I recently had an allergic reaction to a skin cream, and after a month and a half of dealing with it, I decided I needed to make some changes in my life.
Using Frankincense mixed with Jojoba oil had been helping, but I knew the persistent rash wasn’t going to go away fully unless I made some lifestyle changes. And that meant changing my diet.
I went cold turkey on both refined sugar and gluten. I was surprised to find that, even though I am more of a savory kind of snacker, I still missed the sugar. You can always find me in the shop with an apple or some other sweet not far behind. (Check us out online by clicking here).There is sugar in pretty much everything. My oldest daughter is gluten free, but I still couldn’t indulge in most of her snacks, because they were all made with sugar.
And then, on day 6 of my sugar free streak, we got invited to a bake off. There’s nothing like standing in a room full of sugar and gluten when you can’t have it!
Thankfully, my mom has a recipe for a delicious fruit tart. You’d never know that it was missing a thing. In fact, it’s sugar free, gluten free, and dairy free. And tasty. Wins all around, right? If any of you have struggled to find a good recipe for a food allergy or sensitivity, look no farther.
And bonus – this filling also works as a fruit dip. So if you want to skip the crust altogether, just dip that fruit right in and dessert is done.
2 cups blanched almond flour
2 Tablespoon coconut flour
1/2 teaspoon unflavored gelatin
1/2 teaspoon baking soda
1/2 teaspoon sea salt
6 Tablespoon coconut oil, melted
1/4 cup raw honey
2 teaspoons almond flavoring
1 1/2 cup raw cashews, soaked overnight, then drained
1/4 cup, plus 2 Tablespoons coconut milk
1/4 cup. plus 2 Tablespoons raw honey
1/4 cup, plus 2 Tablespoons melted coconut oil
1 Tablespoon almond flavoring
Put 2 cans of coconut milk in the fridge overnight. Spoon the cream from the top to whip in a chilled metal bowl. Set aside the runny part of the can to go into the filling.
Preheat oven to 350 degrees. Whisk almond flour, coconut flour, gelatin, baking soda and salt in a large mixing bowl. Stir in melted coconut oil, honey, and almond until a dough forms. Spoon dough onto a round baking pan, lined with parchment paper. Roll into a large circle. Bake for 10-12 minutes until golden. Cool completely.
Place soaked cashews, coconut milk, raw honey, melted coconut oil, and almond extract into a blender or food processor. Blend 3-5 minutes until completely smooth. Pour into a mixing bowl and fold in whipped coconut cream. Pour filling over cooled crust and spread evenly. Place in fridge for 2 hours before topping with fruit.
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