Forest fruit tart
- 200 gram almond flour
- 2 eggs
- 1½ tbsp melted extra virgin coconut oil
- 1 tsp baking powder
- 2 tsp binding agent such as agar agar, kuzu, coconut fibre
- 2-3 tsp coconut blossom sugar
- pinch of salt
- 1 tbsp oat bran (to sprinkle on the dough)
- at least 500 gram forest fruits
- lemon juice
- 1 tsp cardamom
- binding agent (see suggestions above; quantity depends on the product that you use)
- 4-5 tsp coconut blossom sugar
Preparation of forest fruit tart
- Mix the ingredients for the base in a food mixer. If it is too dry, add a little water.
- Then mould into a greased tart case. Smooth it out, press it into the case and then sprinkle the oat bran over the top so that the base does not become saturated by the fruits.
- Puree about two thirds of the forest fruits.
- Then add lemon juice, cardamom, Gula Java and binding agent and mix in well. Taste to check that it is sufficiently sweet and, if not, add a little Gula Java Fin.
- Then mix the remaining forest fruits into the mix and distribute over the base.
- Bake in the oven for about fifty minutes at 150°.
- Leave to cool and then place onto a cooling rack (without paper underneath).
Tip from Rineke:
Making the base from almond flour allows you to create a healthy tart that has a positive impact on the intestines. Almost all ready-to-use tarts contain wheat and therefore gluten; these can result is a range of symptoms in oversensitive people. Wheat also significantly raises the blood sugar level. This tart does not have these effects, partially thanks to the Gula Java that is used to replace the sugar. Recipe from the cookbook “Weten van (h)eerlijk eten” (Knowing how to eat well) by R.Dijkinga, orthomolecular therapist and naturopath.