Monday, February 1, 2010

Impressive Raw Pineapple Tarts

According to yesterday's TheSundayTimes, this lady, Miss Mindy Chua, is so impressively dedicated to her raw food diet and reluctant to give up her favourite baked pineapple tarts during Lunar New Year that she made a raw version.


When I read the recipe, I was like, eh isn't she dehydrating the raw tarts? An impressive 4-6hours of 46 degree Celsius in the oven.

2 cups organic raw almonds, soaked for 8 hours or overnight
2 cups Medjool dates soaked for two hours
1kg organic pineapple, skin removed, cut into chunks
1.5 cup golden flaxseed meal.
3 tbs agave nectar (optional, for a sweeter taste)

  1. Preheat the oven to 48 degree Celsius.
  2. Drain and rinse the soaked almonds, then placed them on an unlined and non-oiled baking tray in the over for 12 hours.
  3. Pulse the almonds in a food processor for about eight minutes on medium speed until a fine powder forms. Set aside.
  4. Remove the pits from the dates and chop the dates coarsely.
  5. Combine the dates and almond powder in a mizing bowl and knead with fingertips until a crumbly mixture forms.
  6. Places the mixture on a flat surface, shape it into a sheet about 1 cm thick and use a pineapple tart cutter to cut out bases for the tarts. Set aside.
  7. Puree the pineapple, golden flaxseed meal and agave nectar in a high-speed blender for about three minutes until well incorporated.
  8. Pour the pineapple mixture into a bowl and shape into balls of 2cm radius.
  9. Gently press a pineapple ball onto a tart base and place it on an unlined and non-oiled baking tray. Repeat. (This is the part I found curious. Could it be because the temperature is so low that the tarts won't stick to the tray, and be removed like dried fish?)
  10. Places the tarts in the oven between 4 and 6 hours until the tarts are irm from outside but soft inside.
In fact this article brought up an intriguing thought which I will ponder later.

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