Raspberry Tarts
Raspberry Chia Jam
10 oz frozen raspberries
3 tbsp Chia seeds
2-3 tbsp date sugar (optional to your taste)
Bring thawed raspberries to a simmer. Allow to cook until raspberries break down (you can help this process by smashing with a fork). Remove from heat and add date sugar and chia seeds. Mix well. Jam will thicken as it cools completely. Enjoy!
Pie Crust:
1 ¼ cup fine almond flour
1/3 cup arrowroot powder
1¼ tsp baking powder
2 tbsp ground flax
5 tbsp water
1/4 tsp salt (or to taste)
INSTRUCTIONS
Mix ground flax and water and set aside.
Combine almond flour, baking powder, arrowroot, and salt together in a bowl.
Add the flax mixture and mix with a spoon until it begins to come together. Use your hands to bring it all together to form a ball of dough.
Place the ball of dough between 2 sheets of parchment paper to roll. Roll out and use 3 – 4 inch cookie cutter to cut out crusts.
Press each piece of pie dough into a muffin tin. Par bake at 375 F for 10 Fill with raspberry jam. Bake an additional 10 minutes or until edges are lightly golden.
Drizzle with cashew cream:
1/2 cup of soaked raw cashews
1/4-1/2 cup plant milk
1/4 tsp vanilla
1- 2 dates
Combine in a blender and blend until smooth
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