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1- Pear - Coconut Tart and Brazil Nut Cream:
Sprouted quinoa makes a perfect tart base... both savory and sweet!
Tart base:
Blend:
- 150g of sprouted quinoa
- 150g of sprouted buckwheat
- 80g of coconut flour
- 80g of date paste
- 70g of melted coconut oil
- 1 teaspoon of freshly grated ginger
- 2 teaspoons of vanilla extract
- 1 pinch of nutmeg
- 5 cl of water
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Spread the dough on a silicone sheet, with a maximum thickness of 1cm. Cut out circles about 10cm in diameter. Dehydrate for 3 hours at 42°C, flip and dehydrate for another 7 hours.
2- Pear Topping:
Cut 3-4 pears into thin slices.
Mix:
- Coconut syrup to taste
- Seeds from 1 vanilla pod
- 1 teaspoon of grated ginger
- The juice of 1/2 lemon
Pour over the pears and let sit for 1 hour.
3- Brazil Nut Cream:
Blend until smooth:
- 40cl of coconut water
- 125g of Amazon nuts soaked for 8 to 10 hours and dehydrated at 42°C for 10 hours.
- 5 Medjool dates soaked for 2 hours and rinsed
- 1 teaspoon of coconut oil
Let rest for 1 hour in the fridge.
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4- Assembly:
Spread the cream on the tart bases, then arrange the pears on top in a spiral. Dehydrate for 8 hours at 42°C.
www.rawfoodrecipes.com for inspiration!
