Healthy Eating Recipe.
This Raspberry Tart has no added flour or sugar, is Paleo, and classifies as Clean Eating. If you must, sprinkle with a sweetener, but try it first! 🙂
Grind 1/2 cup flaxseed
1+ cup almond flour
1/2+ cup coconut flour
1 egg, lightly beaten
1 tablespoon melted coconut oil and 1+ tablespoons melted butter
1 tablespoon cinnamon
1 dash nutmeg
1 dash cardomom
Add coconut water (or water) for consistency.
Press into very well buttered pan.
Simmer 2 cups raspberries. (I used frozen raspberries.)
Add half a lemon, lots of lemon zest and some additional liquid. I used brewed red zinger tea but you could use more coconut water to increase the sweetness, or a little bit of water. Keep in mind, if you’re using frozen there will be excess water from the ice.
Slowly summer to reduce.
After you have reduced the raspberry sauce a bit, add 2 tablespoons arrowroot powder that has been mixed
into a small amount of cold water so that the arrow root powder will not clump.
Add a few tablespoons Chia seeds for additional thickening.
Turn heat off and let set.
Pour into crust.
Bake at 350.
Cook for close to 30 minutes.
Tip: keep an eye on the crust and the fruit. You don’t want to get burned.
I let it sit in the warm oven for an additional hour to continue to dehydrate.
Serve at any temperature.
Chill mixing bowl.
Add 1-2 cups of heavy cream
1 tsp vanilla.
Serve cream on top.
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