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Mar 24 2017


Strawberry Tart

Ingredients CRUST: Coconut Oil- 1/2 cup melted Coconut Flour- 3/4 cup Coconut Sugar- 1/4 cup Grass-Fed Organic High Vitamin Butter Oil-2 tablespoons Organic Vanilla Extract- 2 tsp Agave Syrup or Honey-2 tablespoons Maple Syrup- 2 tablespoons Salt- 1/4 tablespoon Whole Oats- 3/4 cup Pasture Raised Eggs- 2 Filling: Organic Strawberries- 3 quart containers Maple syrup-3 tablespoons Agave syrup-2 tablespoons Lemon Juice of 1/2 lemon NesProteins Grass-Fed Gelatin-2 tablespoons Arrowroot Powder-1/2 tablespoon Instructions CRUST: Pre-heat oven to 200C. Wisk melted coconut oil, 2 tblsp blue agave syrup, high vitamin butter oil, vanilla and eggs in medium bowl until well blended. Grind oats and 2 tblsp maple syrup in a food processor. Add oat mixture, coconut sugar and coconut flour to bowl and stir to form a soft dough. Mold dough into a small pre-greased pie pan. Poke holes in the bottom with a fork. Cook for 10-15 minutes and set aside to cool. Filling: quarter and cap 6-8 cups organic strawberries. In medium saucepan heat 2-3 cups strawberries with syrups and lemon juice on medium heat. When starting to boil lower and simmer for 10 minutes. Spoon out strawberries and add to rest in a separate bowl. Let sweet syrup mixture cool for about 5 minutes then whisk in arrowrrot powder until dissolved. Slowly add in NesProteins Grass Fed Gelatin and whisk until dissolved. Add to strawberry mixture and gently stir. Place into pie crust and chill for one hour. Top with homemade raw whipped cream and fruits of choice