FREE SHIPPING on U.S. Orders Over $49
UP TO 40% OFF MATCHA COLLAGEN

Allergy-Free Beet and Berry Christmas Tart

Print

By

A guilt-free tart with flavors reminiscent of traditional, Christmas dishes, this is an excellent alternative to fruit cake or Christmas mince pies. This recipe is free from dairy, soy, egg, wheat, gluten, refined sugar and nightshades (AIP/Autoimmune Protocol). Beets teamed with raspberries or strawberries give the tart its vibrant color and the added health benefits of being full of antioxidants, iron and folic acid. Make this tart ahead of time for a fuss-free Christmas dessert, and garnish with a little holly.

Further Food Commentary:

This is such a fun and creative dessert that demonstrates just how versatile beets can be. I love how this recipe embraces its deep color. Beets are rich in detoxifying compounds like antioxidants and betaine, which protect arteries against free radical damage, and also contain vitamins A, C, E, K, folate and manganese. Several studies have nodded to beets for lowering blood pressure. After a large serving of this pie, don’t be alarmed or worried if urine or stool becomes discolored. When purchasing beets, don’t discard the greens as they’re the most nutritious part of the vegetable! They can be cooked like spinach or Swiss chard. The cardamom adds a warming flavor that has been traditionally used in Ayurvedic cleansing to improve digestion. Take leftover cardamom and ginger and brew with black tea and a splash of non-dairy milk for a calming brew.

FYI: This recipe contains coconut, which is classified as a fruit even though the FDA labels it as a tree nut.

By Amanda Bontempo, MS, RD, CDN
array(1) { [0]=> array(3) { ["thumb"]=> string(98) "https://www.furtherfood.com/wp-content/uploads/2014/11/Dearlove-Spicy-Christmas-Tart-2-150x150.jpg" ["full"]=> string(90) "https://www.furtherfood.com/wp-content/uploads/2014/11/Dearlove-Spicy-Christmas-Tart-2.jpg" ["attachment_id"]=> string(3) "878" } }

Allergy-Free Beet and Berry Christmas Tart

Stars ( Reviews)

  • Prep Time:30 mins
  • Cook Time:15 mins (plus additional time for chilling)
  • Servings: 8

Ingredients

Base:

  1. 1 teaspoon ground cinnamon
  2. 1 teaspoon ground nutmeg
  3. 1 teaspoon powdered ginger
  4. 2 ½ cups shredded coconut
  5. 1 ½ cups dates (use medjool dates or soak regular dates in hot water for 20min to soften)

 

Filling:

  1. 1 small beet (boiled and peeled)
  2. 1 cup fresh or frozen red berries (if frozen, defrost before using)
  3. 1 cup coconut milk (divided)
  4. 2 teaspoons gelatin
  5. ½ cup water
  6. 1 teaspoon ground cinnamon
  7. 1 teaspoon ground cardamom
  8. 1 teaspoon ground nutmeg
  9. 1 teaspoon powdered ginger
  10. 3 tablespoons stevia (or other sweetener to taste)

Instructions

Base

  1. Combine all ingredients in the food processor in two batches. Pulse for two minutes, scrape the sides, then pulse again for two minutes.
  2. Place parchment paper in a cake tin, pour and press in the base mix, being careful to spread the mixture evenly to avoid cracks while cooking.
  3. Chill in the fridge for 15 minutes to harden.
  4. Cook at 360 degrees F for 15 minutes.
  5. Refrigerate again for an additional 15 minutes.

 

Filling

  1. Place water and gelatin in a saucepan and stir over low heat for approximately 10 minutes or until the gelatin becomes spongy.
  2. Place the beetroot and ½ cup coconut milk into the food processor and pulse for two minutes, then pour into a mixing bowl.
  3. Place the remaining coconut milk and berries into the food processor and pulse for two minutes.
  4. Add to beetroot mix and combine with all spices and desired sweetener. Add in the gelatin water and mix again.
  5. Pour this filling over the base. It will be liquid at this stage, so it must be put in the fridge for five hours minimum or overnight.
  6. Peel parchment paper gently away once set.

 

Suggested pairings:

Sprinkle with a little extra ginger and cardamom for that traditional Christmas taste. Garnish with holly.

 

Base Combine all ingredients in the food processor in two batches. Pulse for two minutes, scrape the sides, then pulse again for two minutes. Place parchment paper in a cake tin, pour and press in the base mix, being careful to spread the mixture evenly to avoid cracks while cooking. Chill in the fridge for 15 minutes to harden. Cook at 360 degrees F for 15 minutes. Refrigerate again for an additional 15 minutes.   Filling Place water and gelatin in a saucepan and stir over low heat for approximately 10 minutes or until the gelatin becomes spongy. Place the beetroot and ½ cup coconut milk into the food processor and pulse for two minutes, then pour into a mixing bowl. Place the remaining coconut milk and berries into the food processor and pulse for two minutes. Add to beetroot mix and combine with all spices and desired sweetener. Add in the gelatin water and mix again. Pour this filling over the base. It will be liquid at this stage, so it must be put in the fridge for five hours minimum or overnight. Peel parchment paper gently away once set.   Suggested pairings: Sprinkle with a little extra ginger and cardamom for that traditional Christmas taste. Garnish with holly.  

Nutrition Information

Per Serving: Calories: 222; Total Fat: 9g; Saturated Fat: 8g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 28mg; Potassium: 275mg; Carbohydrate: 35g; Fiber: 6g; Sugar: 23g; Protein: 3g

Nutrition Bonus: Iron: 7%

Print
Coffee Lover's Collagen
Aleshia Dearlove Subscriber
Aleshia Dearlove
email
dearlove@orcon.net.nz

Leave a comment

Your email address will not be published.

One thought on “Allergy-Free Beet and Berry Christmas Tart”

  1. Pingback: My Child has Food Allergies. 9 Tips I Can’t Live Without | Further Food

You Might Also Like

Healthy Butter Pecan Fudge

Anything with the word “butter” has got my attention! Well this actually NO butter (just pecan butter LOL) but tastes just as sinful without all the processed sugar you would find in your typical “Butter pecan fudge” – and added bonus! Thes...

Dairy Free High Protein Brownies

By Megan Densmore

I am a chocoholic. I also am gluten intolerant and very hypoglycemic.  I try to be aware of my sugar and dessert intake while in prep for my kettlebell sport competitions. If I am building muscle as an athlete I want to make sure the food I take in ...

Sugar Free Spiced Cinnamon Turmeric Apple Cider

By Further Food

When it’s a cold afternoon and you’re relaxing by the fire, there is nothing more appealing than having a hot, delicate drink. So try our Spiced Cinnamon Turmeric Apple Cider with Protein Boost, which combines the soothing qualities of apple cide...

Plantain Collagen Protein Pancakes

By Rebecca Boucher

When someone is on a healing diet, reframing the way we think about breakfast is absolutely necessary. Muffins filled with gluten and obnoxious amounts of sugar as well as that bowl of quaker oats are commonly replaced with leftover meat and veggies ...

Peach Apple Galette (Gluten-Free, Dairy-Free Option)

Galettes are among my top favorite desserts to make since they’re so quick and easy to prepare. They’re also very versatile since you can use many different fruits for the filling. I made this gluten-free peach apple galette after our recent t...

A Better For You Brew
Further Food Unflavored Collagen Peptides

100% Satisfaction Guarantee

30-day money back guarantee. No questions asked.

Send this to friend