STRAWBERRY, RHUBARB, HAZELNUT SPRING TART WITH RAW CRUST
Gluten Free, Dairy Free
Who doesn’t love a freshly baked, French farmhouse style fruit tart? With the frangipane filling oozing out when you take that first bite. Yummo!
Sadly, that is to be no longer in our house.
So, I had a go at making my own gluten and dairy free version. I think it turned out pretty well considering our dietary requirements.
I managed to eat one small piece before my family ate the remainder in one afternoon!
Even the non-gluten free family members thought it was scrumptious. (And surprisingly for once, the teen didn’t do the usual health star rated sniff test, a regular for anything I cook).
A win win from my end…
This tart would go perfectly with a delicate cup of herbal tea on a warm Spring evening.
Raw base – date and hazelnut.
Rhubarb and frangipane – hazelnut cream filling.
20 Mejool dates, seeds removed
1 cup (128 grams) almond flour
1 cup (128 grams) hazelnut meal
1 bunch fresh rhubarb, storks only, washed, dried and trimmed
1/3 cup (67 grams) rapadura sugar
300g (approx 1.5 punnets) fresh strawberries, washed, topped and halved
2 tablespoons (30ml) filtered water
2 tablespoons (7 grams) coconut sugar
1/2 cup (64 grams) finely ground hazelnuts
1 tablespoon (7 grams) potato flour
1/4 cup (50 grams) coconut sugar
1 egg, medium sized
2 teaspoons (5mls) organic vanilla
40 grams Nuttelex, chopped (dairy free butter)
Optional – dust with pure, gluten free, white icing sugar before serving
- Pre heat oven to 180 deg C (350 deg F).
- In a 25cm fluted pie tin, grease the sides well, grease and line the base with baking parchment.
- In a food processor or Thermomix add almond flour, hazelnut meal and mejool dates and process until sticky and completely combined together.
- With clean hands scoop the date and nut mixture out of the processor bowl and into the prepared pie tin. Work gently with your fingers to mould the mixture along the base evenly and up the sides of the tin. Use the back of a soup spoon to gently smooth the bottom of your mixture.
- Refrigerate your base to firm up whilst making the remainder of your tart.
- Cut rinsed and dried rhubarb into 2.5cm pieces.
- Put rapadura sugar and water in a saucepan over a medium heat. Stir until sugar has dissolved. Add the rhubarb and stir until coated with the sugar syrup. Cook, stirring occasionally for 3-4 minutes or until is soft but not broken down. Drain in a fine mesh sieve and discard the liquid.
- Set aside to cool.
- Put finely ground hazelnuts, potato flour, coconut sugar, egg, vanilla and Nuttelex in food processor bowl and process until mixture forms a paste.
- Remove tart base from refrigerator.
- Carefully spread frangipane mixture in the bottom of the tart shell.
- Top with the cooled rhubarb and strawberries.
- Bake for 45 minutes or until set.
- Cool, then dust lightly with pure, gluten free icing sugar or a little extra coconut sugar.
- Serve with fresh blueberries and whipped coconut cream or vanilla sorbet.
Notes: A traditional frangipane filling in a tart, is a rich and velvety almond cream. Consisting of butter, sugar and eggs with finely ground almonds added in.
In this recipe I have substituted the almonds for hazelnuts, reduced the sugar content and used unrefined sugar as well as a little coconut sugar, substituted dairy butter fora creamy nut butter.
The end result will never be exactly the same as a traditional frangipane tart or French galette but I think, considering dietary requirements, it comes pretty close.
Nuttelex dairy free ‘butter’ is available at Woolworths supermarkets. There are a few varieties to choose from, the one used here is the one for baking.
If your not a lover of rhubarb, you can easily leave it out and skip that section.
VEGAN RAW ROSE PETAL SLICE
I have been meaning to make date ‘caramel’ for about 18 months now and am so glad I finally did it!
It works so well with cacao and coconut. The salt in the base of this slice cuts through some of the sweetness from the dates and the fact that this recipe uses only raw ingredients eliminates the time it would normally take to make a traditional caramel slice.
The delicate, floral hint of rose water and dried rose petals brings this vegan treat to new heights. This date ‘caramel’ slice recipe will definitely be on the repeat list in our household, even the non-Celiac’s think it’s a winner.
VEGAN RAW ROSE PETAL SLICE (Dairy Free/GF/Paleo)
A decadent rose petal infused, date ‘caramel’ slice topped with a rich layer of dark cacao, rose water and coconut then delicately sprinkled with rose petals. Stunning!
1/3 cup desiccated coconut
3/4 cup almond meal
6 dates, pitted
1 tsp sea salt
1 tsp dried rose petals
1/4 cup coconut oil, melted
28 dates, pitted
1/2 cup coconut oil, melted
3/4 cup coconut cream
3/4 cup coconut milk
1/3 cup raw, organic cacao powder
1/4 cup coconut oil, melted
1/2 tsp rose water
Rose petals and coconut to decorate
For the base:
- Lightly greased a 20cm x 20cm baking tin lined with non-stick baking paper.
- Place the desiccated coconut, almond meal, dates, salt, dried rose petals and coconut oil into the bowl of a food processor or Thermomix and process for 1–2 minutes or until you get fine breadcrumbs.
- Spread the mixture evenly into your prepared tin and using the back of a tablespoon, press the mixture into the base of the baking tin and refrigerate until set, approx 20-30 mins. (If coconut oil is rising to the surface of your base as you press, then reduce your pressure on the spoon and smooth the base as you go.)
For the date caramel:
- Wash and dry the same bowl of your food processor or Thermomix and add the remaining dates, coconut oil, coconut milk and cream. Process for 3 minutes or until the mixture is very smooth.
- Spread the mixture evenly over the prepared base and bash the tin on the kitchen bench a few times to remove any air bubbles, settle the caramel then return the baking tin to the fridge.
For the topping:
- Place the cacao and coconut oil in a heatproof bowl over a saucepan of simmering water and stir for 2–3 minutes or until smooth. (Alternatively wash and dry your Thermomix bowl and follow the manufacturers instruction on melting chocolate.)
- Add the rose water to the cacao / coconut oil mixture stirring lightly to combine.
- Pour the cacao / rose water mixture over the date caramel base smoothing the top with an icing knife.
- Sprinkle the remaining rose petals and shaved coconut over the cacao top as desired.
- Place the tin in the freezer until very firm or overnight.
- Remove tin from freezer.
- Gently use the baking paper lining to lift out your slice onto a chopping board.
- Slide the slice off the paper and cut into squares, use a very sharp knife dipped in boiling water.
Recipe inspired by Lau Sunday Cooks
PISTACHIO, ALMOND AND ORANGE CAKE
Gluten Free, Dairy Free, Refined Sugar Free
This super moist and delicious pistachio, almond and orange cake is packed full of nuts with a sticky, citrus, orange blossom, honey syrup drizzled over the top.
A family favourite in our house, even the non-gluten-free members in my family love it. Must be the sweet aroma from the honey syrup convincing them not all gluten free food is bad.
A Persian Love Cake is the traditional Middle Eastern name for an almond/pistachio cake.
During the Winter months here in Australia, there is an abundance of oranges and mandarins, so I always make this cake. If I’m out of pistachio nuts I’ll make it with just almonds, either way is just as moist and scrumptious.
Serve at room temperature or slightly reheat.
Goes great with a little yoghurt or even a simple vanilla non-dairy vanilla ice-cream. I’ve even had it with lemon sorbet for that extra citrus hit.
3 whole oranges (2 to cook, 1 to juice)
3 1/3 cups blanched almond flour (fine ground almond nuts)
2 1/2 tablespoons fine pistachio meal (finely ground pistachio nuts)
1/2 cup coconut sugar
1/2 cup Nuttelex dairy free butter or similar (available at Woolworths)
1/2 teaspoon ground nutmeg
1 teaspoon cinnamon powder
1 teaspoon baking powder (gluten free)
good pinch pink Himalayan Salt
4 tablespoons approx. chopped pistachio’s
Orange Honey Syrup
1 tablespoon orange blossom honey (any raw honey is ok)
Juice from 1 whole orange (as above)
2 five centimetre pieces of cinnamon bark
Icing sugar to dust (gf)
Juice one of the oranges & set aside.
To cook the remaining two oranges, place in a heavy based saucepan that has sides higher than the oranges. Cover the oranges with water. place on the stove & bring to the boil. Once boiled turn down heat to low & simmer approx. 45 mins – 1 hr. Making sure the oranges are always covered with water, add more if required.
Once the oranges are cooked, carefully remove them from the saucepan with a slotted spoon & place on a board to cool. Discard the water.
Whilst the oranges are cooling, preheat the oven to 180C or 350F. Grease & line a 20cm springform cake tin.
Once the oranges are cool enough to handle, remove the top & bottoms then cut oranges into small pieces, removing the seeds. Discard tops, bottoms & seeds.
Place chopped oranges into food processor or Theromix bowl & process until fine.
Add almond flour, pistachio meal, coconut sugar, spices, baking powder and salt then combine ingredients.
In a small saucepan melt the Nuttelex (or dairy butter if using). Once melted pour into you mixture, add the eggs & process to combine.
Pour your batter into the prepared cake tin, tap the sides of the tin a couple of times to remove any bubbles then smooth the top with a spatula.
With a teaspoon, sprinkle the chopped pistachios around the edge of the cake.
Bake the cake for 40-45 minutes or until golden on top. Check with a skewer that it is almost cooked, you want it slightly underdone.
Turn the oven off, leave the door ajar & let the cake cool in the oven until it is room temperature. It will continue to cook as it cools. Remove from oven once the cake is cooled & carefully lift out of the springform tin.
Remove the baking paper (parchment) & place the cake on a lipped edge plate. Carefully prick the top of the cake all over with a skewer.
To make the syrup
In a small saucepan add the orange juice, honey & the cinnamon bark.
Cook over a low heat for approximately 5 minutes, stirring constantly, making sure the syrup doesn’t boil over. Once the syrup is cooked, remove the cinnamon bark & place on top of the cake then drizzle the remaining syrup over the cake.
Let it sit for about 1 hour to soak up the syrup.
Dust with a little icing sugar & serve.
Tip: if you oven is like mine & won’t stay open, place a wooden spoon between the door & the oven to keep it ajar.