Trying to find good quality superfoods that are not only rich in nutrients and minerals, but also can be used in baking can be tricky.  I have experimented with many types of superfoods and have a handy list now of my favourites.  This tart was an experiment which exceeded my expectations to be honest!  I had an idea in my mind and it turned out perfectly. The Blue Spirulina is such a vibrant natural colour which is also full of nutrients and minerals, in particular Iron. Iron plays an important role by supporting the immune system and metabolism, helping to reduce tiredness and fatigue.  This tart is simple to make, yet will undoubtedly wow any guests.

 

First, preheat oven to 180 degrees C.  Grease a fluted tart tine (loose based is best) with coconut oil, making sure you grease up the sides too.

 

Crust

 

1 cup Sharpham Park Spelt Flour

¾ cup Ground almonds

60g melted coconut oil

2 Tablespoons Maple Syrup

1 Teaspoon vanilla extract

Pinch of salt

 

Combine all the ingredients in a food processor (or by hand) and pulse until a dough is formed.  Press into the bottom and sides of the tart tin. Using a fork, prod a few holes here and there on the bottom of the base.  Bake for approximately 15 minutes checking after about 10 minutes. It should turn a lovely golden brown.

 

Take out of the oven and place on a cooling rack (still in the tin) to cool.  Now make your filling.

 

Filling

 

1 ½ cups cashews (soaked preferably overnight however a couple of hours would work)

1 cup Coconut cream (In the tin of coconut milk, use the cream on the top that has solidified, placing in the fridge overnight will help)

½ cup coconut milk (use the liquid underneath the coconut cream)

6 Tablespoons maple syrup

2 Tablespoons melted coconut oil

10 Drops edible peppermint essential oil

1 Tablespoon Blue Spirulina Powder

½ cup aquafaba (the liquid from a jar of chickpeas)

2 ½ teaspoons agar agar powder

 

Place cashews, coconut cream, coconut milk, maple syrup, peppermint oil and blue spirulina powder in a high speed blender. Blend until smooth. (Enjoy how the blue spirulina completely blows your mind with its intense colour).

 

In a saucepan, mix together the aquafaba, coconut oil and agar powder over a medium heat until the agar powder has dissolved and bring the mixture to a boil, stirring continuously.  

 

Pour the hot mixture into your beautiful blue mixture and whizz up until completely incorporated. Be relatively quick with the next step as the mixture will start to thicken and set. Pour this mixture into the base of your tart and place in the fridge.  It will take a couple of hours to set.  Remove gently from the tin if you’ve used a loose bottomed tin and decorate.  I used blueberries and a sprinkling of desiccated coconut.