OR­ANGE SWEET POTATO & CO­CONUT TARTS WITH PECAN PRA­LINE

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

The Australian Women’s Weekly Food Magazine - - Lifestyle Gluten-Free -

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

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