My friend has struggled with digestive issues for many years. She is finally feeling better, having eliminated gluten from her diet. Although we are sometimes skeptical of the gluten-free craze, her attitude is that if you feel better and it isn’t harming you, why wouldn’t you do it? It’s hard to argue with that logic.
Gluten-free recipes are all over the Internet. Gluten-free products are all over the stores. Despite the proliferation, many of these things just don’t taste that good, or are expensive, or both. When you find a winner, you go for it! To make this dessert vegan or lactose free, substitute the butter; but, make sure it is a firm textured substitute, not a soft or whipped one.
1 1/2 c. almond meal
6 Tbs. butter or substitute (stick form, not whipped or soft)
1/4 tsp. salt
2 qts. fresh strawberries
1 c. water
1 c. sugar
1 Tbs. cornstarch + 1/4 c. cold water
1 envelope unflavored gelatin + 1/2 c. cold water
optional: whipped cream or whipped coconut topping
Preheat oven to 400°F.
In a small bowl, sprinkle salt over almond meal. Use a pastry blender or two forks to cut butter into almond meal until well-blended.
Press the mixture into the bottom of a tart pan. Bake at 400° for 15-20 min., until crust is browned on top. Remove and allow to cool.
Clean and slice strawberries into large chunks. Put 1 quart strawberries into a saucepan, and set the other quart aside. Add 1 c. water, 1 c. sugar, and 1 Tbs. cornstarch dissolved into 1/4 c. water into the pan.
In another separate, microwave safe bowl, add 1/2 c. water, sprinkle gelatin over the water, and set aside.
Bring saucepan of strawberries, water, sugar, and cornstarch to boil over medium heat, stirring often. Boil for 1 minute and turn off heat.
Put the gelatin and water mixture into the microwave and microwave on high for 40 seconds. Then, stir until the gelatin is dissolved.
Add the gelatin to the strawberry mixture and mix thoroughly.
Pour this filling onto the tart crust. Now, add the fresh strawberries to the top in a decorative pattern. (Or, try your best, like I did!)
Place the tart in the refrigerator and chill for 4+ hours. Serve the tart with whipped cream or coconut whipped topping.
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