In the last few months, I had to renounce gluten, dairy, and soy. Stomach aches and other nuisances had reached the level I couldn’t eat a meal without regretting it soon after.
Said so, I have redoubled my efforts in experimenting with the few ingredients I can use. Although when substituting grain flour, cow milk and soy milk with gluten-free flour and almond milk the results aren’t always great, sometimes the ending product is worth a post.
200 grams gluten free flour
100 grams sugar
50 grams extra virgin coconut oil (room temperature)
1 pinch of salt
1/2 shot of rum (you can substitute the alcohol with water)
lemon peel from one lemon
Jam, any kind (I used one with less sugar)
How to prepare the crostata:
Work all the ingredients with the Kitchenaid or with your hands. Grease a pan with coconut oil, roll out the dough. Depending on how much jam you like in your crostata, you add more or less to the rolled out dough. Bake in your oven at 350 F for 20 minutes or until the edge of the tart is golden-brown. I was told the crostata tastes better when cold, but I wouldn’t know. Brew some coffee or tea. Have a fantastic afternoon and read a good book.
This recipe was sponsored by : The Lost Centurion, a new paranormal romance coming May the 29th, anywhere you buy books.