Apricot Frangipane Tart

We all like to have something sweet from time to time, but try and resist reaching for anything that is heavily loaded with sugar and unhealthy fats. Instead I like to incorporate fruit as much as possible into my sweet afternoon treats. Especially when it comes to baking, not only does the fresh fruit provide a nice contrast of taste and texture but it also makes it a healthier choice to have and you can keep the sugar levels low. By choosing fresh fruit in your baking you no longer need the extra sugar as the sweetness comes mostly from the ripe fruit plus you get a good amount of fibre which will fill you up faster than any other cake that is made with processed ingredients.

Take my Apricot Frangipane Tart, this healthy tart is mostly made from ground almonds and fresh apricots, with a little bit of coconut sugar. When you eat this tart I guarantee you that the sweetness of the apricots and the nuttiness of the almonds will satisfy your tastebuds and you won’t be missing the any other sweet treats.

INGREDIENTS

For the pastry 

275 spelt flour
150g cold butter small cubes)
pinch of salt
2-3 tbsp cold water 

for the almond frangipane filling

125g ground almonds
100g coconut sugar
2 large eggs
1 tbsp almond extract

12 fresh apricots 

DIRECTIONS

1. Sieve the flour into a medium size mixing bowl, add salt and the butter, rub in with your fingertips until the mixture resembles fine breadcrumbs. Add cold water and knead into a firm dough. Chill in the fridge while preparing the filling.

2. For the  frangipane filling, mix the sugar, eggs and almond extract together until creamy and then add the ground almonds to make the cake batter.  

3. Roll out the pasty on a floured surface and transfer onto a flan baking dish. Press the sides of the pasty to the baking dish and prick the base of the pastry using a fork. 

4. Next, use the frangipani mixture to fill the flan. Top with sliced apricots and sprinckle with a little sugar on top.

5. Bake in the oven at 190C/ Gas 5 for 40 minutes until the inside of the filling is cooked through.

Enjoy 

Tropical Mango and Coconut Pudding

When it comes to loosing weight we don’t have deprive ourself of any sweet treats and desserts. All we have to do is make better choices and read ingredient list and inform ourself what’s gone into making the dessert. If your dessert choice for example was made with lots of butter and sugar then of course it wouldn’t be wise to have a large serving of it and mess up your calorie intake of the day and stop your weight loss progression. 

But that doesn’t mean you can never have dessert. After all, we all know that the only way to satisfy a stong sweet craving is with something sweet.

For my go to afternoon or after dinner pudding I often like to mix some fresh and ripe fruit with plain coconut yogurt. I find that the riper the fruit is the sweeter and better the dessert it will be and the more satisfying.

This delicious mango and coconut pudding can be made within minutes and all you need is just 3 ingredients.

The combination of the sweet mango and the creaminess of the coconut yogurt is a perfect match that will lift your mood and satisfy all you sweet desires without being heavy and calorie rich. Guaranteed! 

INGREDIENTS

1 whole ripe mango
250g coconut yogurt
1/2 tsp vanilla paste
a handful of coconut flakes

DIRECTIONS

1. Peel, remove the pip and chop mango into small pieces. In a blender put the coconut yogurt, mango pieces and vanilla paste and blend until smooth.

2. Fill the mixture into small dessert glasses and chill for 1 hour.

3. Decorate the desserts with some coconut flakes on the top and serve.

Enjoy