Click here to printLavender Infused Raspberry Tartlets
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!
MAKES 4 mini tartlets
ingredients
- 1 cup Raw Cashew flour *
- 1 tbsp Mesquite Powder
- 1 tbsp water
- ½ tbsp Light Agave Nectar
- ½ tsp cinnamon powder
method
- Step 1 :Place all ingredients in a food processor and pulse until it reaches a doughy consistency.
- Step 2 :Press into four mini tartlet pans with removable bottoms.
- Step 3 :Place 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 4 :Place the tartlets on a cooling rack for three minutes before serving.
Article printed from Loving Earth: https://lovingearth.net/