What I really love about this recipe is the extra touch you get from using your Lavender Infused Syrup (a recipe that we posted couple of months ago under staples). Easy but elegant...healthy but decadent! Enjoy!
ingredients
- 1 cup Raw Cashew flour *
- 1 tbsp Mesquite Powder see product
- 1 tbsp water
- ½ tbsp Light Agave Nectar
- ½ tsp cinnamon powder
method
- Step 1Place all ingredients in a food processor and pulse until it reaches a doughy consistency.
- Step 2Press into four mini tartlet pans with removable bottoms.
- Step 3Place bases onto a mesh dehydrator sheet and dehydrate at 115 degrees F for six hours. They should now be firm enough to remove from the tart cases so you can continue to dehydrate them for a further eight hours.
- Step 4Place the tartlets on a cooling rack for three minutes before serving.
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