It's being raining all week, I've been cooking up a storm at home and catching up on reading and research. Tonight I baked an almond and pear tart with luscious coconut oil.
Pear and Almond Tart (Vegan/GF)
4 brown pears ( in season and ripe ready to go!)
2 cups raw almonds
1 cup extra virgin coconut oil (avail at health food shop must be organic and extra virgin)
1 T rapadura sugar (avail at health food shops)
process almonds and coconut oil and press into a spring form tin
slice pears and fan on top of almond base, sprinkle rapadura sugar on top and bake for 25 minutes.
Note on rapadura sugar (unrefined, evaporated cane juice)
a natural pure sweetener that contains many minerals and vitamins, harvested in brazil, harvested quite simply, juice is pressed from sugarcane and cooked to reduce water content.
It does not pass quickly into the bloodstream like white sugar does and is a healthy option for cooking. But go easy it's still sugar!