Sunday, 2 December 2012

Grain Free Ginger and Lemon Tart GF SCD


The buffets I've made for the family gatherings in the past have always included the lemon pie I first made at school when I was 14 years old. It's a family favourite! But since we now follow a much healthier diet, it's on the "forbidden" list! I decided to create a grain free version suitable for the SCD with dairy free and vegan options and unbelievably, this tastes just as delicious as the original. 


If you want to make the original, follow the recipe above, though I used to double the recipe and make one large pie and a secret small one just for me! I haven't tried making the ginger snaps with the agave nectar nor have I tried coconut butter in the base but I am confident that these ingredients would work just as well to make the dessert vegan.

You will need to make this at least 12 to 24 hours before serving and also plan to allow the base to cool and the cashews to soak. You also need to make the ginger snaps beforehand, just click on the link.

Ginger and Lemon Tart GF SCD

150 g ginger snaps (about 9)
30 g organic butter, coconut butter or vegan spread (not SCD)
170 g (1½ cups) cashews
90 ml honey (or agave nectar not SCD)
60 ml organic coconut oil
60 to 90 ml almond milk
rind of 2 to 3 lemons
90 ml lemon juice
extra lemon rind to sprinkle on top

This recipe is made in a 6½" flan dish. It serves 4 to 6 people so just double the quantities and use a bigger dish if necessary.

Measure out the cashew nuts, tip into a bowl and pour filtered water over them.  Leave to soak for two hours.


Crumb the ginger biscuits using a food processor or place them between sheets of grease proof paper and crush with a rolling pin.


Melt the butter, vegan spread or coconut oil in a pan, add the crushed biscuits and mix together.


Using the back of a spoon, press into the dish. 
Place in the fridge until you are ready to prepare the lemon filling. 


Melt the coconut oil gently. Rinse the cashews well with filtered water and tip into a blender. Add the honey (or other liquid sweetener), almond milk, coconut oil, lemon juice and lemon rind. The amount of almond milk in the recipe affects how firm the tart sets. 
Blend until very smooth, this can take a few minutes depending on how powerful your blender is.


Take the prepared base out of the fridge and pour the lemon cream filling on top. Sprinkle with some lemon rind then place in the fridge if possible for at least 12 hours or overnight since this actually improves the flavour although it is ready to eat after it has been chilled for a few hours. Slice and serve.


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27 comments:

  1. Oh my this looks heavenly! What an incredible pairing of ingredients. I adore ginger and lemon. Looking forward to making this dessert during the holidays!

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    1. Thank you Laura! I'm sure you will enjoy it! Hope all is OK x

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  2. this is gorgeous Vicki! so pretty and i bet super delicious! i love ginger and lemon too

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    1. Thank you Richa! It's heavenly - and I'm looking forward to a piece later. I made it again this weekend just to make sure again that the recipe worked x

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  3. This pie looks too good to be true, Vicky! Gorgeous re-creation! :-)

    Shirley

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  4. I'd love to have this for breakfast right now with a cup of tea. OK, maybe it's meant for dessert, but every time I look at it, I just want it. Ginger and lemon is a favorite combo for me. Thanks for this great recipe!

    Jen

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    1. You're welcome Jen AND it tastes nice any time!

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  5. Hi Vicky,
    Looks great, but for WW purposes, would you mind adding a vegan alternative to the honey? I'd love to keep the recipe on the event--looks SO good! :)

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    1. I thought I had done! It's done now!

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  6. Oh I love this one Vicky! ;D
    What would I do to just join you right now and have a slice ;P
    *hugs*
    Have a great weekend. Ella

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  7. Thank you for your submission on Nourishing Treasures' Make Your Own! Monday link-up.

    Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! :)

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  8. Hi Vicky,
    We are going to love this awesome tart. I can't wait to make it. Hope you have a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  9. Yum Vicky! This looks delicious! Have you ever tried a nut like almonds in place of the cashews? I'm allergic, but I'd love to try this out! :-)

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    1. Hi Lauren, thank you!I really don't know to be honest! Macadamias might work, you'd have to try.

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  10. SWOON!! Wow! Amazing! :) This looks and sounds so sweet and refreshing! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)
    I hope to see you again this week!

    Stop by this week to see if you were the winner of the Sugar and Spice Prize pack! We had a super great variety of recipes and entries this week!

    Cindy from vegetarianmamma.com

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  11. Vicky, thanks for linking this one in to Food on Friday. Cheers

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  12. This looks *so* good. I'm going to have to make this. I'll need to use coconut milk instead of almond, as we don't make/keep almond milk on hand, I'll let you know how that works out. I really don't make pies much at all, I bet this would be a real treat for Alex.

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    1. Thank you Hannah! I'm sure it would work equally as well with coconut milk Hannah!

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    2. http://scdyums.blogspot.com/2013/02/recipe-review-grain-free-ginger-and.html
      ;)
      That pie is freaking awesome.

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    3. Thank you,awesome review, so pleased you liked it!

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  13. That used to be my absolute favourite dessert and so to have an alternative to try is exciting! What better way to treat myself with a favourite dessert than my birthday! I have it sitting in the fridge now and looking forward to eating it tonight. Thank you for sharing :)

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    1. Happy Birthday Nicola!! I hope you enjoy it, I must make it again soon, did you taste the filling - what's left of it - out of the blender?

      Have a great day!

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  14. Thank you! I sure did taste the filling, and not just a taste more like a few spoonfuls ;) Tastes so good!

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