Hello from chilly San Francisco! We just arrived, and the weather forecast is promising sun and high 60s all week. A very welcome change from the Florida heat. We'll keep our Instagram updated throughout the week.Scandi Foodie. You may remember her contribution of a delicious pudding recipe from earlier in the year.
Maria just got married (hooray!) in her native Lapland and is now on her honeymoon in France, hence the much deserved break in blogging. Here's a bright summer tart to wish many happy and healthy years together to the newlyweds.
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And P.S. The Frugally Delicious giveaway winner is Fontrella Cole, Paloma picked your name out of the hat. Congrats and please contact us ohmygolubka at gmail dot com.
To make the raw version of the tart
I made raw tarts using 4 smaller tart pans (4 1/2" in diameter) for easier handling, but that is optional. Substitute quinoa flakes and quinoa flour with sprouted oat flour. Substitute coconut oil with melted cocoa butter. Mix 2 tablespoons of chia seeds with 5 tablespoons of water and 1 tablespoon of honey, leave for 15-20 minutes to form a gel. Add the chia gel to the crust dough, mix thoroughly with your hands. Leave the filling as is in the original recipe. Dehydrate the crust on its own for 6-8 hours at 115F. Remove from pan, dehydrate for another 4-5 hours. Then follow the same assembly instructions as for the baked tart. Dehydrate with filling for another 6 hours or so.