We teamed up this month with NKD Living , who are passionate about providing sweetener solutions to our growing sugar sensitive population. Whether you are simply cutting down on sugar, managing diabetes, or following a ketogenic diet NKD Living’s amazing products can help you do that without cutting down on flavour.
They kindly sent me a bag of their Erythritol , a naturally derived extract from fruit and plants with zero calories, that can be used in place of suagr to sweeten just about anything!
As erythritol passes undigested through your body undigested it does not affect blood glucose levels in most people. It has zero net carbohydrates which makes it a perfect sugar alternative for diabetics, low carb “keto” dieters and anyone reducing calories.
Because it is the festive season I wanted to come up with something simple but with tons of festive flavours. As a kid I loved eating lemon curd tarts, and with a twist of orange and Christmas spices I have jazzed up this old school favourite in a super easy, super healthy version. The good news is that not only is this healthy and sugar free, it is also gluten free, and vegan so you can serve it up to all of your guests this Christmas!
The pastry is really good and this recipe makes a generous amount of curd so depending on the depth of the tart you will probably have some left over. Simply pour into a clean glass jar or dish and keep in the fridge. Delicious spread on hot buttered toast, scones or as a topping for granola.
You can see Rosie our cocker spaniel had her eye on the tarts, she always hangs around when I’m photographing food and she is well known for stealing my tiger nut creations when we aren’t looking!
makes 8 small tarts or one large
160g tiger nut flour
50g tapioca powder (can use arrowroot)
75g coconut oil
1 teaspoon cinnamon
1-2 tbls water or tiger nut milk
120ml orange juice (freshly squeezed is best)
Orange extract (optional but adds intense flavour)
2 tbsp cornstarch
240 mls coconut cream or milk (use the cream from the top of the tin)
1 tbs coconut oil
1 tsp freshly grated ginger (or 1/2 teaspoon powder)
spices; christmas spice or allspice (nutmeg, cinnamon, ginger, nutmeg, cloves)
Mix together tiger nut flour, tapioca, a teaspoon of cinnamon or spices and salt. Melt and add the coconut oil, and mix until it starts to form a ball, add a little water or tiger nut milk as needed. Don’t over work.
Simply press into a a large cake tin with removable base, or if you want smaller tarts use muffin pan or small silicon moulds.
Prick the base and bake in an oven until brown, around 10 -12 minutes at 160C. Allow to cool.
Add all of the curd ingredients to a pan and heat gently stirring all the time until it thickens. Depending on how thick the coconut cream is you may need to add more cornstarch.
When ready taste and adjust spice or sweetness if necessary. Then pour the mixture into the tarts and leave to cool. When cool enough place in the fridge for an hour to firm up. Decorate.
The tarts are delicious and will keep in the fridge for 5-7 days if you haven’t eaten them all before then!