Sunday, 18 May 2008
Lovely jam tarts to take on summer picnics. Keep in the fridge for up to 5 days. Will also freeze well.
1 cup sunflower seeds
1/2 cup coconut
1/2 cup dates, soaked in warm water a few minutes
1-2 tsp agave syrup
1 cup apricots, soaked
1/2 cup blackberries or other berry
pinch sea salt
1 tsp psyllium seed
Make the crust by grinding up the seeds and coconut. Add to the food processor. Turn on the processor and drop in the dates one by one. Add the agave to bind if needed.
Take a small amount of the mixture and roll into a little ball slightly smaller than a golf ball. Flatten with a spatula on a hard surface and then push the disc into greased pastry cases. Dry in the dehydrator at 145 for 30 minutes. Put 2 teaspoons of the jam into the pastry cases and dry a further 30 minutes at 115 just to let the jam thicken. You can of course makes these lovely tarts without using the dehydrator at all.
To make the jam, blend all the ingredients together until you have a thick puree.