These golden tea turmeric tarts are not only delicious but amazingly healthy. Turmeric is arguably the most powerful herb on the planet. Turmeric benefits are incredibly vast and well researched; it prevents blood clots, reduce depression symptoms, fights inflammation, boosts skin health, can treat certain cancers, aids in detoxification, and may work as a natural pain killer. Need I say more? Enjoy!
Makes 6 tarts
Golden Tea Turmeric Tarts
200g cashew nuts
1/2 tsp himalayan salt
65ml almond milk
100g ground buckwheat groats
100g ground almonds
40g coconut sugar
1 tbsp arrowroot flour
1 lemon zest
2 tbsp coconut oil (melted)
50ml filtered water
100g coconut butter (melted)
1 tsp turmeric (to taste)
1 cinnamon (to taste)
1 tsp ginger (to taste)
1-2 tbsp raw honey
1 tbsp dried cornflowers
Soak the cashew nuts in 500ml of filtered water and 1/2 tsp of Himalayan salt for 3-4 hours. Drain and rinse thoroughly. Set aside.
1. Preheat the oven 175°C/345°F. Grease 6 round 10cm x 2cm fluted mini tart tins with coconut oil.
2. Combine dry ingredients buckwheat, almonds, coconut sugar, arrowroot and lemon zest. Slowly pour 1 tbsp melted coconut oil into dry ingredients. Add water if necessary and mix until well combined.
3. From the mixture, create 6 round balls and line the tins with the mixture. Bake for 10 minutes and rotate and bake for another 10 minutes, or until golden brown. Leave out to cool.
4. Blend cashew nuts, almond milk, melted coconut butter, turmeric, cinnamon, ginger, melted coconut oil and honey. The end result should be a totally smooth paste. Taste and add more spices or sweetness according to your palate.
5. Once the crust has cooled down, fill with the turmeric mixture.
6. Place in the fridge for 30min for the mixture to set.
7. Drizzle with dried corn flowers and serve.
Coconut fat is a medium chain fatty (MCFA) and is therefore not stored as fat but is directly metabolised as energy. MCFA from coconuts help nutritional status by aiding the absorption of nutrients.
Source: Vanessa Jaich Alive&Thrive