Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Grain-Free Peach Tart with Almond and Green Banana Flour

Grain-Free Peach Tart with Almond and Green Banana Flour

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Description

Grain-free, sugar-free summer peach tart


Ingredients

  • 23 medium-size peaches, sliced
  • 1 cup almond flour, fluffy (that means don’t press it down, measure it as you pour it in the cup)
  • 1/4 cup green banana flour (same as above, don’t press it down)
  • 1/4 cup tapioca flour (same as above)
  • 5 tbsp grass-fed, French or Italian butter, cold, cubed
  • 1 egg
  • 1tsp Swerve
  • 1/4 tsp salt
  • 1/2 tsp vinegar (you can use apple cider or any good quality vinegar you have, but not balsamic)
  • 1/2 tsp cream of tartar
  • 1/4 tsp baking soda
  • 2 tsp water 
  • 12 tsp monk fruit sweetener (I use Golden)
  • few sprinkles of cacao butter (grated) – optional
  • 1 scoop of Turmeric Tonic – optional

Instructions

  1. Preheat oven to 350F.
  2. Mix almond, banana, tapioca flours with salt, cream or tartar and baking soda. 
  3. Mix the egg with Swerve and vinegar, and add the mixture to the flour mix. You can mix it with a dough electric mixer, or a food processor. I used a food processor but I needed to work it extra with the hands as the tapioca and banana flours are very powdery and they spread all over the walls of the food processor. Add some water if you feel like it needs more moisture, but not more than a few tsps. 
  4. Put this mixture in a big bowl and add the cold, cubed butter, and mix with your hands until everything is combined but you still have lumps of butter. Shape it in a ball, cover and refrigerate for about 30 minutes. 
  5. After 30 minutes take it out, put the ball on a parchment paper, flatten with the hands and cover with another parchment paper and roll in a thin sheet (as thin as you can do it so it doesn’t break and can hold the peaches). Slowly remove the top paper, and carefully transfer the dough with the bottom paper to a baking sheet. 
  6. Add the sliced peaches on top, in whichever shape you want, push the sides in a little bit, sprinkle 1 or 2 tsp of monk fruit sweetener on top and bake for about 40 minutes at 350F. 
  7. Optional – Grate some cacao butter on top. I also sprinkled some Turmeric Tonic from Further Food, it is also optional. 

Notes

While I was writing this I realized that writing the recipe makes it look much complicated than it is, but it is in fact an easy recipe to make, especially if you have a tiny bit of training in the kitchen. FYI, the preparation time includes the time in the refrigerator, so it won’t take an hour to prepare it. Let it cool before your slice it.