The filling is cooked, with a plant-based alternative for gelatine, the so-called agar agar powder. The amount used is crucial, too little lets the filling not set properly. Using too much makes it kinda rubbery in texture. I use approx. 1 teaspoon per cup of liquid and it works quite well.

This lemon tart does not need flour or grains. The crust is made from almonds and dates, which are blended to crumbs in a high-speed blender.

Blind Baking

The crust is baked first before being filled. It works best to pre-bake it, using the blind baking method. For this you need to weigh down the dough. This basically replaces the filling so the base doesn’t blow up when the air beneath expands in the heat. It’s fairly easy. After spreading the dough in the baking tin, you cover the dough with some baking power. Then add the weight.

You can use the following:

• Special blind baking marbles
• Dried legumes (for example peas, beans etc)
• Coffee beans
• Rice or other grains
• Sterilised gravel rocks (I did this successfully already)

This recipe for lemon tart is vegan, gluten-free and fruit-sweetened. It also doesn’t need any soy or grains.

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Lemon Tart (Vegan, Gluten-free, Fruit-sweetened)

Zesty, fresh and light! This is the motto for this vegan and gluten-free lemon tart. With plenty of fun garnishing options.

Course Desserts

Diet Gluten Free, Vegan

Keyword gluten-free, Grain-free, Lemon, soy-free, Tart

Prep Time 45 minutes minutes

Cook Time 30 minutes minutes

Soaking time 4 hours hours

Servings 14 Portions

Equipment

• 35 x 10 cm tart form

Ingredients

• 170 g almonds
• 120 g dates, pitted and chopped

For the filling:

• 100 g dates, pitted and chopped
• 50 g sunflower seeds (soak in water for approx. 4 hours, then rinse and drain)
• 300 ml plant-based mylk, preferably unsweetened
• 75 ml fresh lemon juice
• 1 to 2 tbsp lemon zest (depending on how zesty you like it)
• 1 1/4 tsp agar agar powder (not flakes!) Also see notes below
• 1 to 2 pinches ground turmeric

Instructions

• Preheat oven to 160°. For the curst, blend almonds and dates to fine crumbles, using a powerful blender. Knead the dough a bit and then spread it evenly in the tart form. Pull the dough up along the sides too.
• Blind bake the dough on the lower level for approx.. 15 minutes. Be careful, it burns easily. If needed, bake it covered.
• Let the crust cool down properly. For the filling, blend all ingredients in a high-speed blender until smooth.
• Pour the mixture into a pot and bring it gently to the boil. Let it simmer for a few minutes while stirring constantly.
• Pour the mixture into the tart form and spread it evenly. Let it cool down a little before letting it set in the fridge. Garnish to your liking. Enjoy

Notes

Notes: Agar agar needs to be pure powder not flakes. The latter will need different amount to achieve the same result. 

Also, measurement is crucial when working with agar agar. I’m using measuring spoons. 1 teaspoon equals 5ml and 1/4 teaspoon equals 1.25ml.

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Almost everyone loves chocolate, so I opted for a dark chocolate cookie recipe that is gluten-free, nut-free as well as grain-free.

The ‘magic’ ingredient to make this dream come true: sweet potato! It really works and creates a deliciously soft and chewy cookie, with a crispy exterior. You can possibly add chopped nuts or chocolate drops too.

*Please note: I cook the kūmara (sweet potato) unpeeled in water, then let it cool down before peeling.

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Flour-Less 6 Ingredient Dark Chocolate Cookies (Vegan, Gluten-free, Grain-free, No Added Oil)

Almost everyone loves chocolate, so I opted for a dark chocolate cookie recipe that is gluten-free, nut-free as well as grain-free.

Course Baked Sweet, Cookies

Cuisine American

Diet Gluten Free, Vegan

Keyword Biscuits, Cookies, dairy-free, Dark Chocolate, Flour-Less, Grain-free, Kumara, No added Oil, nut-free, soy-free, Sweet Potato, without egg

Servings 15 cookies

Ingredients

• 260 g cooked kūmara (sweet potato) I used orange variety*
• 50 g FAIR-TRADE cocoa powder
• 90 g coconut sugar
• 1 tablespoon psyllium fibre husk or ground flax seed
• 1 tablespoon baking powder
• 1 teaspoon tahini

Instructions

• Preheat the oven to 175°C. Mix the dry ingredients in a medium sized bowl.
• In a separate bowl mash kūmara with tahini.
• Add mashed kūmara to the bowl with dry ingredients and mix well. It should form a knead-able dough.
• Roll little balls out of the dough and place on a sheet of baking paper. Allow at least 2cm space between each ball. Cover with a sheet of baking paper and using a glass, press the cookies flat until they are about 5mm thick.
• Remove upper baking paper sheet and place in oven for approx. 15-20 minutes. If they turn brown too quickly, cover with a loosely placed sheet of aluminum foil.
• Let cool down a little, store in air-tight container in cool and dry space. Use within a week or so.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.