Make the most of the summer fruit and berries in a gluten-free Dessert
Taking from going against the Grain group 2013
The secret here to this sugar free tart recipe is to use the fruit at its peak, July through September .
2 cups blanched almond flour
1/2 tsp. unrefined salt
2 1/2 Tbs. unrefined coconut oil
1 large organic pastured egg
1 cup organic coconut milk
1 1/2 small organic nectarines, peeled, halved, pitted and chopped
3 large organic pastured eggs
1 tsp. organic vanilla extract
2 organic nectarines skin left on
1/2 Tbs.fresh organic blueberries or raspberries
1/2 tsp ground cinnamon
TO MAKE THE CRUST: preheat your oven at 350 f. Combine almond flour and salt in a large bowl. Whisk together coconut oil and egg in medium. Stir wet ingredients into dry until thoroughly combined. Press dough into 9-inch tart or pie pan. Set aside.
TO MAKE FILLING: Combine all filling ingredients in blender,and mix well.
pour filling into crust. bake 35-45 minutes, until knife inserted into center comes out clean. Allow to cool completely at room temperature, then cover and chill in refrigerator at least 1 hour.
TO MAKE TOPPING: Halve, pit, and slice nectarines sprinkle with cinnamon and nix together.
Remove tart from refrigerator. Line nectarine slices around outer edge of tart, then work your way in to form an attractive, layered pattern.
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