Get a style of summer season with this superfood-spiked, tropical cream tart from the Eat Extra Vegetation cookbook that includes candy, juicy pineapple, and fiery ginger.
What you want:
For the macadamia cookie crust:
1 cup uncooked macadamia nuts
½ cup gluten-free oat flour
½ cup brown rice flour
¼ cup coconut oil, plus extra for greasing pan
3 tablespoons maple syrup
½ teaspoon baking powder
¼ teaspoon floor ginger
⅛ teaspoon salt
For the pineapple ginger cream:
2 cups roughly chopped contemporary pineapple
1 cup uncooked cashews, soaked for at the very least 2 hours, drained, and rinsed
¼ cup maple syrup
2 tablespoons lemon juice
2 tablespoons water
1 tablespoon minced contemporary ginger
¼ teaspoon turmeric
2 cups finely diced pineapple
What you do:
- Preheat oven to 350 levels. Grease a 9-inch spherical tart pan with coconut oil.
- For the crust, in a meals processor, mix all elements and pulse till a thick paste types. Press into ready pan (together with sides), and chill in freezer for quarter-hour.
- Take away crust from freezer, prick with a fork 4 instances, and bake till golden, 13 minutes. Put aside to chill.
- For pineapple ginger cream, right into a blender, add roughly chopped pineapple, cashews, maple syrup, lemon juice, water, ginger, and turmeric. Mix till clean.
- As soon as crust is totally cooled, sprinkle with diced pineapple, pour pineapple ginger cream over prime, and freeze for at the very least half-hour to set.
