This savoury tart is sure to impress guests. If you can’t find almond flour in stores, make your own by grinding skinless blanched almonds into a meal.
1 cup (250 mL) whole wheat pastry flour
3/4 cup (180 mL) almond flour
1 Tbsp (15 mL) fresh rosemary, chopped
1/2 tsp (2 mL) salt
1/3 cup (80 mL) expeller-pressed grapeseed oil
1 bunch kale, ribs removed and coarsely chopped
2 medium carrots, shredded
1 shallot, chopped
1/8 tsp (0.5 mL) nutmeg
4 large free-range eggs, lightly beaten
1/3 cup (80 mL) high quality Parmesan cheese, grated
1/2 cup (125 mL) dried cranberries
1/4 cup (60 mL) pine nuts
Preheat oven to 350 F (180 C).
In large bowl combine pastry flour, almond flour, rosemary, and 1/4 tsp (0.5 mL) salt.
Whisk together oil and 1 Tbsp (15 mL) water.
Stir wet ingredients into flour mixture. Press dough into 9 in (23 cm) lightly greased tart pan.
Bake for 15 minutes, or until golden brown. Let cool 15 minutes before filling.
Steam kale until tender and bright green—about 3 minutes. In food processor, process kale, carrots, and shallot until well combined. Place contents in bowl and stir in remaining salt, nutmeg, eggs, cheese, cranberries, and pine nuts.
Spread kale mixture over crust and bake for 20 minutes, or until cooked through. Let cool in pan for 30 minutes before slicing.
Each serving contains:
319 calories; 11 g protein; 23 g total fat (3 g sat. fat, 0 g trans fat); 23 g carbohydrates; 5 g fibre; 197 mg sodium
source: "Cranberries + Carrots," alive #348, October 2011
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
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