Roasted Peach Tart

Roasted Peach Tart

This is a great treat to whip up for your friends and family who are trying to be gluten/grain/sugar-free. It’s simple and delicious.

The natural flavor and sweetness of peaches make them the perfect choice for a sugar-free dessert! (And if you have any peaches left over after you decorate the tart you can throw them on some yogurt or ice cream!)

I found a recipe for graham crackers in The Heal Your Gut Cookbook, halved it and used it as the crust for this tart. If you don’t have any objections to sugar & gluten, you can use the tart pastry from this recipe because it’s awesome.

Here’s how ya do it:

For the crust:

2 1/4 cups almond flour

1/2 teaspoon gelatin

1 teaspoon Poudre Douce

1/4 cup honey

1/4 cup coconut oil

1/2 teaspoon H2O

Preheat your oven to 350°F. Grease your tart pan and set aside.

In a small bowl combine the dry ingredients. Add the wet ingredients and stir together until a crumbly dough is formed. Turn this out into your pan and gently press it down to form an even crust. Bake 12 to 15 minutes or until the edges become nice and brown.

Remove from the oven and let cool. Keep the oven on and make your topping!

For the topping:

4 peaches, peeled and sliced

1 teaspoon Chinese 5 Spice

Line a baking sheet with parchment paper. Peel and slice your peaches into a small bowl. Sprinkle with the Chinese 5 Spice and stir to coat. Lay the peaches out in one layer on your baking sheet. Bake for 10 minutes.

Remove from oven and let cool a bit. Pick out a few of the less attractive slices and with an immersion blender or food processor blend them up into a nice paste. Spread this paste onto your tart crust and layer the remaining slices on top!

Roasted Peach Tart

Stay sweet,

XO

Charleston Spice Co.

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Brunch Beauty Shots

Anything goes.

Go big or go home.

Less is more.

Too much is never enough.

Put an egg on it.

Just do it.

All these tag lines and catch phrases can be applied to the mystical occurrence that has been given the name brunch.

That’s why the Craic Team that brought you The Tower of Tex Mex loves brunch. It is synonymous with fun, good times, and great food.

Sooo, this past Sunday they started with an idea, a food fiesta really: chilled shrimp salad with tomatoes and avocado in a lettuce wrap.

Then this happened:

5 Spice Brunch

A very similar concept in that it was a chilled shrimp lettuce wrap….

But completely different.

The Craic Team had visions of a chilled shrimp salad with avocado and tomato and corn and hot peppers but then they found a sweet potato on the edge of expiration and all hell broke loose. That did NOT fit into their plans.

So the plans changed.

And they roasted that sweet potato with Garam Masala and pan sautéed that shrimp with Chinese 5 Spice and some peppers and uncooked ramen noodles and onion and a garlic clove or two. They made some peanut sauce, grated a carrot, chopped up some Thai basil, threw it all together on a lettuce leaf and called it brunch.

As John Lennon said, “Life is what happens while you are making other plans.”

Sláinte,

Charleston Spice Co.

5 Spice Brunch