Gluten Free / Vegan Option / Excellent source of Fibre / Good Source of Protein / Diabetic Friendly / Healthy Fats / 90% less sugar per serve / 86% less carbohydrates per serve
Make 6 mini tarts or 1 large
- 2 1/2 cups Almond Meal
- 2/3 cup Lakanto Baking Blend
- 1/4 tsp Sea Salt
- 1/3 cup Macadamia or Olive Oil
- 1 large Egg (or ~2 tbsp additional Oil)
- 280ml Creme Fraiche / Greek Yoghurt / Coconut Yoghurt
- 1/2 cup of Lakanto Icing Powder
- 1 Tsp Vanilla Extract (optional)
- 2 small Dragonfruit, cut into slices
- 3/4 cup of Orange Juice
- 1/2 cup of Lakanto Baking Blend
- 1 Tsp Maca Powder
- Orange Zest
- Preheat the oven to 180 degrees. Grease the bottom of 6 mini fluted tart tins.
- In a large bowl, mix together the almond meal, Baking Blend and sea salt.
- Stir in the oil and egg, until well combined. If it’s too dry, add in a bit more almond meal, if too wet more oil. If should not be sticking to your hands but it shouldn’t be too crumbly. Push into the tart tins, ensuring the sides are even.
- Carefully poke holes in the bottom using a fork to prevent bubbling and bake unfilled for 10-12 mins, until lightly golden.
- Remove from oven and let sit in the tins to cool and then remove.
- Mix the creme fraiche and Icing Powder together until blended, mix in vanilla if using.
- To make the glaze, juice the oranges and mix the juice, Baking Blend and maca powder in small saucepan. Simmer, stirring occasionally to make sure its all blended, until thick.
- Assemble the tarts by dolloping spoonfuls of the creme fraiche or yoghurt mix into the tart bases
- Place three slices of dragonfruit on each tart, drizzle with the orange maca glaze and finely grate from orange zest on top
- Serve and enjoy with your favourite cup of tea
- Up the amount to 1 Tbsp of Maca if you are used to / love the flavour.
- Butter can be used in place of the oil
- If unable to find dragonfruit, any of your favourite fruit can be used eg. berries, kiwi, mango.
- Vegan option: Use coconut yoghurt instead of creme fraiche
- Any extra glaze can be stored in the fridge and added to porridge, pancakes or toast