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Well, hello there! How’s everyone doing? Still doing alright? Waiting for the next episode of Game of Thrones like I am?

Me? I’m great! I mean besides my GoT obsession, I’m really doing well and not going to complain here…well, maybe, one thing I will complain about I guess. You know this thing people say that your body changes every 7 years or so…well, I don’t count the years in between, but I know that lately, my body has been trying to tell me a lot of things…mostly things it doesn’t like and I try to ignore it but then it yells at me in many ways.

For one, I now notice a tremendous reaction when I eat a ton of gluten (**cries**).  If you don’t know, I am a huge fan of this G thing. I love bread, pasta, and all carbs, but it doesn’t love me back anymore. Nowadays, when I have too much, I itch like crazy, which I feared would happen because my sister has the same problem. So now, I am trying my best to avoid this G word as much as possible. But do I have to give up everything I love??? Not really. Thank goodness for all the gluten-free stuff out there, which are getting better and better. I noticed most restaurants now also have the gluten-free options, which they mark with GF, and here I was thinking GF always stood for Girl Friendly, well, it is not my friend for sure!

Now, don’t get me wrong, I still torture myself some days by eating what I want. I just know that I need to prepare myself for the endless itching, and Benadryl has become my friend lately. I can’t say I will go completely nuts and avoid it all times, but maybe 75% of the time at least. I will still allow myself that 25% of pure bliss once in a while.

Needless to say, I’ve been experimenting in the kitchen lately and doing a lot of research. Now, dinners and lunches are a little easier for me because for the most part, I do love my vegetables, and I’m mostly O.K. just eating greens and a protein, but I also have love for desserts, so that is a bit more tricky.

So here we are. My very first GF dessert that actually taste pretty damn good! And the best part, you can choose to bake it or not, it is great either way. If you are looking for an alternative, you may want to try this.

The crust is adapted from this recipe here, and the filling from here.

INGREDIENTS:

For the crust:

6 ounces almond slices
1 ½ cups oat flour
½ cup mejool dates (pitted and roughly chopped)
4 tablespoons melted butter (plus additional butter for the tart pans)

For the filling:

16 ounces crème fraiche
1 tablespoon pure vanilla extract
2 tablespoons pure almond extract
2 tablespoons powdered sugar

Topping:

Fresh strawberries macerated in sugar.

Note: I used 6 (4 inch by 1 ¼ inch) mini tart pans with removable bottoms.

INSTRUCTIONS:

Crust:

  • Preheat the oven to 350 degrees F. Butter the tart pans.
  • In a food processor, pulse the almonds and oat flour until it is the same consistency and resembles coarse meal. Add the dates and pulse until the mixture comes together, and then add the butter. Keep processing until the ingredients forms a dough.
  • Place the mixture into a bowl and form a dough ball using your hands while pressing them together. Divide into six equal pieces.
  • Press each piece evenly onto the bottom of each pan then up the sides. You can use a glass bottom to smooth it out.
  • Bake for about 10-12 minutes or until golden brown. Let it cool, and then remove from the pans.

Filling:

  • In a medium bowl, combine all the filing mixture.
  • Spread the filling evenly in the center of each tart crust.
  • Top with the macerated strawberries and then refrigerate for at least an hour before serving.