ORANGE SWEET POTATO & COCONUT TARTS WITH PECAN PRALINE

PREP + COOK TIME 45 MINUTES (+ COOLING & REFRIGERATION) SERVES 6

Gluten-free, protein-rich, dairy-free

1½ cups (180g) ground almonds 1/3 cup (50g) coconut flour 2 tablespoons tapioca flour 2 tablespoons coconut sugar 1 teaspoon ground ginger 2 free-range eggs

1/3 cup (80g) coconut oil, melted 500g orange sweet potato,

cut into 3cm pieces 1 tablespoon water

¾ cup (180ml) coconut cream 2 free-range eggs, extra

¼ cup (60ml) pure maple syrup 1 teaspoon mixed spice

1 cup (280g) coconut yoghurt

PECAN PRALINE

¾ cup (90g) pecan halves ½ cup (80g) coconut sugar ½ cup (125ml) water

1 Preheat oven to 180°C/160°C fan. Grease 6 x 10cm round flan tins with removable bases.

2 Process ground almonds, flours, coconut sugar and ginger in a food processor to combine. Add eggs and coconut oil, processing until just combined. Press mixture evenly over base and sides of tins. Place tins on an oven tray.

3 Bake tarts for 10 minutes or until golden.

4 Meanwhile, place orange sweet potato and the water in a small microwave-safe bowl; cover with plastic wrap. Microwave on High (100%) for 8 minutes or until tender. Drain; cool.

5 Blend or process orange sweet potato with coconut cream, extra eggs, maple syrup and mixed spice until smooth. Pour the mixture into tart shells.

6 Bake tarts for 15 minutes or until just set with a slight wobble in the centre. Turn oven off; cool in oven. Refrigerate for 2 hours.

7 Make pecan praline.

8 Just before serving, top tarts with yoghurt and praline.

PECAN PRALINE

Spread nuts on an oven tray lined with baking paper. Stir coconut sugar and the water in a small saucepan over medium-high heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, for 6 minutes until it reaches hard crack stage (when a drizzle of syrup dropped into iced water turns into hard brittle shards). Pour toffee over nuts on tray, tilting to spread into a thin, even layer. Allow to cool and set. Break praline into pieces.

Per serving: 51.5g total fat (21.5g saturated fat); 3282kJ (784 cal); 62.1g carbohydrate; 18.4g protein; 9.7g fibre

“Following a restricted diet can be challenging. However, by setting up a creative pantry full of the right ingredients, anything is possible.” Amanda Kelly-Lennon, Editor, The Australian Women’s Weekly FOOD