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Strawberry Tart with Gingered Coconut* Cashew Cream

Ingredients:

1 lb fresh strawberries

1 cup raw cashews, soaked for 4 hours in water and rinsed

1/2  cup coconut milk

1 cup assorted raw nuts and seeds of your choosing [sunflower seeds, almonds, walnuts, cashews, macadamia etc]

1 T freshly minced ginger

1/2  tsp vanilla extract

zest of one lemon, divided

agave syrup

sea salt

Directions:

Slice the strawberries and toss with a squirt of agave syrup, perhaps a tablespoon’s worth.  Set aside.

Blend the cashews together with the coconut milk, fresh ginger, vanilla and a pinch of salt until smooth.  Sweeten with agave to taste.

Add 1 cup of assorted seeds and nuts of your choosing to a food processor along with ½ the lemon zest.  Process until crumbly.  Add agave syrup until the nuts begin to clump.  Remove nut mixture and press into individual non-stick tart pans or into individual cupcake pan liners in a cupcake pan. [You could also just lightly press some onto a plate.] Unmold and place on a plate, if using the tart pans.  Top with the strawberries and cashew cream.  Garnish with the remainder of the lemon zest.

 

*I’ve recently revamped this recipe to replace the original use of ginger beer with coconut milk.  The reason that I initially used the ginger beer was because it was a dusty bottle sitting on the shelf and I was trying to figure out a use for it since we didn’t drink soda.  The addition of the coconut milk makes the cream more lush and delicious.

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