I must say that it was how pretty this tart looked that made me want to make it! The second thing that intrigued me was that it was made with sweet potato flour. If you follow my Facebook page you might remember the staged process it was to make the sweet potato flour! So after embarking on making the sweet potato flour, I had to use it up so I decided to make it as a ‘bonus’ for one of my recent cooking classes.
The recipe comes originally from AIP Lifestyle who have some great recipes, even if you’re not restricted by an AIP lifestyle! I added rhubarb and some pretty little dried rose petals to mine and served it with the ‘custard’ from the lemongrass & kaffir lime coconut icecream (ie just wasn’t churned in the ice-cream machine) but if dairy isn’t an issue it would be lovely (as are all tarts in my opinion) served with cream and ice-cream.
Continue reading rhubarb, strawberry & lemon tart (AIP, paleo, gf, nf, eg, df)
If you’ve been following on Facebook, you’ll know that I was spoilt with an ice-cream maker for Christmas (a fancy one with in-built compressor so half the freezer isn’t taken up with the frozen bowl). Very spoilt! The first attempt was a DIVINE nutella gelato, but now that Christmas is over and the healthy eating starts to creep back in, I have made this mango coconut ice-cream. It’s dairy free, gluten free, paleo and even AIP compliant!
Let’s be real, it’s not nutella gelato BUT for the cold creamy ice-creamy sensation, it’s pretty good and uber simple with just 3 ingredients.
- Blitz the mangos in a blender, add coconut cream and honey and blend until combined.
- Place in the fridge for 4 hours or over night if possible.
- Churn in an ice-cream maker for 30-40 minutes.
- Eat immediately for the best creamy consistency.
If you want to store it for another day, put into a container (or little ones for portion control). You will need to take it out of the freezer for at least 20 mins before you want to eat it as it gets very hard.