*xmassy tarts

These are yum! You need to use dried cranberries though - there is a recipe for drying your own on here that I found worked really well.

For the pastry;

1 cup ground almonds
1/2 cup rice flour (or any other you fancy)
appr 1 heaped table spoon cold gheeor d/f spread
a littel rice milk

mix the dry ing. together in a bowl, then add the butter and rub together to form 'breadcrumbs'. When evenly mixed, add rice milk a little at a time until a thick paste forms. Press the paste into a flan dish or a jam tart tray (shallow muffin tray?) until evenly covering the bottom and sides. Bake 'blind' (with nothing in) at 180f for about 10 mins (this helps to stop it being soggy!). You can start the filling while it is baking, and then leave to cool a little till the filling is ready

The filling;

Juice of two organic oranges*/or 2 organic lemons + orange flavouring
1/4 cup water
1 cup semi dried sugar-free, sulphite-free cranberries
1 cup roughly chopped *pecans
1/2 cup grated apple* or pumpkin
flat tsp grated ginger/ 1/2 tsp dry ginger
1 tsp mixed spice
1/2 - 1 tsp stevia to taste (it has to counter act the lemons!)
1 tsp ground linseed/flax
approx 1 tbsp arrowroot in a little cold water

Heat lemon, water, spices/ginger in a pan, when almost boiling, turn down heat and slowly add the arrowroot,stirring continuously. Keep adding the arrowroot and stirring well over the heat until the liquid turns to a clearish gel consistency. It should be quite thick - add the stevia and cranberries, nuts and grate apple/ pumpkin. Stir all together well, and finally stir in ground linseed/flaxseed, then spoon into pastry shell/s. Bake for approx 20 mins on 180f - but keep your eye on it! It is ready when the lemony gel has bubbled and browned slightly and seems firmish!!

It seems alot of work, but isn't, really! And they are well worth it - especially if you are looking for something a little different at xmas! Smile

samxxxxxxxxx
Original Post
Hi Sam

These sound delicious! I just have a couple of questions. When you say semi-dried cranberries, do you mean cranberries you've dried for 4 hours, as per the instuctions on this site, or that you dried them for a shorter time than this? Forgive my ignorance, but are you grating raw pumpkin? (I suppose you can't grate it cooked?!)

Thanks

Helen
Hey helen Smile

I dried the cranberries as directed on here, but only for about 2.5 hours - I wanted them to be juicy still, and they were still squidgy, but had lost quite a lot of their tartness. Yes I grated raw pumpkin - I know it sounds odd (to non-north americans anyway Winky)but a lot of people can't have apple, which would preferable to me...I was aiming for a (sweet) mincemeat type of thing... good luck with them! Smile
Hey there

Yeah, these things don;t freeze all that well, because there is still some water content in the filling, so make them close to when you will be eating them. The cranberries I did took less time, but my oven seems to have a life of it's own - it is pretty old and the thermostat is going and sometimes like to go on the rampage a bit! Smile

Anyway, anyone else got some xmassy recipes??

xsamx
Hi Sam

Thanks for the tip. I'll see what the frozen ones I've already made turn out like and also try to get some more nearer the time. My oven is a gas oven and I used the lowest setting below 1, which is "S". I've never known what that stands for, but it worked very well for the drying.

Helen

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