Above is a Cherry Almond Tart, by Debbie, from the eBook Fun With Gluten-Free Low-Glycemic Food
2 Tblsps. Unsalted Ghee or cold-pressed virgin Coconut Oil, for vegans
¼ tsp. Himalayan or Celtic Sea Salt
1 tsp. Kuzu or Arrowroot Powder for firmer crust
¼ c Amaranth or Coconut flour
¾ c Almond Meal/flour, finely ground – you may buy or grind your own in blender
For Nut-Sensitive People: Instead of nut meals, use 1 cup Amaranth or Coconut Flour or combination, and use extra oil; ¼ cup or more if needed to stick together.
1. Melt Unsalted Ghee or Coconut Oil on low heat in pie pan, if you want to wash fewer pans.
2. Mix in Almond Meal, Salt and Kuzu, if you use it, right in pie pan.
Important: mix until mixture clumps together, so the Oil spreads evenly and will press well into pan and stay more fim.
3. Press into pie pan.
20 oz. frozen organic Sweet Black Cherries
¼ to ½ cup of Raisin Sauce or unsweetened organic Cherry or Apple Juice
1 Tbsp. Agar-Agar (no starch choice), 1 Tbsp. Kuzu (also a good choice, more alkaline) or 1 Tbsp. Arrowroot
I tsp. organic Vanilla Extract
1/2 tsp. Almond Extract
1/8 tsp. Celtic or Krystal Salt
1/8 tsp. Stevia
½ tsp. Unsalted Ghee or Coconut Oil
½ cup slivered or ground Almonds
1. Thaw and drain liquid from Cherries. Drain well, into easy-pour container; then gently press Cherries in sieve to release most of the Juice without crushing the Cherries to much. Pour liquid into 1 cup measuring container.
2. Add Raisin Sauce, Cherry or Apple Juice to make up one cup of liquid total with the Juice from frozen, drained Cherries.
3. Pour liquid into Saucepan, then add Agar-Agar, Kuzu more alkaline) or Arrowroot and follow directions for whichever thickener you use. (Heat and stir until bubbling and thickened, stirring constantly, but continue to boil for four minutes if using Agar Agar.)
3. Add Vanilla Extract, Almond Extract, Salt, Stevia, and Unsalted Ghee or Coconut Oil.
4. Blend above mixture with Cherries and pour into crust of your choice.
5. Top with slivered or ground organic Almonds and bake at 350 degrees for fifteen to twenty minutes or until Almonds slightly browned. Cool and refrigerate to make more firm; then later serve at room temperature in winter, cooled in summer.