Healthy Cherry Bakewell Frangipane Tart | Paleo + Gluten free

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 650 g Cherries, frozen
  • 1/2 Lemon, Juice of

• Refrigerated

  • 3 Eggs

• Condiments

  • 5 1/2 tbsp Maple syrup, pure
  • 1/2 cup Maple syrup

• Baking & Spices

  • 3 3/4 cups Almond flour
  • 1/4 tsp Baking soda
  • 1 tbsp Coconut flour
  • 1 pinch Salt

• Oils & Vinegars

  • 7 3/4 tbsp Coconut oil

• Nuts & Seeds

  • 1 Almonds, flaked
  • 1 tbsp Chia seeds

• Liquids

  • 150 ml Water

Found on nourishyourglow.com

Ingredients

• For the base
• 2 cups almond flour (I blend my own)
• pinch of salt
• 1/4 tsp baking soda
• 2 1/2 tbsp melted coconut oil
• 11/2 tbsp pure maple syrup
• For the jam
• 650 grams frozen cherries
• 1 tbsp chia seeds
• 150 mls water
• 1/4 cup maple syrup
• Juice of half a lemon
• 1 tablespoon coconut flour
• For the top
• 1 3/4 cup almond flour
• 1/3 cup coconut oil
• 1/3 cup maple syrup
• 3 eggs
• Flaked almonds for topping

Directions

• Start by making the chia cherry jam,. Add all the ingredients except for the flour to a pan. Bring to simmer and let it simmer for around 20 minutes. When the liquid has reduced and the mixture looks like a syrup, stir in the coconut flour. Remove from heat and allow to cool
• Next make the base
• Pre-heat the oven to 170c
• Grease the bottom of your pan
• Combine all ingredients and stir until crumbly
• Transfer to pan and press down firmly to create an even base and set aside.
• For the topping
• Preheat oven to 160 degrees Celsius.
• Mix all the dry ingredients together in a bowl
• In a separate bowl mix together the wet ingredients.
• Combine the two and mix thoroughly
• Bake for 30 minutes
• Leave to cool completely before serving