now i know we haven't spoken since my birthday (although instagram told another story) but let's just say it has been for good reason. august has been, for want of a better word, insanely busy. insanely busy because it is starting to drive me a tad insane. so you can imagine that when i was somehow afforded the chance to spend a few hours in the city spending my birthday vouchers you can be sure as sugar that that's exactly what i did.
there was one drawback - i was wearing my school uniform. naturally, i got weird looks in the bookstore and the lady behind the counter at one shop coyly asked me if i'd had school on a saturday. really what she meant (and what her eyebrows were trying to get at) was did you just come from detention and are you a delinquent and should i call for backup!?!?!?!?
i really really wanted to tell her that i was mega #badass and had a detention for a really dodgy reason. instead i told her the truth which was that i'd had a school-affiliated competition in the city and could i please have a bag to carry my new cake plates and cups in??????
anywho, the reason i'm telling you all about my saturday morning musings is because whilst i was perusing around melbourne's cbd i happened to pick up amy chaplin's recipe book at home in the whole food kitchen. let me tell you that i am in love. so much so, i made a tart about it. a strawberry vegan gluten and refined sugar free tart. i love everything about this book. i love the photos, i love the recipes, i love the ideas, i love the words and i love how she explains each weird and wonderful ingredient in part one then uses them all in part two.
so you should a) make this tart and b) go buy amy's book!! or at least check it out anyway!! happy hump day....urhg i hate that saying....
notes: whilst inspiration for this recipe was taken from amy chaplin, the actual recipe itself is my own. the tart is completely vegan, gluten free, dairy free (obvs) and fructose friendly. when making the strawberry filling/topping bit, stirring is key as this will ensure thickening! to prevent lumps, make sure it's cooled slightly before adding in the arrowroot (tapioca) powder.
vegan strawberry tart
for the pastry
1/4 c rolled oats
2 tb shredded coconut (unsweetened)
3 tb amaranth flour
1/2 tsp baking powder
1/4 c spelt flour
3 tb melted coconut oil (the good stuff!)
3 tb pure maple syrup
1 tsp vanilla extract
for the filling
450g fresh strawberries, diced
1/3 c chia seeds
1 tb rice malt syrup
3 tsp pure maple syrup
3/4 c frozen raspberries
3 tsp arrowroot (tapioca) powder
preheat your oven to 180 degrees C and lightly grease a 22 cm tart tin with olive oil.
to make the pastry: combine all your pastry ingredients in a bowl and using your (clean!!) hands, gently combine the mixture until it is moist but not sticky and forms a large ball in the bowl.
tip this into the now oiled tin and press it down until it covers the base completely and evenly, perhaps slightly higher on the edges. prick the tart base with a fork and bake for 20 minutes or until fragrant and lightly golden brown in colour. leave aside to cool.
to make the filling: heat the strawberries, chia seeds, syrups and raspberries in a medium sized saucepan until thickened and reduced (this should take about 10 minutes). take the pot off the heat and leave to cool slightly. add the arrowroot powder and mix well, ensuring no lumps form and mixture thickens even more.
pour the filling on top of the pastry and bake for another 15 minutes at 180 degrees C. then, transfer the tart to the fridge until serving time.
garnish with about 100g fresh strawberries and some shredded coconut. this tart goes really well with some sorbet/ice-cream etc.. as a yummy desert. although obviously it's not refined sugar free then, but hey, it's your call :)