When it comes to Christmas time, my family enjoys a very casual affair.
The tree is on display around the 1st of December we exchange presents Christmas morning. It is all about enjoying a relaxing day.
Summer salads and pavlova are always a favourite and take preference over roasts and puddings.
Developing new recipes always brings a breath of fresh air and this gluten-free berry and macadamia tart is a refreshing change to cake, which I think it falls into the light dessert category (is that what a tart is?). This is how you make this scrumptious, reduced sugar, didleyuptious treat.
Berry & Macadamia Tart – Gluten Free
+ 1/2 cup gluten-free flour (or plain if you’re not sensitive)
+ 1 cup of almond or hazel meal
+ 1/2 rapadura or coconut sugar (or 1/2 cup brown sugar)
+ 4 eggs free range
+ 180 gm melted butter or coconut oil
+ 1 cup raw macadamias
+ 1 cup mixed frozen berries
How to make
+ preheat oven to 160 degrees
+ place flour, almond meal and sugar in a bowl and combine
+ make a well in the centre, add the eggs and butter/oil and stir further to combine
+ spoon mixture into a 22cm lightly greased round springform pan
+ sprinkle with the berries and macadamias and bake for approx 1 hour
+ Cool on a wire rack
+ serve with greek yoghurt or ice cream and more berries.