Brazil Nut Tart
Here is some sweet inspiration for the next cooking school - Paleo for Weight Loss on Saturday 3 rd September. A fantastic pie free of grains except some Buckwheat flour (psuedo grain - gluten free), using rapadura sugar (evaporated sugar cane juice - raw) from Donna Hay Fresh and Light latest magazine - we loved it!
Brazil nuts are very high in selenium which improves immunity, acts as an antioxidant which defends against free radical damage and inflammation. Selenium may also have antiviral effects and is essential for successful male and female fertility and reproduction, and also reduces the risk of cancer, autoimmune and thyroid diseases.
1/2 cup of rapadura sugar
1 Tbls raw honey
2 Tbls vanilla extract
1 & 1/2 cups brazil nuts roughly chopped
Coconut yoghurt to serve
1 cup brazil nuts ground
2 tsp vanilla extract
1/2 cup buckwheat flour
1/2 cup ground mixed almonds and sunflower seeds or LSA mix
2 Tbls rapadura sugar
Preheat oven to 160 degrees C. To make crust place ground Brazil nuts, vanilla, flour, egg, nut/seed mix or LSA and sugar into a bowl and stir to combine. Turn out on work surface and bring together to form a smooth dough. Press into a lightly grease tart tin.
For filling, place eggs, sugar, honey and vanilla in a bowl and whisk until combined. Ad the nuts and mix until combined. Pour mixture into the tart shell and cook for 30 mins or until just set. Refrigerate until cold and serve with coconut yoghurt