• Something’s been knocking at my Gluten Free Diva door and it just won’t go away and even though I’m in the middle of something called my gluten free diva life, it just wants me to pay attention and so it won’t stop knocking. Phew. Long sentence. About five years ago, shortly after I was diagnosed with Celiac Disease, I started flirting with eating a Raw diet. Didn’t take long before I went into it with full, dogged force. It didn’t last. No way. Too hard. Too restrictive. Way, way, way too unconventional. Fast forward to spring 2012. It appeared on my radar screen again. I met a fellow Holistic Health Coach (you can find her here) and her client base includes people healing from cancer by following a raw diet. She blew me away. I decided to give it another try, though this time I decided to employ moderation, a concept generally unknown to me, but necessary if I wanted to not bag out again like I did the first time. So, rather than expecting myself to eat 100% raw, I don’t even apply a percentage. Just doing it when I feel like it, cause I feel like it. So, you’re probably wondering “What’s defying convention got to do with this post?”. First, it’s pretty unconventional to follow/eat/believe in/subscribe to a Raw Diet, don’t ya’ think? Way more unconventional at this point in time than being gluten free. Second, I’m participating in a blogging event called “101 Revolutionary Ways To Be Healthy” which I learned about from Sarah Kay Hoffman over at A Gutsy Girl. Sarah is a fellow student at IIN (the Institute for Integrative Nutrition) and I’ve learned a lot about social media from her. Today is post #1 of the challenge. The question remains: can I do the other 100 days of this challenge? Stick around. Meanwhile, I’m determined this time to see what the big brou ha ha is about following a raw diet, albeit partially raw like I’m doing. So far, so good. I feel like a million bucks. With my new focus on eating more raw (than not), I NEVER have indigestion. I eat a TON of food. I NEVER have any produce-turned-fuzzy-science-experiment in my frig. I use everything I buy. That in and of itself is amazing! And I’m still eating cooked food, mostly plant-based, non-processed food. And I feel like a million bucks. Whoops, I think I said that already:). This Raw Fig Tart with Cashew Creme and Date Nut Crust would fall under the category of raw. Nothing with a face spared its’ life for my little summer indulgence. I had it for breakfast two mornings in a row. Loved it! I think you will too. Won’t you give it a try? Feel free to substitute any other fresh fruit of your choice instead of the figs? I’ve already made it with fresh mango, strawberries, and blueberries.
    Raw Fig Tart with Cashew Creme and Date Nut Crust

    Ingredients

    Crust:

    2 c. almonds or other nuts (I used walnuts for the tart in the picture)

    1 c. dates, pitted

    ¼ c. water (plus extra if needed)

    ½ tsp sea salt

    Cashew Creme Filling:

    1 c. cashews, preferably soaked 4 hours and drained

    1 tbsp agave syrup

    pinch of cinnamon

    water as needed

    Fig topping:

    fresh figs (about 3 - 5 depending on size)

    Instructions

      For the crust:
    1. Process almonds until desired consistency. Be careful not to over process or you'll have almond butter. Add dates, water and salt. Process until you can pinch some of the mixture and it holds together.
    2. For the cashew creme filling:
    3. Process cashews, agave and cinnamon until creamy. Add water as needed.
    4. For the fig topping:
    5. Slice the figs
    6. To assemble:
    7. Cover tart pan with plastic wrap, letting some hang over sides. Put crust mixture in tart pan(s). Using your fingers, press into place, slightly wetting your fingers as needed to help press. Fill with Cashew Creme filling followed by sliced figs.
    8. Note: Crust can be lifted out of the pan and frozen before filling.
    http://www.glutenfreediva.com/2012/07/gluten-free-diva-raw-fig-tart-defying-convention/
    • http://glutenfreeeasily.com Shirley @ gluten free easily

      Sounds delish, Ellen! Love the crust! :-)

      Shirley

      • Ellen

        Thanks Shirl…..I could eat it every day, with a new fruit filling each time. The crust rocks – and you can change the nuts – I’ve done it with almonds and also with cashews. Bet it would be great with pistachios too.

    • Valerie (m.)

      That looks amazing!!!!!

    • Valerie (m.)

      Here’s my favorite raw foods cookbook:
      http://www.amazon.com/Raw-Desserts-Easy-Delights-Everyone/dp/1570672369
      Yum!!

    • Pingback: Weekly Gluten-Free Roundup – July 22, 2012 « Celiac Kitchen Witch()

    • http://www.granolaatwork.blogspot.com Libby

      This looks delish! I can’t wait to try it.

    • Cindy Robinson

      Hi… can’t wait to try this… it looks fabulous! Thank you Ellen!

    • http://www.vegetarianmamma.com Cindy (Vegetarian Mamma)

      This looks amazing! I love figs! :) My name is Cindy and I blog over at Vegetarianmamma.com I wanted to invite you to link up your recipe at our Gluten Free Fridays Recipe Link up party! It happens every Friday and we’d love to have you join us with some of your awesome recipes! You can find this week’s link up here: http://vegetarianmamma.com/gluten-free-friday-recipe-link-up-1/
      Thanks, Cindy

    • http://www.sherryfredley.com Sherry

      I love that you are doing this. I was raw for a long time but I found I personally do better having some raw at every meal, along with juices and smoothies- you know we all have things that work for us better than others. Glad to see you caught the bug! It is a perfect compliment to gluten free!!! Enjoy!!!

    • Janine

      I love the color. It looks so delicious and I guess it really is especially that it has cinnamon and cashews which are two of my favorites. I guess I just have to add coconut oil as part of its ingredients to add aroma as well.

    • Mark Martin

      I’m so glad to get to visit this site. Thank you for sharing this interesting and informative post. I’ll be looking forward for your other posts as well. Keep it up! Nice post! These gluten free breads are baked using no preservatives, chemical additives, milk nor eggs. They are GMO Free and Kosher Certified.

    • http://www.glutenfreeforgood.com/blog/ Melissa

      Gorgeous photo. Figs are a favorite of mine and this cashew cream of yours sounds divine. I’ll be trying a version of this!
      Melissa

    • http://www.thesinglestatus.com Rochelle | The Single Status

      Ellen this sounds ABSOLUTELY AMAAAAZING! Ah! My audience is going to love you. Putting the episode with your interview up first tomorrow!! I’m super duper exciiiited :)

      -Rochelle.

    • http://www.thewholegang.org Diane Eblin-thewholegang

      Man this looks good. Send me one please.

    • Janet

      This recipe fascinated me with its complete raw composition that I had to try it.

      First let me say that I love this recipe. As Ellen said, it is a perfect breakfast food to have in the fridge. With the nut content it is enough calories, protein and fat to get you to your first mid day snack.

      Most of all, it is EASY. I’m usually spent after dinner and I find myself just quickly whipping this up before all the dishes are cleaned by the hubbie!

      Here’s a couple of my finding:
      1. I used blueberries as the fruit. I love figs but I get frustrated when I buy them fresh, get them home and find that half are not good. I found the blueberries worked but I think if you sub the figs, use a more syrupy fruit. The second time I used strawberries and thought it had more appeal.

      2. The first time I used almonds and the crust was perfect.

      3. The second time I used pecans that I had stored in my freezer. Either the pecans or the frozen pecans went wrong, probably the frozen part. My crust (as I type this it seems so obvious) quickly became more watery and pasty. I had to use very little water and for some reason it just yielded a larger quantity so that I had to process batches.

      So, in sum: Syrupy fruit subs work best. Non frozen nuts. The work on pecans is still out but the almonds are so great, why change?

      Janet

    • debnose

      This looks so heavenly, thanks for sharing! I will be making this real soon, but without the agave. I learned agave syrup is not a raw, whole food, it’s processed and much worse for the body than high fructose corn syrup! Thirteen years trusting and consuming this stuff is enough for this body! :/

      • Ellen

        Thanks Deb! I’m so glad you stopped by to say hi. I know there’s been a lot of discussion and disagreement about agave not being what it’s cracked up to be. But I’ve read so many conflicting reports that for now, because of the fact that it’s lower on the glycemic index, I’m going to continue using it. In any case, let me know what you substitute. I’d love to hear your experience!

    • http://www.whatisglutenfree.net holtight

      Terrific website with so many helpful recipes. Am always on the hunt for new and creative gluten-free eating. Thanks for this blog.

    • http://www.glutenfreeto.com Dee

      Wow this looks so good. I absolutely LOVE fresh figs when they are available. I can’t wit to try this out!

    • http://rawfoodlove.blogspot.ca/ Emily von Euw

      Okay… that looks incredibly delicious.

      • Ellen

        It IS incredibly delicious! Thanks for stopping by. I’m a HUGE fan of easy, delicious, healthy desserts!

    • http://homobiles.org erica

      this is lovely! I am finding being grain free is way healthier for me than gluten free, and this recipe looks divine. I am excited to make it soon. any direction towards more grain/sugar free recipes always welcome!

      thanks

      • Ellen

        You’re most welcome Erica! So glad you stopped by to say hello. It’s important to pay attention to what foods affect our bodies in which way, and if you’ve found that grain free is really suiting you well, then go for it! So glad I could help! This tart, btw, is one of my favorite go-to dessert recipes.

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