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    21 hours ago by brownpapernutrition MANGO YOGHURT RICOTTA SLICE... cheesecake thing which I made with a few things in the fridge and inspired by my case of mangoes : ) I made it by whisking together 3/4 cup ricotta, 3/4 cup greek yoghurt, 3 tablespoons honey, 2 free range eggs, 2 teaspoons vanilla, 2 tablespoons chia seeds, 1 medium very sweet aka brown banana and 2 teaspoons lime zest until all creamy and delicious. Then poured it into a lined loaf tin and popped it in the oven at 180C for about an hour - or until a skewer came out clean and the top
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Almond meal tart with salted tahini caramel

These little bites of absolute heaven are a perfect addition to the Christmas table! I made the mini tarts (makes it easier to share. You don’t have to make mini ones, you can use muffin tins or even just go for gold with a big tart too) with medjool dates, Macro Organic Almond Meal, buckwheat flour, extra virgin olive oil and vanilla, gave them a quick bake and then topped them with coyo and my fave salted tahini caramel (tahini, maple, vanilla and nut milk). They’re gluten free and will totally knock the socks off your friends, fam and of course YOU whenever you make them!

 

ALMOND MEAL TARTS WITH SALTED TAHINI CARAMEL

Makes 24 mini tarts

Gluten free 

Almond meal tarts:

1 1/2 cups (140g) Macro Organic Almond Meal

3 tablespoons (60ml) extra virgin olive oil

1/4 cup (35g) buckwheat flour

4 (60g) medjool dates, pitted

1 teaspoon vanilla extract

1 tablespoon water

Salted Tahini Caramel:

4 tablespoons tahini

2 teaspoons vanilla extract

2 tablespoons maple syrup

1 tablespoon almond milk

Sea salt

3 tablespoons coconut yoghurt

Almond crumb:

1/2 tablespoon almond meal

1/4 teaspoon (or just a pinch!) cinnamon

Fresh blueberries to serve (optional)

To make the tarts: Heat oven to 140C and grease/line 24 mini tart tray. If you don’t have miniature you can use an 8-12 cup muffin tray. Add Macro Organic Almond Meal, extra virgin olive oil, buckwheat flour, dates, vanilla and water to a food processor and pulse to break up the ingredients, then blitz to form a rough dough. Remove from food processor and measure 2 teaspoons measures into the cases. Press the dough around the cases so they are even. Cook in oven for 20-24 minutes, or until lightly golden. Cool completely.

To make the salted tahini caramel: Add tahini, vanilla, maple and almond milk to a bowl and whisk until creamy.

To make the crumb: In a separate bowl mix together almond meal and cinnamon.

To assemble: Spoon about half a teaspoon coconut yoghurt into each tart, followed by a teaspoon of salted tahini caramel, sprinkle with almond meal cinnamon crumb, give each tart a tiny pinch of sea salt,  top with blueberries if desired and enjoy!  Best stored in fridge.

+ Always check the label to ensure the ingredients in this recipe are right for your needs, particularly if you have food allergies.

 

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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