1 cup of raw cashews 1 cup of unsweetened shredded coconut (+ some to roll the energy balls in) 2 tbsp of pure maple syrup 1 tbsp of coconut oil 1 tsp of yellow goldenberry powder (Optional, it however gives them a nice colouring 🙂 ) Freshly squeezed juice (1 small lemon)
Put all ingredients in a food processor and blend until smooth
You will need 4 inch tins with the removable bottom
2 cups of almond flour
4 tbsp of coconut oil (Melted)
4 tbsp good grade maple syrup
pinch of salt
a little neutral oil (any vegetable oil) to brush tins
Lemon Curd Filling
1 cup lemon juice (Approx 5 Lemons)
1 can (400 ml) of full fat coconut milk at room temperature
¼ cup maple syrup
2 tbsp cornstarch
1 tsp agar agar powder
pinch of ground turmeric for colouring
Brush 8 x 4 inch tins with the vegetable oil.
Preheat oven to 350 degrees.
For the Tart Shells
Put all crust ingredients into a blender, and blend until sticky. Press the mixture in equal portions into each mini tart tin. Bake for 15 minutes. Set on a wire rack to cool.
For the Filling
Pour the coconut milk into a sauce pan on low heat. As surface begins to steam, add in the cornstarch and agar-agar. Stir until completely dissolved.
Add in maple syrup and lemon juice and simmer gently for approx 1 minute.
Pour mixture into cooled tart shells and refrigerate for 4 hours to set. I sprinkled the tartlets with lavender, but you can certainly decorate them with your favorite topping. Coconut shavings is an idea or blueberries 🙂
If you have leftover lemon custard it can be frozen for up to 1 year without quality changes. To thaw simply transfer to the fridge. After thawing, keep in the fridge no longer than 4 weeks. When you’ll use it, simply rewarm at low heat and whisk until dissolved.
7 cups all-purpose whole wheat flour 1 tbsp coarse sea salt for sprinkling 1 tsp active dry yeast 3 1/2 cups warm water 1 tbsp agave 1/3 cup olive oil * 1 small red onion , thinly sliced 1/3 cup sun-dried tomatoes , chopped 1/3 cup Kalamata pitted olives , chopped * 2 fresh rosemary sprigs
& some chili flakes
Use good quality olives and olive oil it makes a big difference in flavour, I used Barakaris olives and olive oil from Mouton Vert located in Montreal
1. In a large mixing bowl combine flour and yeast. In a small bowl combine warm water and agave to dissolve. Then pour liquid over the flour mixture. Stir to combine until you have a sticky dough. 2. In another large mixing bowl add 1/4 cup olive oil only, and transfer dough to the bowl. Roll the dough to coat in the olive oil. Cover the bowl tightly, and transfer to the fridge overnight. (Make sure the bowl is big enough for dough to double in size). 3. Remove dough from fridge and line a 17 x 12 inch baking tray lined with parchment paper. Transfer dough onto tray. Push dough out with hands as best you can to cover tray entirely. Wait 1 hour for the dough to come to room temperature. It should soften and rise considerably. 4. Preheat oven to 450 degrees. Pat focaccia dough again to ensure it is the same thickness throughout on the pan (about 1-inch thick). Then dimple the entire dough by pushing your fingers into the dough. Drizzle with more olive oil and sprinkle with the coarse salt. 5. Decorate with thinly sliced red onion, sun-dried tomatoes, olives and rosemary & chili flakes. Bake for 20 minutes, or until golden brown.