FIGJAM (or tart)

This one is pretty tricky and time consuming but well worth it – it was another one of those ‘we have too many leftover everythings, please use them’ type dish that I made up on the spot at home – turns out it was delicious enough for everyone at mum’s work to ask for the recipe (which I had to make up)

Waste Free? YES if you can source all these ingredients, otherwise just try your best!

Slow roasted rhubarb: Makes approx. ¾ of a cup, perfect amount for Chia Caramel Tarts!

  • 4 sticks rhubarb, washed and sliced on an angle
  • 1 T coconut sugar or maple syrup
  • 1 T agave nectar
  • ½ tsp nutmeg
  • 1 tsp vanilla

Preheat oven to 75’C.  place all ingredients in a bowl to mix through, then put onto a lined tray (juice and all).  Bake for 2 ½ – 3 hours until rhubarb is soft and sticky.

Rhubarb Filling:

  • 500mL orange juice
  • 500mL water
  • Cinnamon quill
  • 100g dried figs
  • 100g diced rhubarb
  • Vanilla pod or vanilla powder 1tsp
  • 1cm ginger, peeled

Place all ingredients into a saucepan.  Bring to boil and then simmer gently for approx. 30-45 minutes until rhubarb is soft and falling a part and some of the liquid has evaporated.  Drain (keep liquid) and discard the cinnamon and vanilla pod.  Blend the mixture.  It should be a smooth jam consistency.  If it is too thick add tablespoons of the orange liquid.

Caramelised Rhubarb Tart:

For the crust:

  • 1C dates
  • ½ C walnuts
  • ½ C oat flour
  • 2T melted coconut oil
  • Water

Place walnuts and oats in processor and blend until it resembles a chunky flour. Add the dates and process until the dates are evenly dispersed through the mix, add coconut oil and process until combined (approx. 30 secs) and the mixture begins to form a dough, add water tablespoons at a time if required.  Press into a tart tin (I used a rectangular one).

For the chia caramel:

  • ¼ C chia seeds soaked in ½ C water
  • 1 C dates
  • ¼ C shredded coconut
  • 1 T vanilla essence
  • ¼ C melted coconut oil
  • 2 T golden syrup or other liquid sweetener
  • ½ tsp cinnamon if desired

Place all ingredients in a food processor and blend until a smooth caramel consistency is achieved (it will still have a few bits of chia seed and coconut). Spread evenly over tart and place in fridge or freezer to set.

To assemble:

  • Rhubarb fig jam (make your own, or buy something similar.  You could even try banana jam!)
  • Slow roasted rhubarb
  • Slivered almonds

Spread the rhubarb evenly over the tart and top with the roasted rhubarb.  Sprinkle almonds on top as garnish.  Place into refrigerator until ready to eat!

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