fab. vegan recipe of the day: 'Roasted balsamic strawberry tarts with whipped coconut cream'

Today (14th June), Beth of the Tasty Yummies web-site posted an item on freepeople.com titled ‘Gluten-free vegan roasted balsamic strawberry tarts with whipped coconut cream’, which includes a fab. new vegan summer recipe.

‘… Nothing kicks off summertime like fresh berries! Those beautiful colors, the bright and fresh flavors. It is the quintessential simple picnic or beach treat. Plus, there are so many different things you can do with them. Eat them fresh, as you are walking around the farmers market. You can toss them with a little sugar and enjoy all the sweetness dancing around on your tongue. You can add them to your favorite morning smoothie or you can dip them in melted chocolate. Oh and of course, there are berry pies, shortcakes, ice creams and yes, lovely little, mini tarts!

Being that I have been gluten-free for over 7 years, I have found a way to enjoy so many of my favorite foods, even when I am at a summer BBQ or a picnic where the menu is somewhat out of my control. If someone brings all of the stuff to serve strawberry shortcakes, I can always make do with a big bowl of just the fresh berries. That certainly makes me perfectly happy. But, why not create something even better than those soggy little spongy cakes or that stale pie made from a store bought crust that everyone can enjoy? Mini-tarts!! Sure, you could absolutely top these tarts with fresh, non-roasted strawberries, or any other fresh berry or fruit for that matter. But, I absolutely love the combination of the mellow tartness from the balsamic vinegar with the naturally sweet and tart flavors of the fresh berries. As if it couldn’t get much better, top that flavor-party for your mouth with a rich and creamy whipped coconut cream and you have yourself the perfect summer dessert. Even better, it is naturally gluten-free and vegan, so everyone can enjoy! …

The Recipe

Mini Tart Shells (makes 12)

2 cups almond flour, aka almond meal
2 tablespoons maple syrup
1/4 cup coconut oil, melted
1/2 teaspoon baking soda
1/8 teaspoon salt …

Preheat oven to 350ºF. Line 12 cups in a muffin tin with paper liners (you could also use greased mini tart pans). In a large bowl, add all of the crust ingredients and mix very well. Really get your hands in there to get it all together and work it into a nice dough. Add the crust mixture to the muffin cups and press down firmly into the cup using your knuckles, going up the sides a tad bit. Bake for 15-20 minutes until golden brown. Allow to cool in the pan for about 10 minutes, then place the pan in the refrigerator until you are ready to serve …’

Read the item and recipe in full, view images and add your comment online at http://blog.freepeople.com/2012/06/glutenfree-vegan-roasted-balsamic-strawberry-tarts-whipped-coconut-cream/

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