If you don’t eat sugar or gluten – what on earth do you eat for dessert?!!
How boring! I could never do that. Especially at Christmas time. Forget it!
Is that what you think? I know that’s how a lot of people view following a low fructose (or sugar free), gluten free (and even dairy free for me these days!) diet. But it actually isn’t the case. And it’s a perception I want to change, so more people can make healthy lifestyle changes – without feeling deprived!
Once you make the decision to change your diet, you just need to know where to look to find absolutely amazing recipes to replace the old ones you used to make. This is where it can really help to have people around you who you can ask questions of, share recipes (both successes and failures!) and generally feel at ease with (no risk of the “sugar free cult” debate rearing its head).
Luckily for me, one of my lovely friends, Alli also follows a low fructose, wholefoods based diet (like myself) and is always willing to share things she has made. We often share different recipes we try in the kitchen, so when she sent me a pick of this tart I had two questions to ask – firstly, can I try it and secondly, would you like to put this on the blog…please?!
Luckily for me, she said yes to both. So I can vouch for the fact this tastes AMAZING (and was devoured by everyone – even the sugar hungry who were none the wiser!) and would make a wonderful, healthy addition to your Christmas celebration (or any celebration for that matter).
If you would like to check out some of Alli’s handiwork, please like her facebook page, Cupcakes by Alli. She creates gorgeous cakes and cupcakes and can even make sugar free ones if you are looking for a healthier alternative!
Note – this recipe needs to be made the day before it is to be eaten.
- Ingredients (base)
- - 3 cups of almond/nut meal (if making fresh I used a combination of almonds, cashews and pepitas)
- - 100g unsalted butter (or coconut oil for dairy free)
- - 80g rice malt syrup
- - 1 egg
- Ingredients (filling)
- - 6 eggs
- - I tsp of vanilla powder
- - 80g rice malt syrup
- - ¼ cup arrowroot
- - ⅓ cup cacao powder
- - 600g coconut cream (Ayam brand works best)
- - 10 drops of Doterra Peppermint oil (or Wild Orange for Jaffa)
- Preheat oven to 180 °C.
- Place all base ingredients in thermomix bowl or food processor and mix for 20 seconds on speed 7 (or until combined).
- Wrap in cling wrap and refrigerate for 20-30 minutes.
- Start on the filling: place all filling ingredients in thermomix bowl and cook for 7 minutes at 80°C on speed 4.
- Add in peppermint oil and then blend for 4 seconds at speed 6.
- Pour out into another bowl straight away to prevent further cooking. Set aside.
- Back to the base: Roll out dough in between 2 sheets of baking paper (mixture will be quite sticky).
- Transfer rolled out dough into a lightly greased (coconut oil works well) loose base tart dish.
- Line case with baking paper and fill with rice or baking beads and blind bake for 10 minutes.
- Remove rice/beads and baking paper and bake for a further 5-10 minutes until lightly browned.
- Set aside to cool.
- When the base has cooled, fill with custard and decorate with fresh berries.
- Refrigerate overnight to allow to set
- As mentioned above, make the day before serving.
- Note the dairy free option for the base
- Honey (a good quality raw one) could be substituted for rice malt syrup if you prefer (note this would be a higher fructose tart). I would use much less grams than the rice malt syrup amount so you may need to alter the wet/dry quantities.