If it does not, add 1 tablespoon more of oil at a time, pulsing with each addition, to achieve the right texture. Add 1/2 cup of oil and pulse until dough starts to come together in walnut-sized clumps. But in the case of this long-time favorite, I’m willing to make a delicious exception! □ġ/4 cup coconut sugar (can be omitted or substitute maple sugar)ġ/2 cup avocado oil (or melted coconut oil or cultured ghee if you can tolerate them), perhaps moreĦ cups blueberries, divided (you can use all fresh blueberries or use 4 cups frozen wild blueberries for the cooked filling, 2 cups fresh blueberries for the raw topping)Īdd sweet potato flour, arrowroot starch, cinnamon, sugar, and salt to the bowl of a food processor and pulse to combine. It’s honestly why I don’t often bake, eat, or share paleo-fied treats. One of the best things about a paleo/whole food style of eating is becoming very, very connected to how food makes you feel. Even cooked fruit is very concentrated and it’s easy to accidentally eat a large serving which is a path to an unhappy tummy – I speak from experience! The goal with a treat is to enjoy something special, to even be nourished by it – not to be sick from it. Because they’re so concentrated, flours of any kind deliver a giant amount of an otherwise well-tolerated food into our bodies. If you are new to following the AIP and you do make the kuchen, do yourself the favor of having very small servings at a time. It’s great fun working on all of it even if it takes longer to get in place than I would like. It’s like getting a star on your homework from your very favorite teacher – I’m thrilled! There’s a new landing page in the works with menu shortcuts to favorite recipe categories, instructional videos (plans underway), menu plans, and shopping/product links for hard-to-find paleo and AIP ingredients like, for instance, sweet potato flour. (I know, I should have had one all along…) Please take note of the very exciting “Paleo Approach Approved” badge (above and right) from The Paleo Mom which is a thumbs up for my autoimmune protocol recipes. My bio and about page are updated, with a recipe index under development. Like the revamped kuchen, you’ll perhaps notice some changes here at Fresh Tart. The blueberries are the star – both cooked and raw – so hurry and make one of the versions before summer completely closes up shop. I’m so happy my beloved kuchen is so adaptable because it really is one of the yummiest, easiest, crowd-pleasingest desserts in my repertoire. It’s perfect in short crusts like this, definitely worth ordering a bag and playing with it. Tiger nuts are not nuts at all, but small root vegetables with a sweet and nutty taste. I didn’t even know sweet potato flour existed! I ordered it online and am pretty thrilled with my early experiments.ĭitto my early experiments with tiger nut flour as well. Woo hoo! (Take note that the crust dough makes a fantastic blueberry – or other fruit – crisp topping as well.) Huge thanks to Jessica Flanigan at AIP Lifestyle for the inspiration to give this a try (you must check out her stunning Strawberry Lemon Tart with Rose Cream). I’ll tell you what – it’s still delicious. Damn tasty! And this year, given the autoimmune protocol/AIP, I just had to take one more run at it, this time with sweet potato flour. The next summer, I made a gluten-free version, using almond flour in the crust. I first introduced my friend Susie Shubert’s summertime dessert back in 2010, when I shared the Kingfield Market Berry Bake Off-winning recipe with TC Taste/Minnesota Monthly Magazine readers…about one month before I quit eating gluten. Oh blueberry kuchen, what a transformation we’ve had together.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |