Gluten-Free Strawberry Tart with Sukrin Almond Flour
By Jeroen Creemers, 19-09-2016
The Smarter Difference™
Half the calories and 60% less carbs than a regular strawberry tart.
The pastry is very versatile and can be used for any sweet tart. It makes a much healthier pasty than one made with regular flour or gluten-free flour. It provides protein and fibre from the almonds, and the benefits of coconut butter, as well as being low in carbs, vegan, and Paleo diet friendly. The coconut cream makes a delicious dairy free cream alternative. Any berries would work well.- Prep Time: 20M
- Cook time: 20 min
- Total Cook time: 40M
- Skill level: Easy
Free From: Gl, E, Su, Wh, Ye, So
Tags: Coeliac, Diabetic,
Lifestyle: Vegetarian, Vegan, Diary Free, Paleo, Ketogenic, LHFC,
Nutrition facts
- 46g calories
- 4g carbs
- 3g fat
- 2g protein
Recipe Difference:
Beneficial Nutrition: High in fibre and beneficial fats from coconut with the main benefit Sugar Free
Allergens:
Ingredients
- 180g Sukrin Almond Flour
- 30g Sukrin Fibrefine (optional, adds fibre and makes the pastry less crumbly)
- 90g Coconut Butter
- 2 1/2tsp Coconut Milk
- 50g Sukrin Icing
- 1can Coconut Milk, chilled
- 250g Strawberries
Instructions
- Mix the pastry ingredients together by hand in a bowl, or in a food processor, until you have a smooth dough.
- Preheat the oven to 180C/ 350F/GM4.
- Press the mix into individual loose bottomed tart tins, not too thickly, and smooth with the back of a spoon.
- Prick the bottoms, and chill for 20 minutes. Bake for 20 minutes until firm, remove from the oven and allow to cool in the tins.
- When cold, gently take out of the tins and fill as you wish. We have made coconut cream by opening a can of chilled full fat coconut milk carefully, pouring off the watery part and reserving for another dish, and whipping the remaining thick cream with some Sukrin Icing.