Low-FODMAP Strawberry Tart with Rose Cream (AIP) Print 2 LikeDislike By Jessica Flanigan I started a new baking adventure with Sweet Potato Flour. I ordered a box on Amazon to see what I could bake up. I wanted to try something different than coconut flour in my occasional AIP baking, and this was definitely worth the money. This sweet potato flour was a beautiful light orange color. It had a normal flour texture, and tasted nice. I think I paid almost $12 for about a pound of this flour, so a bit pricey. But, if you cannot eat coconut flour because you are low FODMAPS, this may be a great alternativeThis low-FODMAP strawberry tart however, came out really, really well. I am endlessly trying to figure out how to bake without eggs, and the tapioca flour worked great to help bind the tart shell. The flavor of the flour was a bit nutty which I really liked. Also, there is only a very little sugar in this dish. 3 Tablespoons of maple syrup, BUT I strained the cooked strawberries from the sweet lemony liquid, so there is actually way less than that.To garnish this beauty, I whipped up some coconut cream with a splash of rose water. Be sure to find 100% pure rosewater. I buy mine on amazon, and use it sparingly since a little goes a long way. The lemon in the strawberries was divine, just really made the strawberries burst.The sweet potato flour was quite easy to work with. I blended it in my food processor with tapioca flour, lemon zest, coconut oil and salt. It somewhat was like wet sand, but a finer consistency. The trick to this whole recipe is to be sure to evenly spread the flour into the tart pan being sure that the flour comes up the sides of the pan.