WordPress informs me, that it is our 6 year anniversary! What better occasion for such a divine little cardamom plum and berry tart such as this. I’ve really only been actively blogging for closer to 6 months, but the intention has always been there, I was just too shy all those years. Now here I am, baring it all, showing the world my gluten-free delights and stories about baby poo. They say the magic happens right outside your comfort zone, which strikes a chord on my heart strings. My imagination has doubled in size since I started Naked Cuisine, I’m always dreaming up the next best recipe to make your tastebuds smile. So thanks for reading, it makes me really happy 🙂
Today’s recipe is inspired by my friend Irene who I got to see today for the first time in years, it was really fun catching up, life changes so quickly but reconnecting with old friends always feels like no times passed at all. I remembered her love for cardamom, a spice which I don’t use much anymore because of J’s distaste for it. However, he is mad. Cardamom is a little green gem of deliciousness, the worlds third most expensive spice by weight only outdone by vanilla and saffron. The most amazing spices always have such brilliant flowers. You’d almost think this delicious tart was inspired by the cardamom flower, a striking resemblance. Some sort of subliminal affair.
“Flower of cardamom” by Reji Jacob
If you don’t have access to saskatoon berries you can substitute blueberry and even just use all plums. I really like a silky smooth, almost jam like filling so I strained the plums in a cheesecloth, feel free to skip this step if you like the tart peel and seeds of the berries.
- 1 C raw almonds (soaked for 6-8 hrs.)
- ½ C raisins
- 2 Tbs + ½ C coconut oil, melted
- a pinch of salt
- 1 C fresh or frozen plums
- 1 C fresh or frozen berries (saskatoon, blueberry or blackberry)
- 3 Tbs coconut sugar
- 8 cardamom pods, seeds removed and crushed OR 1 tsp cardamom powder
- 1 tsp vanilla extract
- ½ C toasted coconut (optional)
- Add plums and berries to a saucepan and cover on low for about 5 minutes.
- Add coconut sugar,vanilla and cardamom and leave to simmer for another 5 minutes.
- In a food processor or high-powered blender add almonds, raisins,salt and coconut oil. Blend until mixture is thick and uniform.
- Press crust evenly in a springform pan ideally or a pie dish, coming up about an inch on the side of the pan. Set aside.
- In your blender or using a hand blender puree the plums and berries. Push through a cheese cloth and combine the strained liquid with 2 Tbs coconut oil.
- Spread the plum sauce evenly on your crust and place in the fridge to set for at least an hour.
- Top with toasted coconut flakes.
Happy to be a member of the rebel score over at fight back fridays on the food renegade, check it out!
