Get a taste of summer with this superfood-spiked, tropical cream tart Eat more plants Cookbook featuring sweet, juicy pineapple and fiery ginger.
do you want:
For the macadamia cookie crust:
1 cup raw macadamia nuts
½ cup gluten-free oat flour
Half a cup of brown rice flour
¼ cup coconut oil, plus more for greasing pan
3 tablespoons maple syrup
½ teaspoon baking powder
¼ teaspoon ground ginger
⅛ teaspoon salt
For the Pineapple Ginger Cream:
2 cups roughly chopped fresh pineapple
1 cup raw cashews, soaked for at least 2 hours, rinsed
¼ cup maple syrup
2 tablespoons lemon juice
2 tablespoons of water
1 tablespoon fresh ginger mince
¼ teaspoon turmeric
2 cups finely chopped pineapple
what do you do:
- Preheat oven to 350 degrees. Grease a 9-inch round tart pan with coconut oil.
- For the crust, in a food processor, combine all the ingredients and pulse until a thick paste forms. Press into prepared pan (with sides) and chill in refrigerator for 15 minutes.
- Remove crust from freezer, prick four times with a fork, and bake until golden, 13 minutes. Set aside to cool.
- For the pineapple ginger cream, in a blender, add roughly chopped pineapple, cashews, maple syrup, lemon juice, water, ginger and turmeric. Blend until smooth.
- When crust is completely cooled, sprinkle with diced pineapple, pour pineapple ginger cream on top and refrigerate for at least 30 minutes to set.