Gluten-Free Baking

Gluten Free Avocado Lime Tart

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Average: 5 (2 votes)
(2 votes)
Gluten Free Avocado Lime Tart

Gluten Free Avocado Lime Tart - Allergy free baking

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Health Score:
8,3 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 4 h. 50 min.
Ready in
Calories:
344
calories
Calories

Healthy, because

Even smarter

Nutritional values

Strong nerves through Avocados: With the lecithin and B vitamins they contain, these creamy fruits can help with stress and nervousness.

If you like, you can also replace the almond kernels for the base of the avocado-lime tart with other nuts or seeds: Cashews, hazelnuts or sunflower seeds are also well suited.

1 piece contains
(Percentage of daily recommendation)
Calorie344 kcal(16 %)
Protein6 g(6 %)
Fat29 g(25 %)
Carbohydrates14 g(9 %)
Sugar added4 g(16 %)
Roughage6.2 g(21 %)
Vitamin A0 mg(0 %)
Vitamin D2.3 μg(12 %)
Vitamin E6.1 mg(51 %)
Vitamin K11.8 μg(20 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.2 mg(18 %)
Vitamin B₆0.2 mg(14 %)
Folate27 μg(9 %)
Pantothenic acid0.3 mg(5 %)
Biotin0.8 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C22 mg(23 %)
Potassium608 mg(15 %)
Calcium39 mg(4 %)
Magnesium68 mg(23 %)
Iron1.2 mg(8 %)
Iodine3 μg(2 %)
Zinc1.3 mg(16 %)
Saturated fatty acids12.1 g
Uric acid20 mg
Cholesterol0 mg
Complete sugar12 g

Ingredients

for
12
Ingredients
4 ozs liquid Coconut oil
3 ½ ozs Medjool- Date (pitted)
11 ozs almonds
6 organic limes
4 ripe Avocados
2 ½ ozs Maple syrup
1 oz Shredded coconut (4 TBSP.)
How healthy are the main ingredients?
almondDateMaple syrupAvocado
Preparation

Kitchen utensils

1 Fluted tart pan (23 cm Ø)

Preparation steps

1.

Line a tart pan with baking paper, leaving the paper overhanging the edge by 1 1/4-inch. Brush baking paper with 1 tablespoon of coconut oil.

2.

Cut dates into pieces and finely chop with almonds and 3 Tbsp coconut oil in a blender. Pour the mixture onto the bottom of the mold, flatten evenly and refrigerate.

3.

Wash limes in hot water and pat dry. Halve and squeeze 4 limes. Halve and pit avocados and lift flesh from skins. Roughly dice avocado flesh and blend with lime juice, maple syrup, 2 tablespoons shredded coconut and remaining coconut oil to a fine cream. Pour the cream onto the bottom of the pan and smooth it out. Refrigerate the tart for 4 hours.

4.

Then let the tart freeze for 20-30 minutes. Meanwhile, cut remaining limes into very thin slices. Remove avocado-lime tart, top with lime slices and serve sprinkled with coconut flakes.