sauce
2 Tbsp chia seed meal + 1/4 cup boiled water
1 1/2 tsp cinnamon
1 tsp vanilla
1/4 tsp sea salt
1/2 tsp baking soda
1/4 cup chopped walnuts
1/2 cup frozen organic blueberries

Preheat your oven to 350°F. Prepare your chia meal by adding the boiled water to the chia and stirring with a fork. Set aside. Place the coconut flour, almond butter, and banana in the food processor and blend until uniform. Add in the rest of your ingredients except the walnuts and blueberries and pulse until it is well combined. Add the walnuts and blueberries and pulse a few times just until incorporated. 

 

Take the dough and make approximately 2" balls in your hand and lightly flatten into 12 disks, placing on a large greased, parchment, or silpat-lined baking sheet. 

Bake in the oven approximately 15 minutes until the edges are golden. Cool on wire rack before eating then enjoy! These stay well in the refrigerator for up to 5 days or so and can be frozen as well. I enjoyed them straight out of the refrigerator or reheated in the toaster oven. I don't have a microwave, so no idea how they reheat in there!

Enjoy!

 This recipe is also being entered into the Friday Foodie Fix at The Whole Gang - this week's theme is Blueberries!!

 

 

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