Cavemen Gourmet

Paula Abdul was on to something when she sang Opposites Attract.  The way she moved in sync with MC Skat Kat was really remarkable. It takes true talent to have that level of chemistry with a cartoon cat (or an impressive animation team at Disney).  Where am I going with this you may ask? Nowhere. I just really like Paula Abdul.

But speaking of opposites that attract, I’ve always loved the way strawberries and rhubarb can blend together to make the most divine combination of sweet and sour.  Here’s my version of a paleo rhubarb strawberry tart.  This dessert might not win a Grammy, but it will sing to your summer taste buds.

Ingredients
Makes 4 tarts
8 dates (pitted)
1 1/2 cups almond flour
1/2 cup pecan flour
1 tablespoon lemon juice
1/2 tablespoon coconut oil
6 stalks rhubarb
16 medium sized strawberries

Directions
Preheat oven to 375 degrees

To make the crust, put the almond flour, pecan flour and 4 dates in a blender. After a couple of minutes, the mixture should look like the texture of a graham cracker crust.  Take 4 tart pans (I use the 4 inch pans that have a removable bottom layer) and line each with the crust. It should be sticky enough to work with because of the dates in it and will mold to the tart pans easily.  Once you’ve molded the crust in each tart pan, set aside.

To make the filling, cut up your rhubarb in 2 inch pieces and place in food processor.  Add lemon juice and coconut oil and blend together on several pulses of your processor.  Make sure it is evenly mixed, but do not puree this. We’re making a tart here, not juice.  Then add slices of the strawberries and hand mix together.  Spoon each tart pan with the filling. Place in oven and bake for approximately 35 minutes.  Remove from the oven and let cool.  Serve warm or at room temperature.

Enjoy!

La La La La Lemon!

One of my favorite desserts of all time is a lemon tart.  But I thought it would be impossible to make one without sugar or flour (or at least an edible one).  After some trial and error, I came up with a recipe that is not only edible, but downright delicious! The best part is that this recipe is super easy to follow as well.  For a working gal like myself, that’s music to my ears…and mouth.

Ingredients
Makes 2 servings
2 dates (pitted)
1/2 cup almond flour
1 tablespoon cashews
1 tablespoon honey
2 lemons
2 eggs

Directions
Preheat oven to 350 degrees.

To make the crust, put the almond flour, cashews and dates in a blender. After a couple of minutes, the mixture should look like the texture of a graham cracker crust.  Take 2 ramekins and line them with the almond flour crust.  It should be sticky enough to work with and will mold in the ramekins very easily.  Put in the oven for 10 minutes and then take out to cool.

To make the filling, juice 2 lemons (roughly 4-5 tablespoons from medium sized lemons).  I find that rolling lemons and limes on your kitchen countertop helps break down the juices beforehand.  With one of the juiced lemons, zest a whole lemon with a handheld grater.  In a saucepan, pour the lemon juice and lemon zest and set on low heat.  Next, beat the eggs and slowly add them and the honey to the saucepan.  Constantly stir the filling for about 5 minutes on low heat.  It should be a vibrant yellow color and have the consistency of a thick gravy.

After the crust has cooled, spoon the lemon filling into each ramekin.  Place the ramekins in the refrigerator and cool for an hour.  Turning lemons into lemonade desserts – paleo style.  Serve chilled and enjoy!