Yes to Yummy


Open-Face Strawberry Tartelette

October 26, 2013 Print this page

It’s like a tarte tatin…but with strawberries! Yummy!


Prep Time 30 min
Cooking Time 40 min
Total Time 1 hr 10 min
Yield 1 large tartelette (about 8 servings)


1 cup of tapioca flour

1/4 cup of coconut flour

A pinch of salt

6 tablespoons of cold ghee (can be substituted with butter or palm shortening)

1 egg, beaten

2 tablespoons of raw coconut nectar (can be substituted with honey or maple syrup)


1 pint of fresh strawberries

2 tablespoons of ghee (can be substituted with butter or coconut oil)

3 tablespoons of raw coconut nectar (can be substituted with honey or maple syrup)

1 tablespoon of all-fruit strawberry jam


Preheat the oven to 350 degrees and line a large baking sheet with parchment paper. Dust it lightly with tapioca flour and set aside.


Whisk together the tapioca flour, coconut flour, and salt in a large bowl until well-combined.

With your fingers, break up the cold ghee 1/2 teaspoon-sized drops. Squeeze and pinch the ghee into the dry ingredients until the texture of a chunky sand—it should hold together but crumble slightly when you pick it up.

Using a spatula, stir in the egg and the raw coconut nectar. Roll the dough up into a ball, cover it in plastic wrap, and refrigerate until cool to the touch but not solid as a brick, about 15 to 30 minutes.


Slice up a pint of fresh strawberries and set aside in a medium-sized bowl.

In a small saucepan, whisk together the ghee, raw coconut nectar, and all-fruit strawberry jam over medium-low heat until it begins to boil. Reduce to a simmer and let cook until syrupy, about 5 to 7 minutes.

Pour this mixture over the strawberries and stir to combine.


Remove the dough from the fridge and take off the plastic wrap. Place it on the prepared baking sheet and roll it into a 9” by 12” rectangular oval. If you get a little rip, press it back together; it you get a huge rip, squish it back together and start over.

Scoop 2/3 of the strawberry mixture into the center of the dough, leaving about an inch all around. Gently fold the edges on top of the strawberries and brush the crust with some of the remaining strawberry mixture’s syrup.

Bake until golden brown and firm to the touch, about 35 minutes. Let cool on the sheet for at least 15 minutes, then transfer to a cutting board for serving.

Top with some coconut cream with some of the leftover strawberries stirred in.

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Cardamom Carrot Pudding

October 26, 2013 , Print this page

Perfect as a light breakfast, snack, or after-dinner treat: it’s cool, creamy, and exotic.


Prep Time 4 hr 10 min
Cooking Time 40 min
Total Time 5 hr
Yield 4 servings

3 large carrots

1 1/2 tablespoons of ghee (can be substituted with coconut oil)

1 14-ounce can of full-fat coconut milk

2 teaspoons of ground cardamom, plus more for sprinkling on top

1 tablespoon of ground cinnamon, plus more for sprinkling on top

1 tablespoon of vanilla extract

1/4 teaspoon of liquid stevia (can be substituted with 1-2 tablespoons of honey or maple syrup)

3 tablespoons of chia seeds

Raisins, to garnish

Coconut cream, to garnish


Grate the carrots in the food processor or with a box grater.

Heat the of ghee in a large non-stick skillet over medium heat. When hot, add the carrots, and saute for 5 minutes, stirring frequently. Afterwards, cover with a lid, reduce the heat to low, and cook until soft and beginning to brown, about 30 to 35 minutes more. Give it a shake or stir every 5 minutes or so to prevent burning.

Once the carrots are done, add them to a blender or food processor with the full-fat coconut milk, cardamom, cinnamon, vanilla extract, and liquid stevia. Blend until completely liquefied, about 2 to 3 minutes.

Pour the carrot and coconut mixture into a large container, and stir in the chia seeds. You can ground them if you want, but I like leaving them whole.

Put the pudding container in the fridge, and wait at least 4 hours (preferably overnight) before eating. Garnish with raisins, a little more cinnamon and/or cardamom, and a dollop of coconut cream, if you like.

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