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.

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.

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

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.