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    3.10.16

    this is the new health food. It’s not about low-fat or fake sugar. It’s not about faux health foods. This strawberry tart is as amazing as any you’ve tried, but it’s made from simple, clean, nutritious ingredients chock full of health benefits.

    Health Counselor and monthly contributor, Pamela Salzman totally gets it and nails our Easter baking needs with this almond crust, coconut sugar and fresh berry tart not a soul at your dining room table will object to! 

    This is the ideal clean springtime dessert, perfect for Easter or Passover. It’s deceptively simple to make, but still very sophisticated and obviously delicious. The grain-free tart crust will become a staple in your baking repertoire since it is so versatile and can lend itself to many different fillings, from peaches and cream to chocolate pudding. The key is to fill it just before serving so that it stays as crisp as possible for as long as possible. You can even make this recipe into mini-tarts, just bake for a little less time.

    GRAIN-FREE BALSAMIC ROASTED STRAWBERRY TART
    Makes one 9-inch tart

    Ingredients:

    2 cups blanched almond flour or almond meal
    ¼ cup unrefined coconut oil, melted plus extra for greasing pan
    3 Tbsp pure maple syrup (Grade A has less of a strong maple flavor)
    1 egg white, beaten lightly
    1 tsp pure vanilla extract
    1/8 tsp salt

    2 heaping pints fresh strawberries, hulled and quartered
    3 Tbsp dry sweetener of choice (i.e. coconut sugar, maple sugar or brown sugar)
    2 Tbsp aged balsamic vinegar

    optional accompaniments: whipped coconut cream, cashew cream, ice cream or Greek yogurt

    Directions:

    Grease a 9-inch tart pan with a removable bottom.

    In a large bowl, stir together almond flour, coconut oil, maple syrup, egg white and salt. Mix until very well combined.

    Transfer mixture to prepared tart pan and press firmly and evenly into the bottom and sides. Make sure the dough is a uniform thickness throughout. Prick the crust all over with the tines of a fork (about 12 times is good.)

    Refrigerate dough for at least 20 minutes before baking.

    Preheat oven to 400 degrees. Bake for 20-30 minutes or until golden and firm to the touch. Remove from the oven to cool while preparing strawberries.

    Pile the strawberries onto a large rimmed baking sheet with unbleached parchment paper. Sprinkle with sugar and drizzle with balsamic. Toss to coat and spread in an even layer.

    Roast strawberries for 10-12 minutes or until they begin to soften and start to lose their shape. You can pour the warm roasted strawberries into the cooled shell and serve immediately or allow the berries to cool and then transfer to the cooled shell. Either way, berries should be poured into the shell just before serving so that the crust doesn’t get soggy. Serve plain or with desired accompaniments.

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