Blood Orange Tart
Happy second day of spring! I’m obsessed with this recipe – it’s light and airy and perfect for the season. Don’t be put off by the long-ish ingredient list and directions- this comes together super quickly and is almost impossible to mess up.
Besides the taste (it’s amazing), there’s plenty to love about this dessert! It’s full of protein, has some complex carbs, healthy fat from grass fed animals, it’s high in antioxidants and low in sugar – plus the sugar comes from Manuka honey which is a powerful antioxidant. It’s also got a very buzzy ingredient that is amazing for your skin, hair, and joints- gelatin. Because of its surprisingly balanced nutritional profile, I *may* have eaten this for breakfast more than a few days in a row. (Come on- who doesn’t want dessert for breakfast?! It can’t possibly be just me…)
Can’t wait to hear what you think!
-2 cups organic gluten free oats, ground into small pieces in the blender (do NOT grind them to flour!)
-3/4 stick organic grass fed butter, melted
-3 tsp organic coconut sugar (optional, but recommended)
-pinch of sea salt
-3 tsp high quality powdered gelatin (recommended brand: Great Lakes Grass Fed)
-1/2 c fresh squeezed OJ (I used half Valencia and half Blood oranges)
-1 + 3/4c full fat grass fed Greek yogurt (recommended brand: Straus Farms)
-1/4 c raw or Manuka honey
1. Preheat oven to 400 F.
2. Mix all crust ingredients in a large bowl
3. Lightly grease a 24 cm pie pan with coconut oil and press crust mix into it evenly, working mixture up the sides of the pan
4. Bake 10-15 min, or until golden
5. Remove and let cool completely (this can be expedited in the freezer if you promise to keep an eye on it!)
6. In a new bowl, Dissolve the gelatin in the OJ, let stand for 5 minutes, and stir in the honey.
7. Stir the yogurt into the juice mixture, cover, and let sit in the fridge for a few hours (as little as 1 hour, but the flavor sets more the longer you wait)
8. Peel blood oranges with a knife, slice lengthwise, and lay on tart. Cut and serve!