Strawberries and Dairy Free Cream Tarts

Strawberries and Cream Dairy Free Tarts

Strawberries and cream is a flavor match made in heaven especially cooked strawberries and these little tarts are fantastic to keep in the freezer to pull out when you just want a little something nice. I even eat them for breakfast. I’ve never been a big lover of cereal in the morning so I’m always looking for new foods to try in the morning and because these aren’t too sweet and are made from good, real ingredients, they actually make a great breakfast alternative.

Strawberries and Dairy Free Cream Tarts

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Strawberries and Dairy Free Cream Tarts
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6 tarts
 
Ingredients
  • Base:
  • 1 cup almonds
  • ⅓ cup desiccated coconut
  • ¾ cup fresh medjool dates ( pitted)
  • 2 T melted coconut oil
  • Filling:
  • 2 cups cashews ( soaked overnight and rinsed well)
  • 150ml coconut cream
  • 2T coconut oil
  • 2T rapadura sugar / coconut sugar/ rice malt syrup ( feel free to add more if you like it sweeter)
  • 2 x 250g punnet strawberries
  • ½ tsp vanilla powder
Instructions
  1. To make the base add the almonds to a food processor and process on high for one minute. Add the desiccated coconut, coconut oil and medjool dates and process until the mixture comes together.
  2. Divide the mixture evenly between 6 small tart shells and press it in firmly. Cover and refridgerate for 20 minutes while you make the filling.
  3. Set aside a few strawberries to garnish with and roughly chop up the rest. Heat a small saucepan over medium to low heat. Add the strawberries with 3T water and allow them to slowly cook. When the strawberries have cooked down, add the vanilla powder and mix through.
  4. While the strawberries are cooking rinse and drain the cashews, then add them to your food processor. Process on high until smooth along with the coconut cream and 2 T of coconut oil. ( You may need to add a little water as you go and scrape down the sides a few times to ensure that the cashews are smooth.
  5. Divide the cashew mixture between 2 bowls.
  6. Remove the strawberries from the heat, add them to the food processor and process until smooth, then mix the strawberries through one of the cashew mixtures.
  7. Remove the tart shells from the fridge and fill each one with equal parts of the plain cashew mixture and the strawberry/cashew mixture, then using a skewer swirl the two mixtures together to create a ripple effect.
  8. Cover and place the tarts in the freezer overnight to set. Remove 10-15 minutes before serving.
  9. Serve with fresh chopped strawberries.

Strawberries and Dairy Free Cream Tarts


 

How To Make Perfect Poached Eggs To Photograph

 

Food Styling Tips: How to make poached eggs to photograph

Making poached eggs to eat and to photograph can be two very different things depending on how you like to enjoy your eggs. I prefer mine slightly firmer to eat than I would make them to photograph because creating the YUM factor in a poached egg photograph is all about the yolkporn ( yes that is a thing! – Check out the hashtag on Insta) and to make sure your yolk looks absolutely delicious it needs to be oozing out when you cut into the egg.

I’m going to show you how you can make perfect poached eggs that are good enough to shoot every time.

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Lunch at a Cape Town Beach Restaurant

theluminouskitchen.com

Don’t get me wrong, a meal at a Michelin star restaurant is an experience in itself, but I love to discover unique, out of the way restaurants that deliver not only in exquisite food, but in a memorable dining experience.

On our recent trip to Cape Town my family and I ( all 14 of us) took a drive an hour up the West Coast  from Cape Town to a little fishing town called Langebaan where we had lunch at the open aired restaurant, Die Strandloper. You couldn’t get closer to the beach if you tried and with laid back, West Coast hospitality this was a meal to remember.

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A Seaside Picnic

A Seaside Picnic ~ The Luminous Kitchen

 

Corey and I are in Cape Town at the moment spending time with my family. It has been a year and a half since I have been back (where did that time go?) We have been hitting the Cape Town foodie scene hard with markets, incredible restaurants and trips to the winelands. I’m feeling pretty darn spoilt right now.

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Baked Falafel Pockets with Tzatziki

Baked Falafel ~ The Luminous Kitchen

I am sitting here in our room in Sydney on the 22nd story of an apartment block looking out over the beautiful Sydney skyline. I don’t think I have ever stayed this high up in a building before and it is quite magnificent.

We just finished up at a 4 day Tony Robbins event: Unleash the Power Within and while I have listened to his cd’s over and over before, seeing him live and the intensity and passion that he brings to the stage is incredible. I feel as though I have just walked out of a 50 hour rock concert! I highly recommend going to one of his live events if you get the chance to.

I will share more about our experience there in a post later on in the week , but first Corey and I are flying out this afternoon to Cape Town to visit my family and attend a friend’s beautiful wedding. I am so fricken excited because it’s been a year and a half since I was at home.

Before I go I want to share this recipe with you for baked falafel. If you have ever tried to make falafel this way and not the traditional way of deep frying them then you may have experienced what I did the first.. oh say 6 times I tried it before I figured out where I as going wrong. In order to still create crispy falafel that aren’t complete mush on the inside you have to use your processor is a specific way. You want to have your herbs finely chopped and the garlic minced, but then when you combine it all you want to just use the pulse action on your processor so that the mixture is still chunky.

I use canned chickpeas and that doesn’t help with the mush aspect so I dry them in the oven first to remove excess moisture. I often make a big batch of these and freeze them to use another time.

Baked Falafel
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 cans chickpeas
  • ½ red onion, diced
  • 3 cloves of garlic, minced
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 handful fresh coriander, chopped
  • 1 handful fresh flat leaf parsley, chopped
  • 3 Tbls buckwheat four
  • 2 Tbls coconut oil
  • salt and pepper to season
  • Tzatziki
  • 1 cup greek yogurt
  • ½ English cucumber
  • 1 clove garlic, minced
  • salt and pepper to season
  • 6 pita pockets
  • salad
Instructions
  1. Preheat the oven to 180C
  2. Drain the canned chickpeas well then spread them out on a baking tray lined with grease proof paper and place in the oven to dry out for 15 minutes while you prepare the other ingredients.
  3. Remove the chickpeas from the oven and allow to cool slightly before combining them with the other ingredients in a food processor.
  4. Process on pulse until the ingredients come together, but the mixture is still quite chunky.
  5. If the mixture is too "wet", mix in 1 more tablespoon of buckwheat flour.
  6. Divide the mixture up evenly into small balls then, using your hands, roll the balls, until tightly packed.
  7. Heat a non stick frying pan over medium to high heat. Add a little coconut oil, then fry the falafel balls in batches until crispy on each side.
  8. Transfer the crispy falafel to a baking tray lined with grease proof paper and bake in the oven for 20 minutes until heated through.
  9. To make the tzatziki, grate the cucumber, then wrap the grated cucumber in a few pieces of paper towel and squeeze out the excess liquid. Stir the drained cucumber through the yogurt along with the minced garlic and salt and pepper.
  10. Serve the falafel with salad in a pita pocket with the tzaziki.

baked falafel: The Luminous Kitchen

White Chocolate Cheesecake with Gluten Free Base

 

White Chocolate Cheesecake - Gluten Free Base :: www.theluminouskitchen.com

I have always been a pretty emotional person, but these pregnancy hormones are wreaking havoc on my tear ducts. Seriously I was just cried watching The Bachelor. WTF? When most people are squirming watching the cringe worthy show I am tearing up. That’s it I’m hardening up.

Corey and I are heading down to Sydney tomorrow to see my best, Tony Robbins!!!!! I could pee I’m so excited. I’ve put it out there on Instagram to send me good juju because you have no idea how much I want a hug from him and I don’t want to have to photoshop myself in on a photo of him. I’m not that good at photoshop. Even if I can just shake those gigantic hands my life will be complete. Can you tell I’m a huge fan?

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My Problogger Smack Down

 

Jo Anderson The Luminous Kitchen

Ok it’s confession time.… I have been living way too much up in my head and not truly leading with my heart. This weekend at Problogger I had a bit of a smack down from  some pretty amazing bloggers.

It can be so easy to get caught up in the online world and thinking that you have to show a certain side of yourself to gain a following, when what you really need is to show all of yourself : the good the bad AND the ugly because thats how we connect …

with REAL.

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