Rustic Upside Down Plum Tart

Rustic Upside Down Plum Tart

Rustic Upside Down Plum Tart

It all started when I found myself walking to the cash register at Le Creuset, as if on autopilot, with a cherry red Tarte Tatin pan. It was a thing of exquisite beauty and i just HAD TO HAVE IT!!!!

So to justify my purchase I've been on a quest to create the ultimate healthy tart!

This recipe uses plums, an almond-based crust, minimal amounts of sweetener and oils. But is tastes truly decadent!

Ingredients

6 plums, cut into halves
400g almond meal (I just used 400g almonds and ground them in the Vitamix)
1 teaspoon aluminium-free baking powder
25g butter, melted (or for a vegan version, use coconut oil)
1 tablespoon chia seeds soaked in 1/2 cup water for 10-15 minutes (or 1 egg)
2 level tablespoons maple syrup
1 teaspoon vanilla powder or paste
2 tablespoons macadamia oil (or any other mild-flavoured oil f your choice).

Method

Place 1 tablespoon of the macadamia oil in the bottom of your baking pan and spread around using a paper towel
Arrange plums in the bottom of the pan

In a mixing bowl, place almond meal and baking powder. Mix well to combine
Add in the melted butter, 1 tablespoon of macadamia oil, soaked chia seed mix (or egg), maple syrup and vanilla powder/paste.
Mix well to combine

With a flat spatula, smooth almond mix over the plums in the baking pan until all plums are evenly covered.

Bake in a pre-heated oven (180 degrees celsius) for 20-25 minutes, or until the crust is golden and cooked through. How long this will take will depend on your oven, the size of the baking pan etc. So ckevk your tart every few minutes from the 20 minute mark.

When tart is cooked, remove from oven.

Allow to cool for 15-20 minutes, then cover the pan with a plate.
Using oven mits, turn your tart over so that it now sits on your plate.

If you eat and enjoy dairy, serve with whipped low fat ricotta, greek yoghurt or cream.
 

The Health Benefits of Eating a Healthy Amount of Nuts Every Day

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I love it when the research reveals big health benefits from eating my favourite foods! And I never seem be disappointed when reading the latest studies on nuts. Click here to see what the scientific literature says about the health benefits of regular nut consumption and my top tips to make sure you get maximum benefit from adding nuts to your diet!

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Spicy Prawns with Sunshine Gazpacho

sunshine-gazpacho-with-spicy-prawns.jpg

Gazpacho and seafood are a summertime match made in heaven!

This dish is delicious and looks oh so pretty on the dinner table!

Ingredients

Spicy Prawns

1 dozen green prawns, shelled and deveined
1 clove garlic, crushed
1 mild red chilli, finely diced
1 teaspoon smoky paprika
1 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 tablespoon olive oil for pan frying

Sunshine Gazpacho

6 yellow tomatoes (or 3 punnets of yellow pear tomatoes)
2 yellow capsicums
1 red onion, finely diced
Juice of one orange
Juice of one lemon
1 clove garlic, peeled
1 Lebanese cucumber, peeled
3 green onions, finely sliced
1 Jalapeno pepper, finely diced
1 mild red chilli, finely diced (adjust the amount of Jalapeno and chilli according to your taste!)
300g pumpkin (I used Butternut pumpkin for this recipe as it's easier to chop and peel)
Kernels from one ear of corn
1/4 cup apple cider vinegar
1 tablespoon extra virgin olive oil
Salt and papper to taste

Method

Sunshine Gazpacho

Place the following ingredients in a Vitamix or other high speed blender and blend until smooth:
4 of the yellow tomatoes
The peeled cucumber
One of the yellow capsicums
The pumpkin
The garlic clove
The orange juice, lemon juice, apple cider vinegar and olive oil

Place all other ingredients in a bowl and toss to combine.

Spicy Prawns

Mix smoky paprika, Cayenne pepper and salt together in a bowl.
Toss green prawns in the spice mixture.
Place olive oil in frying pan and heat to medium-high. Add garlic and chilli and fry for 30 seconds before adding the prawns. Cook for 4-5 minutes or until cooked through

To serve

Pour blended gazpacho mix into serving bowls.
Spoon the combined chopped veggies over the top.
Top with spicy prawns and garnish.

Serve and enjoy!

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