GF Raspberry Tart

April 2, 2012

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

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

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