This perfect summer pudding was inspired by Anna Jones recipe but I’ve put some magic ingredients to make it healthier and more summery (gluten, sugar, dairy free).
Preheat the oven to 200 C. Place baking paper in 23cm cake tin.
FOR THE CRUST
150 g coconut flour
30 g semolina
3 tbsp maple syrup
5 drops stevia
(a great blood sugar balancer, three times sweeter than sugar so use homeopathically you can order online or buy in health shops).
150g coconut oil (or ghee), melted
pinch of sea salt
2 tbsp rose water
FOR THE FILLING
4 large organic egg whites
60 g xylitol
2 tsp rose water
150g desiccated coconut
3 rhubarb sticks
5 drops stevia
200 gm strawberries or cherries (stoned and halved)
50 g pistachios
Ok let’s start
Combine all the crust ingredients until crumble like. Press the mixture into the prepared tin, work all the way around the sides and bake for 10 minutes. Then let it cool.
Poach the rhubarb- place 1/2 cup water in a saucepan and bring to the boil cut the rhubarb into 5-10cm batons and add to the boiling water, then remove the pan from the heat and add 5 drops of stevia. Now place the poached rhubarb on the crust.
Now the filling. Whisk the egg white with the xylitol, and rose water untill fluffy, then slowly fold the desiccated coconut. Place on top of the rhubarb.
Place in the over for another 15 minutes until the coconut topping are deeply golden.
Let the tart cool and decorate with sliced strawberries or cherries and crushed pistachios.
Would love to hear from you x
