All About Figs
The marriage of figaro...with cashews, lucuma and almonds!
MAKES 4 tartlets
1 cup Really Raw Cashew flour *
2 tbsp Lucuma Powder
2 tbsp Light Agave Nectar
- Step 1 :Place all the ingredients in a food processor and pulse until reached dough consistency.
- Step 2 :Press into 4 mini tartlet pans with removable bottom.
- Step 3 :Place bases onto a mesh dehydrator sheet and dehydrate at 115 degrees F for 6 hours. They should now be firm enough to remove from the tart cases so you can continue to dehydrate them for a further 8 hours.
- Step 4 :Place the tartlets on a cooling rack for 3 minutes before service.
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