Strawberries roasted with our Strawberry Balsamic Vinegar topped over this yummy grain-free crust make this a delicious springtime dessert! We've adapted this recipe from thechalkboardmag.com. Check it out!
Ingredients:
2 cups blanched almond flour or almond meal
1/4 cup unrefined coconut oil, melted plus extra for greasing pan
3 tablespoons pure maple syrup (Grade A has less of a strong maple flavor)
1 egg white, beaten lightly
1 teaspoon pure vanilla extract
1/8 teaspoon salt (we used Himalayan Pink Sea Salt)
2 heaping pints fresh strawberries, hulled and quartered
3 tablespoons sweetener of choice (i.e. coconut sugar, maple sugar or brown sugar)
2 tablespoons Aged Balsamic Vinegar (we used Strawberry Balsamic Vinegar)
Preparation:
Grease a 9-inch tart pan with a removable bottom. In a large bowl, stir together almond flour, coconut oil, maple syrup, egg white and salt. Mix until very well combined. Transfer mixture to prepared tart pan and press firmly and evenly into the bottom and sides. Make sure the dough is uniform thickness throughout. Prick the crust all over with the tines of a fork (about 12 times is good). Refrigerate dough for at least 20 minutes before baking. Preheat oven to 400 degrees. Bake for 20-30 minutes or until golden and firm to the touch. Remove from the oven to cool while preparing strawberries. Pile the strawberries onto a large rimmed baking sheet with unbleached parchment paper. Sprinkle with sugar and drizzle with balsamic. Toss to coat and spread in an even layer. Roast strawberries for 10-12 minutes or until they begin to soften and start to lose their shape. You can pour the warm roasted strawberries into the cooled shell and serve immediately or allow the berries to cool and then transfer to the cooled shell. Either way, berries should be poured into the shell just before serving so that the crust doesn't get soggy. Serve plain or with desired accompaniments. (Recipe adapted from thechalkboardmag.com/healthy-strawberry-tart)
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