GF Raspberry Tart

Amazing Gluten-Free Rasberry Tart Preheat oven to 325° Gluten-Free Pie Crust Ingredient list: 4 tbsp. butter or organic coconut oil 1 cup almond flour 1/2 tsp. cinnamon

1/2 cup unsweetened coconut 1/2 cup pecans


Mix all together and press into pie pan Bake at 325° for 10-15 minutes until golden Gluten-Free Raspberry Tart Ingredient list: 4 cups fresh or frozen berries 1 cup raw honey 1/2 cup water 1/4 cup quick cooking tapioca 1 1/2 tsp. vanilla extract 2 tsp lemon juice Directions: Wash and drain berries In a saucepan combine 1 cup of berries with honey, water, and tapioca Bring to a boil Remove from heat and allow to stand for approximately 5 minutes Return to heat and bring to a boil again; simmer 5-10 minutes, stirring constantly, until tapioca is CLEAR Add vanilla and lemon juice Let cool slightly (5-10 minutes) Toss 4 cups of berries into sauce to coat Pour into baked shell and refrigerate for 2-4 hours Serve with whipped topping of your choice

#recipe #GF


© 2020 Carole Joy Seid. Barnabas Books.