i spend an alarming amount of time thinking about what to feed dw. does that seem weird to you? well, i suppose it's odd to obsess about a grown man's eating habits but let me explain: i enjoy feeding this man. he will eat pretty much anything i put in front of him: some random concoction of ingredients i've thrown together, a meal i've slaved over, all the while with a grateful heart and words of encouragement. there is no dish too garbage looking that i cook up that he would not at least try to eat.
i say it often, he is too good to me, for me, and i have every intention of keeping him.
lately i've been fretting over our breakfasts. i daydream about what i can bake up sunday night or monday morning that will last us the week, goods that won't spoil or get boring. i've had some successes, and the cooling temps have me craving to be in the kitchen, with the oven on.
this past weekend i asked some friends what i should bake for the week, only to realize, with abject horror, that i did not have all the necessary ingredients. instead, i had pantry staples for dessert, and so, dessert for breakfast this week!
i followed leela's filling recipe for Mango & Rice tart but made up a coconut + almond crust, to keep it gluten free. just a tip about coconut cream: i didn't have any handy so i used a can of whole fat coconut milk and reduced it down a smidge, until it was thicker. keep in fridge, covered, but best eaten at room temperature. use only ripe mangos. leela's recipe called for 3 mangos, i only had 2 which was barely enough.
coconut + almond flour crust
makes one 11" tart crust
1 cup almond flour (not meal)
1 cup coconut flour (more as needed)
1/4 cup coconut oil
3 TBL sugar (or honey)
preheat oven to 400F.
in a food processor, add all ingredients and mix until a loose dough forms. dump into tart pan and press down evenly. it won't roll out like a normal pie crust, coat fingers/hands with some coconut flour to keep it from sticking to you and be patient. press down and up the sides as best you can.
prick bottom of tart with fork and bake in oven for about 12 minutes, until golden brown. allow to cool completely.
continue with filling recipe as dictated.