the taste space

Raw Austrian Linzer Tarts

Posted in Desserts by Janet M on February 8, 2014

Raw Austrian Linzer Tarts

One thing my friends and family have heckled me about recently (not my knees, thank goodness), is my purchase of 25 lbs of coconut flour last year.

What will you make with it? What’s your plan?

It may seem like I have a plan for most of my purchases, but not this one. Reading through a new cookbook with coconut flour recipes, I envisioned running through my coconut flour fairly quickly. And while I have been pretty good with making a few recipes with coconut flour, the recipes only use a small amount.

Raw Austrian Linzer Tarts

I did the math. I don’t think know I will not be able to finish all of my coconut flour before I leave Houston. That would be over a pound per week. No. Can. Do.

Instead, I am having a lot of fun experimenting. This dessert intrigued me as it asked for a lot of coconut flour compared to the nut flour. I wondered how it would bind together without dates or oil. I tried it out. And true enough, it did not stick together. It was dry as a bone. Natasha told me to have faith, it would clump if I pressed it really hard in my pie plate.

Raw Austrian Linzer Tarts

I pressed and pressed. And then gave up. Perhaps the secret was the refrigerator chilling. I opted to try remedy the recipe myself: I added more sweetener, some oil and lots of almond milk. Coconut flour is thirsty, give it some liquid! I added and added until I felt the batter come together. I pressed it into a 6″ springform pan (unpictured), topped it with the radacious raspberry puree and sprinkled more of the batter overtop.

With still some batter and puree leftover, I created these mini versions. Too cute not to photograph and share.

The larger pie pieces stayed together easily, but that could be because I left it in the fridge longer. These were inhaled within a few hours. Don’t wait too long to eat your dessert, though. The coconut flour will dry up (sucking it from your raspberries perhaps) and taste a bit chalky. However, with a crumbly base, it is akin to a linzertorte, the Austrian cake with a pastry base, a fruit jam topping and the classic lattice topping. Delicate lattices are for chumps when you can much easily make a delicious, delicate crumb topping. ;)

Do you have any recipes you love with coconut flour?

Vegan coconut flour recipes I love:

Raw Peppermint Patties

Nut-Free Raw Carrot Cupcakes

Nut-Free Raw Chocolate Zucchini Muffins

Chocolate Peanut Butter Balls

Chocolate Zucchini Protein Brownies

Maple Pecan Shortbread Cookies

Raw Austrian Linzer Tarts
This is my submission to Raw Food Thursdays.

Raw Austrian Linzer Tarts (Almost Raw)
Adapted from The SimplyRaw Kitchen

1.5 cups coconut flour
1/2 cup cashew flour
pinch salt
1/4 cup maple syrup* sub agave to make raw
2 tbsp melted coconut oil
1 cup (sweetened) almond milk
1/2 tsp vanilla extract
zest of 1/4 lemon

1 cup frozen raspberries, thawed
3 Medjool dates, pitted and soaked in water if dry (1/4 cup)

1. In a food processor fitted with its S-blade, process coconut flour and cashew flour until well mixed. Add salt, maple syrup coconut oil, almond milk, vanilla and lemon zest and pulse until well combined. Test to see if the batter holds together. You may need to add more liquid. If making a pie, remove 3/4 of the batter and fiercely press into a 6″ non-stick springform pan. Use a spoon or spatula to press. Set aside.

2. In a blender, blend raspberries and dates until completely smooth. If your dates are dry, you may need to add some water. Top crust with the raspberries. Press remaining dough into bigger clumps and then sprinkle overtop the raspberries.

Makes one 6″ springform pie and 8 mini cupcakes.

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35 Responses

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  1. Laura said, on February 8, 2014 at 8:47 AM

    I’d never heckle you about a purchase like that – I totally get it! These tarts look amazing!

  2. Rob said, on February 8, 2014 at 9:19 AM

    Janet, YOU are too cute :)

  3. Matt said, on February 8, 2014 at 9:58 AM

    First recipe I’ve ever seen with the word ‘fiercely’ in it. I fiercely approve. :)

  4. Gabby @ the veggie nook said, on February 8, 2014 at 5:12 PM

    Wow lots of coconut flour used up here! I love it :)

  5. Rose said, on February 8, 2014 at 6:00 PM

    I also had a coconut flour problem. I bought 5 pounds last year, just a few months before we left San Francisco. I used 1 bag before we left and took 4 pounds with me. We are moving again this year, likely to Portland, and I didn’t want to take the coconut flour with us again on another cross country move.

    I drink smoothies for breakfast. I started slipping in 1-2 tablespoons (haven’t really measured) of coconut flour into my smoothies. It gives the smoothies a subtle coconut flavor that I really love. I only have about a tablespoon left and I’m pretty sad about it! Maybe I’ll buy some more…

    I think I used the 4 pounds of coconut flour in oh… 2-3 months-ish? You have more to work with than I did, but slipping the flour into smoothies can help make a dent!

    • janet @ the taste space said, on February 10, 2014 at 9:48 AM

      Rose, your comment made my day. I was laughing that you are also in my predicament AND you also have a fun way for me to experiment with coconut flour. I will try adding it to my morning oats (almost a smoothie if I add too much water). I am so curious to try it out now! :)

      The funny ingredients are always bothersome because once you work through eating it all up, you really like it and then buy it again.. wherein the whole cycle repeats itself. Moving helps to declutter and prioritize… not that I like moving that much, but it is a necessity at this point. ;)

      But girl, Portland sounds like so much fun! The higher cost of living sucks but the city feel is great, totally bike friendly and I have become partial to the lack of snow. ;)

      • Gaby said, on February 10, 2014 at 9:26 PM

        I”ve also been adding it to oats and pretty much everything! I’m a little embarrased by how quickly I”ve gone through it already. I make coconut flat breads or cookies several times a week. It’s sort of replaced having to buy expensive gf breads or gf baking mixes, and while it’s not always the same fluffiness, it works well. I usually use more than a cup at a time that way too, and I”ve experimented with adding both xanthum gum, gf flour mixes, and recently bought psyllium husk and it’s magical! I just mix a cup or so of coconut flour, a few spoonfuls of psyllium then whatever flavorings I want, I like a mashed banana for sweetness, or nut butter for more doughiness. I”ve done pumpkin, coconut flakes, peanut butter obviously :) , mixed in dried dates or other fruits, etc. I then add water or almond milk until it’s kind of pizza dough consistency, and flatten it out in a big circle and bake it. Or alternately for sweet cookies make smaller cookie balls. Oh and I used it in my oatmeal cookies too! Endless possiblities. I never measure or write down recipes but I’ll try and keep better track and share the ones that work well!

        These linzer tarts were delicious btw!

      • janet @ the taste space said, on February 11, 2014 at 1:27 PM

        GAH, Gaby, you are killing me. Everything sounds so delicious and I want to try it all! Please let me know when you hammer out a recipe. I have psyllium (although no bananas- I bet applesauce would work, too) so I am good to go. ;)

  6. Liz said, on February 9, 2014 at 8:00 AM

    Spunky Coconut has a coconnut flour roll recipe (http://www.thespunkycoconut.com/2009/12/sandwich-rolls-grain-free-egg-free.html). I’ve never actually made it, but, rather adapted the recipe to be oil-free and starch-free to suit my dietary preferences/philosophy. Consequently, my rolls are much more dense and, once sliced in half, more like an English muffin-sized flatbread, but they’re awesome for when I’m craving a bread-type product and are perfect for when I make veggie burgers. Plus, I find them to be delicious. :)

    Since coconut flour has a sweetness to it, I find strong flavors work best to season the bread. I’ve done garlic, Rosemary, (garlic rosemary), caraway/rye, and onion (using onion powder), which really complements and works well with the flour’s inherent sweet flavor. With her extra ingredients, SC’s bread may be much more nuetral in flavor and need no additions to mellow the coconut flour. I’m partial to my version, as it’s hearty and substantial and not the usual bread “fluff”.

    • coconutandberries said, on February 9, 2014 at 3:24 PM

      Liz, I love the sound of your version of that recipe. I’ve been looking for grain-free “bready” recipes but the original recipe is quite heavy on the starch. Would you mind sharing the full details of your version? You could email me at ecpotts@hotmail.co.uk if it’s easier. Many thanks!

    • janet @ the taste space said, on February 10, 2014 at 9:42 AM

      Liz, wow, your buns sound incredible. Thank you so much for telling me about it. Did you just leave out the oil and tapioca, or did you need to add more coconut flour? I am really curious to try this out. :)

      • Liz said, on February 10, 2014 at 10:33 AM

        Janet,
        I don’t know about incredible :), but as of late, with my onion version, they’ve become a bit of a staple. I’ve been making a “batch” every week for the past month. My version is pretty heavy so, as stated, they’re more like a dense flatbread. If you’re still interested, I’d be happy to share my version with you, but I’d prefer to do it via e-mail if that’s all right with you? Are you still at saveur11 AT yahoo.ca?

      • janet @ the taste space said, on February 10, 2014 at 11:31 AM

        Thanks Liz. Yes, please email me there! :)

  7. coconutandberries said, on February 9, 2014 at 3:21 PM

    These are so cute Janet. I remember you admitting your huge coconut flour purchase a while back. Sorry you’re struggling to get through it! I’ve actually just finished a bag up but unhelpfully I’m not really sure what it’s gone into. I’ve been testing for Ricki Heller’s upcoming cookbook so I imagine it’s been used in some of those recipes? My Raw Berry Cream Brownies use quite a bit if you need another dessert!

    • janet @ the taste space said, on February 10, 2014 at 9:40 AM

      Thanks Emma. Your brownies have been on my hit-list for a while, actually. Perhaps I will whip them out for V-Day. :)

  8. heathergfc said, on February 9, 2014 at 8:53 PM

    I totally understand your purchase! I have bags and bags of raw nuts in our living room bookshelves. :) Love these gorgeous little tarts. Thanks for sharing them at Raw Foods Thursdays!

    • janet @ the taste space said, on February 10, 2014 at 9:39 AM

      Your house sounds like a foodie wonderland, Heather!

      • Heather @Gluten-Free Cat said, on February 12, 2014 at 8:59 PM

        Ha! It IS a foodie wonderland…thanks for being a part of it! I’m sharing these adorable cups of love at RFT tomorrow! Have a Happy Valentine’s Day!

  9. Hilda said, on February 10, 2014 at 1:25 AM

    I know the feeling of having heaps of coconut flour to use up – I’d seen so many recipes that called for it that I filled a big bag full of it when I discovered it in bulk at a health food shop. A few months later now and I still haven’t used half the bag because so little of it is needed in each recipe! It is good to have on hand though.

    • janet @ the taste space said, on February 10, 2014 at 9:36 AM

      Do you have any coconut flour recipes you recommend, Hilda? I tell myself it shouldn’t go bad, so we’re all good. :)

      • Hilda said, on February 10, 2014 at 7:23 PM

        The recipes in ‘Practically Raw Desserts’ are the ones I use it for the most, a lot of them only call for 1/4 cup or so, but some of the ones in the cake chapter use more (the lemon cupcakes, the pineapple upside down cake and the maple streusel squares are all really good). She uses a combination of coconut flour and apple sauce a lot in the cake chapter, so maybe it’s possible to replace the eggs in paleo coconut flour recipes with apple sauce.

      • janet @ the taste space said, on February 11, 2014 at 1:39 PM

        Thanks Hilda. I have Amber’s book and should explore it some more. I completely skipped over her cake section but thank you for your recommendations.

  10. tastyrules said, on February 10, 2014 at 4:54 AM

    Oh cute! I like it!!!

  11. Gena said, on February 11, 2014 at 11:39 AM

    YUM.

  12. […] Raw Austrian Linzer Tarts by Janet of The Taste Space […]

  13. High Raw Vegetable Chili | the taste space said, on February 13, 2014 at 7:07 AM

    […] Raspberries and tomatoes: red foods for Valentine’s Day! Matt, a friend from Canada, is joining us right now so for tomorrow, I think Rob will be making all of us dinner! Youpee! […]

  14. Jessica Eagle said, on February 13, 2014 at 4:12 PM

    Your version is so cute !!!
    It’s funny you’re presenting this recipe ’cause I was actually planning of doing it…to use my coconut flour too :) I’ll certainly keep in mind your post and modifications when I’ll decide to try it. However, for my first recipe with this book, I think I’ll try another one :)

  15. Johanna GGG said, on February 13, 2014 at 6:08 PM

    these tarts sound delicious and the comments here are really useful too because I have a small bag of coconut flour but really need to use it and love all the ideas

  16. Hannah said, on February 15, 2014 at 7:40 PM

    I just do the coconut flour + protein powder + copious almond milk = pudding thing a lot for breakfast when I’m trying to use it up.

    • janet @ the taste space said, on February 17, 2014 at 11:46 AM

      Oooh, that does sound interesting. I never would have thought to make a pudding. It reminds me of Amber’s protein balls, in liquid form. :)

  17. […] I used mini silicone baking cups (pictured here) but otherwise line a mini muffin tray with a paper liner if you have that! If you have the mini […]


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