Alkaline Raspberry-Tartlet

Preheat the oven to 150 degrees Celsius. For the dough, start by combining the tigernut flakes, sprouted buckwheat flour, chia seeds, psyllium husks, lemon zest, and baking soda in a bowl and mix them together. Then add the lemon juice and some coconut blossom sugar. Alternatively, you can use water or almond milk. The dough should be very liquid at the beginning. It will thicken after a short time.

Spread the dough into a greased tartlet pan and bake for approximately 20 minutes. Once the dough is golden brown and fully baked, you can remove it from the oven and let it cool down.

Cut the banana into small pieces. Select the most beautiful raspberries and set them aside. Blend or finely puree the remaining raspberries with the banana. For those who don’t like raspberry seeds, they can strain the cream through a fine sieve. Optionally, you can sweeten the cream with coconut blossom sugar and, if desired, thicken it with a bit of psyllium husks.

Finally, remove the dough from the tartlet pan, spread it with the raspberry cream, and arrange the reserved raspberries on top. As decoration, we used some mint pesto. To make the mint pesto, finely puree some lemon juice, fresh mint, and a little water. Season with coconut blossom sugar, and if you prefer a creamier consistency, you can thicken it with psyllium husks.

Bon appétit!